Cinnamon Roll Cake

I guess we all have certain favourites that we tend to repeat often. Be it movies, music, food, clothes, home decor… we tend to lean towards a particular genre or style. The problem with me is I tend to overdo it. If I like something, I kinda get obsessed with it till I reach a saturation point or until I’m forced to quit because of some reason or another.

In my case, my wardrobe looks like a black and white movie screen. Colours in my wardrobe is like green in a desert. Everytime I go shopping, I make conscious effort to buy colourful clothes, but without fail I end up buying black or white or it’s combination! Sometime I even buy almost identical clothes, come back and realise that I’ve a similar one already and then go and exchange!!

(Pleeaasse tell me you also do this! It’s always good to hear that “it’s quite normal” to overdo things ;) )

So that brings me to today’s recipe… I’ve already posted similar recipes like Best Ever Coffee Cake, Pumpkin Cake etc; The pull towards Cinnamon baked goods is too strong to resist and I ended up baking this. But let me tell you, no regrets at all. We thoroughly enjoyed this cake.

After all, we love Cinnamon rolls big time, so the idea of Cinnamon rolls in the cake form sounded and tasted even better! I’ve already posted a Cinnamon Rolls recipe here. But I guess, the whole “yeast” thing is a bit scary for some. That’s where the cake version comes in.

It’s a very easy, simple and straightforward recipe with easily available ingredients. You can take this for a potluck party or make ahead for a weekend breakfast or brunch or just have a huge slice with your evening cuppa :)

Here is the recipe…

Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well. While the mixer is still running slowly add the 1/2 C melted butter…

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Mix just until combined. Spray a 9×13 pan with cooking spray or grease with butter and spread the batter out evenly in the pan…

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To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon…

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Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect…

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Bake this  at !80 C, in preheated oven, for 35-40 minutes, or until a knife inserted into the center comes out clean. Pour the glaze over the warm cinnamon cake…

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Have a look at the other Cinnamon baked goods recipe

Cinnamon Teacake

Apple And Cinnamon Crumble Top Cake

Snickerdoodle Cookies

Low Fat Eggless Whole Wheat Cinnamon Cake

Pumpkin Crunch Coffee Cake

Best Ever Coffee Cake

Recipe adapted from here

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Cinnamon Roll Cake

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Course: Bakes, Cake, Dessert

Servings: 12 -14

Author: Maria Jose Martin

Ingredients

• ▢ CAKE:
• ▢ 3 cups Plain flour
• ▢ 1/4 tsp Salt
• ▢ 1 cup Sugar
• ▢ 4 tsp Baking powder
• ▢ 2 Eggs (@ room temp)
• ▢ 2 tsp Vanilla essence
• ▢ 1.5 cup Milk
• ▢ 1/2 cup Unsalted butter (113 gms, melted (measured before melting))
• ▢ CINNAMON FILLING:
• ▢ 1 cup Unsalted Butter (226 gms, softened)
• ▢ 1 cup Brown sugar (I used soft light brown sugar)
• ▢ 2 tbsp Plain flour
• ▢ 1 tbsp Cinnamon
• ▢ GLAZE:
• ▢ 2 cups Icing sugar
• ▢ 5 tbsp Milk
• ▢ 1 tsp Vanilla essence

Instructions

• ▢
  Preheat oven at 180 C, for 10 mins before baking.
• ▢
  Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
• ▢
  While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
• ▢
  Spray a 9×13 pan with cooking spray or grease with butter and spread the batter out evenly in the pan.
• ▢
  To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
• ▢
  Drop the cinnamon filling by spoonfuls onto the cake batter.
• ▢
  Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
• ▢
  Bake this at 180 C, in the preheated oven, for 35-40 minutes, or until a knife inserted into the center comes out clean.
• ▢
  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Notes

I made only half the qty of the above recipe. For half the qty of cake, I used only 1/2 – 3/4 cup of Icing sugar for the glaze.

I used a 7 inch square tin to bake half the qty.

The cake keeps well for 2-3 days at room temp in an airtight container, unless you live in a extremely humid / hot place.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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