Cinnamon Roll Cake

This is about as decadent a breakfast treat as you can enjoy! I saw this on Coleen's Recipes just a few days ago and decided this would be a great time to try this one. They boys both LOVED it. It was total sugar overload, but they gave it two thumbs up! I served this with some fresh fruit salad, cheesy scrambled eggs, and sausage patties for the boys to round it out. Yumm!

You can store the cake in it's baking dish, just cover well with cling-wrap. It will stay moist for a couple days. Goes great with some afternoon tea or as dessert!

 All the ingredients ready to go!

 Cinnamon and brown sugar combined.

 First 5 ingredients in the Kitchen Aid.

 Blended together until the mixture looks like coarse crumbs.

 After the addition of the remaining batter ingredients, smooth and creamy!

 Swirling the cinnamon into the batter gently.

 Ready to bake!

 Fresh from the oven.

 Getting ready to mix the glaze ingredients together.

Blending the glaze.

   Smooth and creamy and sticky!

Drizzling over the hot cake.

 Tender and sticky!

Cinnamon Roll Cake from Coleen's Recipes

Ingredients

2 1/3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter flavored Crisco
3/4 cup vegetable oil
4 whole large eggs
1 cup sour cream
2 teaspoons vanilla extract

Glaze

2 cups confectioners sugar
4 tablespoons milk
1 tablespoon vanilla extract


Directions

1. Combine the first 5 ingredients in a mixer (flour, baking powder, salt, sugar, and butter flavored Crisco) and blend until it resembles coarse crumbs.
2. Add the next 4 ingredients (vegetable oil, eggs, sour cream, and vanilla extract) on low speed. Mix everything just until smooth, do not over mix. 
3. In a different small bowl, combine 1 cup brown sugar and 1 tablespoon of ground cinnamon, set aside.
4. Grease and flour a 9" x 13" glass baking dish. Pour half of the cake batter in the prepared pan. Sprinkle it with 2/3 of the brown sugar-cinnamon mixture, then top with the other half of the cake batter. Spread gently with a spatula. Gently swirl a small knife through the batter, making sure that you don't scrape the bottom of the pan.
5. Sprinkle the top of the 2nd layer with the final 1/3 of the brown sugar-cinnamon mixture.
6. Bake in a preheated 325° oven for 50 minutes or until a toothpick tests clean (be careful not to over bake).
7. Remove from oven and let the cake rest for 15 minutes.
8. While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, milk and vanilla extract until smooth, then drizzle the glaze over the top of the hot cake.