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Cinnamon Roll Cake
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Indulge in a delightful Cinnamon Roll Cake - a perfect fusion of cinnamon rolls and cake, for the ultimate sweet treat.
Ingredients:
  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon ground cinnamon
  • 4 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons clear or regular vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 3/4 teaspoon clear or regular vanilla
  • 1 to 2 tablespoons water
Instructions:
  • Preheat the oven to 375°F. Line a 15x10x1-inch pan with foil and generously grease the foil with shortening. Sprinkle a clean kitchen towel (avoid using terrycloth) generously with about 1/4 cup of powdered sugar and set it aside.
  • Combine all the filling ingredients in a small bowl and spread them evenly over the foil on the bottom of the pan or press them in gently. In a large bowl, use an electric mixer to beat the eggs on high speed for about 5 minutes until they become thick and turn a lemon color, remembering to scrape the bowl occasionally. Slowly incorporate the granulated sugar until the mixture becomes light and fluffy, scraping the bowl occasionally. Mix in the water and 2 teaspoons of vanilla. Using low speed, add the flour, baking powder, and salt and mix until smooth, scraping the bowl occasionally. Carefully spread the batter evenly over the filling in the pan.
  • Bake for 10 to 15 minutes, or until the cake springs back when lightly touched in the center.
  • Using a knife, carefully loosen the edges of the cake from the foil, then tip it over onto a towel dusted with powdered sugar. Let it cool for 2 minutes. Gently peel off the foil, scraping off any cinnamon mixture that clings to it back onto the cake. While the cake is still warm, roll it up starting from the short end, using the towel to help but being careful not to roll the towel into the cake. Wrap the outside of the cake roll with the towel, place it on a cooling rack, and let it cool completely for about 1 hour.
  • In a small saucepan over low heat, melt butter until just melted. Remove from heat and mix in powdered sugar and 3/4 teaspoon vanilla. Slowly add water, a teaspoon at a time, until a thick glaze forms. Pour the glaze over the cake roll, letting it cascade down the sides gracefully.

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