Friday, September 8, 2017

September Day 8 Cinnamon Rolls Cake

I'm about to sit down and do some memory keeping.  
A new recipe is going  inside today.  
My family loves cinnamon rolls but they take a long time to make.  
So when I heard of a cinnamon roll "cake" - I knew I wanted  to try it.  
I'll still make the real deal but when time is a factor; this
is  a new option.  
The recipe will be added  at the end of this post and
also what I did different. 

  This photo is how she looked before going in the oven.  
I'm not sure if I made a mistake or not but after mixing the bottom layer;
you're supposed to add a topping of brown sugar and softened butter?
I've always done that part for rolls using a little harder butter using a pastry blender
so it makes crumbles.  Well; my butter was really melted and it just made this sweet goo.
I used it anyways and just spread it on top.   
 Didn't look bad coming out of the oven.  
Wish you could have smelled it.  
 It said to frost warm. Mmm mmm mmm.  
I loved how after using a knife to 
swirl through before baking; it created these little 
nooks n crannies.  
 Moist... oooey... gooey... 
holey moley.  

 With all certainty; it's a keeper for 
this family.  
So thought I'd share it here in case any of you
need a big ole heap of sweet comfort.  
Here's the recipe:
(I found it on Pinterest and credit goes to   ) 

Cinnamon Roll Cake Recipe

3 cups flour
1/2 tsp salt
1 cup sugar
4 tsp baking powder (yes you read that right) 
1 1/2 cups milk 
2 eggs
2 tsp vanilla
1/2 cup butter melted
3/4 cup butter softened
1 cup packed brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2 cups powdered sugar
5 Tablespoons milk
1 tsp vanilla
Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.
Stir in melted butter, slowly, Pour into greased 9x13 pan.
Mix topping ingredients  (3/4 cup butter softened brown sugar, flour, and cinnamon) Drop over cake mixture evenly.
Swirl your topping and cake mixture with a knife going up  and down the length of the pan but only inserting it in the cake mix a little- not all the way)
Bake at 350 for 28-32 minutes
Top with the glaze which is made mixing two cups pwd sugar, 5 Tablespoons milk and 1 tsp vanilla.  Drizzle over the cake while it's still warm. 

The only things I did differently:
as I told you my butter was too melty for the topping part-
but honestly I think I'll do it that way again.  It's good!
Also, I have banties... so had to use 4 eggs coz they're so small. (most of you won't have that lol)
I didn't get the part using 2Tablespoons of flour- so I didn't.
I just sprinkled a little cinnamon sugar on top of the gooey brown sugar butter mixture.
The last thing I did different was I used a little more milk on the frosting part.
My oven had it baked at the 28 minutes in a glass pan.  

Alright signing off friends.

To all my friends and family affected by these
storms... fires, 
and earthquake....
we are praying for you.!
Leaon Mary 

1 comment:

Jean said...

Dear Lea, You will never know how much I'd love to try your cinnamon roll cake. I can smell it.....Oh my!!!!

I met a gentleman the other day when I was out with Ghyllie and we got talking as you do and we mentioned diet because he was walking to lose weight and I said that I was vegetarian and he said "so am I" well, that was it, we discussed recipes!!. He does all the cooking because he looks after his wife who has dementia (she is not vegetarian). He says that he uses cinnamon in nearly everything, it is soooo good for you. So I really need to try this recipe!! It is amazing how you meet people when out walking.

Thank you for sharing dear friend.