.................. Cooking with Barry & Meta: Cinnamon Roll Cake

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.

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.

Cake has just been added to the oven.

This is what is looked like after coming out of the oven.

7. Mix up glaze and drizzle over warm cake.

8. Serve warm from the oven or warm up in the microwave if serving later.

Recipe without photos . . .