Friday, January 13, 2012

Cinnamon Roll Cake with Cinnabon Frosting

 I made cinnamon rolls for Christmas this year from the Pioneer Woman's recipe, which I love. I do them in my bread machine, which makes it insanely easy. The only work comes from rolling and filling them, but that is a lot of work and it is messy. Once Christmas was over and all the rolls had been eaten, which didn't take long (boo!), I still had a lot of frosting left over. What to do, what to do? I felt too guilty just eating it with a spoon (which I could have easily done), so I made this cake as a vehicle for the amazing frosting.

If you're looking for a quick fix to curb a cinnamon roll craving, this is the way to go. The cake is delicious and easy, but the frosting. Oh the frosting. This IS the Cinnabon frosting. It. Is. So. Good. Make it and eat it with a spoon. Go ahead, I won't tell anyone!

Cinnamon Roll Cake with Cinnabon Frosting
*From Life as a Lofthouse
*Frosting from CDKitchen

Cake:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) butter, melted

Topping:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Frosting:
1 cup (2 sticks) margarine, room temperature
1 package cream cheese, room temperature
2 cups powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the cake:
Preheat oven to 350º. Spray a 9x13 glass baking pan with cooking spray and set aside. In an stand mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once well combined, slowly stir in the melted butter. Pour into the prepared baking pan.

For the topping:
In a large bowl, mix the 2 sticks of butter, brown sugar, flour, and cinnamon together until well combined and creamy (I used an electric hand mixer). Drop evenly over the batter by tablespoonfuls and use a knife to marble/swirl it through the cake.

Bake at 350º for 25-35 minutes or until a toothpick inserted near the center comes out nearly clean.

For the frosting:
Beat cream cheese and margarine together in a large bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl, mix for AT LEAST an additional 12 minutes until light and fluffy. With about a minute left on mix time, add in the lemon juice and vanilla.

Frost the cake when warm or cool or serve the frosting on the side to be used on warmed cake.

Enjoy!

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