Friday, April 13, 2012

Cinnamon Roll Cake

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!