Cinnamon Roll Cake

Cake:
3 Cups All-Purpose Flour
1/4 teaspoon salt
1 Cup Sugar
4 teaspoons baking powder
1 1/2 Cups Milk
2 eggs
2 teaspoons vanilla extract
1/2 cup melted butter

Cinnamon Topping:
1 Cup Butter, softened
1 Cup Brown Sugar
1 Tablespoon Cinnamon
3/4 Cup chopped Pecans, Optional

Glaze:
2 Cups Powdered Sugar
3-5 Tablespoons Milk
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Using an electric or stand mixer, mix together four, sugar, baking powder, and salt. Slowly add in milk, vanilla, and eggs once the dry ingredients have been combined.
3. Once combined, slowly stir in 1/2 melted butter.
4. Pour batter into a greased 9 x 13 inch baking dish.
5. In a large bowl, combine softened butter, brown sugar, flour, cinnamon and pecans. Once well combined, drop evenly over the cake by the tablespoon. Use a knife to swirl and marble the cinnamon topping into the cake.
6. Bake the cake at 350 degrees for 25-30 minutes or until a toothpick comes out clean (mine took longer than 30 minutes).
7. Mix together powdered sugar, milk, and vanilla in a small bowl. Whisk the mixture until smooth. Drizzle glaze over warm cake. Serve the cinnamon roll cake warm or at room temperature with a tall glass of milk.

Source: The Girl Who Ate Everything