|Cinnamon Roll Cake|
This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!
Delicious And Easy
|Yummy, buttery and simply perfect|
Since I was planning on making more of my Cinnabon Rolls, I figured an easier and less time-consuming option wouldn’t be a bad idea. So I thought I’d give this a try.
I have no idea where the recipe originated. I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals. I use evaporated milk–only slightly reconstituted. It’s an old trick of using 2 parts evaporated milk to 1 part water in any cake for the liquid. It works and it works WELL.
The cake uses a lot of butter. The flavor and the texture is superb and this is just perfect for a lazy Sunday breakfast–a cup of coffee, a HUGE hunk of this and the Sunday papers and you have it made!
One thing I will try the next time is cutting the butter for the topping in half. It actually seemed a bit much to me because the amount of topping was HUGE. Go for it if you like a lot of topping and “candy” running through the actual cake–and remember there’s a lot of icing too. I’m not implying this tastes bad…OMG, it doesn’t, but I found as the cake cooled it became a texture-type thing, at least with me. If the cake doesn’t stand much chance of surviving a few hours, then this won’t be important. I only mention this for singles and empty-nesters who won’t finish a 13×9 cake in one day!!!
I’ve really fallen in love with this baker and that surprises me since I was never an Old World kinda gal. I was always more of a Floral Lace gal.
|Temp-Tations Carved Old World Baker|
But I have to say I simply LOVE this–it’ looks so rich, especially in the cream color I got it in.
|Wonderful cake, wonderful baker|
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Cinnamon Roll Cake
Author: Judith Hannemann
- 3 cups flour
- 1 cup sugar
- 4 tsp baking powder
- ¼ tsp salt
- 1 cup evaporated milk
- ½ cup water
- 2 eggs
- 2 tsp vanilla
- ½ cup butter, melted
- Cinnamon Topping:
- 1 cup very soft butter
- 1 cup brown sugar
- 1 tbs cinnamon
- 2 tbs flour
- 2 cups confectioner's sugar
- 1 tsp vanilla
- 4-7 tbs milk or cream
- Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
- Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."
- Pour cake batter into prepared pan. Set aside.
- In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.
- Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.
- Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.
- Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.
- Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.
- Makes about 12 servings.
|Cinnamon Roll Cake|
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