The best Cinnamon Rolls in the world are these guys. Kara and I have made them enough times to know that they are THE BEST. Hands down. No competition. The only downfall is that they’re time consuming with all the rising, cooling, baking, glazing and freezing that’s required. You really need to make the whole enormous batch and freeze them because after you’ve put in all that effort you’ll want to enjoy those Cinnamon Rolls for a long time.
Hypothetically speaking, what if you were craving Cinnamon Rolls but a.) you don’t have time to make the involved ones from scratch, b.) you don’t want the store bought ones that *pop* from a tube and c.) you aren’t able to drive to Ikea for your fix? What would you do?
Problem solved ladies and gents. This Cinnamon Roll Cake is suuuppper easy to make and it will satisfy your cinnamon roll craving without a doubt. No time is required for rising, kneading or rolling. Just mix together and pour in a pan. Voila!
Admittedly, our Cinnamon Roll Cake did not turn out as quite pretty as Food Wanderings in Asia but I give you my word that the cake still tasted amazing! Make sure you try it out!
1 ½ cups flour
½ cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
¾ cup milk
1 teaspoon vanilla
¼ cup butter, melted
¾ cup butter, softened
¾ cup dark brown sugar, packed
1 tablespoon plus 1 ½ teaspoons flour
2 teaspoons cinnamon
1 cup confectioners’ sugar
2 ½ tablespoons milk
½ teaspoon vanilla
Preheat the oven to 350 degrees F. Spray a 9×9 inch baking dish with cooking spray. We couldn’t find our 9×9 so we used the closest thing we could find!
Combine the dry ingredients in a large bowl. In a separate bowl, mix together all the wet ingredients, except for the melted butter. Add the wet ingredients to the dry and mix gently until well combined. Slowly pour in the melted butter and mix just until combined. Pour the batter evenly into the baking dish.
Make the cinnamon filling. Mix the flour, cinnamon, brown sugar, vanilla and butter together in a bowl. Drop dollops of filling on top of the cake batter. Use a knife to swirl the cinnamon filling around the cake batter.
Bake at 350 degrees F for 30-35 minutes, or until a knife comes out clean.
Make the icing last. In a bowl, whisk together confectioners’ sugar, milk and vanilla. Drizzle the icing over the cake while it’s still warm. Serve at room temperature.
Source: adapted from Food Wanderings in Asia