Directions: CINNAMON ROLL CAKE FROM SCRATCH

• Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with butter or non-stick spray.
• In a small bowl, combine the brown sugar, all-purpose flour, ground cinnamon, and nutmeg. Mix well and set aside.
• In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
• Add the eggs, whole milk, real vanilla extract, real almond extract, and orange flavoring to the butter mixture. Mix until well combined.
• In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon swirl mixture over the batter, then pour the remaining batter on top. Use a knife to gently swirl the layers together for that classic cinnamon roll effect.
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let it cool in the pan.
• In a medium bowl, combine the cream cheese, powdered sugar, whole milk, real vanilla extract, real almond extract, and orange flavoring. Mix until smooth and creamy.
• Once the cake has cooled, drizzle the cream cheese glaze over the top. Allow it to set for a few minutes before slicing.