Cinnamon Roll Cake

I seem to be attracted to all things cinnamon roll. They are so warm and gooey and yummy, what's not to love? I mean, besides all the butter and sugar. Wait, I love those things too!

This is another Pinterest discovery, and instead of copying the simple recipe over I will merely give you the link and post pictures. I read some of the comments and they are generally all favorable, except for the people who are apparently allergic to following instructions. I know that sounds harsh, but I don't understand the lack of common sense that seems to be so pervasive lately.

Anyway! Without further ado (or random bitching) here it is: CINNAMON ROLL CAKE!

You start by mixing the top ingredients and pouring them into a 9x13 pan:



Then you mix up the topping...



And plop it all over the top of the batter:



The take a knife and swirl it all around!



Bake it, and glaze it, and that's all there is to it!



Now EAT IT!

Here is the RECIPE!

20 Minute Mini Cinnamon Rolls with Maple Glaze

As most of you know, I LOVE Pinterest. I could spend all day pinning and looking at all the pretty pictures and feeling inspired! This is another cinnamon roll recipe that I found there, but since the last one was quite time consuming, this one is super quick. It's another fun way to use up a tube of crescent roll dough!

Mini Cinnamon Rolls with Maple Icing

Makes 16 mini cinnamon rolls

Ingredients:

1-8oz tube crescent roll dough

2 Tablespoons butter

cinnamon

brown sugar

sugar

For the maple icing:

1 teaspoon maple syrup

1 Tablespoon skim milk

3/4 cup powdered sugar

Directions:

Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.





Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.



Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want.







Roll into a log and cut into 8 pieces using dental floss. It makes it super easy!





Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.



Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. (I did this in the bowl with the extra butter leftover from when I brushed it on the dough. This made the icing more of a glaze than an icing, which I really preferred.)





Drizzle over warm cinnamon rolls.







Now try not to eat them all at once!

Recipe adapted from here.

Orange Marmalade Cinnamon Rolls

This recipe is from The Pioneer Woman's website, and so instead of copying and pasting it here I will just link to her page and post my pictures. I can't make my blog prettier than hers, lol. Ree is amazing and if you haven't checked out her blogs, recipes, cookbooks or TV show, you should!

Orange Marmalade Rolls

The one thing I did differently is I used a mixture of white and brown sugars mixed with cinnamon. I still really wanted cinnamon!

I spread some marmalade my mom made on the dough.





Sprinkled the sugars and cinnamon on...



Rolled it up and sliced the rolls off the log with dental floss. It's so quick and easy for cutting dough and it doesn't smash the dough like a knife can if it isn't sharp enough. Here they are in the pan. I put them in the fridge overnight and the next morning I let them rise of the stove for about half an hour while the oven preheated and I took care of the little one.



Then here they are right before I put them in the oven!



Here they are hot out of the oven!



And finally, with the lovely icing soaking into all the cracks! (I got too excited and didn't whisk the icing enough so there were a couple lumps in it. It was still super yummy!!)



Soooo good!!