I’d seen this Cinnamon Roll Cake on Danielle’s Hugs and Cookies XOXO site a few weeks ago and thought it would be delicious. Due to the frequent snow events and a couple of viruses I hadn’t had a chance to make it to share with family and friends. It’s a pretty quick and easy recipe, so you can whip it up for last minute guests. I love cinnamon rolls and was curious about how this cake would taste.
I almost didn’t post this recipe because my sense of taste is off thanks to this sinus thing I’ve got going on and the swirl wasn’t evenly distributed throughout (I need to work on the swirling technique). The hubby walked by and grabbed a slice. He liked it quite a bit so I changed my mind because it’s all about the flavor – right?
Cinnamon Roll Cake
Yield: 12 servings Cook Time: 40 minutes
- 3 cups flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1/2 cup butter, melted
- 1 1/2 cups milk
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon ground cinnamon
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 5 tablespoons milk
Step 1: For the batter: Line a 9 by 13 pan with parchment paper. In a large bowl, add all the batter ingredients except the butter and mix with an electric mixer until combined. Add the melted butter and stir slowly until combined. Pour the batter into the prepared pan.
Step 2: In a large bowl, add all the topping ingredients and mix until combined and creamy. Drop large dollops of the topping evenly over the top of the cake. Using a knife, swirl the topping throughout the cake. Bake at 350 degrees for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out almost clean.
Step 3: For the glaze: In a medium bowl, mix together the glaze ingredients and drizzle over the cake while still warm. Server at room temperature.
Storing: Store at room temperature in a sealed plastic container for a few days.
Recipe from Cinnamon Roll Cake on Hugs and Cookies XOXO.