EVIL GOOD. Get the great taste of cinnamon rolls with a fraction of the work. Just follow these easy step by step photo instructions. Think of it as easy cinnamon rolls.
Editor’s Note: Originally Published December 12, 2015. Updated with an expanded and improved discussion along with re-edited photos.
I love cinnamon rolls, but I’m moderately allergic to work. I want the great taste of homemade cinnamon rolls, simplified.
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.
Totally a five. My wife is on board with that.
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.
Notes on Cinnamon Roll Cake
Many 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.
My opinion only but this is not health food. You can substitute whole wheat if you want but will not be as moist. Stay with standard all-purpose 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.
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. Or just skip the whole thing.
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 warm cake and evenly spread over the cake.
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Originally Published December 12, 2015