Cinnabon Cake (aka. Hips Beware)

Author: Cooped Up Chick  //  Category: Desserts, October 2012

 

I am going to apologize right off the bat. I did not take pictures along the way. For some odd reason I didn’t anticipate blogging this recipe however after it came out of the oven I realized that this cake is a work of art and I snapped a picture. I posted the pic on FaceBook and within minutes I had requests for the recipe. So here it is.

(original recipe found on www.sixsistersstuff.com)

Lots of basic ingredients. Very simple recipe.

 

What you will need:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 Tbsps butter, melted
1 cup butter, softened
1 cup brown sugar
2 Tbsps flour
1 Tbsp cinnamon

Glaze:

2 cups icing sugar
5 Tbsps milk
1 tsp vanilla

 

In a stand mixer or in a bowl with an electric mixer, combine the 3 cups flour, salt, sugar, baking powder, milk, eggs and vanilla. Slowly pour in the 4 Tbsps of melted butter. Pour the batter into a greased 9×13 baking pan.

In a separate bowl combine 1 cup softened butter, brown sugar, 2 Tbsps of flour and cinnamon. I found by microwaving this for 25 seconds it made it easier to mix and drop by spoonfuls into batter in the pan. Take a knife and swirl around the spoonfuls of sugar mix into the batter. DO not combine fully. You want to make faux cinna bun swirl patterns.

Bake at 350 for 30-45 minutes or until a toothpick comes out clean from center of cake. I had to bake this for 45 minutes otherwise it would have been soupy-goopy. Moist is good, liquid is not. Edit: Keep in mind, you know your oven better then I do. Hence the reason for the broad range for cooking time. My oven does not run hot, if yours does….start checking your cake around the 25 minute mark. If it’s done, take it out. My Auntie Beth made this and hers was over done. Although a big glop of whipped cream helps dry cakes! 😉

 

 

For the glaze whisk together icing sugar, milk and vanilla. Drizzle over cake.

Serve warm from the oven or at room temperature.

AWESOME with a dollop of whipped cream.

 

 

 

 

This cake is amazing but super duper sweet. I was able to eat 1/2 my piece but don’t you worry….I waited 12.34 minutes and ate the rest with a HUGE glass of milk. Perfect.

I hope you enjoy!

love, piece and chicken grease,

-A Cooped Up Chick

2 Responses to “Cinnabon Cake (aka. Hips Beware)”

  1. Dyana Says:

    I forgot about your blog but so love it. I will try this receipe soon. Thanks!

  2. Lisa@The Cutting Edge of Ordinary Says:

    Erin,I love the changes you made to the Dill Pickle Dip! Please let me know when/if you post it. I love to hear about the way people make recipes their own! Have a great day and thanks for commenting! Lisa

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