Cinnamon Flop
The cinnamon breakfast cake that you MUST have in your repertoire!! Hot, fluffy….you just can’t imagine the amazing-ness!
Servings Prep Time
4people 10minutes
Cook Time
20-30 minutes
Servings Prep Time
4people 10minutes
Cook Time
20-30 minutes
Ingredients
To make the Flop:
To make the glaze:
Instructions
Instructions:
  1. Preheat oven to 350 degrees and grease 9×13 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 9×13 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!