Monday, April 16, 2012

Cinnamon Roll Cake

We tried this last night and it turned out fabulous.  It was less cake-like and more roll-like.  But with the ease of a cake and not waiting for dough to rise, etc. etc.  My daughter and I put this together, and it has been very much enjoyed!  I'll for sure make this again.  I'm thinking, it would be really good in the Dutch Oven too while camping!

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

1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

1.  Preheat oven to 350 and spray a 9x13" glass baking pan with non-stick spray. 

2.  For cake:  In a mixer, add all the "cake" ingredients (except butter): flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Once combined well, slowly stir in the melted butter.  Pour into the baking pan.

3.  For struesel:  In a medium-large bowl, mix together the butter, brown sugar, flour and sugar together until creamy.  Make large drops of the struesel onto the cake batter.  Take a knife and swirl it through until it is marble-like. 

4.  Bake at 350 for 35-40 minutes until a toothpick comes out NEARLY clean.

5.  For glaze:  In a medium bowl, mix together powdered sugar, milk and vanilla with a whisk.  Drizzle over warm cake. 

Serve warm or at room temperature.
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