Sunday, March 29, 2015

Cinnamon Roll Cake

My family loves cinnamon rolls but I don't always have the time to make the dough and let rise. This Cinnamon Roll Cake is the perfect substitute. This is definitely a treat and is great to make for special occasions such as Easter, Christmas, any Holiday, or on an occasional Sunday morning, like today.There's not much else I can say about this other than it is really yummy and pretty easy to make. It's great right out of the oven or at room temperature (I personally prefer room temp). Coffee or milk is a must with this.

Cinnamon Roll Cake

Cinnamon Roll Cake:

3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
4 T Butter, melted

1 cup ( 2 sticks) Butter, softened to room temperature
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon

2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

DIRECTIONS: Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

FOR TOPPING, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I found it hard to swirl so just left it be and it came out perfect).

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.


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