Oh GOSH! Where in the world do I start? It’s a rare day when I’m at a total loss for words, but I seriously don’t know how to explain this incredible, succulent Cinnamon Roll Brownie dream come true.
Just try to imagine a big, warm, super moist, dense, Brownie, filled with tunnels of thick, drippy, Cinnamony sweetness, studded with crunchy Pecans, and then topped with a thick Cream Cheese Spiral of Frosting.
~Yeah..that pretty much sums this crazy-good creation up. But to really understand, you’ll just have to give it a go..so go, go on…Go! 😉
What you’ll need:
1 box of White Cake Mix…or any flavor you’d like
2/3 cup Cream
1/2 cup melted Butter
1 tsp. Vanilla
A 9″ round cake pan for that Cinnamon Roll look..or any cake pan will work too. Spray it with non-stick spray!
1 cup Brown Sugar
1/2 cup chopped Pecans
1 tbsp. ground Cinnamon
1 tsp. Vanilla
1 tbsp. or so of Water just for consistency
I used store bought Cream Cheese Frosting to top the Brownies
First prepare the Swirl, and set aside! In a medium bowl combine all of the Swirl ingredients until it’s thick and blended…
Mix together the cake Batter with the Cream, Butter and Vanilla, and pour it 3/4 of the way into the cake pan. You might have some batter left over…make some mini Brownie Bites, or something! 😉
Add dollops of the Swirl into the cake batter and use a knife or Chopsticks to swirl it around in pretty Cinnamon Roll-ish designs…
Place the pan onto a Sheet pan to protect your oven in the event of a slight spill- over. 🙂
Into the oven at 350 for approx. 35-40 minutes, or until it’s cooked through. Let it cool completely before flipping it out of the pan…
Flip that baby out…
Top it with the Cream Cheese Frosting.
Cut it up into Brownie sized pieces…
Grab some for you…
Open wider…come on, like you love it! 🙂 ~Enjoy!