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Homemade Cinnamon Roll Cake
Do you ever find yourself scrolling past recipes with a laundry list of ingredients, thinking they’re just too complicated to tackle? I totally get it. That’s exactly how I felt when I first stumbled upon the recipe for Cinnamon Roll Cake. But then, I kept hearing rave reviews from everyone who tried it, and I knew I had to give it a shot!
Why You’ll Love This Recipe
This Cinnamon Roll Cake takes the irresistible flavors of cinnamon rolls and transforms them into a delightful, easy-to-make cake. With a buttery, cinnamon-sugar topping swirled into a moist cake base and a sweet glaze drizzled on top, every bite is pure bliss. Plus, it’s perfect for breakfast, dessert, or any time you want a treat that feels like a warm hug.
Kitchen Equipment You’ll Need
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Spatula or spoon
- Knife for swirling
Ingredients
Cake
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
Topping
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
Glaze
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, salt, sugar, and baking powder.
- Add the milk, eggs, and vanilla to the dry ingredients and mix until smooth.
- Slowly stir in the melted butter until well combined.
- Pour the batter into the prepared baking pan.
- In a separate bowl, prepare the topping by mixing the softened butter, brown sugar, flour, and cinnamon until well combined.
- Drop the topping mixture evenly over the batter in the pan.
- Use a knife to swirl the topping into the batter, creating a marbled effect.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla until smooth.
- Once the cake is done, remove it from the oven and while it’s still warm, drizzle the glaze evenly over the top.
Tips for Success
- Ensure your butter is softened for the topping so it mixes well with the sugar and cinnamon.
- Don’t overmix the batter; mix just until the ingredients are combined for a tender cake.
- Use a toothpick to check for doneness to avoid over-baking.
Additional Tips and Variations
- If you’re short on time, you can use a vanilla boxed cake mix as a base and follow the same method for the topping and glaze.
- Consider adding chopped nuts like pecans or walnuts to the topping for a delightful crunch.
Nutritional Highlights (Per Serving)
While exact nutritional values may vary, each serving of this Cinnamon Roll Cake is around 350 calories, with a balance of carbohydrates, fats, and sugars. Enjoy it as an occasional treat!
Frequently Asked Questions (FAQ)
Can I substitute with a boxed cake mix?
Yes, you certainly can. Use a vanilla cake mix and follow the instructions for the cinnamon roll filling. Butter pecan, white, and yellow boxed cake mixes work well too.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
This Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, offering all the deliciousness with a fraction of the effort. I invite you to try this recipe and share your experience. It’s bound to become a favorite in your household, as it has in mine. Enjoy every sweet bite!
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