Butter Pecan Cinnamon Roll Cake Recipes

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OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

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.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

BUTTER PECAN CINNAMON ROLL CAKE



BUTTER PECAN CINNAMON ROLL CAKE image

This is one of my "throw togethers". When I can't sleep at night, I come up with recipes...LOL..

Provided by Rose Dailey

Categories     Cakes

Number Of Ingredients 14

2 3/4 c all purpose flour
1 3/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
1 c international delight southern butter pecan coffee creamer
1 stick butter, softened but not melted
1/2 c vegetable oil
1 tsp vanilla extract
3 large eggs, beaten
1 c brown sugar, firmly packed
2 tsp (heaping spoonfuls) cinnamon
1/2 c chopped pecans
2 c powdered sugar
1/4 c international delight southern butter pecan coffee creamer

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  • 2. Combine flour, sugar, baking powder, and salt. Stir and set aside.
  • 3. In another mixing bowl combine coffee creamer, vegetable oil, butter, vanilla extract, and eggs. Mix well. Add in the flour mixture. Blend well.
  • 4. Pour half of the batter into baking pan and spread evenly.
  • 5. Mix the brown sugar and cinnamon together in a small bowl. Sprinkle over the batter. Add the remaining batter and smooth it over the brown sugar mixture. Sprinkle the pecans on top.
  • 6. Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
  • 7. Prepare the glaze by mixing the powdered sugar and coffee creamer together in a bowl until it is a smooth spreading consistency. As soon as the cake comes out of the oven, pour the glaze over cake and quickly spread it out with a knife. Cool before trying to slice.

PECAN CAKE ROLL



Pecan Cake Roll image

Meet the Cook: Like my husband, I'm a retired teacher. This dessert is one that always went over big as a snack whenever I'd take it to share in the teachers' lounge! -Shirley Awald, Walkerton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

4 large eggs, separated
1 cup confectioners' sugar
2 cups ground pecans
1 cup heavy whipping cream
3 tablespoons sugar
2 teaspoons baking cocoa
1/2 teaspoon vanilla extract
Chocolate shavings and additional confectioners' sugar, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside., In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). , Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack. , Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 29mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTER PECAN ICE CREAM ROLL



Butter Pecan Ice Cream Roll image

An active mother of four young sons, Elane Hefner of Elida, Ohio, relies on recipes that deep entertaining simple. "This cake roll can be chilling in the freezer long before guests arrive," she says. "Try varying the flavor of the ice cream to suit different tastes."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 9

4 large eggs
1 cup sugar
1/4 cup water
2 teaspoons vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 quarts butter pecan ice cream, softened
Confectioners' sugar and pecan halves, optional

Steps:

  • Line a greased 15x10 x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour baking powder and salt; fold into egg mixture. Spread batter evenly in prepared pan. , Bake at 375° for 12-14 minutes or until cake is lightly browned. Cool for 5 minutes; turn onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again; cover and freeze until firm. May be frozen for up to 2 months. Place seam side down on a serving platter. Dust with confectioners' sugar and decorate with pecans before serving if desired.

Nutrition Facts : Calories 291 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 331mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

HOMEMADE CINNAMON ROLL CAKE (+VIDEO)



Homemade Cinnamon Roll Cake (+Video) image

This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 50m

Number Of Ingredients 14

3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups milk
1/2 cup (1 stick) salted butter, (melted)
3/4 cup (1 1/2 sticks) salted butter, (softened to room temperature )
1 cup packed light brown sugar
2 Tablespoons flour
1 Tablespoon ground cinnamon
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
  • While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
  • Spread this batter evenly into your baking dish.
  • In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
  • Drop the cinnamon filling by spoonfuls onto the cake batter.
  • Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
  • Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
  • Whisk together powdered sugar, milk and vanilla extract in small bowl.
  • Pour the glaze over the warm cake.

Nutrition Facts : Calories 538 kcal, Carbohydrate 82 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 203 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving

CHERRY PECAN CINNAMON ROLL CAKE - ANNETTE'S



Cherry Pecan Cinnamon Roll Cake - Annette's image

This is a great twist on a cinnamon roll recipe. This filled the Test Kitchen with the wonderful cinnamon aroma while baking. Adding dried cherries and pecans really gives this delicate and sweet cake great texture. Plus, the flavor combination is fabulous. The glaze is the perfect topping. Great for brunch, dessert or just...

Provided by Annette W.

Categories     Cakes

Time 50m

Number Of Ingredients 20

CAKE
3 c flour
1 1/2 c milk
1 c sugar
3/4 c dried cherries
3/4 c pecans, chopped
1/2 c butter, melted
4 tsp baking powder
2 tsp vanilla
1/4 tsp salt
2 large eggs
TOPPING
1 c butter, softened
1 c brown sugar
2 Tbsp flour
1 Tbsp cinnamon
GLAZE
2 c powdered sugar
5 Tbsp milk
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350. Combine all the ingredients for the cake except the melted butter. Mix well. Slowly stir in the melted butter until well combined.
  • 2. Fold in cherries and pecans but do not over mix at this point.
  • 3. Pour batter into a buttered or greased 9x13 cake pan.
  • 4. Combine topping ingredients. Drop by spoonfuls evenly on top of cake batter.
  • 5. Use a knife to swirl it around.
  • 6. Bake for 28-32 minutes. Remove cake from oven.
  • 7. While cooling slightly, mix up glaze then pour over warm cake.
  • 8. Enjoy!

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