Cinnamon Bun Cake
Adapted from Life as a Lofthouse
This cinnamon bun cake recipe is DELICIOUS! I loved it AND so did my husband. He said I could go ahead and put it in my recipe rotation, lol! So I figured I’d share this yummy, gooey, goodness with you!
3 cups of flour
1 cup of sugar
1/4 tsp. of salt
4 tsps of baking powder
2 tsps vanilla extract
1 1/2 cups milk
1/2 cup of salted butter – melted
1 cup butter – softened
1 cup brown sugar
1 tbsp cinnamon
2 tbsps flour
5 tbsps milk
1 tsp vanilla extract
2 cups powdered sugar
*Preheat your oven to 350 degrees.*Grease a 9×13 baking dish/set aside.
*To make the batter – in a large mixing bowl, mix batter ingredients flour, sugar, salt, baking powder, eggs, vanilla extract and milk together (I did this by hand with no problems at all). Once nicely mixed together…add the melted butter.
*Add the batter mixture to the greased baking dish and make sure it’s smoothed out evenly:
*Now it’s time to mix the topping ingredients together in a medium mixing bowl. Once again, I did this by hand with no issues. Mix until the ingredients are evenly blended together.
*Take little globs of the topping and drop them evenly onto the top of your batter.
*Then, take a knife and swirl the topping into your batter. Make sure they get swirled deep into the batter…this will insure that you have swirls throughout the entire cake:
*Now you’re going to bake your cake into the oven for 30 minutes!
*This is what my finished cake looked like – up-close….YUM!
*You’re ready to make the icing – mix all of the icing ingredients in a medium mixing bow. Use a whisk to get all the sugar clumps out.
*Some people like to ice the whole cake at this point…but I think it’s better to ice a piece when you’re ready to eat it…that way if you don’t eat the cake all at once, the icing doesn’t disappear into the cake. If you don’t eat the cake all in one night, store the icing in the fridge in a small container.