Recipe Sweet Tooth

A Cinnamon Breakfast Cake You Can’t Live Without

If you are anything like me, cinnamon is your spirit spice….haha, yeah I know that makes no sense but most the time making no sense is how I roll. There is just nothing better than the smell of cinnamon filling your house. It brings on the holiday nostalgia like no other spice. I could literally roll around in it! Ha!

Now that I have confessed my life long spice obsession, this recipe is just about the easiest there is. There are very few ingredients and the measurements are easy to remember. You’ll be whippin’ this one up on the regular and won’t even have to dig out the cook book!

Ahhhh…..just LOOK at it!!!


How to Make Cinnamon Goodness!

Ok, first thing’s first. Mix it up! Throw all of the dry ingredients into a bowl and use a whisk to combine them. Next, add your tablespoon of melted butter and milk. And BAM! Just like that you have your batter. Now pour the batter into a greased 9×13 pan. You’re doing great….stay with me…..

Now to add the rest. Grab a stick of butter and cut it into small cubes. It doesn’t really matter how much you use. It depends on your preference. I usually use ALMOST a whole stick just because, well, it’s butter…’nuff said. <<wink!>>


Toss the cubes of butter over the top of your batter and then “push” it in. I know…that sounds really strange…so I took a picture! Try to space the cubes as evenly as you can. As the butter melts into the rising flop, it just makes it all the more moist and scrumptious. So having a little butter stuffed into every square inch is key. (Yes, I’m getting a little out of control….thus, preference)

Now top your flop with cinnamon and brown sugar making sure that you put the cinnamon on FIRST. Adding the cinnamon first is important so that you dont get a mouthful of dry cinnamon when you take your first bite. Unless your into that kind of thing….in which case chow on dear friend. But if choking on cinnamon isn’t your cup of tea, put it on first so it can combine with the butter as it bakes.

Bake your flop at 350° for about 20-30 minutes or until sharp objects emerge clean.

And voila! Perfect, glorious, cinna-liscious Cinnamon Flop.

Absolutely add the icing if you DARE!! But it’s totally optional.



Print Recipe
Cinnamon Flop
The cinnamon breakfast cake that you MUST have in your repertoire!! Hot, just can't imagine the amazing-ness!
Prep Time 10 minutes
Cook Time 20-30 minutes
To make the Flop:
To make the glaze:
Prep Time 10 minutes
Cook Time 20-30 minutes
To make the Flop:
To make the glaze:
  1. Preheat oven to 350 degrees and grease 9x13 baking dish.
  2. Mix flour, granulated sugar and baking powder in a bowl.
  3. Add milk and 1 Tbsp melted butter and stir until combined.
  4. Pour mixture into 9x13 baking dish, spread to edges.
  5. Push small chunks of butter into the batter. Its easiest to use your fingers. You can add as much or as little butter as you prefer. I've found that more butter, of course, makes it better.
  6. Sprinkle cinnamon over the top. Sprinkle brown sugar over the cinnamon.
  7. Bake for 20-30 minutes or until a toothpick comes out clean.
  8. Drizzle with glaze.
To make glaze:
  1. Mix the powdered sugar, butter and vanilla in a bowl. Add milk a little bit at a time until you reach the proper consistency for drizzling. Go WILD!!!
Recipe Notes

**I have made this recipe "sugar free". It is still not ideal for diabetics considering that the carb count is still relatively high. However, you can replace certain ingredients and it still works perfectly.

Try this: 2 cups flour, 1.5 cups Splenda (or similar sweetener), 2tsp baking powder, 1 Tbsp melted butter, 1 cup milk (or substitute water, yes it sounds weird but doesn't affect the taste at all) Then for the topping add chunks of butter to your liking, cinnamon and the brown sugar Splenda blend.

I really didn't notice a difference when I made it that way. Comment and let me know how yours turned out!



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