Friday, April 1, 2016

Best Dish: Cinnamon Roll Crumb Cake

Oh, you guys are going to want to make this recipe ASAP! Amanda Storie brought this Cinnamon Roll Crumb Cake to a meeting last month, and it was such a hit that there wasn't even a crumb left.

Amanda says the recipe is pretty easy, and she followed it exactly when she makes it. She used the spiral cinnamon rolls from Publix that come with 8 rolls to a can. And, for a larger crowd she suggests making two cakes (three cans of cinnamon rolls total and spread them out between the pans).

Actually, scratch that. If you're going to make this recipe, you should just plan on doubling it, since it's that good. And maybe send this to your husband, because it would be the perfect treat to wake up to on Mother's Day next month!

Cinnamon Roll Crumb Cake 

1 tube (16 oz.) Immaculate Baking Cinnamon Rolls
½ cup all-purpose flour
¼ cup packed brown sugar
½ tsp. cinnamon
3 tbsp. butter, melted

Preheat oven to 350°F. Spray an 8-in. cake pan with cooking spray.

Open the cinnamon roll tube, remove the frosting and set aside. Separate the cinnamon rolls. Place one cinnamon roll in the center of the cake pan. Unroll another cinnamon roll completely and wrap it around the cinnamon roll in the pan. Repeat with the remaining cinnamon rolls.

In a small bowl, combine the flour, brown sugar, cinnamon and melted butter with your hand until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls. Bake 25-28 minutes or until the cinnamon rolls are cooked completely, and the crumb topping is lightly browned.

Snip the corner off of the frosting bag and drizzle evenly over the top of the cake. Serve warm.

Let us know if you make this. You and your taste buds will thank us later :) 

No comments:

Post a Comment

We'd love to hear from you! Thanks for the comment :)