EVIL GOOD. This wonderful Cinnamon Roll Cake is ultra moist with gooey cinnamon swirls and topped with a glaze for that great cinnamon roll taste. Meet your new family favorite recipe.
I love cinnamon rolls, but I’m moderately allergic to work. I have done cinnamon rolls from scratch and overall it is worth the work, but it takes time that I don’t have. So anything that can short cut it and get me where I want to be is just great. This is just great.
Similar recipes are around the internet. Some call it cinnamon roll cake and some Cinnabon cake. The oldest I can find is Cinnabon Cake on Food.com, but they are almost all the same. I’m cutting it down and providing more detailed instructions and just a few modifications.
Totally a five. Maybe the recipe of the year. My wife is on board with that.
Notes on Cinnamon Roll Cake
This recipe has a lot of similarity to my Daddy’s Coffee Cake that I have made for years, but this is better. With all the butter, it stays moist for leftovers. I just love that.
A note on sifting flour. Sifting flour will make your flour “lighter” and your final results lighter and less dense. I think it is quite noticeable in this recipe and will be doing it more. If you don’t have a sifter then running the flour through a strainer will work. If you don’t have that then a whisk or fork can help.
Serving size note. I cut this into 12 servings. There is so much butter and so rich, it just seemed right. I think most would prefer a bigger size, so I labeled it as eight servings.
Other Great Breakfast Treats
Preheat oven to 350 conventional.
Sift 1 1/2 cups flour. You could skip the sifting, but it will improve the texture. See note.
Add 1/2 cup sugar, 1/4 teaspoon salt, two teaspoon baking powder. Mix dry ingredients. Add one egg, 3/4 cup milk, and one teaspoon vanilla. Mix well.
Melt 1/4 cup butter in a microwave. Mix in well.
Prep a 9X6 baking dish with PAM and add batter.
Mix topping. 1/2 cup cold butter, 1/2 cup brown sugar, one tablespoon cinnamon, and one tablespoon flour. A pie cutter is good here. If you don’t have that, dice the cold butter before starting and use a fork. Mix until crumbly.
Add the topping to the batter. Cut it into the batter with a knife. I moved the knife at 1-inch segments both directions several times. Bake until toothpick comes out clean. About 30 minutes.
Mix glaze. One cup powder sugar, 1/2 teaspoon vanilla and two tablespoons milk.
Drizzle the glaze over the cake and evenly spread over the cake.
June 8, 2016