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Cinnamon Roll Cake + Giveaway!

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Cinnamon Roll Cake + Giveaway!

January can be a bit of a downer.  I’m here to make it brighter though.  With cake and cookbooks.  Sounds like a win to me.

Let’s start with the cake.  It’s my New Year’s Day tradition to make cinnamon rolls, but this year, I wanted something a little different.  So I made a cake.

Cinnamon Roll Cake + Giveaway!

It starts with an unassuming vanilla cake.  What really makes this shine is the gooey swirl of brown sugar, cinnamon, and butter.  It makes the whole cake moist and practically melt in your mouth, whether hot out of the oven or cooled to room temperature.  In fact, this is one of the few things I’ve made that I actually like better cool.

Cinnamon Roll Cake + GIveaway!

Then it gets topped with a simple vanilla glaze, some of which soaks into the cake.  I pretty much wanted to grab a fork and eat this straight from the pan.  It’s perfect for breakfast or dessert … or even a snack.  I may have even eaten it for lunch.  Move over cinnamon rolls – this cake taking over!

Massive Cookbook Giveaway!

Massive Cookbook Giveaway!

Now onto the giveaway.  I’ve teamed up with some of my favorite bloggers – The Cooking Actress, The Spiffy Cookie, and Wishes and Dishes to giveaway some cookbooks.  Eleven cookbooks to be exact.  They cover appetizers to dessert and everything in between.  They are from famous chefs like Tyler Florence and Mary Berry and bloggers like Sally McKinney and Averie Sunshine.

I know they will inspire you to get in the kitchen!  Use the widget below to enter the giveaway.  Good luck!

Cinnamon Roll Cake + Giveaway!

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Cinnamon Roll Cake + Giveaway!

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  • Total Time: 50 minutes
  • Yield: 18-24 pieces 1x
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Ingredients

Scale
  • Cake
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons baking powder
  • 1 ½ cups milk (I used almond, use what you love)
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • ½ stick unsalted butter, melted
  • 2 sticks unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Icing
  • 2 cups confectioners’ sugar
  • 2–3 tablespoons water
  • 2 teaspoons vanilla bean paste

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom with parchment. Butter the parchment.
  2. In a large bowl, stir together 3 cups flour, granulated sugar, salt, baking powder, milk, eggs, vanilla, and melted butter. Once well combined, pour into the prepared pan.
  3. In another bowl, beat 2 sticks softened butter with brown sugar, remaining 2 tablespoons flour, and cinnamon until light and fluffy. I did this by hand but a hand or stand mixer will work as well.
  4. Dollop the brown sugar mixture onto the cake batter. Use it all. Swirl it in using a knife. Bake cake about 30 minutes, until golden brown and a toothpick comes out of the center clean or with a few moist crumbs.
  5. Make the icing. In a bowl, stir together sugar, water, and vanilla bean paste, adding more sugar or water as necessary until a pourable icing is formed. Pour over the cake. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Shugary Sweets

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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