Here in the Northeast it is COLD outside. This cinnamon roll cake is quick to make, yummy and warm after that early morning hockey practice or Sunday breakfast in bed.
|Sugar||1 cup (white)|
|Butter||½ cup (melted and cooled)|
|Salt||¼ tsp (teaspoon)|
|Baking Powder||4 tsp (teaspoons)|
|Vanilla||2 tsp (teaspoons)|
|Milk||1 ½ cups|
Mix everything together EXCEPT the butter. Once it is all mixed, slowly stir in the melted butter. Pour into a greased (I use Pam) 9″ x 12″ or 9″ x 13″ pan.
|Butter (softened)||1 cup|
|Brown Sugar||1 ½ cup|
|Flour||2 Tbsp (tablespoons)|
|Cinnamon||1-2 Tbsp (tablespoon(s))|
Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife (I’m not a baker, mine was mixed throughout the batter.)
*Walnuts can be added to the topping
Bake at 350 degrees foe 28-32 minutes (until the a knife when inserted comes back clean)
|Powdered Sugar||2 cups|
|Milk||5-6 Tbsp (tablespoons)|
|Vanilla||1 tsp (teaspoon)|
Drizzle glaze over warm coffee cake and enjoy.