Monday, March 5, 2012

Cinnamon Roll Cake

Are you one of those folks whose eyes glaze over when you see a recipe that has more than 5 ingredients? 
You completely lose interest and skip on to the next one.

Yeah, I know the feeling.

It's kinda how I felt about this one when I first saw the recipe.
But then I heard all the great reviews everyone was giving it. 
This little cake was generating quite the buzz over on Pinterest so I knew I would have to 
set aside some time to give it the good ole college try.

Now, if you've already scrolled down and gotten ahead of yourself and have decided this recipe has one too many ingredients 
for your liking (yes, I'm talking to you),  I'm now going to direct you to my Honey Bun Cake recipe.
 It starts off with a boxed cake mix and is hard to mess up and is very similar in flavor.
It's alright, go ahead and go. I understand.
But, if you find yourself with a little time on your hands and don't mind making a cake from scratch, this recipe is definitely one to try.  It is incredibly moist and flavorful. It is worth the effort, and honestly, it really isn't hard at all.
 It just takes a little time.

3 cups all-purpose flour
1/4 tsp. iodized salt
1 cup white granulated sugar
4 tsp. baking powder
2 large eggs
2 tsp. vanilla extract
1 1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted

CINNAMON FILLING: (see notes below)
1 cup (2 sticks) unsalted butter, softened to room temp.
1 cup packed light brown sugar
2 tbsp. flour
1 tbsp. ground cinnamon

2 cups powdered sugar
5 tbsp. milk
1 tsp. vanilla extract

Preheat oven to 350F degrees
Spray 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). 
Don't overmix, just stir until combined.
While your mixer is running, slowly add the 1/2 cup melted butter. 
Mix just until combined (overmixing flour in baked goods can make it tough and rubbery).
Spread this batter evenly into your baking dish.
Now to make the filling. 
In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. 
Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Now the artistic part.
Take a butter knife and make swirly, marble-effect patterns all around the cake. 
Drag the knife through both the cinnamon and cake batter.
Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
While the cake is baking, make the glaze.
Whisk together powdered sugar, milk and vanilla extract in small bowl.
Pour the glaze over the warm cake.  
The glaze is gonna settle into all those nooks and crannies.
Serve warm or at room temperature.
Cook's Note: I would like to mention that some of my cinnamon/brown sugar mixture went straight to the bottom of the dish. Not sure if it was something I did in the swirling process that made that happen but thought I should mention it. It doesn't affect the taste at all, it can just make it a little tricky to scoop a piece out. But ya know, maybe it was just me that this happened to when baking. 
I think next time I may just try one stick of butter in the filling mixture. 
I'm thinking it was that second stick of butter that might be the culprit.
Also, I thought the slices were really delicious when reheated slightly in the microwave for a few seconds.



Maureen said...

I missed this on Pinterest - holy cow this looks wonderful!

Lisa @ Lisa's Dinnertime Dish said...

Oh my goodness! This sounds fantastic! I think it would definitely be worth the time. :)

Anita at Hungry Couple said...

Why would you need to scoop out a piece? Don't you just get a large fork and pull up the tray? :) Seriously, this looks delicious and not too complicated. Way better than a box mix!

Inside a British Mum's Kitchen said...

I am just swooning looking at this - SO delicious!
Mary x

Anonymous said...

This cake looks wonderful.....BUT it's going to be hard to beat your "Honey Bun Cake" which has become a favorite at our house! BTW I finally got to try the "Butter Topped Biscuits" & they were a hit, as are so many of your recipes. (Everything I have tried have been great!) Thanks for sharing!! Susan

The Country Cook said...

Susan, thank you so very much!! The honey bun cake is a big favorite in our house too. I'm SO happy you love it as much as we do!! Thank you for such a sweet comment!

gobakeyourself said...

This is an exquisite dessert/breakfast dish - looks truly delicious my friend :D

Choc Chip Uru
Latest: Lemon Meringue Tart

Shannon said...

Okay, this looks and sounds amazing! I LOVE cinnamon rolls, but I'm a chicken when it comes to baking them. It's a fear of yeast that I just haven't overcome yet. (i'm working on it)....
I am definitely bookmarking this and making it very very soon, like maybe this weekend. Thanks for sharing.

Anonymous said...

The next time I make this I plan on either putting in the cinn. mixture or sprinkle on top some pecans.

Annie Oakley's Kitchen said...

Lol, that is a lot of ingredients but it looks like the extra time is totally worth it! This would be great for a lazy Sunday morning!

MaryBeth said...

How gooey and yummy does this look, all i need is milk and a big piece of cake.

Kiri W. said...

Wow, that looks fantastic! I am a cinnamon addict, so this is perfect for me.

carolinaheartstrings said...

Wow does this look delicious. Well worth the effort and ingredients I would say. Come visit this week. We have some wonderful things to share.

Medeja said...

This is a great idea! Makes things bit easier :)

Sandra said...

This is worth any extra time and effort to arrive at this yumminess.

The Better Baker said...

You're so funny! =) I know ALL ABOUT the eyes glazing over cause 'there's too many ingredients' kinda thing...sometimes a little extra time is worth it, and if you say so about this recipe, I'm certainly gonna trust you on that. YUM!

Happy When Not Hungry said...

WOW! This cake looks amazing! I am def making this for brunch. Yum!

Lacy @ NYCityEats said...

I saw this on pinterest & copied down the recipe immediately! I'm yet to make it but after your review I'm definitely going to try. It's been sitting in my inbox like, pick me!! :) Looks mazing!

Melynda said...

I have made your bun cake, and it is so good. Your picture of the cinnamon roll cake is gorgeous and I can't wait to make it. Thanks!

Patty said...

I made the cinnamon roll cake yesterday and the husband LOVES it. I thought I might share some of the cake, but I guess not. Went to get a piece for lunch and it is half gone! thanks for the recipe.

Anonymous said...

Today is my birthday. Last night my husband asked what I wanted. He had already gotten me a few presents so why not have him make me breakfast! Right?! He let me sleep in and I left the page up on my computer for him to see this morning. He made it all by himself. Did not bother me or ask for me help at all! I woke up to breakfast and coffee at the table. Thank you so much for your step by step directions even my hubby could follow. And he don't bake! He did a great job, it was soooo good!!!

The Country Cook said...

We need to give your hubby a gold star!! What a guy! So sweet!! Sometimes we gotta give our men direction on what we want. I'm so proud he went for it & had success - thank you so much for letting me know. Happy Birthday!!

Lacey said...

This is just awesome! It will go awesome with our chili this weekend while camping :)


Anonymous said...

Not really that complicated, even though it has three steps, and I had two helpers!

I added a little almond flavored sugar syrup to the glaze mixture for a little bit of a nutty taste; next time I might add hazelnut to the cinnamon filling.

Anonymous said...

I'm making it right now to take to some special folks tomorrow! Can't wait to try it!

Anonymous said...

Bump for this, excellent recipe. I did make one adjustment, I added a block of softened cream cheese to the glaze... it steps the recipe up a notch.

Anonymous said...

I have done this cake second time now and it is big hit in all my neighbourhood. :-))) so moist and delicious! !!!!! Thank you for sharing this recipe.

Anonymous said...

I think the problem with the sinking filling is due to the fact the cake sits out while you make the filling. I make my filling first so it's ready to go as soon as the cake batter is mixed. Haven't had any problems....

SCchemist said...

I just made this cake and it's delicious!

Anonymous said...

I mad this twice. I am s glad you mentioned the part about it sinking. The first time I made this, mine was all jiggly, I ended up throwing it out. I made it again, and had parts that were really bubbly. My recipe is the exact same-except it said bake at 350 for 28/32 min? no way. I had to go to 40 43 minutes. I was waiting fr the bubbly to stop bubbling--lol. I figured out if you don't swirl this properly-you get clumps that don't bake--I am guessing. It is a really great tasting cake-I just need t make sure I have the proper cooking time down, and then I will make this all the time.

Anonymous said...

Possibly, I think it has a lot to do with the swirling. If you don't even that swirl affect out, it sits at the bottom and will not bake evenly-just my own opinion.

krystal cox said...

I took this to lunch at my Aunties and everyone loved it. My filling also sank to the bottom and I had did as you suggested and used only one stick butter in the filling.. but it was good either way!

Anonymous said...

Making the cake now!! The house smells soo delicious can't wait to dig in!!!

Anonymous said...

Can you make you put this together the night before and bake it in the morning?

Anonymous said...

Made this last night and it was so yummy. I used less butter in the cinnamon mixture but I didn't get cracks like in the picture. So I just did some pokes with a fork and it did just fine. So good I can't wait to go home and have some more this evening!!

Judith Hannemann said...

I see you had the same issues here with this cake too, Brandie--my neighbor and I thought less butter might do the trick as well. Great minds LOL!!! It was just a texture thing and it's fine when it's warm. You notice this more when it's cool though.

Kirk Slaydon said...

I just made this 3/17/2014, it was pretty easy and tasted good, but the only thing i would recommend to others that try it, is when you make the glaze/icing, put about half the vanilla extract it calls for, it's really over powering, but of course it's about your taste :)

Anonymous said...

What a yummy recipe! I am gluten & dairy free, so I usually make easy 1:1 substitutions in standard recipes with rice flour & almond milk. This was no exception & it turned out perfect. I also use my own homemade vanilla which gives my recipes that extra kick. I used about 1/2-3/4 of the glaze to cut the sugar a bit. My next venture is to try to cut the sugar in the recipe down a bit more....because I couldn't stop eating it & neither could my husband...he usually can back away from desserts. Maybe I need to halve the recipe & make a smaller cake instead? HA!

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