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With the white noise of football in one room, the Emmy’s in another, and 11 sweaty children running in and out of the house, we had our BIG family dinner Sunday night.  You really need a flow chart to figure out my family tree and how we are all connected, but one thing that we all have in common is the we L-O-V-E  dessert.  I was in charge of dessert for 30 (LOVE THAT JOB!).  I made 2 pans of the One-Pan Skillet Chocolate Chip Cookie during our cocktail hour, to ensure the cookies would still be warm after dinner.  We have posted this recipe before, and you can read it here. Serving this with Bluebell Vanilla Ice Cream is a must.

My second confection was a Cinnamon Roll Cake. The texture is that of a cake, but it has all the yummy flavors of a cinnamon roll.  Not gonna lie.  It was a big hit. Trying a recipe for the first time for 30 plus people is a wee bit risky, but I had the the One-Pan Skillet Cookie as a backup.   After a lot of positive feedback (several wanting seconds), I am confirming that you need make this super easy cake.  So until our next highly functional {dysfunctional} family dinner,  please enjoy this one with your family:

       Print This!    

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together for the cake, except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-32 minutes.  While the cake is baking, make the glaze below.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While the cake it still warm, drizzle the glaze over the cake.

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