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by Judith Hannemann
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| Cinnamon Roll Cake |
This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!
Delicious And Easy
I’d seen this type of cake floating around the past few weeks in various groups I belong to on Facebook.
| Yummy, buttery and simply perfect |
Since I was planning on making more of my Cinnabon Rolls, I figured an easier and less time-consuming option wouldn’t be a bad idea. So I thought I’d give this a try.
I have no idea where the recipe originated. I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals. I use evaporated milk–only slightly reconstituted. It’s an old trick of using 2 parts evaporated milk to 1 part water in any cake for the liquid. It works and it works WELL.
Buttery Delight
The cake uses a lot of butter. The flavor and the texture is superb and this is just perfect for a lazy Sunday breakfast–a cup of coffee, a HUGE hunk of this and the Sunday papers and you have it made!
One thing I will try the next time is cutting the butter for the topping in half. It actually seemed a bit much to me because the amount of topping was HUGE. Go for it if you like a lot of topping and “candy” running through the actual cake–and remember there’s a lot of icing too. I’m not implying this tastes bad…OMG, it doesn’t, but I found as the cake cooled it became a texture-type thing, at least with me. If the cake doesn’t stand much chance of surviving a few hours, then this won’t be important. I only mention this for singles and empty-nesters who won’t finish a 13×9 cake in one day!!!
I’ve really fallen in love with this baker and that surprises me since I was never an Old World kinda gal. I was always more of a Floral Lace gal.
| Temp-Tations Carved Old World Baker |
But I have to say I simply LOVE this–it’ looks so rich, especially in the cream color I got it in.
| Wonderful cake, wonderful baker |
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Cinnamon Roll Cake
This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Breakfast, cakes
Cuisine: American
Keyword: cinnamon roll cake, cinnamon rolls recipe
Servings: 12
Calories: 582kcal
Author: Judith Hannemann
Ingredients
CAKE
- 3 cups flour
- 1 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1 cup evaporated milk
- 1/2 cup water
- 2 eggs
- 2 tsp vanilla
- 1/2 cup butter melted
TOPPING
- 1 cup very soft butter
- 1 cup brown sugar
- 1 tbs cinnamon
- 2 tbs flour
GLAZE
- 2 cups confectioner's sugar
- 1 tsp vanilla
- 4-7 tbs milk or cream
Instructions
Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."
Pour cake batter into prepared pan. Set aside.
In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.
Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.
Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.
Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.
Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.
Makes about 12 servings.
Nutrition
Serving: 1person | Calories: 582kcal | Carbohydrates: 83g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 294mg | Potassium: 278mg | Fiber: 1g | Sugar: 57g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
| Cinnamon Roll Cake |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Reader Interactions
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.
Comments
Christine Berres says
OMG! Thank you for noticing them in your FB groups…I certainly hadn't…and I love cinnamon rolls!
Judith Hanneman says
Thanks! At least there's no waiting for this to rise twice LOL
Sinea Pies says
Wow,this is my kind of cake! It would make a lovely food-gift, too. Especially during the holidays. Pinned it. My blog hop goes live Tues eve 7pm ET. I would love it if you'd stop by Ducks 'n a Row and share this. I'll bet some of my readers will make it for New Year's breakfast 🙂
Sinea from Ducks 'n a Row
http://www.ducksnarow.commelchris66 says
Did you use self-rising flour or all-purpose?
Judith Hanneman says
I use all-purpose flour.
