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)
Ingredients:

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

Directions:
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

swirl

topped with nuts on half

glaze will run to edge and down sides

French Breakfast Puffs

After 30 years my little hand mixer that was a Wedding shower gift quit working, so my husband just couldn't wait for me to replace it with this.   Wow, it is like an aircraft carrier compared to my little old mixer.  So far I love it!  My biggest concern was how much space it would take up in my small kitchen, but it is worth it.  So I was ready to bake when I saw a photo of these but no recipe, so after a little "googling" found the recipe posted a lot of places and going back to the 70's.  Not sure who to credit but I will make them again.  The simplicity of it caught my eye.  Very similar to my Snickerdoodle muffins and in fact I think these are even more tasty.

 French Breakfast Puffs              

Ingredients:

1/2 C unsalted butter
1/2 C sugar
1 egg
1 1/2 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon (I used even more)
1/2 C milk

Topping:

1/2 C unsalted butter
1/2 C sugar
1 tsp cinnamon

Instructions:

Heat oven to 350° F & line muffin tin with papers or grease well.

Mix dry ingredients.

Mix softened butter, 1/2 C of sugar, and the egg thoroughly.  Stir in dry ingredients alternately with milk to butter mixture.  Divide evenly into muffin cups.

Bake 20-25 min till golden brown.

While baking mix sugar and cinnamon from topping ingredients.  In a cup big enough for muffin melt butter.

While hot dip baked muffin into butter then dip into cinnamon/sugar mixture.  Serve warm.

Snickerdoodle Muffins

With extra people around over the holiday I like having breakfast options.  I love a snickerdoodle cookie so made into a muffin I justify this as a breakfast item.  The recipe can be found on many blogs, but this is the recipe I went with from Culinary Concoctions by Peabody.  It is also a good recipe for making ahead and freezing.






Snickerdoodle Muffins

ingredients:

2 sticks unsalted butter
1 c sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 c sour cream
1 1/4 c all purpose flour

mixture for coating:
1/2 c sugar
1 Tablespoon cinnamon

Directions:

Cream butter & sugar until soft about 3-5 minutes.  Add vanilla, then add eggs one at a time.  Mix dry ingredients together in another bowl.  Add flour mixture and sour cream alternately till all incorporated (don't overmix flour).

Using ice cream scoop dip into batter and drop into cinnamon/sugar mixture till coated then place into muffin cup.  I used my small cookie scoop so did 2 scoops per muffin which incorporated more cinnamon mixture.  Bake at 350° for 20-22 minutes or till golden brown tops.