Friday, May 24, 2013

Cinnabon type Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake
I wanted a quick coffee cake to make for someone so after a quick search on Pinterest decided to try this one pinned from Six Sisters' Stuff blog.  They found through a friends cookbook.  Their blog is filled with recipes & projects, check it out for lots of ideas.  I had wanted to take the cake to someone but a little communication error left me home alone with a full cake so I sent it to my husbands office and it was such a hit they have asked for the recipe.  Well I hadn't taken any photos and really wanted to make a couple changes so I made it again.  The office had a surprise again to have with their morning coffee.  My changes from their recipe were just a few, I used bread flour which gave it a firmer texture, 3 eggs, and the streusel that gets swirled in I cut the butter in half.  These changes were made because the first cake was very soggy, I had to bake it longer and while cooked very gooey.   The glaze on top I cut in half which was plenty using a 13 x 9 pan.  I don't remember having Cinnabon while shopping but it always makes the mall smell amazing.
This goes together so quick and easy---try it.

Cinnabon Cinnamon Roll Cake
(with my variations)

3 c bread flour  (you can use all purpose but I preferred the bread flour for this)
1/4 tsp salt
1 c sugar
4 tsp baking powder
1 1/2 c milk
3 eggs
2 tsp vanilla
4 T melted butter

Streusel Ingredients:

1 stick softened butter
1 c brown sugar
1 T cinnamon
nuts (optional)

Glaze Ingredients:

1 c powdered sugar
2-3 T milk (to desired consistency)
1 tsp vanilla

Preheat oven to 350° & greased 13 x 9 pan.

In a large mixing bowl mix first seven ingredients till combined well.  Slowly stir in 4 T melted butter until mixed.  Spread cake batter into prepared pan.  In small bowl with fork blend streusel ingredients, nuts are optional I spread them over the top of the cake so that half of the cake could be no nuts.  Drop spoonfuls of streusel onto cake and swirl around with knife.  Bake for 25-30 minutes or till toothpick comes out nearly clean.

In a small bowl while cake bakes whisk glaze mixture till blended, drizzle all over top of warm cake.  Great eaten hot from oven, or rewarmed.

dollop struesel


topped with nuts on half

glaze will run to edge and down sides

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