Dec 10
Cinnamon Roll Cake2 Comments

I don’t know about you, but in my household after all the presents are unwrapped, we sit down to a huge breakfast. We definitely work up an appetite after 5 kids, some with spouses, 3 grandchildren, and 2 parents tear through the presents. We all settle down at the table and eat a wonderful collection of goodies. Usually on the menu is creme brulee french toast, scrambled eggs, bacon, fruit, etc. It is a terrific feast and holds us all over until dinner time rolls around.

One breakfast treat that I truly love are cinnamon rolls, but really I don’t love the prep time involved. I would hate to miss any of the present action so even if I could proof dough the night before, you aren’t getting me away from the excitement! In comes, this delicious breakfast cake. It comes together rather quickly and easily, you could make it the night before or a few days ahead and enjoy after present tearing opening. All the flavors of a cinnamon roll in one convenient cake, yes please!

PS Happy 60th birthday Dad!

Cinnamon Roll Cake

For the cake:

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter melted

For the topping:
1 cup butter softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
For the glaze:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

What you’ll do:
For the cake:
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside. In a stand mixer add the flour, salt, sugar, baking powder, stir quickly to combine. Add in the milk, eggs, and vanilla and mix thoroughly. Once combined well, with the mixer running, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping:
In a large bowl cut the butter into the brown sugar, flour and cinnamon. Mix with your hands or pastry cutter until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

For glaze:
In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Source: Chef in Training

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2 Responses to Cinnamon Roll Cake

  1. Eva @ Eva Bakes says:

    Love this idea – now I can eat a little slice of cake instead of feeling guilty about eating an entire cinnamon roll. Yay!

  2. Jessica @ Sunny Side Up says:

    Jesse pretty much goes crazy for any and all cinnamon breakfast baked goods. Can’t wait to give this one a try. Gorgeous photo!

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