Cinnamon Roll Cake.
You can have Cinnamon Roll Cake using 20 ingredients and 16 steps. Here is how you cook that.
Ingredients of Cinnamon Roll Cake
- Prepare of For Cake.
- It’s 3 cups of all purpose flour.
- Prepare 1 cup of granulated sugar.
- It’s 1/4 teaspoon of salt.
- You need 4 teaspoons of baking powder.
- You need 1/4 teaspoon of pumpkin spice blend.
- Prepare 1 1/2 cups of whole milk.
- It’s 2 of large eggs.
- You need 4 ounces of butter (1 stick), melted, cooled to room temperature.
- It’s 1 1/2 teaspoons of vanilla extract.
- It’s of For Cinnamon Swirl.
- It’s 8 ounces of butter salted1 (2 sticks), at room temperature.
- You need 1 cup of light brown sugar, paked.
- You need 2 tablespoon of all purpose flour.
- Prepare 1 tablespoon of ground cinnamon.
- Prepare of For Glaze.
- You need 2 cups of confectioner's sugar.
- Prepare 5 tablespoons of whole milk.
- Prepare 1 teaspoon of vanilla exract.
- It’s 1 of /4 cup raisins, optional.
Cinnamon Roll Cake instructions
- Preheat the oven to 350. Spray a 9 by 13 inch pan with bakers spray.
- Make Cake.
- Combine flour, baking powder, salt, pumpkin pie spice and sugar in a bowl, whisk to mix.
- In another bowl whisk milk, eggs and vanilla, whisk in melted butter.
- .
- Combine milk mixture with flour mixture and stir to blend.
- Spread evenly in prepared pan.
- Make Cinnamon Swirl.
- Combine all ingredients for the topping in a bowl until well combined.
- Drop topping over batter in mounds.
- With a thin knife swirl thoughout batter.
- Bake about 26 to30 minutes until golden and the center is set.
- Make glaze.
- Beat confectioner's sugar, milk and vanilla until smooth.
- Glaze cake while warm.
- Cut cake into sqares and serve warm. This cake is best served warm. It can be reheated in the,icrowave. It freezes well after cutting and cooling. Just wrap in indivdual sqares. Thaw and microwave just a few seconds until warm.
