This cake melts in your mouth! It has all the gooey goodness of a cinnamon roll! The cream cheese frosting is a perfect compliment! The key? You need to us quality cinnamon! It makes a world of difference! As seen on Photograzing.
It was a friend’s birthday, and with too many taste buds to try to please I resorted to trying something completely new! I’d read other recipes for cinnamon roll cakes online, but something just felt wrong about using a regular yellow cake mix. Due to time constraints I had to use a mix instead of making a Kentucky Butter Cake, but at least I upgraded to a butter cake mix which just seems to fit so much better with the idea of a yummy gooey buttery cinnamon roll. I also used my filling and icing recipe from my cinnamon rolls that won Iron Chef: Potato last summer. The key really is to use a good cinnamon. It’s well worth the effort to go to a specialty food market and buy Vietnamese cinnamon. Keep it in the fridge so it stays fresh as long as it can… which won’t be long! Trust me! You’ll be finding reasons to use it!
I’ll post an update when I get a moment to try out the Kentucky Butter Cake!
Cinnamon Roll Cake
1 1/3 cups packed golden brown sugar
2 1/2 tablespoons Vietnamese cinnamon
3 tablespoons flour
9 tablespoons unsalted butter, softened
2 1/2 tablespoons Vietnamese cinnamon
3 tablespoons flour
9 tablespoons unsalted butter, softened
1 butter cake mix
2/3 cup buttermilk
1 stick of butter, softened
3 eggs
8 ounce) package cream cheese, softened
5 1/3 tablespoons butter, softened
4 cups confectioners' sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
In a stand mixer fitted with the paddle attachment, beat the brown sugar, cinnamon, flour and butter until well combined. Scoop out onto parchment paper and form into a log. Allow to freeze for at least 1 hour, until hardened.
5 1/3 tablespoons butter, softened
4 cups confectioners' sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
In a stand mixer fitted with the paddle attachment, beat the brown sugar, cinnamon, flour and butter until well combined. Scoop out onto parchment paper and form into a log. Allow to freeze for at least 1 hour, until hardened.
Prepare a 9x13 pan. Butter the sides of the pan and dust with powdered sugar. Line the bottom of the pan with parchment paper. For cupcakes, simply line with regular cupcake liners.
Mix together the cake mix and buttermilk. Add in softened butter and blend. Add eggs one at a time, beating in between each addition.
Pour half the cake mix into the pan and distribute evenly. Remove frozen butter sugar mixture from the oven. Grate half the frozen mixture onto the cake batter, and gently fold in. You don’t want it to mix in, but rather have a rippled effect. Pour the cake batter into the pan.
For cupcakes, scoop a little batter into each cupcake liner, about half of what you regularly would. Gently fold in the grated frozen filling into the remaining batter. Fill the cupcakes to their normal height.
Bake according to the package direction.
Let cake cool 10 – 15 minutes before icing.
Beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm cake before serving.
Enjoy!
