Here's a riddle: What tastes like a cinnamon roll, is less time consuming to prepare and totally knock-your-socks -off delicious?
A cinnamon roll cake!
This weekend, we had old friends from Paris visiting. On Sunday, a request was made for an "American breakfast". My mom and I took charge. Along with pancakes, an omelette, and toast, we were thinking "what is another special thing we could serve?"
What came to mind was the classic and scrumptious cinnamon roll... the problem was, cinnamon rolls take a long time to make and bake.
I dashed to Pinterest and found this recipe. It is definitely a keeper!
This cake was sooooooo yummy... incredibly, fantabulously moist and buttery.
It smelled WONDERFUL while baking and, oh, it just has one of the gooey-est cinnamon swirls. My God, THE CINNAMON SWIRLS!
And the glaze, the glaze... YUM. That's all you need to know.
We cut the glaze measurements in half, because we didn't have the appropriate cake pan (ours was less wide), and there was less surface to cover with the glaze.
CINNAMON ROLL CAKE
For the cake:
3 c all-purpose flour
1/4 tsp salt
1 c granulated sugar
4 tsp baking powder
1 and 1/2 c milk
2 large eggs
2 tsp vanilla extract
1/2 c (1 stick) unsalted butter
For the cinnamon filling:
1 c (2 sticks) unsalted butter
1 c packed light brown sugar
2 Tbsp all-purpose flour
1 Tbsp ground cinnamon
For the glaze:
2 c powdered sugar
5 Tbsp milk
1 tsp vanilla extract
- Grease a 9"x13" cake pan Set aside.
- Preheat the oven to 180 °C (350 °F).
- In a large mixing bowl, whisk together sugar, salt, flour, and baking powder.
- Add milk, eggs and vanilla and whisk until smooth.
- Slowly add the melted butter and whisk until everything is smooth.
- Spread the batter in the prepared pan. Set aside.
To make the cake:
- In a medium mixing bowl, beat butter with electric mixer until creamy.
- Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
- Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
- Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
- Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.
To make the filling:
- Sift the powdered sugar over a medium mixing bowl.
- Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
- Keeps covered in room temperature for up to 3 days.
To make the glaze: