Cinnamon Roll Swirl Cake

This is an absolutely delicious, sweet, warm cinnamon roll swirl cake, great for breakfast  snack, dessert, or even lunch! The bottom is a moist, rich, buttery white cake recipe. The topping is just like the filling for a cinnamon roll. It is dropped by heaping spoonfuls on top of the batter, and then swirled with it. If you manage to swirl up enough of the batter with it, you can create the appearance of actual cinnamon rolls - no rolling and cutting involved! Actually, this dish basically is cinnamon rolls without all the extra labor. Just mix up the dough, put it in the pan, make the filling, and swirl it on top. Much simpler when you don't have time to make actual cinnamon rolls, and it is just as tasty. The icing is optional, just like some people like iced cinnamon rolls and some don't. I am sure you could substitute a cream cheese or caramel icing for some extra decadence if you wish! If you like cinnamon rolls, this is a must-try!

Cinnamon Roll Swirl Cake
CAKE
3 cups all-purpose (plain) flour
3/4 cup granulated (white) sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (skim) milk
2 large eggs
2 teaspoons (pure) vanilla extract
1/2 cup butter, not margarine, melted
TOPPING
1/2 cup butter, not margarine, melted
3/4 cup (dark) brown sugar
2 Tablespoons all-purpose (plain) flour
2 Tablespoons ground cinnamon
ICING (OPTIONAL)
1 cup icing (confectioners') sugar
2-3 Tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
CAKE: In a large bowl, stir together the flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla, mix well. Slowly pour the butter over, then stir to combine. Spread evenly in prepared pan.
TOPPING: Mix all ingredients together in a medium bowl. Drop by spoonfuls onto the batter in the pan. Swirl the topping and the batter together using a butter knife. Bake for about 30 minutes, or until a toothpick inserted in the batter comes out clean.
ICING: Mix all ingredients together in a bowl and drizzle over the cake while it is still warm.

I cut down slightly on the butter amounts from the original recipe. I still found the dough a bit greasy before I put it in the oven, but once it is baked it seems okay. It certainly did not miss the extra butter though. Real butter is a must for flavor! Pure vanilla is also recommended. The glaze is optional. I made mine without, and it was delicious and sweet; but the icing would add a little extra specialty and sweetness. Add the icing if you plan on serving this for dessert and not breakfast. Just be aware that icings made with milk usually should be stored in the fridge. So leftovers (if there are any) will need to go in the fridge, unless you use water instead. It is convenient that the cake is iced while still warm though. This cake is best served warm, and cuts quite well even straight from the oven. It can also be eaten cold or reheated in the microwave.