Cinnamon Roll Cake With Creamy Vanilla Icing

How to make Cinnamon Roll Cake With Creamy Vanilla Icing

Ingredients:

3 cups 360g all-purpose flour

1/4 teaspoon salt

1 cup 200g granulated sugar

4 teaspoons baking powder

1 1/2 cups 360ml milk

2 eggs

2 teaspoons vanilla extract

4 tablespoons 56g unsalted butter, melted

1 cup 226g unsalted butter, softened

1 cup 200g brown sugar

2 tablespoons 16g all-purpose flour

1 tablespoon ground cinnamon

2/3 cup 75g finely chopped pecans (optional)

2 cups 240g powdered sugar

5 tablespoons 75ml milk

1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (180°C) and grease a 9×13 inch (23×33 cm) baking pan.

In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Add in the milk, eggs, and vanilla extract, and mix until everything is well combined.

Slowly stir in the melted butter until fully incorporated, then pour the batter into the greased baking pan.

In another mixing bowl, combine the softened butter, brown sugar, flour, cinnamon, and chopped pecans (if using). Mix everything until well combined.

Drop spoonfuls of the cinnamon sugar filling evenly over the cake batter, then use a knife to swirl the mixture through the cake.

Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out nearly clean.

While the cake is baking, prepare the glaze. In a large mixing bowl, combine the powdered sugar, milk, and vanilla extract, and whisk until smooth.

Once the cake is done, remove it from the oven and let it cool for a few minutes before drizzling the glaze over the top.

Serve the cake warm or at room temperature, and enjoy!

Notes

You can use any type of nuts you like or omit them altogether if you prefer.To make this recipe gluten-free, use a gluten-free flour blend.If you want a thicker glaze, add more powdered sugar to the icing.