Cinnamon Roll CAKE

 

 

Seriously, the best thing since sliced bread!  This is guaranteed to make your mouth water and hit the breakfast/dessert spot!!

 

For the base of the cake you'll need:

 

-3 cups of flour

-1/4 tsp salt

-1 cup sugar

-4 tsp baking powder

-1 1/2 milk

-2 eggs

-2 tsp vailla

-4 T butter

 

And for the cinnamon mixture:

 

-2 sticks (1 cup) butter, softened

-1 cup brown sugar

-1 T cinnamon

-2/3 cup of nuts (optional)

 

 

Glaze:

 

2 cups powdered sugar
5 T milk
1 tsp vanilla

 

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

 

In a large bowl, mix the 2 sticks of softened butter, brown sugar, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Pretty Pumpkin Cinnamon Buns

2 tablespoons active dry yeast

1/2 cup warm water

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk

1/2 cup sugar

1/2 cup packed brown sugar

1/3 sup instant vanilla pudding mix

1/3 instant butterscotch pudding mix

1 teaspoon salt

7-8 cups of all purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

Icing:

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners sugar

1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch down down; divide in half. Roll each portion into a 12 inch x 8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices. Place cut side downin two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.