GINGERBREAD CINNABON CINNAMON ROLL CAKE

Preheat oven to 350F. Spray and dust an 8” round or square baking pan with flour; set aside.
Make the cinnamon roll swirl mixture by mixing all of the ingredients together in a medium bowl. Set aside.
Make the crumb topping. Add all ingredients to a medium bowl. Use a fork to mix, until the mixture is crumbly. Set aside.
Make the gingerbread cake batter. In a medium bowl, whisk together the all of the dry ingredients. Set aside.
In a separate large bowl, beat the butter and brown sugar together. Add in the egg, molasses, and maple syrup. Beat until combined (it’s okay if the mixture is curdled).
Add the dry ingredients into the wet, and beat until incorporated. Then, add in the hot water, and mix until the batter is smooth.
Pour half of the gingerbread batter into the prepared pan and spread to cover the bottom.
Then, dollop half of the cinnamon swirl mixture over the batter. Use a knife to swirl. Repeat with the remaining batter and cinnamon swirl mixture.
Sprinkle the crumb topping on top of the batter to cover.
Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Remove and allow to cool in the pan for at least 15 minutes. Then, remove the cake from the pan, and transfer to a wire cooling rack.
While cooling, mix together the ingredients for the maple glaze in a small bowl.
Once cool drizzle the cake with the maple glaze.
Slice and serve.
Enjoy!