Cinnamon Roll Cake

21

12.1.11

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Sorry I’ve been MIA for a while.. the 12 days of cookies really wore me out! I even took a mini break to Las Vegas to relax. I’m addicted to the “Deal or No Deal” slot machine. By addicted, I mean putting a dollar in and freaking out if I lose it or not. Don’t worry, I won it back on the “Goldfish” slot machine. Haha, I’m quite the high roller, don’t you know.
Here’s a quick little post on a cake that people loved. My DB and his sister in law even claimed it to be the best thing I’ve baked so far. That’s quite a statement! The cake is basically a lighter version of a cinnamon roll. Soft, just the right amount of sweetness, and not so messy to eat. I didn’t add in nuts, but I’m sure they’d make a great addition. From The Girl Who Ate Everything.

Cake:

  • 3 cups flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 ½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup (1 stick) real butter, melted

Topping:

  • 1 cup (2 sticks) real butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
  3. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake.
  4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center.
  5. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.

21 comments :

  • Megan

    This looks SO good! I will have to add it to my ever-growing list of things to bake!

  • Lacy

    Carbs are my weakness and this looks SO good!! It’s only January 11th and I’m ready to throw away my resolutions due to this post!!

    Will they invent smell-o-vision anytime soon??

  • Candace

    Oh my goodness! This is definitely getting made this weekend! I LOVE cinnamon rolls, but they take so long to make! Thanks for the great recipe!

  • ksbooks

    I make a version of this cake, but use a boxed yellow cake mix. I’ve been wanting to make a cinnamon roll cake without the boxed cake mix because a mix feels like cheating, I’ll have to try this!

  • Jess

    I can see why these were your favorite. I especially like the first cookies!! They’re big and bakery-like.
    Jess : )

  • Caroline

    Oh my goodness, two of my favorite things, cake and cinnamon rolls. So glad you enjoyed it, and had a little time off to be a high roller!

  • briarrose

    I love that cinnamon roll flavor so this looks like a perfect cake for me. I will have to give this a try.

  • Noey

    YUMMERS! It looks so moist and deeelicious! :)

  • Chelsea Z.

    I am looking forward to making this later this week!! It looks delicious!

  • Hannah @ Bake5

    this looks quite the cake to bake!

  • Nanette

    OMG this looks incredible! I think I’ll half the recipe though, since I doubt two people would be able to eat the whole one in a reasonable time frame. Yummilicious!

  • Mary

    Kim, this looks wonderful. I’m new here so after reading this entry I browsed through some you had done earlier. I really like the food and recipes you feature here. I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary.

  • Jamie M

    Just made this cake and it smells wonderful! I have not cut it yet so I’m not sure how pretty mine has turned out and have no tasted it yet either. I was wondering though, how do you spread your icing? For the apple struesel recipe that you have posted and for this I have just sort of used the whisk to drizzle the top of the cake. When I do this though I get uneven squiggles (I’m no professional though!) Do you have any tips?

    Thank you! And I LOVE your blog (as do my bf and coworkers!) ~Jamie

  • tainz

    made this today.. it’s taking MUCH longer than half an hour to bake. the middle isnt drying up! ):

  • The Honey Nut

    YUM!!! This would be so perfect for breakfast on a Sunday!

  • Miss. Tarrah Dame

    Oh my god I would love this…making it for my blog ASAP!

  • diane moore

    I just made this fo the first time, and it’s definitely a keeper. I did not add the nuts, and i added a couple tablespoons of cream cheese (softened) to the glaze. It came out splendidly. if i were to tweak anything, i would probably add even more cinnamon, and i would make a more flavorful glaze, maybe a brown-butter glaze. i also think raisins would be a great addition.

  • t

    I made this about a month ago and it was Delicious. Tried to save a piece for my daughter while she was at cheer camp but when she returned she forgot to ask for it so i put in microwave for abt 30 sec ate ate it with cold milk.

  • Jen

    does this need to be refriderated if it is made the night before or can it be left out?

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