I come across countless recipes during the week - from trendy salads to gourmet dinners to decadent desserts. When I find a recipe I absolutely love, I want to be able to share it and archive it for later use. Hence, the Big Red Mixer page is being created. Trying new recipes each week and experimenting in the kitchen also gives my hubby and I a chance to unwind from the craziness of the day/week and spend some quality time together. Who doesn't love that?!
Hope you all enjoy the recipes from past blog posts as well as the recipe I've listed below. I made this Cinnamon Roll Cake for church fellowship this past weekend and it was a huge success. People were going up for seconds! I mean - who doesn't love cinnamon rolls combined with cake?!?!?!
Enjoy! And look for the new Big Red Mixer page on the blog soon.
Cinnamon Roll Cake
Ingredients
Base Layer
3 cups flour½ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cup milk
2 eggs
2 tsp. vanilla
Brown Sugar Mix
¾ cup butter softened
1 cup brown sugar - not packed
2 1/2 tsp flour
1 TB cinnamon
Glaze
2 cups pwd. sugar
5 TB milk
1 tsp vanilla (or an extra dash for more flavor - I LOVE vanilla!)
Instructions
- Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.
- Stir in melted butter, slowly. Pour base layer into greased 9x13 pan.
- Combine brown sugar mix (3/4 cup butter softened, brown sugar, flour and cinnamon) and mix thoroughly. Drop over cake mixture evenly.
- Swirl your topping and cake mixture with a knife going up and down the length of the pan. Only insert the knife halfway - make sure it is not scrapping the bottom of the pan. Swirling might take a few minutes to distribute the brown sugar mix as the mixture is VERY thick.
- Bake at 350 for 28-32 minutes.
- Drizzle glaze over the cake while it's still warm.
- Serve warm OR place in fridge until it's ready to be devoured.
Warning - if serving to guests, you will have no leftovers! J
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