Cinnamon Roll Breakfast Cake

Since Ben and I are both students, we need things to eat that are fast and simple.  When we were first married that meant eating cereal or toast every day for breakfast before we went to school.  After a few weeks of this (and an amazingly large amount of cereal had been consumed) I decided that I wanted to make breakfasts for us to eat during the week.  I was determined to make a breakfast on Sunday that could be stored and re-heated during the week for our breakfasts.

We both love cinnamon rolls but they are ridiculously time consuming and I haven't quite mustered up the energy to attempt to make some for us to eat, so when I saw this recipe for Cinnamon Roll Breakfast Cake I just had to try it!

It is super simple and it was great to pop a piece in the microwave for 15 seconds in the morning and have a yummy, warm, cinnamon roll for breakfast.

Ingredients: 

• Cake
• 3 cups flour
• 1/2 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cup milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter or margarine (melted)
• Cinnamon Swirl
• 1 cup butter or margarine (softened)
• 1 cup brown sugar
• 2 Tbl. flour
• 1 Tbl. cinnamon

Directions:

1. Pre-heat oven to 350 degrees.
2. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together in a medium sized bowl.
3. Slowly stir in 1/2 cup melted butter.
4. Pour into a 9x13 pan that has been greased
5. Make the cinnamon swirl by mixing the softened butter, brown sugar, flour and cinnamon together.
6. Evenly pour over the top of your cake batter in the pan.
7. Take a knife and slowly swirl the cinnamon mixture into the batter.  Don't swirl too much or it will all sink to the bottom (not that I know that from experience or anything...)
8. Bake at 350 for about 30 minutes.

The original recipe called for a glaze to be poured over the top (you can find the glaze recipe in the link above) but Ben and I found that it made the cake too soggy and didn't really add that much extra flavor to the cake.