Homemade Cinnamon Roll Cake

Now, y’all know I’m scared of yeast.  I have no idea what I do wrong every time I try to use yeast, but without fail I destroy it.  So when I saw this recipe I was stoked on the fact that I could create something resembling cinnamon rolls and not have to be bothered with pesky yeast.

This is such a yummy cake! It’s moist, buttery, sweet, and cinnamony.  That’s right, I said cinnamony.  I make up words all of the time.

Anywho, my darling nieces and nephew came over this morning to bake with us (don’t worry, we’ve been together multiple times during the social distancing era and we’re all quite safe).  It was so much fun to see that although they’re older, they still like hanging with Auntie Anne and Uncle Paul.

When we pulled the cake out of the oven, it didn’t look remotely like the recipe picture.  Not even close.  Our’s looked more like monkey bread.  The cinnamon filling kind of sat on top, rather than swirling into the cake.  Gwen had an excellent idea… we should’ve divided the cake batter in half so that we could drop the filling in between the two layers.

Oh well, next time.  Have fun with this one.  It’s a keeper!

Homemade Cinnamon Roll Cake (recipe care of thecountrycook.net)

Cinnamon Roll Cake

INGREDIENTS:

For the cake:  3 cups all-purpose flour, 1 cup white granulated sugar, 4 tsp. baking powder, 2 large eggs, 2 tsp. vanilla extract, 1 1/2 cups milk, 1/2 cup (1 stick) salted butter (melted)

For the cinnamon filling:  3/4 cup (1 1/2 sticks) salted butter (softened to room temp.), 1 cup packed light brown sugar, 2 tbsp. flour, 1 tbsp. ground cinnamon

For the glaze:  2 cups powdered sugar, 5 tbsp. milk, 1 tsp. vanilla extract

DIRECTIONS:

For the cake:  Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). Don’t overmix, just stir until combined. While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.) Spread this batter evenly into your baking dish.

For the filling:  In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

For the glaze:  Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

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