Hilly's Cinnamon Roll Breakfast Cake Assembly

Cinnamon Roll Baking & Assembly

BAKING & ASSEMBLY:

-To your prepared loaf pan add about one fourth of your batter (you can eyeball this) and using a bent spoon, spread batter evenly until it reaches the edges and corners of the pan.
-Sprinkle one third of your spiced sugar over the spread batter, trying to leave a small ¼” border of plain batter around the edges.
-Add another one fourth of your batter on top of sugar, then, using the same spoon, spread out batter until the spiced sugar is covered and sealed within, so you can no longer see the spiced sugar.
-You might find while trying to spread the batter over the sugar that your batter and sugar start to mix and it’s hard to get the batter to cover the sugar completely. This is fine! It does not have to be perfect, just do your best. I find spraying the back of my bent spoon with a little non-stick spray helps making spreading easier and less sticky.
-Repeat this process for a total of four additions of batter, and three additions of sugar, ending with batter on top. Smooth the top of your cake batter so it is as flat as you can make it.
-Sprinkle 2 Tbsp granulated sugar evenly over the top of your batter.
-Place your loaf pan on a baking sheet and just before putting it in the oven to bake, take a butter knife and run it through top of your batter down the center through the sugar topping, but not all the way down to the bottom of the pan, just ¼” down into the batter. This will help ensure that as it bakes an even crack will form on top.
-Bake for 60 - 70 minutes, the crust will get pretty dark, but that’s kind of the point. If you feel it’s approaching burnt lightly tent the top with foil.
-Allow to cool for at least 30 minutes in its pan, then remove and allow to cool completely on wire rack for a further 30 minutes before frosting. But, I must say, this cake is amazing still slightly warm out of the oven.