Easy Gooey Cinnamon Roll Cake Recipe 455

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

Steps:

• In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
• In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
• Add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is stiff.
• Turn out onto a well-floured board.
• Knead for 10 minutes.
• Place in a plastic bowl and cover.
• Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
• Punch down dough and let it rest for 5 minutes.
• Roll out on a floured surface into a 15x20 inch rectangle.
• To prepare filling----------.
• Spread dough with half cup butter.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with walnuts and raisins.
• Roll up and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
• Sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
• Topping----------.
• In a saucepan, place all ingredients except for pecans.
• Melt these ingredients on range top.
• Mix in pecans and then pour over the top of rolls.
• Preheat oven to 350°F.
• Bake for 25 minutes or until done.
• Cool.

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven for 20 minutes, or until rolls are golden.

Steps:

• Preheat the oven to 350F/180C. To make the "Goo": In a medium bowl combine together the 1 cup butter, brown sugar, flour and cinnamon until well blended. Transfer to a piping bag fitted with a round tip (I use a ½ inch/1½ cm diameter) or a zipper lock bag snipped in one corner. Set aside. To make the cake: Butter and flour a 11 inch pan (preferably springform). In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Set aside. In a large liquid measuring cup or small bowl, whisk together the milk, eggs and vanilla. Pour the milk mixture onto the flour mixture and whisk just until combined. Lumps will remain. Slowly drizzle in the melted butter to the batter while mixing. The batter should now be smooth but a few lumps are OK. Pour the cake batter into the prepared pan, then starting in the center pipe the "Goo" in a circular motion going around and around towards the sides of the pan until the it's all finished. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not insert the toothpick in the 'Goo" area, because that is supposed to be gooey anyway. Remove the removal rim of the pan, if using the springform pan, and transfer to a serving platter. Or leave it in the pan if using a regular one (without a removable rim). Drizzle the glaze all over the cake, then leave it to cool for about 10 minutes before serving. This cake tastes best when served warm out of the oven when the "Goo" is still melty, but cooled portions of the cake can be warmed in the microwave. Store leftovers in a airtight container. To make the Glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth. Notes *For an even simpler method (ahem...the not so pretty one), this cake could be made in a 9X13 inch baking pan and served right from the pan, thus eliminating the piping of the goo and removing the cake from the pan. After pouring the batter in the pan, simply dollop spoonfuls of "Goo" all over the pan in a dotting fashion, then using a knife marble and swirl through the cake.