Cinnamon Roll Cake

I have to say, I am not the biggest fan of cinnamon rolls. I would trade pretty much any kind of dessert over it. Except for cake. Because I really don't like cake, or cupcakes, or anything else with the word "cake". But recently I just had a craving for them. I had been seeing SO many recipes online for them and they all looked so good. I decide I would just make some of my own. Then I came across this recipe for cinnamon roll cake and I thought it would be faster and easier to make, I was making it for all seven of us so easier is always what I choose.

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 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. 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.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. 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. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.


A few things. One is that I don't have a stand mixer, or hand mixer, or anything except my hands here in Singapore. So that did add to the time and would have been even simpler had I had one. But it can be done! Also there is a LOT of butter in this. The topping calls for two sticks and I thought that sounded a bit much so I only used one but left all the rest the same and I think you would be fine if you wanted to cut that down even more. Once it was baking I kept checking it and it was bubbling and didn't look right. I pulled it out and all the butter had separated from the cake and was just on the top. I was pretty confused cause I had never bake anything that did that before but after letting it sit for a minute all the butter just soaked up into the cake and I served it hot. It was a big hit. Everyone loved it. I would definitely consider making this for a potluck or something in the future.