This Cinnamon Roll Cake is a light, fluffy cake swirled with rich cinnamon, reminiscent of one of my favorite breakfast pastries.
Preheat oven to 350F. Spray a 9x13 inch baking pan and set aside.
In a medium bowl, whisk together flour, salt, sugar, and baking soda to combine. Add milk and eggs and beat with an electric mixer until just combined. Beat in melted butter.
Pour into prepared pan and set aside.
In a small bowl, combine all ingredients. Beat on medium speed until combined. With clean hands, crumble/drop evenly over cake batter. Use a butter knife to swirl cinnamon mixture into cake batter.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 15 minutes.
Whisk together all ingredients and drizzle over warm cake. Serve immediately or allow to cool before covering with plastic warm an storing at room temperature.