Sunday Rewind: Maggie Monday: All I can say is YUM!

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!