Cinnabun Cake

This cake is so yummy! It's sweet, moist, and I've been told that it tastes just like a real cinnabun. :) (I haven't had a cinnabun in YEARS so I don't think I would know! But this cake does taste fabulous, so I believe them!) I found the recipe a long time ago (it seems like) on Picky Palate and have made it a few times. It's always a big hit.

The first time I made it I made a half recipe and used a 9x9 glass pan. Just before I was about to put it in the oven, I realized that the melted butter that is supposed to go in the batter was still sitting in the microwave! I ended up trying to swirl the melted butter into the cake at that point, but I only added half the butter. Well, it turned out great!! The next time I made this cake, I did the full recipe and again used only half the butter in the batter. Everyone loved it. Consequently, I cut down the amount of butter in the recipe. The original recipe calls for 1 cube of butter, but I cut it down to 4 T., as you can see.
I hope you try it out! I'm sure you'll love it, as well as everyone else you serve it to. :)

Cinnabun Cake
submitted by Erin

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.