Quick Cinnamon Roll Cake Food

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

QUICK CINNAMON ROLL CAKE

Steps:

• Preheat oven to 325°F Grease a 9 x 13 inch baking pan.
• Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
• In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
• Bake for 40 minutes.
• For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

QUICK-RISE CAKE MIX CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine.
• Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the dough into a 10x16" rectangle.
• spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon (and raisins if desired).
• Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls.
• Preheat oven to 375F.
• Grease a 9x13" baking pan.
• Pour the melted butter into a small bowl and mix the white sugar (and pecans if desired) in another small bowl.
• Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375F for 20 minutes, or until rolls are golden.