If there's one breakfast treat that we
cannot get enough of, it has got to be cinnamon rolls. Whether we're
making them into snacks, adding fruit for a spring-worthy dish, or
simply shrinking them down into bite-sized delights, we simply adore
this wonderful sweet breakfast pastry. Therefore, we have decided to go
one step bigger and transform cinnamon rolls into a cinnamon roll cake
that's perfect for any time of the day.
Ingredients
Cake
• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 ½ tsp baking powder
• ½ teaspoon baking soda
• 1 egg
• ½ cup granulated sugar
• ¾ cup buttermilk, brought to room temperature
• ¼ cup coconut oil, melted (can substitute canola or vegetable oil, if
desired)
• 1 tsp vanilla extract (optional)
Topping
• ⅓ cup butter, melted
• ⅓ cup brown sugar
• 1 tbsp flour
• 1 tbsp ground cinnamon
Glaze
• 1 cup powdered sugar
• 1 to 2 tbsp milk
• 1 tsp vanilla extract
Method
1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch cake
pan using cooking spray, or with flour and butter.
2. In a large mixing bowl, whisk together the 1 1/2 cups of flour, salt,
baking soda, and baking powder.
3. In a separate bowl, using a hand mixer, beat together the egg, sugar,
buttermilk, melted coconut oil, and the vanilla extract (if using).
4. Combine the flour mixture with the buttermilk mixture and mix until
combined.
5. Spread the cake batter into the 9-inch cake pan you prepared earlier
and set aside while you make the topping.
6. In a mixing bowl, mix the melted butter, brown sugar, tablespoon of
flour, and ground cinnamon until well combined.