Scratch Cinnamon Roll Coffee Cake

Lately I've seen quite a few recipes for cinnamon roll cake and honey bun cake.  I made one that was made from scratch and one that was made with a cake mix. They were good, however  I like cinnamon rolls to be on the dense side (you know, that gooey center) and that's the kind of cake I wanted to replicate.  So this cake is a little dense (that's why I called it a coffee cake),  it has great cinnamon roll flavor and the perfect icing to top it off! 

Ingredients:

 cake:

1/4 C butter

3/4 C sugar

3/4 C sour cream

2 eggs 

1 tsp. vanilla

1 1/2 C flour

1/2 tsp. baking soda

1/4 tsp. salt

filling:

1 C brown sugar

1/2 C butter, very soft

1 tsp. cinnamon

icing:

1 Tbsp. butter

1 C powdered sugar

1 tsp. vanilla

1-2 Tbsp. milk

Directions:

Preheat oven to 350 degrees and grease a 9-inch Springform Pan.

Cream together the butter and sugar until light & fluffy.

 Add the sour cream, eggs and vanilla; stir until combined.

Stir in the flour, baking soda and salt.

Pour into prepared pan and set aside. 

In another bowl, mix together the brown sugar, butter and cinnamon.

Spoon this onto the batter and swirl it all through it (I used a butter knife).

Bake for 40-45 minutes; until golden brown.

 Melt the butter in the microwave then add the vanilla.

  
Slowly stir in powdered sugar (it will be crumbly).

Add the milk a little at a time until you get a creamy consistency. 

  

Drizzle all over the cake while it's still warm.

 

 Slice, serve and enjoy!