Cinnabon Cinnamon Roll Cake

I made a cake.  A lazy girl’s cake all mashed up with a lazy girl’s cinnamon roll.  I wanted it and was eating it within an hour.  Ya, that might be a problem for my jeans.

It’s pretty in it’s craggy imperfect state, sprinkled with a little confectioners sugar.   You could totally serve it like this for brunch with coffee.

Or you could totally do that to it, because cinnamon rolls and cream cheese go together like Katniss and the Mockingjay.  (Can you tell I’m totally obsessed with this??)  If you haven’t read it yet, seriously get on it.  Yes, I have plans to go and see the movie.

If you want cinnamon buns and don’t have the time for all that yeast business, make this.  If you want a simple cake, make this.  Do you see a pattern? Make this. You could totally use left over parchment and make a spiral stencil and sprinkle with cinnamon too. You, like me, might need something to keep your hands busy because you want to dive in face first to this cake but you are waiting for it to cool a bit.

VERDICT

This was more like a snack cake.  I just baked it in a round pan but you could totally do it in a square pan.  It was buttery, sweet and cinnamon-y.  Delicious.  It totally did taste like a cinnamon bun with WAY less effort and waiting.  You can serve this warm with the frosting dripping off the sides or you can wait and pile on the cream cheese frosting and make it all swirly like I did.  Either way you can’t NOT make this.

Cinnamon Roll Cake – one 8 inch round cake.

1 1/2 c all purpose flour
1/2 c granulated sugar
2 tsp baking powder
1/8 tsp salt
1 eggs – room temp
3/4 c buttermilk – room temp
1 tsp vanilla
2 tbs butter – melted and cooled

Swirl
1/2 c butter – room temp
1/2 c packed light brown sugar
1 tbs flour
1 tbs cinnamon

Cream Cheese Frosting

8 oz cream cheese – room temp
1/4 c butter – room temp
2 c confectioners sugar
1 tsp vanilla

Preheat oven to 350 F. Move oven rack to the middle position. Grease an 8 inch round  baking pan, line the bottom with parchment paper and grease the parchment paper. Set aside.

Swirl

With an electric mixer cream butter until fluffy. Add in cinnamon, brown sugar and flour. Mix until uniform in color. Set aside.

Cake

In a large bowl whisk together flour, sugar, salt and baking powder together until well combined. Add in buttermilk, eggs and vanilla. Mix until well combined, then stir in your melted butter. Pour batter into you prepared pan.

Drop your swirl mixture randomly into your batter and drag a knife or chopstick through to swirl. Bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.

Cream Cheese Frosting

With an electric mixer cream together butter and cream cheese until well combined (3-4 minutes). Sift in confectioners sugar then add in your vanilla. Mix until well combined.

Serve cream cheese frosting on cake while cake is cooled or slightly warm for a more ooey gooey experience.

Store leftovers in an airtight container in the fridge. Reheat for 20 seconds and devour. (yes, with the frosting on top)

Adapted from Six Sisters Stuff

Enjoy!

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