CINNABON® CINNAMON ROLL CAKE

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Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Yield: 12 Servings

This amazing recipe was given to me by my mom. I am so glad that I tried it because I never would have tasted perfection! You need to try this, I’m telling you. Enjoy!

Ingredients:

Bottom Layer:

3 c all-purpose flour

1 ½ c milk

1 c white sugar

2 Eggs

4 tsp baking powder

2 tsp vanilla extract

¼ tsp salt

¼ c butter, melted

Top Layer:

1 c butter, softened

1 c brown sugar

2 tbsp all-purpose flour

1 tbsp ground cinnamon

Glaze:

2 c confectioners’ sugar

5 tbsp milk

1 tsp vanilla extract

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking pan.

Step 3: In a large mixing bowl, add the milk, 3 cups of flour, eggs, 2 teaspoons of vanilla extract, baking powder, and salt. Whisk until well mixed.

Step 4: Add about 1/4 cup of butter and stir until well blended.

Step 5: Transfer the batter into the greased pan.

Step 6: In another large mixing bowl, add 1 cup of melted butter, 2 tablespoons of flour, cinnamon, and brown sugar. Beat until well mixed and smooth.

Step 7: Spoon the mixture and drop them on top of the batter.

Step 8: Use a knife to swirl over the top layer towards the bottom layer creating a marble effect.

Step 9: Place the pan inside the preheated oven and bake for about 30 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 10: Meanwhile, in a large mixing bowl, add the milk, confectioners’ sugar, and 1 teaspoon of vanilla extract. Stir until well mixed.

Step 11: Remove the cake from the oven and drizzle the glaze on top.

Step 12: Allow the cake to cool at room temperature.

Step 13: Serve and enjoy!

Nutrition Facts:

Protein: 5.9g 12 % | Carbohydrates: 83.1g 27 % | Dietary Fiber: 1.2g 5 % | Fat: 21.1g 32 % | Saturated Fat: 12.9g 65 % | Cholesterol: 84.8mg 28 % | Vitamin A Iu: 702.8IU 14 % | Niacin Equivalents: 3.2mg 25 % | Vitamin C: 0.1mg | Folate: 66.3mcg 17 % | Calcium: 169.7mg 17 % | Iron: 2mg 11 % | Magnesium: 15.2mg 5 % | Potassium: 136.5mg 4 % | Sodium: 380.1mg 15 % | Thiamin: 0.3mg 28 %

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...