If you asked me: Coffee cake. Or cookies. Or chocolate…. Okay I just like dessert.
Am I the only one who finds it funny that people consider coffee cake a breakfast food? I’m thinking because it has coffee in the name. Enough excuse for me to eat a dessert for breakfast!
So, I came across this recipe on Pinterest. I’ve been meaning to make for months: “Cinnamon Roll Cake.”
There are many variations to this recipe, but I chose the pin that had the best picture.
Initial thoughts: SO MUCH BUTTER.
Mid-creation thoughts: This recipe is actually super easy. Although the prep time said it would be 8 minutes, I ended up taking around 15, but it wasn’t labor intensive by any means.
UH OH: Okay… I prepared this part of the blog before I checked on the cake in the oven. It’s a disaster. The topping is melted into the center and the sides are starting to burn. I swear I followed the recipe. I will check back in in 5 minutes.
5 minutes later: Now I know why the recipe is called cinnamon roll cake. This looks nothing like a coffee cake and most definitely like a cinnamon roll in cake form.
Um… why does my stuff never look like the pictures?? 😭
Well, the recipe does call for me to add icing on top.. I don’t think I will though. I just wanted a coffee cake.
The taste: worth it! I came to my kitchen to sample my first piece, and half of the cake was all gone. It is gewey and cakey and cinnamon rolly. Will consider making again but only if I can give it away because I might eat the whole thing.
Have any of you tried cinnamon roll cake before? What do you think?
Background Information: Crepes originated in a western part France. Henri Charpentier, a master chef from Monaco, played a big role in the growth in popularity of crepes. Today, February 2nd is France’s dedicated day to celebrate crepes also known as le jour des crêpes. Read more here.
The Recipe: I found the recipe for these crepes on allrecipes.com – It was the first one that came up on the search.
Make sure you have all the ingredients.. I didn’t have regular milk so I used soy milk (which is a replacement anyways but definitely changed the flavor of the recipe)
The batter, when I measured out the ingredients according to the recipe, was very thick. Because I have made them before, I know this isn’t the consistency I wanted it to be- so I added another egg and poured in more soy milk without measuring it out until the bater looked to be a liquid consistency
Look at other platings and topping ideas for inspiration. I’ve always loved banana and Nutella on my crepes, but it’s more fun to branch out and try something new. I also stacked the crepes and it made them too thick when I prefer them thin.
The Final Product:
My brother always says: “Coco, your food always tastes better than it looks.” He’s 100% right. Truthfully these crepes were just O.K. though they were a bit dry and too eggy. Because I am impatient when it comes to making food, I don’t think my dishes come out as good as they would if I didn’t skip steps.