Cinnamon Roll Scratch Cake

I’m Cara Jane and today we’re making a cinnamon roll scratch cake. This delicious dessert is perfect for breakfast, much like an easy fluffy homemade pancakes recipe.

I think you’re really going to love this one.

You just bake it in a 13 by 9 inch pan.

Why You’ll Love This

• I think you’re really going to love this one.
• So it comes together really easy.
• There’s not a lot to clean up.
• If you’re not going to have anything to decorate, you’re not going to have the whole case out of pans.
• It’s a really super hoist, but no one can eat and it’s got a nice, a new, swollen running throughout it.
• So I think you’re really going to like it.

Ingredients

For the Cinnamon Topping

• one cup of packed brown sugar
• half cup of butter (unsalted, make sure it’s room temperature or close to room temperature), essential for a perfectly flaky pie crust as well.
• two tablespoons of all-purpose flour
• one tablespoon of cinnamon

For the Cake Batter

• three cups of all-purpose flour
• a half teaspoon of salt
• three quarters cup of just plain granulated sugar
• Two teaspoons of baking powder
• one teaspoon of baking soda
• one and a half cups of buttermilk (Try to get the full fat buttermilk if you can. If you can’t, you can just use a low-fat. It’s okay.)
• two large eggs
• two teaspoons of the miller bean paste or extract (vanilla bean paste or regular vanilla extract)
• a half cup of unsalted butter (melted)

For the Glaze

• two cups of confectioner’s sugar
• one teaspoon (of vanilla paste or extract)
• about five tablespoons of milk or cream
• confectioner’s sugar (for consistency adjustment)

Instructions

1. First you want to preheat your oven to 350 degrees Fahrenheit.
2. Then you’re going to spray 13 by 9 inch pan with a baker’s toy or any other kind of nonstick spray.
3. In a smallish bowl, you’re going to make the cinnamon topping.
4. So you’re going to add one cup of packed brown sugar and then half cup of butter.
5. Then just add in two tablespoons of all-purpose flour and then add in one tablespoon of cinnamon.
6. Now just take a mixer and you can also just use a fork if you want to, but it’s quicker to just use a hand mixer and mix it all up.
7. You don’t want it to be smooth. It’s just going to be pretty crumbly and that’s what you’re looking for.
8. You can just cover this with some plastic wrap and pop it in the fridge to chill while you make the cake batter.
9. For the cake batter, you’re going to add in a large mixing bowl three cups of all-purpose flour.
10. Make sure that when you measure the flour that you’re not scooping it out of your flour bag or your flour container, you’re going to spoon it into your measuring cup and then level off the cup and then add the flour to the mixing bowl.
11. Then you’re going to add a half teaspoon of salt and three quarters cup of just plain granulated sugar.
12. Two teaspoons of baking powder and then one teaspoon of baking soda.
13. Then add in one and a half cups of buttermilk.
14. Then add in two eggs and then you’re going to add in two teaspoons of the miller bean paste or extract.
15. You’re going to just mix everything up.
16. Just make sure that you are scraping down the sides of the bowl periodically and then that you’re not mixing too long.
17. You just want to mix it until everything is just well combined. Achieving a perfect batter consistency is key for any dessert, including our moist and zesty cranberry cake with orange juice.
18. Once everything is combined, then you’re going to add in a half cup of unsalted butter and make sure it’s melted.
19. You’re just going to pour it in as you mix. Just kind of slowly add it in.
20. Then just mix until everything’s well combined.
21. Then you’re going to pour it into your pan and then just spread it around make sure it’s an even layer.
22. Then you’re going to take your cinnamon topping and I’m just using two forks to do this. I guess use your hands if you wanted to.
23. You’re just going to add that cinnamon topping to the top of your cake batter.
24. Then you want to take a knife and swirl it around.
25. That swirl it around pretty good to get it mixed in but not fully mixed in.
26. Then you’re going to bake it at 350 degrees for about 30 to 35 minutes.
27. To make the glaze you’re going to add two cups of confectioner’s sugar to mixing bowl.
28. Then you’re going to add one teaspoon of vanilla paste or extract in.
29. Then add in about five tablespoons of milk or cream.
30. Then just whisk it all up really well until it’s everything is smooth.
31. You want to check your consistency.
32. If it’s a little too thin you can add a little bit more confectioner’s sugar.
33. You just kind of want to check it first.
34. Then you can cover this and set it to the side until your cake is all done.
35. I just pulled the cake out.
36. Let it cool on a wire rack.
37. You could probably cool it for about 20 minutes or so or 30 minutes.
38. Then you can just add the glaze on top of the warm cake.
39. You could probably just pour the entire glaze over the cake.
40. Don’t know why I just slowly spooked it on.
41. But it really doesn’t matter how you get it on there.

Cooking Tips

• I just like the baker’s toy because it’s got flour in it.
• Make sure it’s room temperature or close to room temperature.
• You don’t want it to be smooth. It’s just going to be pretty crumbly and that’s what you’re looking for.
• Make sure that when you measure the flour that you’re not scooping it out of your flour bag or your flour container, you’re going to spoon it into your measuring cup and then level off the cup and then add the flour to the mixing bowl.
• Try to get the full fat buttermilk if you can. If you can’t, you can just use a low-fat. It’s okay.
• I really like the vanilla bean paste. It tastes much better to me but you can just use regular vanilla extract. That’s all you have.
• Just make sure that you are scraping down the sides of the bowl periodically and then that you’re not mixing too long. You just want to mix it until everything is just well combined.
• You don’t want to over mix here. Don’t mix for several minutes. That’s too long.
• The batter is really going to be thick on this one. It’s okay. You didn’t do anything wrong. It’s just a thick cake batter, which helps create a structure similar to a super soft coffee cake with coffee ganache.
• I like using the two forks because it kind of made it crumble a little bit more.
• Try not to scrape it against the bottom of your cake pan when you swirl it.
• You want to check your consistency. If it’s a little too thin you can add a little bit more confectioner’s sugar.
• You don’t have to cool it for that long. You could probably cool it for about 20 minutes or so or 30 minutes.

Serving Suggestions

• This cake is best served warm.
• If you have to store any leftovers, if you pop it in the fridge well covered and just cut yourself a slice put it in the microwave for a few seconds and let it warm up a little bit.
• It is perfect for a breakfast not healthy breakfast but for breakfast.

I hope you you really love this one. For another delicious baked dessert, try our recipe for chewy brownies with a soft, crinkly top.