Cinnamon Roll Cake (Dutch Oven)

Dessert

Ingredients 12 servings

All-Purpose Flour 3.0 cup(s)

Sugar 8.0 tablespoon(s)

Baking Powder 4.0 teaspoon(s)

Salt 0.25 teaspoon(s)

Milk Powder 0.5 cup(s)

Whole Egg Powder 4.0 tablespoon(s)

Vanilla Extract 2.0 teaspoon(s)

Butter 0.5 cup(s)

Coconut Oil 0.5 cup(s)

Butter, softened (topping) 1.0 cup(s)

Brown Sugar (topping) 1.0 cup(s)

All-Purpose Flour (topping) 2.0 tablespoon(s)

Cinnamon (topping) 2.0 tablespoon(s)

Icing Sugar (glaze) 1.0 cup(s)

Dietary Restrictions

Dairy

Recipe Instructions

Mix flour, white sugar, baking powder, and salt. Rehydrate egg powder in ⅓ cup water. Combine with milk powder in 1½ cups water, vanilla, and melted butter. Stir wet into dry until combined. Pour into parchment-lined dutch oven. TOPPING: Cream softened butter with brown sugar, flour, and cinnamon. Drop spoonfuls over batter and swirl with a knife. Bake 35–45 minutes until a knife comes out clean. GLAZE: Mix icing sugar with a splash of water until pourable. Drizzle over warm cake.