This is very rich! But crazy good for once in a while.(like for the holidays
I use Korintje Indonesia Cinnamon, it is the must use cinnamon to taste like Cinnabon. But of course any cinnamon you have will work.
Cinnabon Cinnamon Roll Cake
Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla
Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.(if using dark pan lower temp to 325*) Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature. Refrigerate leftovers and take out to room temp or nuke for few seconds. One of the ladies on the Bradley site adapted it for the camp site using cast iron dutch oven baking.
