Cinnamon Roll Cake
Le Cinnamon Roll Cake est la rencontre parfaite entre le moelleux d’un gâteau et le goût riche et réconfortant des célèbres roulés à la cannelle. Facile à préparer, il offre toute la gourmandise d’une brioche roulée… sans les longues heures de levée. Parfait pour le brunch, le goûter ou même le dessert.
Ingredients
- 3 cups all-purpose flour.
- 1 ½ cups milk.
- 1 cup white sugar.
- 2 eggs.
- 4 teaspoons baking powder.
- 2 teaspoons vanilla extract.
- ¼ teaspoon salt.
- ¼ cup butter melted.
- 1 cup butter softened.
- 1 cup brown sugar.
- 2 tablespoons all-purpose flour.
- 1 tablespoon ground cinnamon.
- 2 cups confectioners' sugar.
- 5 tablespoons milk.
- 1 teaspoon vanilla extract.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Mix 3 cups flour, 1 ½ cups milk, 1 cup white sugar, 2 eggs, 4 teaspoons baking powder, 2 teaspoons vanilla extract, and ¼ teaspoon salt together in a large bowl until well-combined. Stir in ¼ cup melted butter. Pour batter into the prepared baking pan.
- Beat 1 cup softened butter, 1 cup brown sugar, 2 tablespoons flour, and 1 tablespoon cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan.
- Swirl the top layer into the bottom layer with a knife to create a marble effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
- Mix 2 cups confectioners' sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract in a large bowl until smooth.
- Drizzle the glaze over the warm cake.