While this cinnamon roll cake is technically a cake, I like to think of it more along the lines of a breakfast or brunch cake, like a coffee cake or crumb cake, rather than a layer cake. Made without yeast, it still captures the quintessential flavors and textures of a genuine cinnamon roll, but it requires a fraction of the work! It’s dense but so soft, melts in your mouth, has a distinct rich and buttery cinnamon ripple, and the simple vanilla glaze is the perfect finishing touch. What’s not to like? Sure, this cinnamon roll cake is perfect for weekend mornings and holiday breakfasts, but you could still serve it as an everyday dessert too! It’s quick and simple way to achieve the warm, gooey flavors of a cinnamon roll with none of the fussing over yeast or rolling dough. The hardest part about this recipe is swirling in the filling, and even that is no large task. Google “Sugar Spun Cinnamon Roll Cake”⁣ or get the recipe here:⁣ sugarspunrun.com/cinnamon-roll-cake INGRED...