Tuesday, January 12

OMG! Cinnabon Cake!

For some reason I've been gravitating toward baking recipes more and more. Ever since I made churros last week, I was like "Hm. I could do this!"  I realize the churros recipe last week was a simple recipe but it was huge for me. I think it's because I am buying new cookbooks and I always ignore the last third of the book – the dessert/baking chapter. It would be a waste of money not to use the whole book, right? Right. Well, I am definitely taking baby steps into the baking world and this cinnabon bread is the perfect recipe for an amateur baker like me. It was featured on kitchn.com, blogged by Framed. Since I looooove cinnabons, it instantly caught my eye. I'm so glad it ended up being a relatively simple and easy recipe (and I had most of the ingredients on hand, too!) This tastes exactly like a cinnabon you would have at the mall, icing and all! ooey gooey cinnamon-y delicious! Instead of individual cinnabons, it is one big cinnabon cake you can cut into and serve warm, drizzled with icing. Perfect for guests, if you don't eat it all first!

1 1/2 cups flour
1/3 cup sugar
1/2 tsp salt
4 tsp active dry yeast
2/3 cup warm milk
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Cinnamon topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon

Icing
1 cup powdered sugar
1-2 tbsp milk

1. Lightly butter a 8x8 round or square baking dish.
2. In a large bowl, combine flour, sugar and salt,
3. In a measuring cup, warm the milk and dissolve the yeast in the warmed milk. Stir in the vegetable oil, vanilla extract and egg into the same measuring cup and into the flour mixture.
4. Mix until smooth and pour into prepared dish. Let rest for 15 minutes.
5.  While the dough rests, mix together the butter, brown sugar and cinnamon in a small bowl until crumbly (I used my hand to mix together).
6. Sprinkle the brown sugar mixture over the dough and press lightly down into the dough.
7. Place pan into a cold oven and heat it to 350F. Bake for 30 minutes until set.
8. Cool for at least 30 minutes before whisking the icing.
9. Serve warm with lost of icing!

14 comments:

Rosa's Yummy Yums said...

That looks terrific!

Cheers,

Rosa

Half Baked said...

Mmm that looks delish...too good to share;)

Foodie with Little Thyme! said...

Oh I love this! I love that you have cut out all the extra cinnamon roll steps!
Thanks for a great recipe.

Stacey Snacks said...

Zoe,
Looks delicious, I don't do yeast, but maybe I will try this one!

Chiara "Kika" Assi said...

Wow. I'm desperately trying to think about a good occasion to make this -possibly when I have guests so I don't end up eating the whole thing. I absolutely love cinnamon rolls... and although I suck at baking, if you say it's easy enough, I'll try it!

Becky Bakes said...

These look so fantastic! I love Cinnabon...I will absolutely be trying these!

TasteStopping said...

I'm glad to know that I'm not the only one who holds a cinnabon roll in highest esteem, comparing all other cinnamon buns up to its image! I've been searching for the recipe that will recreate those delicacies, and thankfully you answered that question in your overview. I have guests coming in February who will LOVE this. Might have to whip up a batch before they visit, just to make sure... :D

Best,
Casey
Editor
www.tastestopping.com

Kevin said...

This cinnamony treat sounds so good!

Anonymous said...

WOW this turned out to be great - t'was a hit in the family! Thanks for the recipe, from an otherwise horrible cook. :)

Nutmeg Nanny said...

Mmmmm delicious! I gotta make this today...yum!

iheartcakes.wordpress.com said...

I look into the near future, and see myself eating this with a spoon directly from the plate! ;)

PS:I'm the opposite - I always check out the dessert chapter first!

ASHLEA said...

This looks so delicious and I know my husband would be thrilled if he woke up to this for breakfast. yum... im going to have to try it!

romy said...

i didn't liked it, you can feel the taste of the yeast too much.. :/
thanks anyway..

Ingrid said...

I've made this and you're right it is very good.
~ingrid