Cinnamon Roll Cake2012-03-22
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This recipe has been floating around work, and the web for a few months now. The first time I saw it, it made me drool. I had to try it so this past weekend we took it to our Small Group class at church to let them be guinea pigs. I was skeptical. I mean, after all, the words “cake” and “cinnamon roll” just didn’t seem to meet up in my mind.
However, this turned out beautiful and really tasted and felt so much like a cinnamon roll. It was gooey, and buttery and yummy. If I knew the original owner of this recipe, I’d kiss them or give them credit, one of the two…cuz it is fabulous..however I cannot track it down…
Start out by making the base of the “cake”.
Add three cups of flour, 1/4 teaspoon of salt, one cup of sugar, 1 1/2 tablespoons of baking powder and 1 1/2 cups of milk into a mixing bowl. Also crack in two eggs and pour in two teaspoons of vanilla.
I love recipes where you can just dump everything into a bowl and mix – no sifting, no dry vs. wet ingredients..just simple…purely simple.
Now, take a microwave safe container and place one stick of butter in it. Microwave it for 30 seconds, and stir it up. Keep microwaving for 15 seconds each time until it is just melted. You don’t want it to boil, just melt. Slowly drizzle it into your mixture while having your mixer on it’s lowest setting possible.
Mix just until the butter is mixed in.
Now it’s time to make the topping.
Take one cup of softened butter, and add a cup of brown sugar to it. Also add in two tablespoons of flour and one and one-half tablespoons of cinnamon.
Mix it up well until it’s thick and sugary.
Drop it by tablespoon (I just used a large spoon), kind of evenly on top of the cake batter.
Take a knife and drag it through the batter and sugar mixture from one short side of the pan all the way down to the other end. Do this every inch or so, then turn and do it the other way (90º angles to what you just did).
You’re basically just swirling the cinnamon into the cake batter.
Pop this into the oven at 350º for 28-32 minutes (depending on your oven).
While it’s baking, make the glaze. Mix together two cups of powdered sugar, 1/3 cup of milk, and 2 teaspoons of vanilla.
I used my whisk attachment and just whipped it real quick until the lumps were gone.
Then I removed the finished cake.
While it’s hot, take a spoon or spatula and drizzle the glaze you just made right over top.
Don’t skimp – there is a generous portion of glaze!
Let it cool just a tad and then serve it up warm…it’s scrumptious!
It’s warm and gooey, and there is that wonderful buttery, cinnamon stuff mixed in that you get in each bite, just like a cinnamon roll.
It’s probably best fresh, but I bet you could make the cake the night before, warm it up in the oven the next morning and glaze it warm if you wanted to make it ahead of time.
Whatever you do – just make it – you’ll love it and make it again.
Here are the morning anchors from my show enjoying a bite of the yumminess!
Katie’s Printable Recipe – Cinnamon Roll Cake
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