This is the first recipe I’ve tried off of the massive
time-sucking (yet delightful) Pinterest (for serious, why is it so amazing?)
Anyway, I found this cake to be an absolute delight. The edges are crispy, the
inside is soft, and it works equally well as a dessert or breakfast. I chose to leave off the glaze as I felt the
cake had enough sugar in it without adding the sweet topping. I was happy with
the results, although I will include the glaze for anyone who wants all the
elements of a traditional cinnamon roll. I also decided to bake it in my
heart-shaped pan for no other reason than I like my heart-shaped pan, although
it did make the cake thicker and thus alter the cooking time. I would in the
future use the pan size listed (and thus will include the original cooking
time), but a smashing success overall. Enjoy!
