Paul made dinner for us. A Chicken Kiev. It was fantastic. After we were done (we demolished them!), we had a hankering for something sweet. Paul asked for a coffee cake or a Bundt cake, so I took to my Pinterest board.
I couldn’t decide! Instead, I pulled up my Pinterest board on my phone and made Paul pick one. He decided on this cinnamon roll coffee cake.
It was really easy, and only took me about 10 minutes to put together (thanks to Paul’s help. He was so excited he asked what he could do to get cake faster!) It was absolutely delicious, and really one of the easiest recipes I’ve put on the blog.
Go make this now!! Let’s get to the cake!
Yield: 1 9×13 cake
For the cake:
½ c. butter, melted
1 c. sugar
3 c. flour
2 tsp. vanilla
4 tsp. baking powder
¼ tsp. salt
1½ c. milk
For the cinnamon topping:
1 c. butter, melted
1 c. brown sugar
2 tbsp. flour
1 tbsp. cinnamon
For the glaze:
2 c. icing sugar
5 tbsp. milk
1 tsp. vanilla
Preheat oven to 350°F. Line a 9×13 pan with parchment paper, or grease well.
In a large bowl, mix together all cake ingredients until well combined. Pour into prepared pan and spread evenly to edges.
In a medium bowl, whisk together all topping ingredients. Drizzle over cake batter and swirl in with a knife. Bake in preheated oven 30-35 minutes.
Remove from oven and let cool 10 minutes. In a small bowl, whisk together glaze ingredients. Drizzle over warm cake. Let cool an additional 10 minutes before slicing and serving.
Can be served at room temperature or warm.