Cinnamon Roll Cake

Cinnamon Roll Cake

This is the best cake I have ever eaten.  EVER!  If I believed in reincarnation, I would come back as this cake.  The recipe appeared a few days ago on “The Girl Who Ate Everything” and when I saw it my insides leapt for joy.

I have to admit, though, that cooking anything with this much butter was fairly intimidating, even for someone like me who was pretty much raised on pork fat and shortening.  I am no stranger to fats and oils.  Not bragging, just stating the facts.  I should probably follow up this post with 12 super healthy recipes to make up for this one lapse in good judgement.  But…wait till you taste this thing.  Gosh!

Update 9/26/2012. For a great Autumn twist on this cinnamon roll cake, try Pumpkin Cinnamon Roll Cake. Wildly delicious!

Cinnamon Roll Cake

Ingredients

    Topping:
  • 1 cup (2 sticks) real butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 3/4 cup chopped pecans, (optional)
  • Cake:
  • 3 cups all-purpose white flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups milk
  • 1/2 cup (1 stick) real butter, melted
  • Glaze:
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Set aside.
  3. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
  4. Once combined well, slowly stir in the 1/2 cup melted butter.
  5. Pour batter into a greased 9 x 13 inch baking pan.
  6. Drop topping evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center
  8. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
  9. Serve warm or at room temperature.
http://tsgcookin.com/2010/09/cinnamon-roll-cake/

 

Cinnamon Roll Cake
 The culprits. Dang them. The salt went on walk about during the photo shoot, but he was back in time for the party in the bowl.
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Cinnamon Roll Cake
In a large bowl, put the softened butter (please, no margarine), brown sugar, flour, and cinnamon.
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Cinnamon Roll Cake
Add the pecans…or leave them out. Your choice.
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Cinnamon Roll Cake
Whip them up together until well blended. Set aside.
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Cinnamon Roll Cake
Flour —check
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Salt–check
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Cinnamon Roll Cake
Sugar–check
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Cinnamon Roll Cake
Baking powder–check
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Cinnamon Roll Cake
Egg–check
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Cinnamon Roll Cake
Vanilla extract–check
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Cinnamon Roll Cake
Milk–check.
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Cinnamon Roll Cake
Everyone present and accounted for, Ma’am.
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Cinnamon Roll Cake
 Mix ingredients just until blended.
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Cinnamon Roll Cake
 With the mixer on low speed, pour in the melted butter slowly.
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Cinnamon Roll Cake
 Pour the batter into a buttered 9″ x 13″ pan.
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Cinnamon Roll Cake
 Spread the batter evenly in the pan.
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Cinnamon Roll Cake
 Okay, since I am posting these step-by-step photos nearly two years AFTER I posted this recipe, I need to make a clarification about this particular picture. I tried something new this time around with the topping. I softened it a little in the microwave before I put it on top of the batter. It was the same consistency as the batter and seemed to work okay. Generally the topping is thicker than the batter and may seem as though it is not blending well with the batter. Please note: Do not make marbling the topping and batter too much of a concern. There will be “clumps” of topping. That’s the way it is supposed to be. DO NOT over-mix the batter and topping together. Just swirl them together with a knife. Some of the topping will stay on top of the batter and some of it will go to the bottom of the batter and some of it will tunnel all the way through the batter, top to bottom.
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Cinnamon Roll Cake
 Normally, this would not look quite so soupy. Like I said previously, it still worked out okay.
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 Cinnamon Roll Cake
 This is a picture I took two years ago the first time I made this cake. You can see the difference between the stiffer topping and the other picture which shows a more liquid topping. (I got the topping in the other picture a little bit too warm in the microwave. I probably won’t use that method again.)
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Cinnamon Roll Cake
 This is the baked cake prior to adding the glaze. You can see the texture of the cake, with its hills and valleys. There are tunnels where the topping melted through the cake–excellent. You will also see that there are some lighter parts where there is only cake. Everything else is a mix of cake and topping, generally with the topping resting above and the cake below. Click on the picture to get an enlarged view.
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Cinnamon Roll Cake
 After the cake comes out of the oven, mix up the glaze. It comes together so easily.
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Cinnamon Roll Cake
Pour the glaze over the warm cake. Cinnamon, butter, sugar, butter, sugar, butter, butter, flour and a couple of other things.
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Cinnamon Roll Cake
So go make this cake.  Eat one piece and give the rest away.  The five forksful you eat right out of the pan when this thing is still warm from the oven does not count as your one piece.
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This is your piece…
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Cinnamon Roll Cake
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Comments

  1. says

    This just looks so awesome! I am so afraid to make it with all that butter, esp since it’s only going to be for hubby and me!

    • sue says

      cut back on the sugar and butter by 1/3 in the cake, make 1/2 the topping and it’d still be a very tasty cake, and not so hard on your poor liver.

  2. says

    n82: Got any friends? Invite ’em over. Or split the cake between two or more smaller pans and reduce the cooking time. Save one for yourself, give the others away. Or halve the recipe. Or print out a picture of the cake, put it on your fridge with a big sign that says, “I am a strong woman. I can walk away from ultimate evil.”

  3. Anonymous says

    this looks awesome and I am going to make it this afternoon! The BF will love it!!
    Thank you for sharing! Debbi

  4. Anonymous says

    Made this for a potluck tonight and it was quickly gone. Very good recipe for a big group!

  5. shari says

    Terri, I just pulled this cake out of the oven, and can’t wait to eat it! Your recipes are always awesome, and I also printed out your Chicken Cordon Bleu recipe from the TK Blog, -which is how I came across this cake. Thank you so much for the inspiration. I would die if I had to cook or bake the same thing all the time!!!

  6. shari says

    I made this yummy cake last night, and it is definitely a keeper. I did however have a little trouble with the topping. I don’t know if I just didn’t let the butter soften quite enough, but it was a little bit stiff and I had a hard time with the marbeling. I was a little overzealous, and most of the topping ended up on the bottom of the cake. Of course, it’s still good, but the presentation wasn’t quite as pretty as it should be. Next time I think I’ll melt the butter for the topping (or at least make sure the butter is really really soft) and see if that helps. There will be a next time! As always, thank you for the great recipes.

    • says

      Hi Shari. I’m glad that you liked the recipe, but sorry that you had some trouble with swirling the topping. However, it does seem to me that I remember the topping as being a bit stiff. I think that the last time I made it (February) I used smaller dollops than tablespoon size to help counter this problem. I’ll get back to you on this in a day or two. My mom is coming for dinner tonight, so it would be a good time to make this cake again and refresh my memory! Since this has become, by far, the most visited recipe on my site (thanks to Pinterest), I really ought to spruce things up and do a step-by-step.

      Thanks so much for dropping by and leaving comments. All in all, it’s an intimidating thing to be a food blogger, so nice comments are always a plus. I appreciate your honesty in saying that you had trouble with the topping. But, like I said, I’ll make this cake tonight and remind myself of the “how-to’s.

  7. says

    I made the cake this morning to share with a friend and her family. I added 2 small peeled and chopped granny smith apples and only made half of the icing. It was fabulous!!! Thank you so much for sharing!

  8. Paula B. says

    This looks amazing, I can honestly believe it is one of your most visited posts. I’m hosting a brunch in December for my women’s club and trying to plan the menu now. Guess I have my first recipe! And, I think I will add the Granny Smith apples, sounds so much healthier, right!

    • says

      Whew! Good girl; get on top of the menu now and when December rolls around you won’t have to stress about the food for the brunch. And yes, right about the apples. I think that they will taste great with this cake. I still haven’t tried it with the apples, but I’m thinking that this weekend will be a great time to give it a go. Cinnamon Roll Apple Cake–holy cow, even writing it sounds wonderful.

  9. Jessica says

    I’ve made this before and it is delicious, but I just want to make sure-you use regular all purpose flour or self rising flour? I just said flour so I could’t remember…….please let me know! Thanks

  10. Marilyn says

    I really appreciate the time that you took to spell out every step along the way. Not all of us are natural born bakers and your descriptions and pictures helped me make this wonderful cake and I knew that it was probably going to come out good because I kept referring to your pictures to make sure it was looking somewhat the same.
    Thank you very much!

    • says

      Marilyn, I know what you mean about not being a natural born baker. Whenever I bake something and it turns out well, I am soooo surprised! I, too, like lots of step by step pictures whenever I am baking something new. It makes such a difference in my confidence level. 🙂 Congratulations on your success with making the cinnamon roll cake. It has become one of my favorite desserts. Have a great day! ~Terri

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