Big Mama’s Cinnamon Roll Cake 

Big Mama’s Cinnamon Roll Cake 

Ingredients:

For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
2 large eggs
2 teaspoons vanilla extract
½ cup unsalted butter, melted

For the Cinnamon Swirl:
½ cup unsalted butter, softened
1 cup brown sugar
1 tablespoon cinnamon

For the Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add milk, eggs, vanilla, and melted butter, mixing until smooth. Pour batter into the prepared baking dish.
In a separate bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
Drop spoonfuls of the cinnamon mixture over the cake batter, then use a knife to swirl it in.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, whisk together the glaze ingredients until smooth.
Drizzle the glaze over the warm cake, then let it sit for a few minutes before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 12 servings

Tips:
For an extra gooey texture, swirl in an additional 2 tablespoons of melted butter before baking.
Let the cake sit for 10 minutes after adding the glaze so it soaks into every bite!