Prep time: 30 mins | Cook time: 30 mins
Cinnamon rolls were a thing before I found this exciting recipe. Incredibly moist, gooey cinnamon roll cake with a simple cream cheese glaze that is a million better than your usual cinnamon rolls! I suggest serving this warm. You can simply slightly reheat the cake once the glaze is set. But this is also great even when at room temperature.
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 cups milk
2 Eggs
1 stick melted butter
CINNAMON TOPPING:
2 stick butter (room temperature)
1 cup light brown sugar
2 tablespoons flour
1 tablespoon cinnamon
CREAM CHEESE GLAZE:
4 ounces cream cheese-room temp
1 1/2 cups powdered sugar
1 teaspoon vanilla
4-6 tablespoons milk-mixed until desired consistency
How to make Cinnamon Roll cake with cream cheese glaze
Step 1: Prepare the oven. Preheat it to 350 degrees. And using baker’s joy, grease a 9 x 13-inch pan.
Step 2: Beat the cake ingredients except for the melted butter until well combined. Gradually add in the melted butter, beating until mixed. Then, into the prepared pan, pour the batter.
Step 3: Using a beater, whisk the topping ingredients (butter, light brown sugar, flour, and cinnamon) until well mixed. Make sure to use room temperature butter. If using cold butter, throw it in the microwave for at least 10 seconds.
Step 4: On the entire cake, drop the topping in small mounds using a tablespoon. Swirl or marble the toppings using a butter knife. Be very careful not to scrape the bottom of the pan. Place in a 350 degrees oven and bake for about 30 to 35 minutes. Remove from the oven when done.
Step 5: In the meantime, whisk the glaze ingredients (cream cheese, powdered sugar, vanilla, and milk) until you reached your desired consistency. Over the slightly warm cake, pour the glaze and let it sit for about 30 minutes.