Cinnamon Roll Cake

Also titled, Sarah cannot read directions. Oh well. I saw this lovely cake on another blog (duh), Heat Oven to 350, and I thought for sure this would be something we’d like. Cinnamon, cream cheese? OK, sign me up. The ingredient list was easy as well, so I thought I’d whip this up one Saturday.

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Hello snow and cold temperatures. We knew you wouldn’t leave us alone all winter.

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It still looks pretty good though, right?

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Cinnamon Roll Cake by Heat Oven to 350

Ingredients:

For the filling

  • 1 package (8 oz) cream cheese
  • 1/2 cup granulated sugar
  • 1 T cinnamon
  • 1 large egg

For the cake

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/3 cup water

1 1/2 tsp vanilla extract

For the glaze

  • 1 cup powdered sugar
  • 4-5 tsp milk
  • 1 1/2 tsp vanilla extract

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Start by preheating your oven to 375 degrees and line a jellyroll pan with parchment paper and spray with non-stick spray. Using your stand or a hand mixer, beat cream cheese, sugar and cinnamon until smooth. Add in egg and beat.

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Pour into pan, spreading evenly. This takes some patience. Refrigerate while you make the cake.  

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Take a break for some pet photos. Winston, once again, sleeping in my workspace. FeistyCat looking out the window for any small movement.

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In the same bowl (cleaned), beat eggs until light and fluffy, about 2 minutes on high. Gradually add sugar and continue beating until thickened, about 2 minutes longer. In a separate bowl, combine flour and baking soda. On low speed, gradually blend flour mixture into egg mixture, beating just until combined. Add water and vanilla; beat until combined. Pour batter over cinnamon filling; spread evenly to cover.

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Bake until cake springs back when pressed in center, about 20 minutes. Invert cake onto the back of a baking sheet and carefully peel away parchment paper. Cut cake into 5 lengthwise strips. (A pizza cutter works well for this.)

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Here is where I mess up. It happens. I don’t read directions well. Roll up one strip jelly-roll fashion. (You must do this while the cake is warm) Place cut side down on a serving platter. With filling facing in, wrap remaining strips around the first strip to form one large spiral. Let cool. <—– I did not form one large spiral, but 5 smaller rolls. Doh!

Making the glaze

In a medium mixing bowl, combine powdered sugar, milk and vanilla; stir until mixture forms a thick glaze. Drizzle over top of cake. Let stand until glaze sets. Cut into wedges and serve. (This cake is best served within a day of making it.)

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Instead of one large cake, I have 5 smaller cakes. 4 pictured here and 1 on another plate. What you can’t see is that my first cake is in the far back right and is cracked horribly. I should have rolled it when the cake was more warm. Another fail, Sarah.

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The main problem here (although it is hard to tell in the photo) is that one “roll” is really too large for a portion, even though you feel (or I felt) I should eat the whole thing. That would be 1/5th of a jelly roll pan. No!

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But, of course, I still ate some. All in the name of explorative baking. Right? Yeah, sure.

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It was good – kind of like a cinnamon roll, but obviously in cake form. I did learn one lesson, slow down and read directions more carefully. I still had fun baking it though!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Dessert, Fail. Bookmark the permalink.

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