When I first saw this recipe on Pinterest, I knew immediately that I had to make this cake. My children love Cinnamon Rolls or any sticky roll for that matter. What kids don’t?
Anyone who knows Julie and me knows that Julie is a wonderful baker, and while I can bake, but it is not something I particularly enjoy. We had a conversation when she was writing her post on Quick Cinnamon Rolls, which she originally called “easy.” Actually, “easy” to me would mean they would magically appear on a platter ready for my family to devour. In an extraordinary baker’s world, however, that was an easy recipe.
This one is definitely more “cakelike” than a cinnamon roll, but the flavors are just the same. Also, it uses 3 sticks of real butter so Paula Deen would be proud, but it is definitely not on the New Year’s diet!
- 3 cups flour
- ¼ teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1½ cups milk
- 2 eggs
- 2 teaspoons vanilla
- ½ cup (1 stick) butter, melted
- 1 cup butter (2 sticks) butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
- In the bowl of a mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
- In a large bowl mix the 2 sticks of softened butter, brown sugar, flour and cinnamon together until well combined and creamy.
- Drop evenly over the batter by tablespoonfuls and use a knife to swirl through the cake.
- Bake at 350 for 28-32 minutes or until a toothpick inserted near the center comes out nearly clean.
- For Glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.