20 January 2012

Cinnamon Roll Cake

From: http://www.chef-in-training.com/2012/01/cinnamon-roll-cake.html

Cinnamon roll cake, you say? Don't cinnamon rolls usually take yeast? Usually, but this doesn't.

This was a hit at work. Everyone who had some had a comment.
"I didn't get enough sampling the first time."
"We should just give Jennifer a baking budget."
Also got an email "Must. Have. Recipe."

I recommend turning on the oven to preheat after you've got the cake mixture done. It will take a few minutes to get the butter softened and mixed. The topping is not a crumbly topping, more of a thick mixture...quite different from what you think a cinnamon roll topping/filling might be. Don't let that scare you off, once baked, it becomes more filling-like.

I used a wee bit more cinnamon than it calls for too, maybe about another half teaspoon.

Again, mine came out loftier than the recipe picture.



See the dark stuff? That's the topping mixture, a lot darker than how it went into the oven. And the glaze sort of oozes down into it and makes gooey striations.

 

In fact, the topping could be mixed up and used on it's own for waffles, pancakes, French toast, or to help turn normal toast into cinnamon toast. Just keep it refrigerated, obviously. I'm thinking of doing a half-mixture to have on hand for Sunday morning breakfasts.

It tastes great warm or room temperature.

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