Cinnamon Roll Coffee Cake

I've never been one to deviate from a recipe. I would follow it to the T- being as precise as I could about my measurements. Well over the past few years I have learned to relax a little bit and am even willing to "change up" a recipe! And, hey, usually it works out just fine!

The hub-ster had the day off today so I thought it would be nice to make something special for breakfast. I kind of wanted to make cinnamon rolls, but I had just made them a couple weeks ago and really didnt have the energy to make them yesterday. So I thought maybe I could take my go-to coffee cake recipe (one from my mom's aunt) and use my cinnamon roll filling instead of the usual topping. I also made a few other tweaks to the recipe. I think it turned out pretty good.

Ready to go in the oven:

Look at those crevices!:
Frosted:

Cinnamon Roll Coffee Cake

3/4 c. sugar

1/4 c. shortening

1 egg

2 T. sour cream

1/2 c. milk

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

topping:

1/2 c. brown sugar

1 tsp. cinnamon

3 T. softened butter

*Mix together the sugar, shortening and egg. Stir in the sourcream and milk. Sift together the flour, baking powder and salt and then stir into the wet mixture.

*Mix together the topping ingredients.

*Grease and flour a tart pan, pie pan or 9x9. Spread 3/4 of the batter into the bottom of pan. Sprinkle 1/2 the topping mixture over the batter.

*Place the rest of the batter in dollops on top of the topping mixture. Top with the rest of the topping.

*Bake in a 350 degree oven for about 30 min. or until a toothpick inserted near the center comes out clean.

*Let cool and drizzle with icing.

In a nutshell: Easy, quick and a never fail recipe. It tasted a lot like cinnamon rolls and is a nice alternative when you have the craving but not the time. I look forward to experimenting with other fillings and toppings. Let me know if you try any good variations.