For over a week I have been thinking about this recipe. As I weighed
the pro (it sounds really, really good) against the cons (3 sticks of butter –
Really! This is not something we need to be eating. It has way too many empty
calories.), it was immediately obvious that the cons obviously outweighed the
one single pro.
However, as you can see, ultimately that made no difference. And, I have to say that the cake is absolutely delicious – is tastes like a really light and fluffy cinnamon roll . . . but it is much easier to make than its traditional yeast counterparts.
However, as you can see, ultimately that made no difference. And, I have to say that the cake is absolutely delicious – is tastes like a really light and fluffy cinnamon roll . . . but it is much easier to make than its traditional yeast counterparts.
Cinnamon Roll Cake
Makes one 9”x13” cake
Cake
3 cups
all-purpose flour
½ teaspoon salt
1 cup granulated
sugar
1 tablespoon + 1
teaspoon baking powder
1½ cups milk
2 eggs
2 teaspoons
vanilla
½ cup (1 stick)
butter, melted
Brown Sugar Topping
1 cup (2 sticks) butter, softened
1 cup packed
brown sugar
2 tablespoons
all-purpose flour
1 tablespoons
ground cinnamon
Powdered Sugar Glaze
2 cups powdered
sugar
5 tablespoons
milk
1 teaspoon
vanilla
1. Preheat oven to 350°.
5. Run a knife though the dollops of topping and
swirl through the cake mixture, going up and down the length of the pan.
6. Bake cake in preheated oven for about 30 to 35
minutes or until toothpick inserted in the center comes out clean.
Cake has just been added to the oven. |
This is what is looked like after coming out of the oven. |
Recipe without
photos . . .
Cinnamon Roll Cake
Makes one 9”x13” cake
Cake
3 cups
all-purpose flour
½ teaspoon salt
1 cup granulated
sugar
1 tablespoon + 1
teaspoon baking powder
1½ cups milk
2 eggs
2 teaspoons
vanilla
½ cup (1 stick)
butter, melted
Brown Sugar Topping
1 cup (2 sticks)
butter, softened
1 cup packed
brown sugar
2 tablespoons
all-purpose flour
1 tablespoons
ground cinnamon
Powdered Sugar Glaze
2 cups powdered
sugar
5 tablespoons
milk
1 teaspoon
vanilla
1. Preheat oven to 350°.
2. Mix flour, salt, sugar, baking powder, milk,
eggs and vanilla together.
3. Stir in melted butter, slowly. Pour into greased
9”x13” pan.
4. Mix topping ingredients. Drop over cake mixture
evenly.
5. Run a knife though the dollops of topping and
swirl through the cake mixture, going up and down the length of the pan.
6. Bake cake in preheated oven for about 30 to 35
minutes or until toothpick inserted in the center comes out clean.
7. Mix up glaze and drizzle over warm cake.
8. Serve warm from the oven or warm up in the
microwave if serving later.
I am hoping the same best effort from you in the future as well. In fact your creative writing skills has inspired me. louise's cakes n things
ReplyDeleteThanks. You might be interested in my latest cinnamon roll variation -- Zucchini Cinnamon Roll Loaf. Only half a stick of butter! I've made it countless times this summer. http://cookingwithbarryandmeta.blogspot.com/2017/07/cinnamon-roll-zucchini-bread.html
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