CINNAMON ROLL CAKE

Cinnamon Roll Cake image

What could be better than freshly baked cinnamon rolls? Cinnamon Roll Cake, of course! Combine the best of both worlds with this easy, sugary-sweet recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup packed dark brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon ground cinnamon
4 eggs
3/4 cup granulated sugar
1/4 cup cold water
2 teaspoons clear or regular vanilla
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1 cup powdered sugar
3/4 teaspoon clear or regular vanilla
1 to 2 tablespoons water

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean kitchen towel (not terrycloth) generously with powdered sugar (about 1/4 cup); set aside.
In small bowl, mix all filling ingredients; spread evenly over foil on bottom of pan or press in with fingertips. In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and 2 teaspoons vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Carefully spread batter evenly over filling in pan.
Bake 10 to 15 minutes or until cake springs back when touched lightly in center.
With knife, immediately loosen cake edges from foil; turn upside down onto towel sprinkled with powdered sugar. Cool 2 minutes. Slowly peel foil away, scraping any cinnamon mixture that sticks to foil back onto cake. While cake is hot, starting with short side, carefully roll up cake using towel to aid rolling, but not incorporating towel into cake roll. Wrap outside of cake roll with towel. Place on cooling rack; cool completely, about 1 hour.
In 1-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and 3/4 teaspoon vanilla. Stir in water, a teaspoon at a time, until consistency of a thick glaze. Spoon glaze over top of cake roll, allowing some to flow down sides.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 48 g, TransFat 0 g