Cinnamon Roll Cake

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Cinnamon Roll Cake
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I talk a lot about “feeding the boys.” I even have a Pinterest board called “Goodies for the Boys.” But I realize if you’re a more recent reader to my blog, you might have NO idea what I am talking about.

We live in a boys’ dorm on a private high-school campus. Yep, IN the actual dorm. We live in the basement (which is why any decent pictures I’ve taken are probably outside). And once a week (at least), my husband is on duty. That means he’s in charge of check-in, monitoring study hours, and doing a last lights-out sort of run in the dorm. He also has a small group of 5 or 6 boys that he’s sort of responsible for. He keeps in touch with their parents and communicates with their other teachers. The small group meets once a week, too, in the morning of a school day.

You know who really appreciates home-cooked food? High-school boys (HOOOONGRY) who are away from their mamas.

That’s why I make a valiant attempt to cook something for his small group and also for the larger group when he’s on duty.

I thought he was on duty last night, but it turns out he had switched. I’d already planned to make this cake, though, so I went ahead and did it. And from what I hear, it was devoured in approximately 23 seconds. Mr. V and I taste-tested it and can tell you it really is delicious.

The cake batter is enhanced with extra eggs, making it, well, eggy, mimicking a sweet dough. With the brown sugar-cinnamon filling and glaze, it’s a lot like a cinnamon roll. But easier. And CAKE!

Cinnamon Roll Cake

Cinnamon Roll Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 16-20 servings

Cinnamon Roll Cake

Adapted from The Country Cook.

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1 c. sugar
  • 1 T baking powder
  • 1 c. sour cream
  • 4 eggs
  • 3/4 c. oil
  • 1 c. brown sugar
  • 2 tsp. cinnamon
  • glaze:
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 4 to 5 T milk
  • pinch salt

Instructions

Preheat oven to 350F. Grease a 9x13 pan.

In the bowl of a stand mixer (or a large bowl and use a hand mixer), combine flour, sugar, and baking powder. Use lowest setting to stir together.

Add sour cream, eggs, and oil. Beat for 2 minutes, until smooth and thick.

In a small bowl, mix together brown sugar and cinnamon.

Pour about 2/3 of the batter into the bottom of your pan. Sprinkle with brown sugar/cinnamon mixture. Drizzle the rest of the batter over the top (it should cover most, but not all of the brown sugar).

Bake for 40 minutes, until a toothpick inserted in the middle comes out clean.

While the cake is baking, mix powdered sugar, vanilla, and salt in a large measuring cup. Stir in milk gradually, until the icing is pourable but not thin. Pour over hot cake when it comes out of the oven.

Let sit at least 10 minutes before cutting into it. It tastes really good warm, but I don't think anyone will complain about it being room temperature, either.

Notes

The original recipe calls for a yellow cake mix. If you really don't keep flour and sugar on hand, it's fine to substitute the first three ingredients with one; however, I'm all for simplifying ingredients when possible. This way you avoid the additives in a cake mix.

http://www.jessieweaver.net/2013/09/cinnamon-roll-cake/

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