September 4, 2013

Cake #17: Cinnamon Roll Swirl

Shortly after Margot was born, my friend Karen brought me a warm gooey little treat. When I asked for the recipe, she kindly obliged. I finally got around to making it as part of our Labor Day Breakfast Feast.
Speaking of which, does anyone else think it's hilarious that Americans eat pancakes and waffles and other foods that are essentially desserts for breakfast and are totally fine with it, but get all, "Oh noes! You're going to spoil your appetite!" if someone suggests having cookies or ice cream before dinner? Not that there's anything wrong with that. I'm very much on board the sweets-for-breakfast train. Cinnamon Roll Swirl Cake is part of a balanced breakfast!*
Anyway, if cinnamon rolls and coffee cake had a baby, this would be it. And, as delicious as my baby's rolls are, these ones are even tastier. Also not tainted with the post-cannibalism regret, which is a plus.

If you feel the need to make cake that is socially acceptable to eat in the morning, this is the one for you. Don't thank me, thank Karen.

Cinnamon Roll Swirl Cake

3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Preheat oven to 350 and grease a 9x13 pan. Beat all the ingredients except the butter together in a large bowl. Slowly pour in the butter, and stir into batter. Pour into prepared pan.

Cinnamon Swirl

Jen's note: Here's where things get a little questionable. I was hesitant to put an ENTIRE CUP OF BUTTER into this cake, especially since it already had half a cup in the batter alone. That is Paula Deen amounts of butter, y'all, and I had to draw the line somewhere. So I halved the following recipe. My cake turned out firmer and more cakey than Karen's (which isn't surprising) but it was still fantastic. If you prefer a gooier, more cinnamon roll-y cake, use the whole cinnamon swirl recipe. If you are a wuss like me, use half. Or go somewhere in between. Your call.
1 cup butter, soft to the point of almost melted
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 30-40 minutes or until an inserted toothpick comes out clean.


Jen's note part deux: I also reduced this part because seriously. A cup of white sugar, a cup of brown sugar, and TWO cups of powdered sugar? Are we trying to give people the diabeetus? I thought half was enough here too, but you do what your heart tells you.
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

Stir all ingredients together in a small bowl. Drizzle over the cake while it's still warm.

*Don't worry. Our Labor Day Breakfast Feast did not consist solely of cake. We had eggs and bacon and fruit too, just like they do in the pictures of sugar cereals that talk about balanced breakfast. Justifi-what?


  1. Looks delicious! But I do think I'd serve this as a breakfast "dessert" instead of the main dish!

    1. Oh definitely. I'd probably go into a sugar coma if I tried to eat this by itself first thing in the morning!

  2. This looks incredible. Definitely has my mouth watering. This will be on my menu this week.

  3. Wow... I should not be reading this. Pregnant lady with midnight cravings alert!


Related Posts Plugin for WordPress, Blogger...