Tuesday, November 8, 2011

Breakfast or Dessert…YOU Make the Call!

I don’t know about y’all, but I’m definitely the kind of girl that LOVES me some cake for breakfast.  I remember growing up my mom would make us birthday cakes.  My personal favorite was yellow cake with chocolate frosting.  We’d always have a little leftover and I LOVED devouring it for breakfast the next morning.  Sure, not the healthiest option, but ohmiword…definitely the tastiest!  I’m still the same way.  I’m pretty much all about the protein filled breakfasts these days, but whenever there’s leftover cake, you can bet that’s what I’m eating.  This recipe is the kind of cake that’s good for either breakfast or dessert.  I’m sure by now you can gather that I ate it for both :)  It’s not too sweet, but it’s OH so delicious.  Every.little.morsel.  I could’ve eaten this ENTIRE pan ALL by myself and I’m pretty sure Mr. Spouse was afraid I would. 

 

CINNAMON ROLL CAKE

For the cake batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla

 

I forgot to take a little pic of the ingredients, so go ahead and make yourself a mental image.  Now, mix together the flour, salt, sugar, baking powder, milk, eggs, and vanilla in a medium sized mixing bowl.  SLOWLY mix in the melted butter.

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In a separate bowl, mix together the ingredients for the topping until well combined.

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In a small bowl, mix together the ingredients for the glaze and set aside.

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Grease up a 9x13 baking dish and pour the batter inside.  Drop the topping mixture evenly over the batter and swirl with a knife to get an even spread.

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Bake at 350 for about 28-32 minutes.  Remove from oven and let cool for about 10-15 minutes. 

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Ummm…I put a couple of holes in it just to make sure it was done…and to taste it, of course!

Now drizzle the glaze over the top of the cake.

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HOLY CINNAMON AND SUGARED GLAZE GREATNESS.

Y’all.  This is NOT a joke.  This is some GOOD stuff, right here!  I KNOW it looks time intensive, but the thing that took the longest through this WHOLE process was rounding up all the ingredients.  The rest was a quick breeze once I had all the ingredients in place. 

Now don’t get fooled into thinkin’ this is going to taste just like Cinnabon because it’s SO not.  It’s nowhere near as sweet…but I think that’s what I love about it the most!!!!!  It’s just SO flippin’ YUMMY!!!  I ate it for breakfast.  And dessert.  And I even sampled several bites for snack :)  I didn’t want it to go to waste ;)  I’m thinking about adding apple to it next time.  Not that it wasn’t amazing on it’s own, but I’m pretty much *obsessed* with all things apple & cinnamon, so why not?! 

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Oh my.  Just looking at this takes me back.  Seriously people…try it SOON!!!!!!  SO good!!

9 comments:

  1. Looks amazing. And we have all the stuff!

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  2. Oh my goodness! That sounds AMAZING! BTW, I'm so excited to have discovered this blog! I read your school blog and love it!

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  3. In the oven now :) Then for dinner I'm making creamy marinara chicken pasta. It's a Cara night. Two more of your recipes on the list for dinner this week, as well!

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  4. I made it as well it was amazing!!!!!!

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  5. I made this and it was delish! My whole family loved it. Thanks!

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  7. I plan to make the Cinnamon Roll Cake this weekend. Do you use all-purpose flour or self rising flour? Thanks! Can't wait to try this!

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  8. Making now, very quick to make. Cannot wait to try

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