HOMEMADE CINNAMON ROLL CAKE (+VIDEO)
This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- 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).
- 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.
- 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.
- Whisk together powdered sugar, milk and vanilla extract in small bowl.
- Pour the glaze over the warm cake.
Nutrition Facts : Calories 538 kcal, Carbohydrate 82 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 203 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
CINNAMON ROLL BIRTHDAY CAKE
This is an easy and delicious alternative to a traditional Birthday Cake. Source: http://www.rhodesbread.com/recipes/view/cinnamon-roll-birthday-cake
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Cut each cinnamon roll into 4 or 5 pieces and drop into a sprayed 9x13-inch baking pan. Distribute cut up rolls evenly in pan. Cover with sprayed plastic wrap and let rise until double in size.
- Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Remove from oven and cool slightly. Drizzle with frosting to serve.
Nutrition Facts : Calories 223.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 39.6, Sodium 182.4, Carbohydrate 30.5, Fiber 1.4, Sugar 19, Protein 3.7
BIRTHDAY CAKE CINNAMON ROLLS
Whether you're celebrating a birthday or the start of the weekend, these cake mix cinnamon rolls are the perfect excuse to eat sprinkles for breakfast.
Provided by Annalise Sandberg
Categories Breakfast
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
- In small bowl, mix warm water and yeast; let stand 5 minutes.
- In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
- Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
- Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
- Bake 20-22 minutes for a 13x9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.
Nutrition Facts : Calories 450, Carbohydrate 83 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 43 g, TransFat 0 g
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CINNAMON ROLL CAKE - LIV FOR CAKE
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- Beat butter and cream cheese until smooth. Add powdered sugar 1 cup at a time. Add vanilla and salt. Beat on med-high for two minutes until smooth and fluffy.
- Place all ingredients into a small bowl or measuring cup. Stir until smooth. Add more milk or sugar as needed to get a very thick but pourable glaze. Place plastic wrap directly on top until ready to use.
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream and spread evenly. Repeat with cinnamon roll layer** and place final layer of cake on top. Do a thin crumb coat all over the cake and chill for 20mins.
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- Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you’d rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.
- Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.
- After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
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