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You know a new recipe has turned out well when your brother-in-law says, “Did you make this from a box? You didn’t? Really?!”

Right?

Well, this one was definitely a winner – and I knew that even before my in-laws weighed in on the cake. I mean, look at this. It’s a thing of beauty!

I’m not really bragging. I was surprised when it turned out so pretty, and I’ll be the first to admit that I may have cooked it a little too long. Still, this recipe from The Girl Who Ate Everything (which I discovered on Pinterest) was ah-maze-ing.

(And, as I mentioned on Pinterest, quite a bit easier than Pioneer Woman’s famous homemade cinnamon rolls.)

Cinnamon Roll Cake

Cake:
3 cups flour
¼ tsp salt
1 cup sugar
4 tsp baking powder
1 ½ cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon

Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

Preheat oven to 350 degrees. Mix together dry ingredients, then add the wet ingredients (butter last). Pour the batter into a greased 9×13 pan. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake. Bake for 25-30 minutes. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.

How do you like your cinnamon rolls? Homemade? From a can? From a bakery? In a CAKE?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

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