Gooey Cinnamon Roll Cake Recipes

CINNAMON ROLL CAKE

Steps:

• In a large bowl, mix together the flour, salt, and baking powder.
• In another bowl, mix together the milk, sugar, eggs and vanilla.
• Add the dry ingredients to the wet ingredient and mix just until combined.
• Once mixed, slowly pour in the melted butter.
• Pour into a greased 9x13 pan.
• For the topping, mix all the ingredients together until well combined.
• Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.
• Bake at 350 for 30-40 minutes.
• In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
• Drizzle the glaze over the warm cake.
• Serve the cake warm.

GOOEY CINNAMON ROLL CAKE

Steps:

• In a glass measuring cup, warm the milk and butter in the microwave until warm with the butter melted. Whisk together 2 1/4 cups of flour, yeast, sugar and salt. Add the milk mixture, egg and water, and mix until combined. (Dough will be very sticky.) Add the remaining cup of flour gradually, folding it in with a spatula (or gently kneading with your hands.) When the dough comes together in a soft ball, knead on a lightly-floured surface until smooth and elastic. (When pressed with a finger tip the dough should bounce back.) Return the dough to your bowl and cover with a damp cloth. Let rest for 10 minutes. For the filling:Melt the butter and stir in the vanilla. Combine the brown sugar and cinnamon in a small bowl. To assemble:Roll the dough on a floured surface into a rectangle measuring about 9x13. Brush the dough with almost all of the butter and pour the rest into the bottom of a 9-inch pie dish (or something similar.) Sprinkle the cinnamon-sugar mixture over the dough and gently press it in. Using a pastry wheel, pizza cutter or knife cut the dough into 2 1/2 inch strips. Start with one strip and roll it from one end to the other forming a swirl. Set that roll onto the next strip with the seam-side down and roll the strip onto it. Repeat for 2 more strips, at which point the roll is probably too large to continue forming this way. Gently place it in the middle of the pan. Carefully pick up the remaining strips and swirl them around the roll in the pan. (The roll won't fill the whole pan but it will after proofing and baking! Cover the pan with your damp cloth, and proof in a warm place for 30-45 minutes or until doubled in size. Bake in a 350F oven for 20 minutes or until golden brown. For the icing:Cream the butter and powdered sugar until smooth. Add the vanilla and some milk if icing is too thick. Beat until light and creamy. Spread on cake and serve immediately. (They are great room temp as well, I just don't think it will last that long. :)

EASY GOOEY CINNAMON ROLL CAKE RECIPE - (4.5/5)

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.

EASY GOOEY CINNAMON ROLL CAKE

Steps:

• 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 1/2 inch/1 1/2 cm diameter) or a zipper lock bag snipped in one corner. Set aside.
• Spray or butter and flour an 11-inch round 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 into 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 goo is 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.
• In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.

CINNABON® CINNAMON ROLL CAKE

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.

OOEY GOOEY CINNAMON ROLLS

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.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating 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 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

OOOEY GOOEY CINNAMON SWIRL CAKE

Steps:

• 1. In a large bowl, mix all "BATTER" ingredients, except butter. Mix well
• 2. Slowly add in melted butter and mix well.
• 3. Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)
• 4. In seperate bowl, mix topping ingredients together til combined.
• 5. Drop topping onto prepared batter and swirl with a butter knife.
• 6. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)
• 7. Pull cake out of oven and mix glaze ingredients in seperate bowl.
• 8. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving

GOOEY CINNAMON ROLL CHEESECAKE

Steps:

• 1. Preheat oven to 325°F/160°C.
• 2. In a bowl, beat the cream cheese and sugar until smooth.
• 3. Add the sour cream and vanilla, and beat until there are no lumps.
• 4. Add the eggs one at a time, mixing completely after each one. Set aside.
• 5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
• 6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
• 7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
• 8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
• 9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
• 10. Top with frosting from the cinnamon rolls.
• 11. Refrigerate at least 4 hours.
• 12. Enjoy!