CINNAMON SWIRL CAKE
Cinnamon Swirl Cake is like a cinnamon roll in cake form. Sweet cinnamon crumble swirled through a white cake and topped with luscious cream cheese frosting. To die for!
Provided by Elise Donovan
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 9x13 inch pan with cooking spray.
- Prepare white cake mix according to package directions.
- In separate bowl, combine cinnamon, graham cracker crumbs, butter and brown sugar.
- Stir until combined and crumbly.
- Pour half of the cake batter into pan.
- Sprinkle half of the cinnamon mixture over batter, then run a knife through it to swirl.
- Repeat using remaining cake batter and cinnamon mixture.
- Bake according to cake package directions.
- Frosting: Beat together cream cheese, butter and vanilla. Slowly add powdered sugar until desired consistency.
- Spread over cooled cake.
- Optional garnish: Reserve a little cinnamon mixture to sprinkle over cake. I usually don't do this, I like it all INSIDE the cake, but since it's that way in the picture I thought I better mention it!
Nutrition Facts : Calories 717 kcal, Carbohydrate 125 g, Protein 5 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 664 mg, Fiber 2 g, Sugar 91 g, ServingSize 1 serving
CINNAMON COFFEE CAKE
This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake.
Provided by BB502
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
- Add the beaten eggs and mix well.
- Sift together all dry ingredients.
- Add to creamed mixture alternately with the buttermilk.
- Pour into greased and floured 9 x 13-inch pan.
- Sprinkle topping over the batter.
- Cover with foil and refrigerate overnight.
- Remove foil and bake at 350° for 35 minutes or until cake tests done.
Nutrition Facts : Calories 355.1, Fat 14.2, SaturatedFat 2.9, Cholesterol 31.8, Sodium 524.4, Carbohydrate 53.5, Fiber 1.2, Sugar 35.8, Protein 5
CINNAMON HAZELNUT LAYERED COFFEE CAKE
Yumm, whats not to like...An old family favorite. My mil's tasty coffee cake made with cinnamon and hazelnuts. This is a great snack when coming in from the cold. Perfect when served warm with whipped cream or ice cream.
Provided by Baby Kato
Categories Breads
Time 40m
Yield 1 cake, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
- Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
- Make sure to mix well, set aside until needed.
- You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
- Next cream the butter and sugar together, add the eggs and beat well.
- Mix milk and vanilla extract together.
- Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
- Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
- Sprinkle half the topping mixture over the batter.
- Add the remaining batter and top with the remaining topping mix.
- Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
- Enjoy with a big pot of hot tea.
OUR FAVORITE CINNAMON ROLLS
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.
Provided by Rhoda Boone
Categories Breakfast Bake Cinnamon Pastry Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe
Yield Makes 16 rolls
Number Of Ingredients 24
Steps:
- Make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
- Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
- Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
- Make the filling:
- Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
- Make the glaze:
- In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
- Assemble and bake:
- Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
- Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.
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