CINNAMON ROLL CAKE WITH CREAM CHEESE GLAZE
Oh My Goodness!! I will never make homemade cinnamon rolls again. This cake is so super moist and gooey and it is better than any cinnamon roll I have ever had... It's so yummy warm... after it cools I would recommend heating it up a few seconds but it is fine at room temp. This great for breakfast or a dessert. NOTE: This cake...
Provided by Debbie W
Categories Other Breakfast
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 Spray a 9x13 pan with bakers joy
- 2. Begin by beating all of the cake ingredients together except the melted butter. Slowly add melted butter last. when blended well pour in prepared pan
- 3. Mix all of the topping ingredients together with a beater. it was cold when i did this so i threw my butter in the microwave for 10seconds and it worked well.
- 4. With a tablespoon drop the topping in small mounds all over the cake. With a butter knife swirl this mixture or marble. Careful not to scrape the bottom of the pan. You want to marbled well.
- 5. Bake in a 350 degree oven for 30 -35 min
- 6. Remove from the oven Mix the glaze together getting the consistency you desire Pour glaze over slightly warm cake. I allowed my cake to cool for about 30min
CINNAMON ROLL CREAM CHEESE COFFEE CAKE
Cheesecake, coffee cake and cinnamon rolls-all rolled into one! -Deanna Smith, Meridian, Idaho
Provided by Taste of Home
Time 1h45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside., In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter., Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet., Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 322mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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