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Monday, August 8, 2011

Cinnamon Roll Cake

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143 comments:

The Procrastobaker said...

I dont know quite how i found your blog but my goodness im glad i did even for this amazzzinngg looking cake alone! Its going to be made, dont doubt that'n :) officially 'following' you too, fabulous recipe and you have a lovely site!

Shannon said...

Thank you so much!

M said...

4 teaspoons of baking powder?! That seems like a lot for just one cake. Why so much? Can't you taste it?

Shannon said...

Hi M,

When I first read the recipe I also thought that 4t of baking powder was a lot, I even went back and double checked the recipe. I did not modify it, and used the 4t as directed and it turned out perfectly. You cannot taste the baking powder. Now, had it called for 4t of baking SODA, that would have been a different story, baking soda has a much more "taste" to it. Hope that helps, enjoy.

M said...

Thanks! Just came across your blog and I will be making this cake at some point in the near future. :)

Anonymous said...

Just made this! the whole family loved it! I'd suggest a little cinnamon in the cake batter...but overall easy and the kids helped-perfectly cinna-licious :)

Anonymous said...

Took this to work today and everyone RAVED about it and NEEDED the recipe. So... - I sent them here:-)

Shannon @ Rumblytumbly,com said...

Thanks so much! So glad you enjoyed the recipe.

Anonymous said...

Would you say this is a coffee cake--like for breakfast?

Anonymous said...

Would you say this is a coffee cake--like for breakfast?

Shannon said...

Yes, I would be most likely to use this as a breakfast or brunch item. It could be used as a dessert, but it's very cinnamon roll-y.

Allison said...

I am making this as we speak and my house smells WONDERFUL!!! Thanks for the recipe!!!

angie stitchings n things said...

Thanks going to try this tomorrow

angie stitchings n things said...

Thanks going to try this tomorrow

Shannon said...

Thanks for visiting!!

Anonymous said...

I generally never comment on blogs but I had to let you know how AMAZING this was! I made it for a super bowl snack and all I (and my family) could say was "OMG!"

BTW, I saw this on pinterest. :)

Shannon said...

I'm so glad you enjoyed it. Thank you for the comment, and for visiting my blog!!

Anonymous said...

Just made this tonight...absolutely delicious! Just entered my third trimester and have been having major cinnamon cravings, this definitely has fulfilled my pregnancy cravings! YUMMM

Shannon said...

From a fellow 3rd trimester pregnant lady to another: I'm so glad! :) Thanks for visiting!

Jennie said...

Do you think this would work as cupcakes, too?

Shannon said...

This would probably work fine as cupcakes/muffins. It would be worth a try, anyway. Make sure you use muffin liners and watch the bake time, they will probably cook for a little less time. Good luck!

Shelly said...

Wow,made this today and my kids went nuts over it!! It is so moist and delicious!! I will definitely be making this again and again :)

Shannon said...

So glad you liked it, thanks for visiting!

Anonymous said...

can this be freezed up after its made?

Shannon said...

I've never frozen it, so I'm not sure. I am sort of biased against freezing baked goods, I never think they taste as good afterwards. If you try it, please let me know how it turns out! Thanks for visiting.

schmangela said...

I made a half recipe in a square baking dish with chopped pecans on top and it was divine! I'm off to check out your other recipes...

schmangela said...

BTW, I froze several pieces and just popped one in the microwave for breakfast, and it was great, every bit as good as when I first made it, and nice and warm. Mmmmmmmmmmm. Some desserts don't freeze well, but cake is usually great, imo.

Shannon said...

That is great to know, and I'm so glad you enjoyed it. Thanks for visiting!

Anonymous said...

This is AMAZING. My roommates love it!!
But What is the significance of leaving the butter until last?

And by the way, I LOVE this website! I'm definitely going to be looking at the other recipes here.

Shannon said...

Leaving the butter until last gives it less time to incorporate and leaves more buttery goodness sort of popping out of the finished product. I am so glad you (and your roommates) enjoyed this. Thanks for visiting!

V said...

found you/this recipe from pinterest. It was amazing! It will totally be a family staple. Thank you!

Shannon said...

So glad you enjoyed it! thanks for visiting, and for the comment!

Barbara Buller said...

In the oven now. What I like most is that all the ingredients are basic kitchen essentials, so no need to run to the grocery store when I came across your recipe. Easy and tasty!

Anonymous said...

I dont like using margarine and i'd like to make this dairy free. Do you think i can sub the butter for oil?

Shannon said...

Barbara- I love that about this recipe too!

Anonymous- You *should* be able to sub vegetable oil for margarine in a cake- in this case, you might not end up with that "buttery" taste of a cinnamon roll that you would achieve with butter or margarine. You could give it a try, but my advice would be to try something like Earth Balance, if you don't like margarine and you want to make this dairy free. :) If you try it with the oil, please come back and let me know how it goes. Good luck!

Thanks to both of you for visiting my blog!

Cait said...

so, the recipie calls for Vanilla, is that actual vanilla or vanilla extract?

Anonymous said...

I just made the cake - smelled heavenly while baking. It didn't come out like yours looks in the picture though! Followed everything exactly. My cake puffed up a lot on top into a dome shape while baking. Also I couldn't get the topping to swirl so well and it all sunk to the bottom! Help! I cut and tried a piece and its really good - its more of a cake with cinnamon bites on the bottom. Any pointers?

Shannon said...

Cait- Vanilla extract.

Anonymous- I'm sorry, I have no idea why your cake would have turned into a dome shape. Are you in a high altitude area? The batter is supposed to be pretty thick, so I also can't really figure out why your topping would sink to the bottom. The swirling should put some of it down to the bottom but not all of it. Everyone's ovens and altitudes are different, so I suspect that had something to do with it. :( Sorry I can't be of more help!

Anonymous said...

Can you use self rising flour in this recipe and omit the salt and baking powder?

Shannon said...

Anonymous- I have never tried that but I would guess that you probably can. Thanks for visiting.

Anonymous said...

Mine was a disaster! the cinnamon part of it was like a buttery oil slick. I poured off some of the butter and carried on cooking it. Are you sure 1 CUP of butter should be in the cinnamon part??

Shannon said...

Anonymous- Yes, you are reading that right, you use a whole cup of butter. Sorry your didn't turn out, it is likely because you poured the butter off mid-way through the baking. It is supposed to be buttery- it's a cinnamon roll cake! :) Thanks for visiting.

Michelle said...

I am so excited to find this recipe on Pinterest! I was able to make it dairy free by using Earth Balance "butter" & almond milk. It is delicious, & my house smells do great!

Baker10 said...

This looks so amazing!! I am making it tonight for my family.

Sara said...

This was the best it tasted great and made a quick desert for my pregnancy cravings!!! Thank you!!! You rock!!

Shannon said...

Michelle- so glad you liked it, thank you for visiting!

Baker, I hope you liked it! Thanks for visiting!

Sara, I'm so glad I could help satisfy your pregnancy cravings! I ate a butt load of this when I was pregnant with my son! Thanks for visiting!

Anonymous said...

must be a pregnant thing...due any day and it is in the oven as I type

Bridget said...

Can I have it all ready to go and just keep it in the fridge until morning and then bake it? Or should I bake it and just reheat the next morning? Mornings are a little hectic, so was just wondering what would be best?

yummieiest said...

Sounds so yummy... I definitely have to try it soooooon!

Shannon said...

Anonymous- must be!! Hope you (and baby) enjoyed it. Thanks for visiting!

Bridget- I have never tried that. If you try it, let me know how it turns out. I'd go the route of making it the day before and re-warming it, if it were me. Thanks for visiting!

Yummiesest- Thanks for visiting and the comment!

Carrie said...

Sounds DELICIOUS!!! Can't wait to try it :)

Anonymous said...

Just pulled this out of the oven, sprinkled walnuts on top before cooking. Looks and smells fabulous! I love your blog!!!

Shannon said...

Carrie, thanks for the comment and for visiting! Enjoy!

Anonymous- Thank you so much!

Anonymous said...

Made this today ! and My hubby and i Luv...Luv it, It is so easy and tastes like a little bit of heaven !

Anonymous said...

Made last night 8/20/2012 and the cinnamon mixture also went straight to the bottom.the batter is not that thick with 2 eggs and milk and all butter. Actually my batter was thin

Shannon said...

Anonymous- It shouldn't have done that. I wadn't in the kitchen with you, so I don't know what went wrong, but mine never does that. Thanks for visiting.

Shannon said...

Anonymous-- So glad you guys enjoyed it. Thanks for visiting!

Anonymous said...

I just made this it was sooooooo good

Shannon said...

Yay! So glad you liked it. Thanks for the comment and for visiting!

Anonymous said...

Do u think pumpkin would be good in here if so how much would u use

Shannon said...

Anonymous- I wouldn't know how much pumpkin to use without playing with the ingredient myself. HOWEVER, I do actually have a recipe on my blog for pumpkin cinnamon roll coffee cake. Here it is:
http://sorumblyinmytumbly.blogspot.com/2012/06/pumpkin-cinnamon-roll-coffee-cake.html

Anonymous said...

Thanks I'm sure it's good like this one

Anonymous said...

This sounds delicious and my niece made it and said it was heavenly. Do you have ANY idea if I could use whole wheat flour to make it a little more healthy ??

Shannon said...

Anonymous- Great question! Whole-wheat flour generally makes things denser and heavier than all-purpose flour does. Subbing whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour. You may also need to add another tablespoon (or two) of milk to the batter. Good luck, and thanks for visiting!

Anonymous said...

I made this for breakfast and mine turned out like others have described, with the butter ending up on the bottom of the baking dish. I am thinking that i maybe didn't incorporate the "toppping" into the batter enough.
Sue

Shannon said...

Sue,
I'm not sure why this is happening to some people. I've made this cake so many times and never had an issue with butter or topping completely sinking to the bottom of the pan. All I can say is make sure to fully incorporate the butter into the batter, stirring slowly, but FULLY mixing in. Thanks for the comment and for visiting.

Anonymous said...

I made this recipe yesterday and it was delicious! I will certainly make this again. I however used margarine instead of butter and put cinnamon and some nutmeg in the cake. I poured a thin amount of batter in the pan then sprinkled a cinnamon and sugar mixture over then added the rest of the batter. For the topping I misread and only used one stick of margarine instead of doing 1 cup turned out well; my family loved it. Thank you for the recipe!

Shannon said...

Awesome, so glad it worked out for you. Thanks for the comment, and for visiting!

Anonymous said...

I made this yesterday and now I will be making it today, all 3 of my children as well my husband devoured this and I am just lucky enough to have had enough for lunches...This recipe is amazing and so much faster than making traditional cinnamon buns and tastes as good or better

Shannon said...

So glad you liked it! Thanks for the comment and for visiting!

Kmila said...

I made this today! I promissed my self to just have one bite...but it was impossible!!!!
Simply delicious! Thanks for the recipe ;D

Anonymous said...

Do you need to heat the glaze ingredients before drizzling onto the cake?

Shannon said...

Kmila- so glad you liked it! Thanks for the comment and for visiting!

Anonymous= No, you do not need to heat the glaze ingredients. Thanks for visiting!

Kim said...

Hi Shannon,
Thanks for sharing this recipe. I found it on pinterest which led me to the recipe. I just made it and it beyond delicious! I followed your recipe to a T and it worked perfectly and tastes amazing!
Thanks again!

Shannon said...

Kim- so glad this worked well for you and you enjoyed it. Thanks for the comment and for visiting!

Anonymous said...

This is amazing. I've been eating it with my coffee for the last few days and I can't believe how good it is and that I made it! lol Thank you so much for the recipe. I did find that I had to bake it for a while, close to 35 minutes, for it to set in the middle. But other than that, I followed everything to a T. Delicious!!!

Shannon said...

Yay! So glad you love it. Thanks for the comment!

Liz Kozloski said...

Wow!! This was absolutely out of this world. I made it for breakfast this morning. The cake was a wonderful fluffy yet dense texture. I have been looking for something like this. I think I've died and gone to heaven. I too am also crazy nuts about cinnamon. I just baked a fantastic apple pie for dinner tonight. Thanks so much for this recipe.
Liz in Arizona

Shannon said...

Liz- So glad you liked it. Thanks so much for the comments, and for visiting!

Meghan said...

I made a double-batch this weekend for a family brunch. I usually make cinnamon rolls, but they are always SO time consuming and I never end up with any leftovers. I was a little doubtful that this would end up tasting like cinnamon rolls since it is a cake, but I thought I'd give it a try and boy was I wrong! All that baking powder (and butter!) really gave the cake a cinnamon roll-like texture. Will definitely be making this again and again! I think I might try adding chopped pecans to the cinnamon mixture next time for something a little different :-) Oh, and I didn't have any problems with the butter, although I did use about 1/4 cup less butter in each batch for the topping (3 sticks for double batch) and I didn't soften the butter all the way (b/c of impatience!) - I used a pastry cutter to combine the topping ingredients. Fabulous recipe! Thanks!

Shannon said...

Meghan, so glad you liked it! Thanks for leaving a comment and for visiting!

Beelynda said...

Shannon, instead of normal flour, can i use,Whole Wheat flour??? thank you! This is my first time, cooking cinnamon roll cake, !! But i Cant eat normal floour!

Beelynda said...

Shannon, instead of normal flour, can i use,Whole Wheat flour??? thank you! This is my first time, cooking cinnamon roll cake, !! But i Cant eat normal floour!

Shannon said...

Beelynda- Should not be a problem to sub wheat flour. Let me know how it turns out!

Shannon said...

P.S. Try using about 7/8 a cup of wheat flour for each cup of white. ;) Good luck!

Tara said...

What would 1 stick of margarine amount to in cups?

Shannon said...

1 stick = 1/2 cup

Anonymous said...

Just found this recipe floating around on pinterest last night...made it this morning :) so good! I love using buttermilk, so I replaced 1/2 of called for milk with it. Im going home to visit my family in Alabama this weekend and can't wait to make this for everyone Saturday morning...as my contibution :) thank you for the recipe. -Tiffany. P.s. will definately be sharing your blog/website with my sisters, mom, aunt, cousin.... ;)

Shannon said...

So glad you enjoyed it, and thank you for sharing my blog!

Kelly said...

Good Morning Shannon,
The recipe is Middle School children approved...I am making it this morning for the 3rd time this year for my Husband's homeroom class.
Thanks!

Shannon said...

So glad it is Middle School approved! Thank you for the comment and for visiting!

Anonymous said...

This is the best! I have made it several times to bring to work and everyone asks for the recipe. Thank you so much for pinning this!

Shannon said...

So glad you love it, thanks for the comment and for visiting!

Emily Shadrick said...

Just made this and it is absolutely perfect! Thanks for the recipe:).

Anonymous said...

I made this and the cake was very dense sure didnt look like yours did any pointers to why this happened

Shannon said...

Emily, Glad you liked it, thanks for the comment!

Anonymous- I can't say. If you follow the directions exactly and you are careful not to over or under-bake it, it should turn out just right. I'm sorry this didn't turn out for you.

Julie said...

This is one of the best cakes I have ever tasted! Thank you for sharing. Will probably be making again tomorrow! ;)

Shannon said...

Julie, so glad you love it! Thanks for the comment!

Ambermichelle said...

I'm also almost to my 3rd trimester and I crave cinnamon rolls and this cake was amazing! My husband and kids loved it as well. It was so good!! So glad I found this recipe!!

Shannon said...

I'm so glad that you and your family ( including baby!) like this. Thanks for visiting, and congratulations on the newest member of your family!

Anonymous said...

Hi, First time on this site, just made the cinnamon roll cake. Most excellent in every way. I did use more cinnamon and a pinch of Nutmeg. Taste just like a cinnamon roll. Yumm.

Shannon said...

So glad you liked it, thanks for visiting!

Shannon said...

Yep, 2 cups powdered sugar. It actually makes a lot less glaze than you would think. Hope you enjoy.

Anonymous said...

nom nom best cake I've made, turned out good&yummy! except that I used a small pan which made it way thicker than yours but the taste was still good! had no problem with the topping it didn't sunk to the bottom. maybe because I only used half cup of butter + cream. ANyway thank you a lot for the recipe! will take it to my family today to try it.

Shannon said...

Glad you enjoyed it. Thanks for the comment and for visiting!

Anonymous said...

Shannon, does this mean all purpose flour and
not self rising?

Shannon said...

Yep! All purpose flour.

Shannon said...

Yep! All purpose flour.

Vicki D. said...

The recipe says stir together ingredients. Is everyone using a mixer to make this cake? And also do you use a mixer to make the topping? Maybe that's the reason some people are having a problem with the toppings falling to the bottom. Maybe it's a mixing or over-mixing issue.Thanks!

Anonymous said...

My daughter and I made these the other day....absolutely delicious. We will definately be baking these again and again and again! Thanks/Diane

Shannon said...

Vicki D. could be right- this definitely could be caused by overmixing. I use a kitchenaid mixer, but stir until just combined. Thanks for the suggestion, Vicki!

Diane- So glad you enjoyed this recipe. Thanks for the comment and for visiting!

Anonymous said...

This might be a dumb question but as in melted butter is that literally melted butter or softened...just want to make sure I mKe it right...

Shannon said...

Yes, melted butter. Not softened. :)

Carolyn said...

I am having this for breakfast tomorrow, sounds heavenly!

Shannon said...

Carolyn, hope you enjoyed it! Thanks for the comment and for visiting!

Rose Guzman said...

Hello i was wondering if I used skim milk would that change anything

Shannon said...

It would change the fat content a bit, which might make it a tiny bit less moist, but overall it shouldn't make too big a difference. Just make sure you don't overmix it, as that can toughen it up even more. I use 2% milk when I make it. Ebjoy!

Anonymous said...

This looks Delicious! I hope mine turns out like yours!

Jason Tinling said...

Shannon - just a heads up that your photography is being used without credit, here:

http://www.facebook.com/profile.php?nearby=1&id=373213249418545&_user=1215264161&filter=0&v=timeline

Shannon said...

Jason,

Thank you.

-Shannon

Anonymous said...

Does this use plain or self rising flour?

Shannon said...

Plain all purpose flour.

Krista Lou said...

It's in the oven as I type ;0) The house smells divine and it is the perfect choice for brunch on this rainy day Sunday. Thank you for posting this! It will definitely become a family favorite!

AnnMarie aka Vintage Junkie aka NaNa said...

My daughter made this for me yesterday and it is phenomenal!!! It has been pinned and I will be baking it again soon! YUM!!

Anonymous said...

Thank you for sharing this, i made it today and it was fabulous!

Shannon said...

So glad you are all having success with this recipe! Thanks for the comments and for visiting. :)

Anonymous said...

I am very excited this turned out for me, since I made this cake EXACTLY as directed. It's not so good warm IMO, but once it cools, it's delicious and although not just like the photos, pretty darn close. Thanks for sharing!

Shannon said...

Glad you liked it. Thanks for visiting.

tasha said...

Found you via Pinterest; made this cake yesterday with suggested adjustments from other commenters (using 3/4 cup brown sugar and 1/2 cup butter for the topping). It turned out perfect! We will be making this one again and again! Thanks.

Shannon said...

Tasha, so glad you liked it! Thanks for the comment and for visiting!

Anonymous said...

Super yummy and quite easy! ~ Gwendolyn

Airy Chandler said...

I just made this cake. I have not tried it yet but I am sure it will be wonderful. The smell alone makes it worth making. I am not much of a baker so I enjoy easy recipes like this one. Thank you!

Shannon said...

Gwendolyn, glad you liked it. Thanks for visiting!

Airy, I hope it works out for you! Thanks for the comment and for visiting!

Anonymous said...

This is an amazing recipe for those of us intimidated to make actual cinnamon rolls. Thanks a million! I just baked a batch and they are so delicious. Taking the rest into work tomorrow :) ~Brenda

Shannon said...

So glad you enjoyed it, Brenda! Thanks for the comment!

Jobeth1016 said...

I make this all of the time now its GREAT!!!! My sons favorite used to be monkey bread but now its monkey cake (As he calls it lol) he absolutely loves it!!!!! Thank you :)

Shannon said...

So glad you like it, Jobeth! Monkey cake is a great name for it. Thanks for the comment and for visiting!

Kellan Weber said...

I have made this recipe many, many, many times and everyone who has eaten it has loved everything about it. Thank you

Anonymous said...

Mine did the same! And the center isn't wanting to cook. Its still in the oven and man, does my apartment smell good!

Shannon said...

Kellan, so glad you enjoy this. Thanks for visiting!

Anonymous said...

I am making this cake for breakfast, but am wondering, what is in the center of the cake photo above? It looks like maybe cinnamon and brown sugar? But I don't see listed to sprinkle in the middle... Does it just bake up that way? Looks sooo good!

Shannon said...

Hi Anonymous, yes, that is just the cinnamon brown sugar mixture. It just bakes up that way. Hope you enjoyed!

Sandy said...

Delicious! Can it be frozen? If so, should it be frozen without the glaze?

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