Kittencals 5 Minute Cinnamon Flop Brunch Cake Recipes

Steps:

• Set oven to 350 degrees F.
• Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
• In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
• Pour into prepared baking pan/s.
• Generously spread brown sugar and cinnamon on top.
• If desired sprinkle chopped walnuts or pecans over top.
• Drizzle melted butter over top.
• Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Steps:

• Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
• In small bowl, mix warm water and yeast; let stand 5 minutes.
• In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
• Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
• Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
• Bake 20-22 minutes for a 13x9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.

Steps:

• Set oven to 350 degrees F.
• Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
• Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
• Spread the batter into prepared baking pan.
• Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
• Cool cake in pan on rack for 10 minutes.
• Loosen sides of cake with a dinner knife or a spatula.
• Invert cake right side up and cool completely.
• Sprinkle lightly with powdered sugar.