Cinnamon Roll Cake

Judith Hannemann — Sun, 09 Mar 2014 00:00:00 +0000

Cinnamon Roll Cake

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Delicious And Easy

I’d seen this type of cake floating around the past few weeks in various groups I belong to on Facebook.

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.

Buttery Delight

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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The Recipe

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Cinnamon Roll Cake

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, cakes

Cuisine: American

Keyword: cinnamon roll cake, cinnamon rolls recipe

Servings: 12

Calories: 582kcal

Author: Judith Hannemann

Ingredients

CAKE

3 cups flour
1 cup sugar
4 tsp baking powder
1/4 tsp salt
1 cup evaporated milk
1/2 cup water
2 eggs
2 tsp vanilla
1/2 cup butter melted

TOPPING

1 cup very soft butter
1 cup brown sugar
1 tbs cinnamon
2 tbs flour

GLAZE

2 cups confectioner's sugar
1 tsp vanilla
4-7 tbs milk or cream

Instructions

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.

Nutrition

Cinnamon Roll Cake

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Tropic Isle Coconut Cake

Judith Hannemann — Sun, 16 Feb 2014 00:00:00 +0000

Tropic Isle Coconut Cake

Hard to believe this is a doctored cake mix. It tastes homemade! The trick is simple, but forgotten, and has been around for years.

There’s quite a lot of tips and tricks floating around online for how to turn a boxed cake mix into something bakery style or even homemade.

Simple way to bakery-style cake

Those of us who can remember way WAY back to those commercials for a milk from “contented cows,” will know I mean Carnation and specifically their evaporated milk–which in the 1950s was touted as a miracle substance that could practically do your housework for you.

Well, I don’t know if it could actually do that, but they used to put out a lot of freebie leaflets for how to use the stuff. My mother always picked up these little cards that were put by the displays. One such hint was substituting water or regular milk in cake mixes with 2/3 Carnation and 1/3 water.

Tropic Isle Coconut Cake

I know it sounds pretty ridiculous, but this really REALLY works and turns a cake into a nice, fluffy yet substantial cake that tastes just wonderful. The cake is light, yet it has “body” and can hold up to the nice dense texture of the frosting used here and the cake doesn’t get lost in the frosting either–it’s character comes through.

I love coconut so I made the frosting with that flavor and topped with toasted coconut, but the cake is just the plain-flavor so you can do the frosting up with any extract you like and top it with your favorite topping.

Old-Fashioned Taste and Texture

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Tropic Isle Coconut Cake

Hard to believe this is a doctored cake mix. It tastes homemade! The trick is simple, but forgotten, and has been around for years.

Prep Time10

Cook Time35

Total Time45

Course: cakes

Cuisine: American

Keyword: cake recipe, coconut

Servings: 12

Calories: 358kcal

Author: Judith Hannemann

Ingredients

1 15.25 oz yellow cake mix
2/3 cup evaporated milk
1/3 cup water
3 eggs
1/4 cup oil OR melted butter
1/2 cup toasted coconut

FROSTING

3 cups sifted confectioner's sugar
1 cup very soft unsalted butter
1 tsp coconut extract*
1-2 tbsp cream

Instructions

*Any flavoring you like will do. I flavored this cake coconut, but make it yours--can be topped with other things besides the toasted coconut
Preheat oven to 350 degrees F (325 degrees F if using glass). Grease or spray a 13 x 9 baking pan.
Place cake mix in a large bowl. Add evaporated milk, water, eggs and oil or butter. Mix at medium speed for 2 minutes.
Pour batter into pan and bake for 25-35 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool cake completely before frosting.
To prepare frosting, you will need a *good* stand mixer as the initial mixture of sugar & butter will be quite stiff.
Fit the mixer with the wire whisk attachment. Add the sugar and butter to the bowl. Mix at low speed until blended then turn mixer to medium speed and beat until the sugar & butter are a smooth paste-like consistency.
Add the coconut extract and beat in.
On low speed, add the cream, a tablespoon at a time, until frosting is of spreadable consistency. You may need to use more cream!
Spread frosting on top of cooled cake. Sprinkle with toasted coconut.

Nutrition

Tropic Isle Coconut Cake

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evaporated milk Archives - The Midnight Baker

Cinnamon Roll Cake

Delicious And Easy

Buttery Delight

Watch The Video

The Recipe

Cinnamon Roll Cake

Ingredients

CAKE

TOPPING

GLAZE

Instructions

Nutrition

Tropic Isle Coconut Cake

Tropic Isle Coconut Cake

Ingredients

FROSTING

Instructions

Nutrition