Cinnamon Roll Cake

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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

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the flour, salt, sugar, and baking powder.
  3. Add the milk, eggs, and vanilla to the dry ingredients and mix until smooth.
  4. Slowly stir in the melted butter until well combined.
  5. Pour the batter into the prepared baking pan.
  6. In a separate bowl, prepare the topping by mixing the softened butter, brown sugar, flour, and cinnamon until well combined.
  7. Drop the topping mixture evenly over the batter in the pan.
  8. Use a knife to swirl the topping into the batter, creating a marbled effect.
  9. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the cake is baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla until smooth.
  11. 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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