Cinnamon Roll Breakfast Cake

Around here we love us some cinnamon in anything… rolls, monkey bread, rice and milk, french toast, etc. LOVE! The best thing my boys love is this cake, and I am not afraid to serve it up for breakfast. Seriously, there are pop tarts worse things they could be eating.  Thing 2 practically drools when he figures out I am making it by peeping into the oven window. I found this recipe at Chef In Training and have adapted it to my families taste.

Prep Time: 10-15 Min Cook Time: 35-40 minutes Servings: 10-12

Ingredients:

• 3 cups flour
• 1/2 tsp. salt
• 1/2 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups whole milk
• 2 eggs
• 2 tsp. pure vanilla extract
• 1/2 cup (real/natural) maple syrup

Topping:

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1 tbs. flour
• 2 tbs. cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tbs. whole milk
• 2 tsp. pure vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Wipe down a 9×13 glass baking pan with coconut oil. Set aside.
2. In an electric (or stand mixer) add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the maple syrup. Pour into the prepared 9×13 baking pan.
3. FOR TOPPING: In a large bowl, cream 2 sticks of butter, brown sugar, flour and cinnamon. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes (or when a toothpick inserted near the center comes out nearly clean).
5. FOR GLAZE: In a medium bowl, mix powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over semi-warm cake. Serve warm or at room temperature.

See my little guy waiting so patiently…

With all of my recipes I post, I hope you try it and let me know how it turns out!!

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