You know a new recipe has turned out well when your brother-in-law says, “Did you make this from a box? You didn’t? Really?!”
Well, this one was definitely a winner – and I knew that even before my in-laws weighed in on the cake. I mean, look at this. It’s a thing of beauty!
I’m not really bragging. I was surprised when it turned out so pretty, and I’ll be the first to admit that I may have cooked it a little too long. Still, this recipe from The Girl Who Ate Everything (which I discovered on Pinterest) was ah-maze-ing.
(And, as I mentioned on Pinterest, quite a bit easier than Pioneer Woman’s famous homemade cinnamon rolls.)
Cinnamon Roll Cake
3 cups flour
¼ tsp salt
1 cup sugar
4 tsp baking powder
1 ½ cups milk
2 tsp vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees. Mix together dry ingredients, then add the wet ingredients (butter last). Pour the batter into a greased 9×13 pan. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake. Bake for 25-30 minutes. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.
How do you like your cinnamon rolls? Homemade? From a can? From a bakery? In a CAKE?
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