Cinnamon Roll Cake #BrunchWeek

This Cinnamon Roll Cake is a light, fluffy cake swirled with rich cinnamon, reminiscent of one of my favorite breakfast pastries.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2019! This is one of my favorite foodie events of the year, hosted by Terri of Love and Confections and Christie of A Kitchen Hoor’s Adventures – it’s a week of delicious sweet and savory breakfast, brunch, and lunch items, from desserts to main courses to beverages – this year over 40 recipes from 35 bloggers. Every year I pin more recipes that I can possibly make and it’s AMAZING.

So here’s how today is going to work. We’re going to talk about my first recipe, Cinnamon Roll Cake. Then, we’ll talk a little bit about the #BrunchWeek sponsors and some great prize packages they’ll be offering. You’ll have multiple chances to win, so be sure to read through the info and then enter. And finally, I’ll have a list of the first round of #BrunchWeek recipes today, posted by my blogging friends. Not interested in a list of links? Check out the #BrunchWeek Pinterest Board or search the hashtag on social media.

I’m starting off this week with a much-needed indulgence. The past month has been absolutely crazy – 5 trips for myself and my husband (some solo, some with the whole family) in the past month. I feel like all I’ve done is pack and unpack, and struggle to keep up a normal life.

With that schedule, there was no way I’d be able to get you as many recipes as I would have liked – heck, I’ve been anxious to make one particular dish for this event for almost 2 years now, and still haven’t made it happen – so I knew that I’d have to make this year’s recipes good. And this Cinnamon Roll Cake? SO GOOD!

Seriously – it’s light and fluffy with rich cinnamon swirls. Outstanding warm, with the glaze still glistening but still delicious at room temperature. It’s a great alternative to the traditional breakfast pastry.

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Cinnamon Roll Cake

This Cinnamon Roll Cake is a light, fluffy cake swirled with rich cinnamon, reminiscent of one of my favorite breakfast pastries.

Course Breakfast

Cuisine American

Servings 20

Author Liz

Ingredients

Ingredients for the Cake:

• 3 c. all-purpose flour
• ¼ tsp. salt
• 1 c. sugar I used Dixie Crystals
• 4 tsp. baking powder
• 1½ c. milk
• 2 large eggs
• 2 tsp. vanilla
• ½ c. unsalted butter melted

Ingredients for the Cinnamon Swirl:

• 1 c. unsalted butter softened
• 1 c. brown sugar I used Dixie Crystals
• 2 Tbs. all-purpose flour
• 1 Tbs. cinnamon

Ingredients for the Glaze:

• 2 c. powdered sugar I used Dixie Crystals
• 5 Tbs. milk
• 1 tsp. vanilla extract

Instructions

Make the Cake Batter:

1. Preheat oven to 350F. Spray a 9x13 inch baking pan and set aside.

2. In a medium bowl, whisk together flour, salt, sugar, and baking soda to combine. Add milk and eggs and beat with an electric mixer until just combined. Beat in melted butter.

3. Pour into prepared pan and set aside.

Make the Cinnamon Swirl & Bake the Cake:

1. In a small bowl, combine all ingredients. Beat on medium speed until combined. With clean hands, crumble/drop evenly over cake batter. Use a butter knife to swirl cinnamon mixture into cake batter. 

2. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 15 minutes.

Glaze the Cake:

1. Whisk together all ingredients and drizzle over warm cake. Serve immediately or allow to cool before covering with plastic warm an storing at room temperature.

This recipe was adapted from Chef in Training.

#BrunchWeek Prize Info!

Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

PRIZE#3 JOYJOLT

PRIZE#4 SWEETS & TREATS

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

PRIZE#6 COOKBOOK SET

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.