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  • Cinnamon Roll Breakfast Cake

    1 vote
    Cinnamon Roll Breakfast Cake
    Publisher of The English Kitchen
    by Marie Rayner
    3628 recipes
    >

    Ingredients

    • 200g of plain flour ( a generous 2 cups)
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1/2 tsp bicarbonate of soda (baking soda)
    • 1 TBS sugar
    • 110g of white vegetable shortening, cut into bits (1/2 cup)
    • 156ml of buttermilk (2/3 cup)
    • 4 ounces butter, softened (1/2 cup)
    • 50g of soft light brown sugar (1/4 cup, packed)
    • 50g of white sugar (1/4 cup)
    • 1 tsp ground cinnamon
    • For the vanilla glaze:
    • 130g of icing sugar, sifted (1 cup)
    • 4 TBS heavy cream
    • 1 tsp vanilla
    • Preheat
    • the oven to 200*C/400*F/ gas mark 6. Melt half of the butter in the
    • bottom of a pie dish. Stir in the brown sugar to combine. Spread all
    • over the bottom. Set aside.
    • Sift the flour, baking powder, salt
    • and soda into a bowl. Cut in the shortening with a pastry blender,
    • until the mixture resembles coarse meal. Stir in the sugar. Add the
    • buttermilk all at once and stir with a fork, just until the dough comes

    Directions

    I saw something similar to this on Kevin and Amanda the other day, except she used refrigerated crescent rolls. It did look rather scrummy, if I don't say so myself . . . but . . .

    I didn't want to use refrigerated crescent rolls . . . I wanted to make something from scratch. and so . . .

    I used the concept on Kevin and Amanda, but I used my own buttermilk biscuit recipe for the dough, instead of crescent rolls . . . and guess what???

    They turned out fabulously scrummy! Probably quite a bit sturdier and filling than the ones on Kevin and Amanda . . . more like a coffee cake . . . but with no additives and preservatives. I think they're even better. (I know, there's no modesty in my family! I got it all!)

    They were not hard to make. They went together pretty quickly. They were baked and on the table in a jiffy too!

    Buttery, cinnamony . . . flakey good.

    Todd loved them.

    I loved them.

    Everybody loved them. 'Nuff said!

    *Cinnamon Roll Breakfast Cake*

    serves 6 to 8

    Golden brown and scrummy with lots of cinnamon flavour, a brown sugar topping and a vanilla glaze! Best served warm.

    together. Tip onto a lightly floured surface and knead a few times.

    Pat out into a 12 by 6 inch rectangle. Spread with the remainder of the

    softened butter. Mix the white sugar and cinnamon together. Sprinkle

    this evenly over top. Roll up tightly from the long side. Cut into 8

    slices with a sharp knife. Place them, cut side down into the prepared

    pie dish.

    Bake for 15 to 20 minutes, until golden brown and the

    brown sugar butter mixture on the bottom is bubbling up. Remove from

    the oven and tip immediately onto a serving plate.

    Whisk

    together all the ingredients for the glaze until smooth. Drizzle half

    of this over top of the whole cake, reserving the rest for serving.

    Serve warm, cut into wedges with the remainder of the glaze spooned over

    top.

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    Comments

    • Veronica Gantley
      Veronica Gantley
      I like how you made the dough. I usually make mine yeast base. Sometimes it is a pain to wait for it to rise. Thanks for sharing with us.

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