Wednesday, June 21, 2017
Cinnamon Roll Cake
Cinnamon Roll Cake CAKE: 3 cups all-purpose flour 1/4 tsp . iodized salt 1 cup white granulated sugar 4 tsp . baking powder 2 large eggs 2 tsp . vanilla extract 1 1/2 cups milk 1/2 cup unsalted butter melted, 1 stick CINNAMON FILLING: see notes below 1 cup unsalted butter softened to room temp., 2 sticks 1 cup packed light brown sugar 2 tbsp . flour 1 tbsp . ground cinnamon GLAZE: 2 cups powdered sugar 5 tbsp . milk 1 tsp . vanilla extract Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). Don't overmix, just stir until combined. While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery). Spread this batter evenly into your baking dish. Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean. While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake. Recipe Notes I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.