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Dairy
Easy
1 Hour
Diets 
Cinnamon buns have almost become a “must have” for the break-fast, but I don’t always love the daylong process of making them. Yet there’s nothing like the taste of fresh cinnamon buns after the fast. And so, I’ve found a perfect alternative! Cinnamon bun cake — all the flavor of cinnamon buns with the ease of a basic cake! Yields 1 9×13-inch (23×33 centimeter) pan
3 cups Glicks Flour
1 cup sugar
4 teaspoons baking powder
2 eggs
2 teaspoons Gefen Vanilla Extract
1 and 1/2 cups milk
1/2 cup butter, melted
3/4 cup butter, melted
1 cup packed brown sugar
2 tablespoons Glicks Flour
1 tablespoon Gefen Cinnamon
4 ounce (110 gram) brick cream cheese
1/4 cup butter
2 cups confectioners’ sugar
2–3 tablespoons milk
2 teaspoons Gefen Vanilla
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a 9 x 13-inch (23 x 33-centimeter) baking pan with Gefen Parchment Paper.
In a large bowl, whisk together flour, sugar, and baking powder. Beat in eggs, vanilla, and milk. Add melted butter and mix just until combined.
Pour batter into prepared pan.
In a small bowl, combine all filling ingredients. Drop in dollops all around the cake batter.
Using a knife, swirl the filling lightly into the batter.
Place pan in oven and bake for 35 minutes.
While the cake is baking, prepare cream cheese frosting: Cream together all frosting ingredients until smooth.
Pour over cake while still warm.
Photography by Sonya Kaplan
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looks delicious but I didn’t try it yet