Cinnamon Roll Cake

The THOUGHT and SMELL of cinnamon anything makes me feel loved-- 

why IS that!?  Probably because the thought and smell of 

things baked with cinnamon take me back to when I was growing up

 and enjoying the foods prepared by my mother.  

 I LOVE memories like that/this!!!

When I did a Google search for "Cinnamon Roll Cake", I found I could choose from only 4,890,000 websites.  Seriously!, THAT many websites containing these three words!?   I decided it was time I joined the MILLIONS and make this--but,  because of the sugar content, just every now and then?

CAKE INGREDIENTS:

• 1/2 butter, softened
• 3/4 cup sugar
• 2 eggs
• 1-2 teaspoons vanilla (I used one)
• 1 and 1/2 cups milk
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 3 cups all-purpose flour

Cake Directions:

1. Cream butter and sugar; add eggs, vanilla and milk.  Mix well.
2. Add dry ingredients; stir in just until well blended.
3. Pour batter into a GREASED 9x13" baking dish.  
4. Set aside and prepare topping as directed below.

TOPPING INGREDIENTS:

3/4 cup brown sugar, packed
2 tablespoons flour
3 teaspoons cinnamon
3/4 cup butter, softened

Topping Directions:

Below:  Stir together the topping ingredients until creamy, like this...  

Below:  Drop evenly in small dollops over top of cake batter in pan.  Swirl through the batter and dollops with the tip of a knife, like this...

Below:  BAKE AT 350-degrees for about 40 minutes (According to your own oven, check for doneness with a toothpick; you might need 41-45 minutes?)

GLAZE INGREDIENTS & Directions:

Combine...
1 and 1/2 cup powdered sugar, sifted

1 teaspoon vanilla (or maple flavoring?)

2 and 1/2 tablespoons milk (just enough to make it thin enough to pour over the top of the cake).

I found that most who made this cake suggest serving it warm.  I liked it best after covering it and letting it spend the night in the refrigerator.  By the next morning, it wasn't so soft and could be cut more 

neatly--  then, if you want it warm, a quick few seconds in a microwave makes it taste as if it were just pulled from the oven.  

Company joining you for breakfast?  

Make this the day before, cover tightly

...serve warm the next morning.

I can't give 'credits' as to where I got this recipe from because after looking at so many websites and finding so many recipes the SAME, I have no idea as to WHICH one I chose. I just know THIS is the recipe I followed for the cake pictured here.