Cinnamon Roll Cake

Cinnamon Roll Cake

“At one time, most of my friends could hear the bell, but as years passed, it fell silent for all of them. Even Sarah found one Christmas that she could no longer hear its sweet sound. Though I’ve grown old, the bell still rings for me, as it does for all who truly believe.”  - Chris Van Allsburg, The Polar Express

Cinnamon Roll Cake Cinnamon Roll CakeCinnamon Roll Cake Cinnamon Roll Cake

 Cinnamon Roll Cake

[recipe from Bake or Break]

Cake:

2 cups all-purpose flour
1  1/4 cups  sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1-3oz box instant vanilla pudding mix
1/2 cup unsalted butter, softened
1/4 cup vegetable or canola oil
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 tablespoon cinnamon

Filling:

1/2 cup packed brown sugar
1 tablespoon cinnamon
½ cup pecans, chopped

Glaze:

2 cups confectioners’ sugar
3-4 tablespoons heavy cream
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease and flour a 9 or 10 cup bundt pan. 

Whisk together the flour, 1 cup of the sugar, baking powder, salt, and pudding mix in a large bowl.  Add in the butter, oil, eggs, vanilla, and sour cream. The dough will be thick, but mix well.

Mix together 1/4 cup sugar and cinnamon in a separate bowl. Fold gently into the batter, leaving swirls of the cinnamon/sugar in the batter.

Put half of the batter into the bundt pan.

Make the filling by mixing the brown sugar, cinnamon, and pecans. Sprinkle it over the batter in the pan and put the rest of the batter over the filling, smoothing the top.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in the pan on a wire rack for 20 minutes, then flip the cake over to take the cake out of the pan. Let it cool on the wire rack completely. 

Make the glaze by mixing the confectioners’ sugar, 3 tablespoons of cream, and vanilla until smooth. Add more cream 1/2 tablespoon at a time to make glaze pourable. Drizzle it over the cooled cake. 

Cinnamon Roll Cake 

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