Sunday, August 31, 2014
Cinnamon Roll Cake
One of my dearest friends had a birthday last week. You probably know her from her amazing stationary boutique, Simply Paperie. I asked Laura to pick her birthday treat and she requested this yummy Cinnamon Roll Cake.
Selfishly I was totally on board because I love me some cinnamon rolls. Plus it fits in perfectly with what I like to bake - simply ingredients, quick prep, and delicious outcome.
This final product was not what I expected. I thought it would be like a sheet cake with a gooey cinnamon sugar mix. But the base totally tastes like a quick bread/cinnamon roll dough. Crazy good. The filling was just like that of a cinnamon roll with a gooey cinnamon buttery taste. Amazing.
This would satisfy your craving for cinnamon rolls without all the fuss. Give it a try!
Cinnamon Roll Cake
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoon baking powder
1 1/2 cups milk
2 large eggs
2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tablespoon flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoon milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter a 9 x 13 pan and set aside.
In the bowl of stand mixer whisk together the flour, salt, sugar and baking powder.
In a medium bowl combine the milk, eggs and vanilla. Gradually add to the dry ingredients and mix until smooth. Slowly add the melted butter and mix until smooth.
Pour batter into the prepared pan. Set aside.
In the bowl of your stand mixer beat the butter until creamy, couple minutes. Add sugar, flour and cinnamon and beat until fluffy, couple more minutes. Mixture will come together but is still on the thick side. Drop spoonfuls of the mixture onto of the cake batter and use an off-set spatula to spread around. (Do not go too close to the edges as it could burn during baking.) Use a knife to swirl the mixture into the cake batter.
Bake for 28 to 32 minutes or until a toothpick inserted comes out clean. Let cake cool for 15-30 minutes before adding the glaze.
For glaze whisk together the powdered sugar, milk and vanilla until smooth. If too thin add additional powered sugar. If too thick add additional milk. Pour glaze on top of slightly cooled cake. Use spatula to spread over whole cake.
Store cake at room temperature.
Source: Crunchy Creamy Sweet
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