Sunday, December 8, 2013

Delicious Cinnamon Roll Breakfast Cake

Hello! I thought I'd take a second to share a family favorite recipe- great for the holidays. I actually started this post in the summer -- and then twins and life took over!

This is rich enough to be dessert, but we eat it for breakfast! It was a hit at our house and is one of our family favorites! I lowered the amount of butter a little from the original recipe, but it is still very rich, moist, and delicious! You can make substitutions-{flax seed for eggs, soy milk instead of dairy, etc.}  in this recipe and it still works and turns out great.

Delicious Cinnamon Roll Cake

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
3/4 cup softened butter (1 cube plus a half)
1 cup brown sugar
2 TBSP flour
1 TBSP cinnamon
2 cups powdered sugar
5 TBSP milk
1 tsp. vanilla

Preheat oven to 350. Prepare a 9 by 13 pan by spraying it with cooking spray. 
In your mixer, combine flour, salt, sugar, baking powder, milk, eggs, and vanilla. When that is combined, slowly add the melted butter. Pour into the prepared pan. 
Next, combine the topping ingredients 3/4 cup softened butter, 1 cup brown sugar, 2 TBSP flour, 
1 TSBP cinnamon, until creamy consistency. Drop evenly over the batter using a tablespoon. Swirl it into the cake using a knife. 
Bake at 350 for 35-40 minutes.
GLAZE: Combine glaze ingredients-powdered sugar with 5 TBSP milk and 1 tsp vanilla. Use a wire whisk to combine well. Drizzle all over the warm cake. This can be served while still warm or is great either way. 
{recipe adapted from Chef In Training}
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