I was a bit skeptical when I came across this recipe for cinnamon roll cake. I love regular cinnamon rolls because they are ooey-gooey rolls of perfection. I was worried that turning something so texture-driven into a cake might detract from what I love most about cinnamon rolls.
I was wrong.
This cake recipe is not only easy, taking just 15 minute to whip together before baking, but it's also very, very good. I was pleasantly surprised to find that the taste is very similar to homemade cinnamon rolls, and the glaze poured on top of the cake gives it that gooey-texture I love so much.
This recipe is great if you want to treat the kids to a special breakfast on the weekend (what kid doesn't love cake for breakfast) and can also be a great dish to take to your next brunch or family gathering.
To make this recipe you'll need:
- 3 c. flour
- 1/4 tsp salt
- 1 c. sugar
- 4 tsp. baking powder
- 2 eggs
- 2 tsp. vanilla
- 1 1/2 c. milk
- 1/2 c. butter, melted
- 1 c. butter, softened
- 1 c. brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- 2 c. powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
To start, grease a 9 X 13 glass cake pan and preheat the oven to 350 degrees. Into your stand mixer, or large mixing bowl, mix the flour, salt, sugar, baking powder, eggs and vanilla. Pour the milk over the other ingredients and mix well. While the mixer is still running, slowly add the melted butter. Mix just until combined. Spread the batter out evenly in the pan.
To make the cinnamon filling, use a small bowl and a wooden spoon to combine the softened butter, brown sugar, flour and cinnamon. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
In a small mixing bowl, whisk together the powdered sugar, milk and vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature. Enjoy!
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