I used MacMom's Cinnamon roll cake recipe from the gourmet thread. The cake baked up perfectly but wouldn't release from the pan after 10 mins. of cooling. Finally when the cake released more than half of it was stuck to the pan. The cinnamon struesel part sunk while baking which cause the cake to not release from the pan. I used the prep your pans with veg. shortening and flour method for all of my cakes and have done so for over 10 years of baking yet I never had this to happen. Any suggestions to what I can do the next time around to keep the struesel from sinking in the batter while baking to keep the cake from sticking to the pan?