Cinnamon Roll Cake

Hi my baking friends. How is everyone doing? It’s been a crazy ride here lately…All of the house hunting has been exhausting, and with only a month until our lease is done on the rental condo, we are still unsure of what we are doing. Say a little prayer that we figure this out soon, or we may be living in a hotel for awhile 🙂

So, something really exciting happened a few weeks ago, and for those of you who don’t follow me on social media….I present to you the latest member of our family….Baby Booker Horne 🙂 We got him at 8 weeks old and 2 pounds, and now at 11 weeks old, he’s up to a whopping 3.2 pounds of pure crazy energy and love. It truly took me well over a year before I was ready to love another Yorkie after losing our precious Louie, but I knew that my heart couldn’t heal until I brought another little life into our home. I suppose when you add a non stop fur ball of energy, along with packing up a condo, a bad back, and some scary health issues with a close family member, my plate is more than full. No matter what happens though, I still see all of the good in my life and am truly grateful for my many blessings.

I have been soooo behind with my baking lately with all of the happenings here, that I made a concerted effort to try and work on a recipe with my naughty boy running around the kitchen. It was quite an adventure, and I had to make this cake twice to get it just right while keeping an eye on my little fluff ball. The results are truly delicious and I have to admit, I ate way more of it than I should 🙂 ( Do I say that after every recipe I create) ?

My Cinnamon Roll Cake is a rich, sour cream based cake, with a luscious brown sugar swirl running through it. Finished off with a sweet vanilla confectioners sugar glaze, it’s the perfect treat for any day of the week!!

I recently partnered with my favorite, Organic Valley, and the amazing Molly Yeh, for a fabulous giveaway on Instagram!! I love using their products in my recipes, and I love watching Molly on the Food Network!!

This batter was so delicious. I usually don’t like eating raw batter, but I could have eaten this by the cupful!!

It’s a super thick and rich batter! Just use an offset spatula and spread it into your greased 9×13 inch pan.

The brown sugar, butter mixture really makes this cake extra yummy!
Drop the mixture on top of the cake with a tablespoon.

Using a knife, swirl the brown sugar mixture into the batter.

Bake the cake in your preheated oven until it’s a nice golden brown.

Whisk up the vanilla cream glaze ingredients while the cake is baking.

The glaze will be nice and thick.

Spread the glaze on the cake when it is still a bit warm, but not hot.

This huge piece was mine, before I devoured it 😉

I love how the icing gets really thick when it dries on the cake!

This was my second piece before I decided to wrap it up to give away.  🙂

No, I didn’t eat that third piece 🙂 But, I did consider it 🙂

Cinnamon Roll Cake

Makes: 1, 9x13 pan cut into 16 large slices Prep time: 30 minutes Bake time: 45-50 minutes

Ingredients

Cake

1 and 1/2 cups, softened Organic Valley unsalted butter

3 cups Dixie Crystals granulated sugar

3 large Organic Valley large eggs

1 and 1/4 cups Organic Valley sour cream

2 teaspoons Nielsen Massey pure vanilla extract

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

3 cups all purpose flour

Brown sugar swirl

1/2 cup melted, unsalted Organic Valley butter

1 cup Dixie Crystals brown sugar

1 tablespoon cinnamon

2 tablespoons all purpose flour

Vanilla glaze

3 cups Dixie Crystals confectioners sugar, sifted

1 teaspoon Nielsen Massey pure vanilla extract

1/3 cup plus 1 teaspoon, Organic Valley half and half

Directions

Preheat your oven to 350 degrees. Butter a 9×13 inch pan and set aside.

In the bowl of your stand mixer, mix your softened butter and granulated sugar until light and fluffy.

Add in the sour cream and vanilla and blend well.

Add in the eggs, one at a time, scraping the bowl as you go.

Add in the salt and baking powder and blend well.

Slowly add in the flour and mix until the flour is just incorporated. Do not over mix your batter or your cake will be tough.

Pour the batter into your prepared pan and smooth out with an offset spatula.

Make the brown sugar swirl mixture by mixing all of the ingredients in a bowl to combine.

Drop the mixture by the tablespoonful all over the top of the cake.

Swirl the brown sugar mixture through the batter with a knife. (See my photo above)

Bake in your preheated oven for 45 to 50 minutes, or until the cake is golden brown and a toothpick comes out clean in the center.

Cool for 20 minutes

Make the glaze by whisking the glaze ingredients until smooth and creamy.

Pour the glaze over the still slightly warm cake and spread evenly.

Slice the pieces when the glaze hardens enough to cut it.

If you have any leftover cake, cover the pan well for up to 2 days.

Wrap any leftover pieces in wax paper and foil and freeze for up to 2 months.

I hope you love this yummy recipe as much as I loved baking it up for you!!

xoxo

1 comment

Comments

  1. Elizabeth Vlug says:

    Oh my goodness, Booker is so sweet. And so tiny. I know he will bring you much joy. And this recipe! Right up my alley. Thanks for sharing yet another delicious recipe.

    Good luck on the house hunting too.

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