Cinnamon rolls are one of the most popular brunch items across this country and for good reason. When done right, they’re light, fluffy, gooey and perfectly full of cinnamon flavor. A couple of months ago, I finally shared my version of a traditional overnight yeasted cinnamon roll, which you can find here.
A great yeasted cinnamon roll is and should be the standard. But, let’s face it. Sometimes we’re just not in the mood to go through the yeast process. It takes a lot of time and a lot of patience. Sometimes we just want to get our fix without the hassle. And sometimes, like more recently, we’re just out of the ingredients required to make traditional cinnamon rolls. That’s where this amazing cake comes in. It’s a light, fluffy and moist cake. That’s first and foremost. We utilize the reverse-creaming method, which yields a wonderfully light and tender cake. Along with it being amazingly moist and fluffy, it’s absolutely delicious. It’s full of cinnamon flavor, the sides get gooey and it’s topped with homemade cream cheese frosting. It actually tastes like a cinnamon roll! It’s pretty trippy actually. For way less work, we’re able to get full-on cinnamon roll flavor. This recipe is definitely a keeper.
