I made this cinnamon roll cake on Easter for my grandchildren and they loved it, so did I.
Blue Ribbon Recipe
Is it a cinnamon roll? Is it a cake? This dessert is a cross between both and a win-win in our world. The cake is super tender, fluffy, and delicate. Adding buttermilk and butter makes a delectable crumb. The cinnamon mixture sinks during the baking process and the cake bakes around it. Thanks to evaporated milk, the glaze is super-rich. Perfect for brunch, breakfast, or dessert.
Ingredients
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CAKE PART
- 3 call-purpose flour
- 1/4 tspsalt
- 1 csugar
- 4 tspbaking powder
- 1 1/2 cbuttermilk
- 2 tspvanilla extract
- 1 stickbutter
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TOPPING
- 1 1/2 stickbutter, softened not liquid
- 1 cbrown sugar
- 2 Tbspall-purpose flour
- 1 Tbspcinnamon
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GLAZE
- 2 cconfectioners’ sugar
- 5 Tbspevaporated milk
- 1 tspvanilla extract
How to Make Cinnamon Roll Cake
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Preheat the oven to 350 degrees and prepare a 9×13 baking dish with cooking spray with flour. In a medium bowl, sift together flour, salt, and baking powder.
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In a large mixing bowl, cream together the butter and sugar.
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Alternate adding the flour mixture and buttermilk to the butter mixture. Mix well; this batter will be thick.
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Mix in vanilla.
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Spread this mixture into the prepared baking dish.
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Mix together the topping, 1 1/2 sticks of butter, brown sugar, cinnamon, and flour.
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Drop spoonfuls of the topping on the cake.
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Bake at 350 degrees for about 30-35 minutes. Check on it near the end to make sure the oven temps are the same. A toothpick inserted should come out of the cake part mostly clean.
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When it comes out of the oven, mix the topping ingredients.
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Drizzle topping over warm cake. Let sit for a few minutes to soak it in.
