Cinnamon Roll Cake

Tomorrow is passover, which means I am going on a gluten-free, yeast-free and basically my favorite-foods-free diet for a whole week! blah. So let me share this last indulgent of mine before I lose some weight. OK, I am being a bit of a drama queen, passover has gotten better as a got older. It forces me to be a little more creative, and there are some fabulous gluten-free desserts. 

Anyway, this Cinnamon Roll Cake is so addictive you should be careful. I know no one you can resist a gooey cinnamon-sugar mixture. The cake is also so freaking easy to prepare! It was in the oven after 15 minutes of preparations.

The smell of it baking was... oh my god... to die for.

 

I also loved how the cake was true to its name, and actually looked like a cinnamon roll. It is just such a yummy cake!

Cinnamon Roll Cake
Adapted From The Girl Who Ate Everything
Printable Recipe

Cake:

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted
 

Topping:

1 cup (2 sticks) real butter, softened
1/2 cup brown sugar

1/2 cup dark brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, optional

Glaze:

2 cups powdered sugar
4 - 5 tablespoons milk
1 teaspoon vanilla

Preparation:

Preheat oven to 350 degrees.
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
Once combined well, slowly stir in the 1/2 cup melted butter.
Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, sugars, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm or at room temperature.