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Monday, February 20, 2012

Cinnamon Roll Breakfast Cake

Recipes like this are floating around all over the internet. I found this one and decided that it HAD to be tested in my kitchen (only because I adore cinnamon rolls AND breakfast cake, plus, it looked fabulous too). It was a huge hit and completely measured up to everything I was hoping for. Its moist, dense and tastes just like a cinnamon roll....BUT the texture is different, its made from a batter, not a stiff dough. Don't go into it thinking its going to be a replica of a cinnamon roll, its a cake and that's the texture it has. I made a large batch hoping to serve it twice (for breakfast one day and then again for the next day) but I couldn't keep "grabby hands" out of it...it disappeared completely over an 8 hour period! Oh well...guess that just means it was good!

Cinnamon Roll Breakfast Cake

3 c. flour
1/4 t. salt
1 c. sugar
4 t. baking powder
1 1/2 c. milk
2 eggs
2 t. vanilla
1/2 c. butter, melted

1 c. butter, softened and cubed (not melted)
1 c. brown sugar
2 T flour
1 T cinnamon

For Cake: Mix everything together except for butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.

For topping: Cube butter and add brown sugar, flour and cinnamon. Cut in butter with a pastry blender of 2 knives, until well combined. Topping will resemble a crumbly mixture. Sprinkle evenly over the batter. Bake at 350 degrees for 32-35 minutes. Remove from oven and drizzle with glaze (recipe below)

2 c. powdered sugar
5 T milk
2 t. vanilla

Combine all ingredient and stir until powdered sugar is dissolved. Drizzle over warm Cinnamon Roll Breakfast Cake.


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