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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?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.
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OH NO YOU DIDN’T! (Insert finger snap here)….we are still in awe over your Snickerdoodle Cake which we and anyone we serve it to can’t get enough of!!!!! Which, BTW, if you microwave once sliced for about 10 seconds tastes just like a cinnamon roll from the oven – heavenly!
Can’t wait to try this newest concoction…..my waistline doesn’t thank you!
Oh, Mindy, my waistline doesn’t thank me either!!!
Love the pretty top. Wish I had a slice!
Oh, this looks really good! I have to admit that while I will make all kinds of breakfast casseroles and other things from scratch, I am kind of lazy on the cinnamon rolls. I tend to use the mix. I might step it up a notch and try this, though.
If you’re using a mix, you are ahead of me – I usually make mine from a can!
I think I repinned this on Pinterest. Ooohhhhhh, it looks so yummy. I am hosting something for my mom’s club next week. I’m making this!
You might try a little less flour, or not overcooking, or swirling the topping ALL the way through the cake. Mine actually turned out a little dry on the bottom, and I’m not quite sure why. (It did not, however, slow any of us down. For the record.)
I like my cinnamon rolls any way I can get ’em.
I was about to say “me, too” – but then I remembered raisins. I cannot deal with raisins in my cinnamon rolls. (In case you were wondering.)
Sounds wonderful!! I pinned it on interest so that I can make it for my family next weekend! Found your lovely blog from the Beverly the buzz you r on her Saturday shout outs!
I hope your family loves it!
Thank you soo much! I just made this for my my boyfriend and his best friend and they are in love. Wonderful post
Glad you liked it, Shannon!!
I love cinnamon rolls! I prefer homemade or from a really good bakery.
Thanks for stopping by Sweet Tooth Friday!
Currently have this baking in the oven … can’t wait to dig in!! Just wondering, do you think this would freeze well? And if so, would you glaze it pre-freezing or add glaze every time you take a piece out of the freezer? Thanks :)
Caroline, I have never frozen any cake, so I have no idea! I would think it would be hard to keep it from getting dry – and my first attempt leaned toward the dry side anyway. If you do try freezing and glaze it before freezing, I wonder if the glaze would sink into the whole piece with re-heating?
So…in summary…I have no idea. I wish I was more help! But if you try it, please let us know how it turns out!!
Hello! Just an update … after more than a month, I just took the cake out of the freezer, and it is just as good as the day I baked it! Some may think it’s too long to leave it, but my cake has no freezer burn, the glaze is still on top, and it is just as moist as ever! Just thought I’d let you know :)
Ohhh, I’m so glad to know that! Thank you for the update!
What kind of butter do you suggest for this, salted or unsalted? Thanks!
The fist time I made it I used salted butter, the second time unsalted, the unsalted cake got much higher than the one baked with salted butter!
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