Breyer’s® Cinnamon Roll Cake
Ingredients
Batter
2 3/4 cups all purpose flour
1/2 cup sugar
4 tsp. baking powder
1/4 tsp. salt
2 1/4 cups melted Breyer’s® Homemade Vanilla Ice Cream (measured melted)
2 large eggs
1/4 cup melted butter
Milk, if needed
Cinnamon Swirl
1/3 cup butter softened
1/3 cup brown sugar
1 Tbsp. all purpose flour
2 tsp. cinnamon
Glaze
1 1/2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla
1/4 tsp. salt
Directions
Heat oven to 350˚F.
Combine flower, sugar, baking powder and salt in a large bowl. Mix together and make a well in the middle.
Add the melted ice cream, eggs, and melted butter and stir until smooth. The batter should be thick, but easy to stir. If you need to thin it out, add milk, 1-2 tablespoons at a time.
In a small bowl, combine the softened butter, brown sugar, flour, and cinnamon to make the cinnamon swirl.
Spread the batter evenly in a greased 9×13 baking dish. Dollop the cinnamon mixture by the tablespoonful over the top of the cake and then use a knife to thoroughly run through the batter creating a swirl effect.
Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
While the cake is baking, combine the powdered sugar, milk, vanilla, and salt and whisk until smooth to create the glaze.
