Side Pannel
Scratch Cinnamon Roll Cake
- Prep Time: 20 Minutes
- Cooking Time: 30 Minutes
- Serves: One 9X13-inch Cake
Scratch Cinnamon Roll Cake
- Recipe Submitted by Parfait on 11/13/2014
Category: Breakfast, Rolls, Cakes
Ingredients List
- For the Cake:
- 3 cups all-purpose flour
- 1 cup sugar
- 4 tsp baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk, I used whole
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup (1 stick or 4 oz) unsalted butter, melted
- For the Filling
- 1 cup (packed) light brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 4 oz) unsalted butter, melted
- Glaze:
- 1 1/2 cups powdered sugar
- ~3-4 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
Directions
1. Preheat oven to 350 degrees F. Butter and flour a 9x13-inch baking pan.
Make the filling:
2. In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt. Whisk in the melted butter. Set aside.
For the Cake:
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a 2 cup measuring cup, measure milk, add in eggs, and vanilla and mix to combine.
5. Pour the liquid mixture into the flour mixture and whisk just until combined. Pour in the melted butter and whisk until combined and batter is smooth. Do not over mix.
6. Pour the mixture into the prepared pan and spread evenly. Take the prepared filling and dollop it evenly over the batter, leaving a 1-inch border. Using a offset spatula spread the filling evenly over the cake.
Bake for about 25 to 30 minutes or until filling is slightly bubbled and edges are browned. A toothpick inserted will not come out completely clean because of the filling, however you don't want batter on it. (Mine took 25 minutes in a non-stick pan and 30 minutes in a glass baking dish).
7. For the glaze. Whisk all the ingredients together until smooth. Pour or drizzle on the warm cake.
8. Store covered at room temperature for 2 to 3 days. Best the days it's made.
Make the filling:
2. In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt. Whisk in the melted butter. Set aside.
For the Cake:
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a 2 cup measuring cup, measure milk, add in eggs, and vanilla and mix to combine.
5. Pour the liquid mixture into the flour mixture and whisk just until combined. Pour in the melted butter and whisk until combined and batter is smooth. Do not over mix.
6. Pour the mixture into the prepared pan and spread evenly. Take the prepared filling and dollop it evenly over the batter, leaving a 1-inch border. Using a offset spatula spread the filling evenly over the cake.
Bake for about 25 to 30 minutes or until filling is slightly bubbled and edges are browned. A toothpick inserted will not come out completely clean because of the filling, however you don't want batter on it. (Mine took 25 minutes in a non-stick pan and 30 minutes in a glass baking dish).
7. For the glaze. Whisk all the ingredients together until smooth. Pour or drizzle on the warm cake.
8. Store covered at room temperature for 2 to 3 days. Best the days it's made.
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