Cinnamon Roll TEXAS SHEET CAKE.

I love white Texas sheet cakes so I decided to make a cinnamon roll version with a buttercream icing and I’m loving it! I’ve made it several times now. You can still make the traditional frosting if you want. The traditional time that usually goes with Texas sheet cakes is more watered down and thin, I wanted more of a buttercream icing that was thicker and creamier so I changed it.

This is a mini version of sheet cake that bakes in an 8×11″ baking dish so if you want the full size to make in a jelly roll/half sheet baking pan that is 15″x 10″x 1″ you will need to double the recipe I have listed below.

*Tip* You can also bake the recipe below in a 9×13″ baking pan but it will be thinner and requires less baking time.

You drop spoonfuls of the cinnamon/sugar mix over the top then use a butter knife to swirl it around.

I’d classify this cake as super moist, thin and an easy to make cake. It’s a great cake to make for parties. The full size recipe normally call for a jelly roll pan (amazon affiliate) that is 15″x 10″x 1″ which makes a nice thin cake. The recipe below is for a smaller batch and uses a 11″ x 8″ pan (amazon affiliate).  

Photos of the process above.

I seriously love this cinnamon roll cake and I hope you will too!

Cinnamon Roll Sheet Cake with Buttercream Frosting.

*If you want to bake in a 15″x 10″x 1″ half sheet pan you will need to double the recipe I have listed below.*

*You can also bake the recipe below in a 9×13″ baking pan. I have tried this and it just makes for a thinner cake but it works, reduce baking time to 18-20 minutes.

Cinnamon Roll TEXAS SHEET CAKE

 

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Recipe type: Dessert

Ingredients

• -Cake Batter-
• ½ cup salted butter (1 stick) softened (if using unsalted add ¼ teaspoon salt)
• ½ cup water
• 1 cup flour (all purpose)
• 1 cup sugar
• 1 large egg
• ¼ cup sour cream (I used Daisy)
• ½ teaspoon vanilla
• ½ teaspoon baking soda
• -Cinnamon Filling-
• ½ cup brown sugar
• 2 Tablespoon butter, melted
• ½ teaspoon cinnamon
• -Frosting-
• ½ cup (1 stick) butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 F. degrees. Grease an 11x8" baking pan.
2. In a medium sized saucepan, bring butter and water to boil.
3. In a large mixing bowl, combine flour and sugar.
4. Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
5. Pour into greased baking pan.
6. Make the filling by mixing brown sugar, butter and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
7. Bake at 375 F.degrees for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean.
8. Cool cake for 20 minutes.
9. For Frosting: In a mixing bowl add butter, powdered sugar and vanilla together and use an electric mixer to whip until well mixing. Spread over cooled cake and serve.

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1. Preheat oven to 375 degrees F. Grease a 11×8″ baking pan.
2. In a medium sized saucepan, bring butter and water to boil.
3. In a large bowl, combine flour and sugar. Mix.
4. Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
5. Pour into greased baking pan.
6. Make the filling by mixing brown sugar, butter, and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
7. Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.
8. For Frosting: In a mixing bowl add butter, powdered sugar, vanilla together and use an electric mixer to whip until done. Spread over cooled cake and serve.
9.  

Apple Pie Bombs, Cannon Balls, Apple Dumplings.

Apple Pie Bombs also called Apple Dumplings or Cannon Balls are individually peeled and cored apples wrapped in a pie crust and filled/stuffed with a cinnamon and brown sugar filling. These are like mini apple pie balls.

These are really quick and easy to whip up. I made them last minute for a dessert after dinner. You can use homemade pie crust or store bought. I provide my no fail oil pie crust recipe below if you want to try it.

Recipe makes about 4 baked apples. You can cut the recipe in half and only make 2 apples if you want a very small batch.

These are best served and eaten warm from the oven because the apples give off a lot of juices and they will likely get soggy if left sitting for too long.

Make the glaze by mixing the powdered sugar, water and vanilla together and drizzle over the tops. Serve warm. New Favorite Fall Recipe!

Apple Pie Bombs/Cannon Balls/Apple Dumplings

 

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Recipe type: Dessert

Ingredients

• 4 apples cored and peeled
• -Pie Crust-
• 1 cup all purpose flour
• ⅓ cup vegetable oil
• 2-3 Tablespoon cold water
• ½ teaspoon salt
• -Filling-
• ½ cup brown sugar,
• ½ teaspoon ground cinnamon
• -Glaze-
• ½ cup powdered sugar
• 1 Tablespoon water
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 400 F. degrees. Bake for 25 minutes or until crust is golden brown.
2. Prep filling by mixing brown sugar and cinnamon together in a small bowl and set aside.
3. Prep the 4 apples by peeling them and coring them, set aside.
4. Make the pie crust:
5. Mix all ingredients together in bowl. Start with 2 Tablespoons of water, if it needs it add 1 more Tablespoon. Dough will look a little dry.
6. Take the dough, form it into a ball with your hands.
7. Take 2 pieces of waxed paper about 18" long and place the dough ball in between. Use a rolling pin to flatten the dough. I rolled mine to almost ⅛" thick. Whatever you prefer. You can roll it into a square.
8. Divide into 4 equal pieces.
9. Place the apples in the center, fill with brown sugar/cinnamon mix.
10. Wrap and fold the pie crust around each apple, use a little water to seal the top closed.
11. Place on a rimmed baking dish.
12. Bake for 20-25 minutes or until crusts are golden brown.
13. Let cool until warm.
14. Make the glaze by mixing the powdered sugar, water, vanilla together and drizzle over the tops. Serve warm.

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Mini Danish Kringles made in a muffin tin with a sour cream dough.

I have a very hard time making full sized braided top danish kringles. I always run into the same problem no matter what method I try, the inside oozes out in the oven and hardly any filling is left inside. After failing at trying to fix the issue I came up with a solution. I decided to take my favorite recipe that uses only 3 ingredients: sour cream, flour, and butter and make mini ones! I found when I make mini ones in muffin cups with muffin liners the filling doesn’t ooze out and burn. Problem solved. Tastes the same. Only these are bite sized and mini. WIN. WIN.

I rolled my dough out to about 18×12″, not a perfect rectangle. And cut the dough into about 14-15 pieces. You scoop some filling in the center then fold the edges of the dough in and pinch the top closed. The dough is really sticky, you need lots of flour, I keep adding more over the top as I roll it out. You need to work fast because the butter starts melting.

Recipe makes about 15 mini danish kringles.

I made mine without nuts, I just added butter and brown sugar to the filling to keep it nut allergy friendly. My sister adds nuts and apples to her danishes when she makes them. If you want to add nuts you could add 3/4 cup chopped walnuts.

The dough turns out really flaky and butter. I took photos when it was still too warm but when it is cooled you can see the layers of a flaky danish pastry. I used my food processor to mix the ingredients together because it helps to cut the butter into the flour.

Mini Danish Kringles

 

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Recipe type: Dessert

Ingredients

• -Dough-
• ½ cup (1 stick) salted butter, cold, sliced (if using unsalted add ¼ teaspoon salt)
• 1 cup all purpose flour
• ½ cup sour cream
• -Filling-
• 2 Tablespoons melted butter
• ½ cup + 2 Tablespoons brown sugar

Instructions

1. Prepare dough in a mixing bowl, cut butter into flour until crumbly. Stir in sour cream and mix well. Dough will be very sticky. Form into a ball. Cover tightly, and refrigerate 8 hours, or overnight. If in hurry I freeze for 1 hour instead. (I use a food processor to mix dough together).
2. After dough has chilled Preheat oven to 375 F. degrees. Line muffin tins with muffin liner cups and set aside. Prepare the filling by mixing butter and brown sugar together.
3. Remove dough from fridge and roll out on a very well flour surface and add more flour as needed to prevent sticking. I rolled dough out between two well floured pieces of waxed paper using a rolling pin.
4. Roll dough out to about 18x12". Slice into about 14-15 even sized pieces.
5. Place a teaspoon of filling inside the middle and wrap the edges of the dough inward and pinch together to keep it closed (See photos above).
6. Place in a muffin tin and continue with rest of dough.
7. Bake for 18-22 minutes or until edges are just starting to turn golden brown.

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Frosted Vanilla Cake in a Loaf Pan.

Ever had a cake made in a bread loaf pan (amazon affiliate)? I’d never made one in a loaf pan, besides a coffee cake or a pound cake so I thought I’d give it a try. It works like all the other types of cake pans I’ve tried and I like the shape, it is easy to slice and came out of the pan easily for me.

If you are like me and you like to bake it sure would be nice if the price of vanilla extract would come back down. They had said there was a year of bad crops around 5 years ago and then the price has stayed extremely high ever since. I used my precious Tahitian vanilla extract (amazon affiliate) that I have saved to make this cake because it is hands down my favorite type of vanilla but Madagascar is my second favorite vanilla extract. I bought my sister the big jar that Costco sells and she said it is good for baking.

You could use this recipe to make a small birthday cake by adding sprinkles to the top and making it more festive.

Frosted Vanilla Cake in a Loaf Pan

 

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Recipe type: Dessert

Ingredients

• -Cake-
• ¾ cup + 2 Tablespoons all purpose flour
• ½ + ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 Tablespoons salted butter, softened
• 2 Tablespoons vegetable oil
• 1 large egg
• ½ cup sugar
• 1 teaspoon vanilla extract
• ⅓ cup milk
• 2½ Tablespoons sour cream
• -Frosting-
• 4 Tablespoons salted butter, softened
• 1 cup powdered sugar
• 1 Tablespoon milk
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 350 F degrees. Grease a 1.5 quart loaf pan, set aside.
2. In a mixing bowl, combine all the cake ingredients & mix together using an electric mixer.
3. Pour batter into loaf baking dish. Bake for 30-35 minutes or until toothpick inserted in middle comes out clean.
4. Remove from oven & let cool in pan.
5. For the Frosting: Mix all the frosting ingredients together using an electric mixer. Add a little more powdered sugar if too watery, add more milk if too thick.
6. Frost cooled cake, top with sprinkles if desired.

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