ok, so when i made this cake last for dessert it was delicious and a big hit and cooks up really cool when you run the knife through it cause it splits apart and then you can drizzle the glaze through all the cracks... mine looked nothing like this picture. But the girl who made the cake in the picture made them in tiny individual cake pans i just made mine in a 9x13 pan...which brings me to my point, when you put the cinnamon spread on top of the other batter and run the knife through i spread out the spoonfulls, when i make it again i might just layer it across the whole top of the other batter. anyways heres the recipe!
Buttery Cinnabun Cake
3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. 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 tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
