Michelle's Favorite Cinnamon Roll Cake

This is my all-time favorite breakfast cake. I LOVE it. So yummy! Obviously mom will point out how fattening it is, but you know what - as long as I don't eat it more than a few times a year I'm good with it. :) Try it next Christmas! Trust me, it's delicious.

Tip: Be sure you swirl the cinnamon filling well with your knife so it gets through out the cake.)

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 tsp salt
1 Cup sugar
4 tsp baking powder
2 eggs
2 tsp vanilla
1 - 1/2 cup milk
1/2 cup butter, melted

CINNAMON FILLING:
1 cup butter, softened
1 cup brown sugar
2 TBS flour
1 TBS cinnamon

GLAZE:
2 Cups powdered sugar
5 TBS milk
1 tsp vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.

2. While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.

4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.

5. Drop the cinnamon filling by spoonfuls onto the cake batter.

6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.

7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.

8. In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.