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

Cinnamon Roll Cake – Originally posted 4/2/12.

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

Here’s another great post from Maggie. She let me know that she bakes all this wonderful stuff and brings a lot into the office. I am now contemplating quitting my job and going back to work for Maggie. Pay me with Cinnamon Roll Cake! 
 

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.

IMG_1745

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!

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Tags: , , , , , , , , , , , , ,

Categories: Baking, Breakfast, Dessert, Guest-Maggie, kosher, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

2 Comments on “Sunday Rewind: Maggie Monday: All I can say is YUM!”

  1. December 28, 2014 at 3:02 pm #

    Reblogged this on Adventures For Foodies.

    Like

  2. December 28, 2014 at 3:23 pm #

    Wishing you a very Happy New Year to you and a year full of wonderful blogging and a year full of YUM:)

    Like

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