Cinnamon Roll Cake
Sometimes you need a cinnamon roll without the roll, wrapped up in a quick and easy cake, and drizzled with a cream cheese frosting! This cake is soft, fluffy, and tastes just like your favourite cinnamon roll! But it will be ready in less than an hour.
Servings12 slices
Ingredients
Sponge
- 85 grams butter
- 150 grams white granulated sugar (caster/granulated)
- 2 eggs (large)
- 160 grams milk
- 200 grams plain flour (all-purpose/standard grade)
- 3 teaspoons baking powder
- ½ teaspoon table salt
- 2 teaspoons vanilla extract
Cinnamon Sugar Filling
- 35 grams butter
- 50 grams light brown sugar
- 3 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
Cream Cheese Frosting
- 20 grams cream cheese
- 100 grams icing sugar (powdered/confectioner's)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 190/170°C Fan. Grease and line an 8" (20cm) round cake tin.
- Make the cinnamon filling by melting the butter. Add in the brown sugar, cinnamon and nutmeg. Mix until well combine and set aside.
- Melt the butter, and set it aside to cool. In a large mixing bowl, whisk together the eggs and caster sugar until the mixture has tripled in volume. This will take about 3 to 5 minutes using a stand mixer or handheld electric mixer.
- Add the melted butter, vanilla and milk to the eggs, and mix through on a low speed until just combined. Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix together at a low speed just until you have a smooth cake batter.
- Pour the cake batter into the cake tin. Then pour the cinnamon sugar (reheat this mixture if necessary until you have a pouring consistency) over the top of the batter. Using a knife or the back of a spoon, swirl the cinnamon sugar mixture into the cake batter. Bake for 35-40 minutes or until a tester or toothpick just comes out clean from the centre of the cake.
- Remove the cake from the oven and allow it to cool in the tin for at least 30 minutes before turning it out onto a wire rack and then onto a plate or cake stand.
- In a bowl, whisk together the cream cheese, vanilla, lemon juice and icing sugar until you have a nice pourable but thick icing sugar. Drizzle over the top of a cold cake. Slice and serve.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
If you glaze the cake while it is still warm (because who can wait?!) the icing will melt into the cake, which will still yield a delicious cinnamon roll cake.
A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven.
The cinnamon-sugar mixture may need to be reheated before pouring over the top of the cake batter.
Nutrition
Serving: 1slice | Calories: 275kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g