Saturday, August 27, 2011
Cinnamon Roll Cake
Boy, let me tell you, with 3 earthquakes and a hurricane all in the same week, I’m a little stressed. And when I’m stressed I eat.
Enter: Cinnamon roll cake.
This cake is super comforting as well as easy since it is made with a can of pre-made cinnamon rolls. Perfect for crazy weeks like this.
I made this cake by layering the cinnamon rolls with cake batter. I made the cake from scratch but only because I didn’t have a box mix lying around. If you have a box mix, by all means, use it. I’m all about making this simple.
Now, excuse me while I go eat a slice of this cake with a cup of
vodka coffee to ease my nerves.
Cinnamon Roll Cake
Makes 1 8-inch or 9-inch loaf
For the cake batter:
1/2 cup + 1 tablespoon unbleached all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup +1 tablespoon milk
1/2 cup + 2 tablespoons sugar
2 tablespoons butter, at room temperature
1/8 teaspoon vanilla
1/2 box cake mix prepared according to package directions (remember to 1/2 the ingredient amounts!)
1 can of refrigerated cinnamon rolls
Heat oven to 375.
Grease an 8 or 9-inch loaf pan.
In a small bowl mix together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together for 2 minutes. Add in the egg and beat for another minute. Mix in the milk and vanilla until incorporated.
Slowly add the dry mix into the wet and mix until combined.
Cut each cinnamon roll in half and place 8 halves, staggered, on the bottom of the pan. Pour the cake batter evenly over the cinnamon rolls. Place the remaining halves, staggering again, on top. Bake for 20 minutes, or until toothpick inserted in middle comes out clean.
Top with the frosting that comes with the canned cinnamon rolls. Top with additional powdered sugar icing if you feel it needs more (I did!).