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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CInnamon Roll Cake Recipe

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This recipe for CInnamon Roll Cake, by , is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cynthia Stahly

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CAKE:
3 cups all-purpose flour
1 cup white granulated sugar
4 tsp baking powder
2 large eggs
2 tsp vanilla extract
1 1/2 cups milk
1/2 cup salted butter (1 stick) melted
FOR THE CINNAMON FILLING:
3/4 cup (1 1/2 sticks) salted butter softened to room temp
1 cup packed light brown sugar
2 tbsp flour
1 tbsp ground cinnamon
FOR THE GLAZE:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla extract

Directions:
Directions:
FOR THE CAKE:
Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
Spread this batter evenly into your baking dish.
FOR THE FILLING:
In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
FOR THE GLAZE:
Whisk together powdered sugar milk and vanilla extract in small bowl.
Pour the glaze over the warm cake. yes all of it!

Number Of Servings:
Number Of Servings:
15-20
Personal Notes:
Personal Notes:
Yum! The Country Cook

 

 

 

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