Cinnamon Roll Cake

cinnamoncake3

This cake is a cross between a delicious coffee cake and a cinnamon roll. When eaten warm it actually tastes just like a warm cinnamon roll straight from the oven–only without the hassle of working with a yeast dough or the wait of allowing a dough to rise. This cake has a couple of steps, but easy ones. For both the cake base and cinnamon filling you basically just dump the ingredients in the mixing bowl and briefly mix. Then you swirl them together and bake them into this amazing cake. This cake is perfect for a morning or anytime treat or to bring to a brunch or gathering

cinnamoncake

 When I came across this recipe, I had to try it right away and it was just as amazing as I thought it would be. I pretty much left the cake alone, but replaced the original milk and sugar glaze with a cream cheese frosting. I always eat my cinnamon rolls with a cream cheese frosting so this was an automatic substitution for me and boy does it really make this cake! I also did everyone the favor (depending on how you look at it 🙂 ) of reducing this from a 9 x 13 pan to and 8 x 8 pan. It is so delicious and rich, I didn’t want it sitting in my kitchen for a couple of days where I would just keep picking at it. The 8 x 8 was more than enough for us, but if you are bringing it to a get together or have a larger group for breakfast, just double the ingredients and bake in a 9 x 13 pan.  

cinnamonrollcoffeecake

 

Cinnamon Roll Cake
yields one 8 x 8 inch cake. Double ingredients for a 9 x13 pan (same baking time)
Print
For the Cake
  1. 1 1/2 Cups of unbleached all purpose flour
  2. 1 egg
  3. 1/2 cup sugar
  4. 3/4 cup milk
  5. 2 tsp baking powder
  6. 1 tsp vanilla extract
  7. 1/4 tsp salt
  8. 1/4 cup (4 Tbsp) of butter, melted
For Cinnamon Topping
  1. 1/2 cup (1 stick) butter softened to room temperature
  2. 1/2 cup brown sugar
  3. 1 Tbsp flour
  4. 1 generous Tbsp cinnamon
For the Frosting/Glaze
  1. 3 oz of Cream Cheese, softened
  2. 3 Tbsp butter, softened
  3. 1 Cup powdered sugar
  4. 1 1/2 tsp vanilla extract
  5. dash of salt
For the Cake
  1. Preheat oven to 350°F. Grease an 8 x 8 inch square baking pan, or if you plan to remove entire cake from pan- line pan with foil or parchment leaving overhang on all sides.
  2. Put all the ingredients for the cake in a large mixing bowl and beat on medium to high speed about 30 seconds until combined. Scrape batter into prepared baking pan and spread evenly with a spatula. (just scrape bowl well and no need to wash before mixing the topping in the next step)
For the Cinnamon Topping
  1. Combine all the topping ingredients in same mixing bowl. Beat until thoroughly combined and smooth. Drop by spoonfuls evenly over batter in the pan. Swirl with a knife into cake batter- this is a thick batter and doesn't easily swirl- so do your best and it's o.k. to have some large areas of the cinnamon mixture in the batter- this is what makes the cake good!
  2. Bake in preheated oven for 30 to 40 minutes or until set and toothpick inserted in center comes out clean (test in cake part not cinnamon swirl). Top will be golden (due to all the butter in the topping!)
  3. Remove from oven and place pan on cooling rack. While cake is baking, prepare the frosting.
For the Frosting/Glaze
  1. Combine all frosting ingredients in a mixing bowl and beat until combined and smooth. Spread evenly on still warm or hot cake.
Notes
  1. This cake is best served warm but is also great at room temperature. It can be re-warmed quickly in the microwave.
  2. ***Please remember oven temps vary widely- my rule of thumb is to start checking a cake several minutes before the lowest amount of baking time called for in recipe and keep checking every few minutes until it's done. Then take note of how long it takes in your oven.
Adapted from Kitchen Nostalgia
Adapted from Kitchen Nostalgia
Amy Kay's Kitchen http://www.amykayskitchen.com/

4 Responses to Cinnamon Roll Cake

Your comments are appreciated!