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I’m still really, really SICK!  But I found this recipe for what combines my husband’s two favorite types of dessert:  the cinnamon roll and cake.  He’s not one for frosting-so this really works on many levels.  It’s easy too!

Cinnamon Roll Cake
Adapted from this recipe at Six Sister’s blog
Cake:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar - I prefer dark
2 tablespoons flour
1 tablespoon cinnamon
1/2 cup chopped nuts (optional)
Glaze:
Mix 2 cups powdered sugar with 5 Tablespoons of milk and 1 teaspoon of vanilla until well blended.

Preheat oven to 350°F and spray a 9×13 pan

Combine the flour, salt, sugar, baking powder, milk, eggs, vanilla and melted butter in a medium-sized bowl using a hand mixer. Mix until combined well. Scrap sides of bowl and stir up from the bottom with a Good Cook Silicone Spatula. Pour into the prepared 13” x 9” pan.

Mix the topping ingredients in a medium bowl until well combined and creamy. Drop by spoonfuls over batter and swirl with knife into cake (be careful not to swirl too deeply into cake batter as swirls will sink into cake a bit while baking.) Bake at 350°F for 35-40 minutes, until a toothpick inserted near the center comes out clean.

Let cool slightly and drizzle glaze evenly over cake. Serve warm or room temperature.  

Enjoy!

*For a fun bacon variation - Glaze 6 slices of bacon with maple syrup, cook crisp in 400°F oven and crumble. Add crumbled bacon to the topping ingredients that get mixed into the batter.

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