So, like everyone else in my world, I am a “pinner”. I’ve been using Pinterest since late summer, and while not as addicted as some folks I know, I have found,- and actually executed – a number of recipes, crafts, and other ideas. I found this recipe for Cinnamon Roll Cake there and decided to give it a shot.
My 10-year-old love cinnamon rolls, so this was a no brainer. It is a pretty easy recipe, and while there are more “steps” than a standard cake, it is certainly less time consuming than yeast-risen traditional cinnamon rolls. While the texture is cakey (duh!) rather than bready, this dish has all the richness and cinnamon-y comfort of rolls – without the work.
The folks in my office were drooling over this one!
Cinnamon Roll Cake
What you need:
Cake:
3 cups all purpose flour
¼ t salt
1 cup sugar
4 t baking powder
1 ½ cups milk
2 eggs
2 t vanilla extract
½ cup butter, melted
Topping:
1 cup butter, softened to room temperature
1 cup brown sugar
2 T flour
1 T cinnamon
Glaze: (reserve glaze for after cake is baked)
2 cups powdered sugar
5 Tbs milk
1 t vanilla extract
What you do:
Preheat oven to 350. Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.
For the topping, mix all ingredients together until well combined. Drop evenly in bits over the batter
and swirl with a knife .Bake at 350 for 30-35 minutes, test for doneness with a toothpick.
Remove from oven, and let cool for 5 – 10 minutes.
Drizzle the glaze over the cake while it is still warm. Serve cake while still warm, or warm up in microwave before serving.
Next time I make this I may substitute a butter cream or cream cheese frosting for the glaze. This is very rich, and the icing rather than the glaze will make it even more rich and decadent. Delish!
