Cinnamon Roll Cake

 Hello lovelies! So this week has been exhausting. Why do you ask? Oh just because I had school on Saturday. Yes that’s right, I said Saturday. All of the snow days we had caused many days out of school, so our school board is making the days we missed on certain Saturdays. So I dressed in the bumtastic way that I usually looked on Saturday and sadly trudged my way into class. I was so tired that I ended up falling asleep on the couch at 8 at night! I slept a total of 14 hours today. Of course, I had tons of energy when I woke up, so I decided that with all the time I had, I should bake something. But what? I didn’t have a lot of ingredients so naturally anything too complex would be out of the question. Plus I had been looking at recipes over Pinterest and fell upon this one. I found this recipe at Sallys Baking Addiction, but I did tweak a few things. This Cinnamon Roll Cake is so amazingly-outstandingly-outrageously-fantastically delicious. The cinnamon-sugar taste is just so perfect together. The roll is fluffy on the inside and the glaze just seals up the perfection of this roll. I love to eat it when it is warm 🙂 My mom absolutely loved this cake and had a piece with a cup of coffee. This is a perfect breakfast meal, just stick it in the microwave and heat it up!
I mean look at this beautiful cake 🙂 Doesn’t it look so scrumptious?

Yield: One Delicious Cinnamon Roll Cake

2 1/4 cups of all-purpose flour
2 1/4 teaspoons of instant dry yeast
1/4 cup of granulated sugar
1/2 cup of water
1/4 cup of milk (I used 1% milk)
3 tablespoons of butter
1 teaspoon of vanilla extract
1 large egg

1/4 cup of granulated sugar ( plus 1 tablespoon)
1 1/2 tablespoons of ground cinnamon
1/4 cup of butter
1/2 teaspoon of vanilla extract

1/4 cup of heavy whipping cream
2 teaspoons of vanilla extract
1 to 1 1/2 cups of powdered sugar

 1. In a large bowl (or the mixing bowl you will use), whisk together 2 1/4 cups of the flour, active dry yeast, and the granulated sugar.
2.  In a separate bowl, heat the water, milk and butter together in the microwave until the butter is thoroughly melted (3-4 minutes).
3.Add in the hot mixture into the large bowl with the dry ingredients. Using a stand mixer or hand mixer, mix the ingredients together.
4. Add in the egg, vanilla, and the 1/4 cup of all-purpose flour. Mix until the dough is soft and sticky
(If you have a stand mixer, you may use the dough-hook attachment)
5. Pre-heat the oven to 200 degrees.
 6. On a lightly floured surface, knead the dough for about 3-4 minutes and form it into a ball.
 7. Coat a bowl with cooking spray (like Pam) and place the ball of dough inside of the bowl. Cover it with plastic wrap.
8. Turn the oven off and place the bowl into the oven while it cools down. Let the dough rise for 30 minutes.


 9. Once the dough has finished rising, on a lightly floured surface, roll it out into a 15×12 inch rectangle.

 Make the filling:

10. Soften the butter in the microwave for 20 seconds.

11. In a small bowl, whisk together the sugar, cinnamon and vanilla extract together.

12. Spread the butter over the dough.

13. Now spread the sugar-cinnamon-vanilla mixture on top of the butter. (You can use your hands when doing this but be careful, this does get pretty messy!)

 14. Using a pizza cutter, slice the dough into six 2 inch wide strips.

15. Pre-heat the oven to 200 degrees. I used a 9 inch pie plate to place the cinnamon roll in. Basically, I wound the first strip and kept winding the other strips after that. As you can see, the cinnamon roll starts getting bigger…

…and bigger

Until the roll is now huge! It wont touch the plate yet because the dough will double its size while its rising. So coat the sides of the plate with cooking spray and cover the top with plastic wrap.

 16. Turn the oven off and place the plate into the oven for 90 minutes.
17. The roll will double in size and look like the picture above!
18. Once the roll has finished rising, take it out of the oven and remove the plastic wrap.
19. Pre-heat the oven to 350 degrees and once it is done pre-heating, bake the cinnamon roll for 32-35 minutes. (After 15 minutes, cover the roll with aluminum foil and let it keep baking. In the last 5 minutes, I uncovered the cinnamon roll and let it brown more)
20, Once the Cinnamon Roll Cake has finished baking, let it cool for 10 minutes on a cooling rack.
21. Make the glaze by whisking together the powdered sugar, heavy cream, and vanilla extract.
22. Spread the glaze over the Cake and ENJOY! 🙂

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