Upon seeing this cake on pinterest, it took me three days to make it. Here’s how it went.
Day one, unpack from vacation, stumble upon recipe, print recipe.
Day two, go to grocery store and purchase ingredients for recipe. Come home, plan on making this, but remember the awesome workout in the morning and decide to save calories for another day.
Day three, wake up lazy, skip workout, make cake. Eat cake. Eat more cake. Happiness.
This cake is worth every bite. And, in my book, it’s a fantastic breakfast. Cinnamon roll = Breakfast. So have your cake for breakfast tomorrow. You won’t regret it. Especially if you put on those stretchy pants first, you’ll never notice!
The original recipe is from Lady with the Red Rocker, she makes her cake in a 13×9 baking dish. She commented that she really enjoyed the outer edges best, so I chose to bake my cakes in two 8inch cake pans. Genius idea, because she is right, the chewy outer edge is fantastic! I ate my cakes up super quick (with a little help from the family, I think), but I bet you could cool these cakes and freeze them before you drizzle icing on them. Then, just like I do with cinnamon rolls, pop them in the oven to reheat and drizzle with icing. DELISH!