It was Tuesday afternoon and I had just gotten out for Thanksgiving break. I decided I should pre-game for thanksgiving dinner and since I was in the mood for something sweet (as usual) I headed to Pinterest for some ideas. I found a recipe for a cinnamon roll cake and I was excited to discover all the ingredients were in my kitchen.
I put a little pump up music on to celebrate the upcoming 5-day weekend and began cooking. No one was home so the surround sound was all da wayyyy turnt up (excuse the ratchet music reference) and I was dancing and singing in the kitchen. I proudly wore my nerdy science leadership shirt and my favorite tie dye Soffe shorts from middle school that are strictly worn in only in the comfort of my home.
It was a pretty smooth ride making these. The only problem I had was I didn’t know what a cake pan looked like. Clearly, I am quite the amateur. I wasn’t sure if I could use a glass pan or a non-stick one. It did not cross my mind to use the obvious resource, Google, so I decided to put the batter in cupcake pans. This worked out perfectly actually and I think I will do it this way in the future.
Jessica and her two friends came over that night and were delighted to eat my cake…muffins…cinnamon rolls, what ever they are. They really enjoyed them and then made me finish cooking the rest of the batter. These were also a hit with Carol and Kenn, which was good, and this was probably my favorite recipe I have come along so far. They were very rich, thick, and delicious. Definitely something I will be making again in the near future.
Go bake these now!!! You will not have any regrets.
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.