If you love a good cinnamon roll, but don’t like all the kneading, rising, rolling, and slicing that comes along with making them from scratch, I’ve got you covered. It’s a cake. That tastes like a cinnamon roll. And only requires you to dump stuff in a bowl, mix it, and bake it. No yeast, no rolling pin, no kneading, no rising.
It’s the perfect cake to welcome fall, to surprise your kids with after school, or even to eat for breakfast in a pinch. It’s also the perfect thing to bake when you have people coming over because your house will smell DIVINE.
Don’t skip the frosting on this one. It’s essential.
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Cinnamon Roll Cake
Cake:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk (any kind will do)
2 eggs
2 teaspoon vanilla
4 tablespoons butter, melted
Cinnamon Swirl:
1 cup salted butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Optional: 2/3 cup chopped pecans or walnuts
Frosting:
3 ounces cream cheese
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350. Using an electric mixer, combine 3 cups flour, sugar, salt, baking powder, milk, eggs, and vanilla until smooth. Add melted butter and mix until combined. Pour batter into a greased 9×13 baking pan.
To make the cinnamon mixture, use two forks to combine the softened butter, brown sugar, 2 tablespoons flour, cinnamon, and nuts until combined well. The mixture will be thick. Drop by rounded teaspoons evenly over cake batter and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until center does not jiggle and top is golden.
To make the frosting, use an electric mixer to combine powdered sugar, milk, and vanilla until smooth. Add more milk if frosting is too thick. Drizzle over warm cake. Serve warm
The post Way easier than cinnamon rolls: Cinnamon roll CAKE! appeared first on BabyCenter Blog.
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