Cinnamon Roll Cake
This cake. Seriously though, this cake.
You know back in the day when Cinnabon was around and you would walk through the mall or airport and you were hit with the overwhelming smell of an amazing cinnamon roll. That smell is this cake realized, but better.
Cinnamon Rolls can be time consuming with the rising and kneading but the work is worth it because they taste amazing. But what is the best part of the Cinnamon Roll? If you said the inside, then we can continue being friends. Most important part of the inside is when you mix it with the ooey gooey frosting and it combines to make the perfect bite. You have to have the perfect ratio of dough to glaze. This can is the much easier version of the inside of the cinnamon roll.
If you want something that people will give you mad compliments on, then make this. (am I too old to say mad compliments?) Also, have a big glass of milk ready when you eat this cake. The craving for milk was immediate.
Have a go at it and let me know how it turns out! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
photo: Dalton Food Photography
photo: Dalton Food Photography
Cinnamon Roll Cake
Lolo's Desserts | 2016
Ingredients:
3 cups flour
1/4 teaspoon kosher salt
1 cup sugar
4 teaspoon baking powder
1 1/2 cups milk
2 eggs
2 teaspoon vanilla
1/2 cup butter (1 stick), melted
Topping
1 cup butter, softened
1 cup brown sugar
2 Tablespoon flour
1 Tablespoon cinnamon
Glaze
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon pure vanilla extract
Instructions:
Preheat oven to 350 degrees. Spray a 9x13 glass baking dish with non stick spray.
Cake: In a mixer, add the flour, salt, sugar, baking powder, milk, eggs and vanilla. Mix on low speed until combined, then slowly add in the melted butter and mix again for about 1 minute. Pour into the glass baking dish, set aside for a moment.
Topping: In a large bowl or mixer, cream the butter, brown sugar, flour and cinnamon together until well combined and creamy. Take the topping mixture and drop spoonfuls on top of the cake batter in the baking dish. Then use a knife to swirl the topping throughout the cake batter.
Bake for 35-40 minutes or when a toothpick comes out clean. Mine took about 38 minutes.
Glaze: In a medium size bowl, whisk the powdered sugar, milk and vanilla together. Once the cake is done, let it cool for a couple minutes and then drizzle the glaze all over the top of the cake.
Ideally serve warm, but it is still amazing at room temperature as I found out when I snuck several forkfuls from the pan later in the afternoon.
photo: Dalton Food Photography
Photo: Dalton Food Photography