Lazy Cinnamon Rolls - Baking Disaster

The original selling point for this recipe, is that's it's a cheat for cinnamon rolls and it's quick to make with ingredients you likely have on hand. But I ended up with a smoke-filled apartment I'm going to have trouble selling you on this until I make it correctly!

It wasn't a total disaster because I did end up with this....

But there was also this.....

My mistake was to with both the square pan and mini-muffin pan was overfilling. The drips of topping hit the oven floor and quickly my oven and house were filled with smoke. With the square I kept a good enough base of cake that I could still extricate them out (top picture) and glaze and enjoy them, but I couldn't with the mini-muffin pan (bottom picture). I also think I could do a better job swirling the topping.

You can avoid all this by making the original recipe in a cake pan. I prefer the square muffin pan or even a regular muffin pan so I'm going to try it again in a few weeks!

2013 successful version 

Cinnamon Roll Cake - Adapted from Rumbly in my Tumbly

Cake:
1 stick (1/2 cup) butter, melted

2 eggs
2 teaspoons vanilla extract

3 cups of flour
1/4 teaspoon of salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cup milk

Directions:
Melt the butter and set aside.  

Mix eggs, vanilla, and milk in  a medium bowl.

Stir flour, salt, sugar, and baking powder in a small bowl.  

Add dry mixture to wet mixture.

Slowly stir in the melted butter.

Portion out batter into a greased square or regular muffin pan, leaving room for cake to rise.  

Topping:
1 cup butter, softened
1 cupbrown sugar
2 Tablespoon. flour
1 Tablespoon  cinnamon

Glaze:
2 cups powdered sugar
5 Tablespoon milk
1 teaspoon vanilla extract

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. 

Bake at 350 for 12-15 minutes.

Remove cakes from pan and place on a cooling rack.

Drizzle glaze over cooled cakes, placing foil or paper below to catch drippings.