Rationing Butter and Flour

People throw the Cinnabon word around pretty loosely. "Cinnabon Cinnamon Roll Cake" - um... no. This is nothing like a Cinnabon, doesn't taste like it, look like it, smell like it. It's just not. Cinnabon is a thing, a real thing, you can't just make an apple into an orange. Anyway... what this cake is, is good. I ended up making a half a recipe mostly because it takes a lot of butter and we are in quarantine here, people... butter and flour are hot commodities. I also didn't want an entire 9 x 13 pan of this sitting in my house tempting me to eat it. I did manage to under bake this somehow... so after it was glazed and sitting so pretty - the middle sunk in... ugh... but otherwise, the parts that were baked properly we ate happily. Bronwyn and Nicholas seemed not thrilled when we first had it, but the next morning? Finished off the entire thing! They couldn't wait to have some. So maybe I should make the 9 x 13 - once butter and flour aren't so limited at the grocery store that is... Someday...

Cinnamon Roll Cake
Ingredients
3 cups flour
¼ tsp salt
1 cup sugar
4 tsp baking powder
1½ cup milk
2 eggs
2 tsp vanilla
4 T butter melted
2 sticks 1 cup butter, softened
1 cup brown sugar
1 T cinnamon
⅔ cups nuts optional
Glaze:
2 cups powdered sugar
4-5 T milk
1 tsp vanilla

Instructions
Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.