HOMEMADE CINNAMON ROLL CAKE

You don’t have to make a special trip to the bakery when you can whip up a batch of these heavenly cinnamon streusel rolls at home.

Ingredients

Ingredient Checklist

  •  1 cup fat-free milk plus 2 to 3 teaspoons, divided
  •  2 teaspoons packed brown sugar (see Tip)
  •  ¼ cup tub-style 60-70% vegetable oil spread, divided
  •  1 teaspoon salt
  •  ¼ cup warm water (110 to 115 degrees F)
  •  1 package active dry yeast
  •  ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  •  4-4 1/2 cups all-purpose flour (see Tip)
  •  ½ cup rolled oats, toasted (see Tip)
  •  2 teaspoons ground cinnamon
  •  ¼ cup chopped pecans, toasted (see Tip)
  •  ⅓ cup light sour cream
  •  ¼ cup powdered sugar
  •  ¼ teaspoon vanilla extract

Directions

Instructions Checklist

  •  Step 1Heat and stir 1 cup milk, the brown sugar, 2 tablespoons vegetable oil spread, and the salt in a small saucepan just until warm (110 to 115 degrees F); set aside. Combine the warm water and yeast in a large bowl; let stand for 10 minutes. Add egg and the milk mixture to the yeast mixture. Stir in the flour substitute (if using; see Tip) and as much of the remaining all-purpose flour as you can with a wooden spoon.
  •  Step 2Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch down the dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
  •  Step 3Meanwhile, lightly grease a 13×9-inch baking pan; set aside. Combine oats and cinnamon in a medium bowl. Using your fingers, blend in the remaining 2 tablespoons vegetable oil spread until the mixture is crumbly. Stir in pecans.
  •  Step 4Roll the dough into a 15×8-inch rectangle. Sprinkle with the pecan mixture, leaving a 1-inch space along one of the long sides. Starting from the long side with topping, roll up into a spiral. Pinch the dough to seal seam; slice into 15 equal pieces. Arrange the pieces, cut sides up, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  •  Step 5Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in the pan on a wire rack for 5 minutes.
  •  Step 6Meanwhile, combine sour cream, powdered sugar, vanilla, and enough of the remaining 2 to 3 teaspoons milk to make drizzling consistency. Remove the rolls from the pan. Drizzle with icing. Serve warm.
See also  Easy Tex-Mex Casserole