Tuesday, January 21, 2014

Just Right For Cold Winter Days--Cinnamon Roll Cake!

Do you love cinnamon rolls?  I think they are the best thing since peanut butter.  I'd even consider putting peanut butter in one of the rolls.

Yesterday while I was cooking for the small army here, I ran across a simple muffin recipe, and I tweaked it a bit to make what I call Cinnamon Roll Cake.  It's not a Betty Crocker or Duncan Hines moist delicious best, but it made 3 pans and over half of the total is gone in under 12 hours.  I count that as a success.

I found the base recipe in A Quilter's Christmas cook book.  You can find this bad boy on Amazon.

It goes:

2 cups flour
2 Tbsp cinnamon
pinch of salt
4 Tsp baking powder
1 cup sugar
1 cup milk
1/2 cup butter, melted
2 eggs
1/2 cup nuts.

Now...MY variation on this beauty:

2 cups flour
half of a small container of cinnamon (like the size you get at Dollar General or Aldi's or the like--don't be stingy on the cinnamon)
a couple shakes of salt
4 tsp baking powder
2 cups brown sugar (trust me, you'll enjoy it)
1 cup milk
2 sticks butter, softened or melted, whatever works 
2 eggs
omit nuts

I doubled this variation and mixed it all in my stand mixer.  It was a thick batter.  I put it into 3 pans, and then baked at 375 until it was done.

The brown sugar, extra butter, and cinnamon really make it taste like a cinnamon roll!

OOOh and the icing is awesome!

Take a full package of powdered sugar, half a can of evaporated milk, and a half stick of butter, and mix it together.  Spoon it over the cakes as they come out of the oven for a nice glaze.  Or wait until they've cooled a bit and it'll be a bit thicker on top.  Let it ooze down the sides, and when you serve a piece, add a little more over the piece to let it really get in.


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