Cinnamon Roll Cake
A delicious and super simple cinnamon roll cake with the classic cinnamon filling that will satisfy all your cravings! No equipment needed!
Equipment
- Hand whisk
- Piping bag
- 7” Springform pan (optional, but ideal). You can also use a regular 7” pan but it can be a little tricky to get the cake out of it without damaging it.
Ingredients
Cinnamon Filling
- 113 gs butter, softened
- 100 gs brown sugar
- 10 gs flour
- 12 gs cinnamon powder
Cream Cheese Glaze
- 120 gs cream cheese
- 55 gs unsalted butter, softened
- 120 gs icing sugar
- 2 tsp vanilla essence
Cake Base
- 250 gs all-purpose flour
- 125 gs granulated white sugar
- 10 gs baking powder
- 1/4th tsp salt
- 250 ml full-fat milk
- 1 large egg
- 1 tsp vanilla essence
- 75 gs butter, melted
Instructions
Cinnamon Filling
- In a bowl, add the softened butter*, brown sugar, flour, and cinnamon, and whisk together until everything is well combined, and no lumps remain.113 gs butter, softened, 100 gs brown sugar, 10 gs flour, 12 gs cinnamon powder
- Transfer the cinnamon filling into a piping bag with a round tip. If you don’t have a big round tip, you can skip adding a tip to the piping bag and just cut the end of the bag for piping. Set the filling aside until you are ready to use it.
- Make the cream cheese glaze: Whip the softened cream cheese and butter until smooth, then add the icing sugar and vanilla and mix until fully combined.120 gs cream cheese, 55 gs unsalted butter, softened, 120 gs icing sugar, 2 tsp vanilla essence
- Preheat the oven to 180 degree Celsius. Prepare a 7 inch springform pan by greasing with butter and dusting with flour to make sure the cake does not stick to the pan.
- In a bowl, combine all the dry ingredients - flour, sugar, baking powder, and salt with a hand whisk.250 gs all-purpose flour, 125 gs granulated white sugar, 10 gs baking powder, 1/4th tsp salt
- In another bowl, whisk together milk, eggs, and vanilla essence, until well combined.250 ml full-fat milk, 1 large egg, 1 tsp vanilla essence
- Pour the milk mixture into the dry ingredients mix and whisk until everything is well combined. There might be a few visible lumps in the batter at this stage, don’t worry about it.
- Finally, drizzle the melted butter into the cake batter while whisking it in. Keep whisking until all the butter has been added and incorporated into the batter. Transfer the cake batter to the prepared pan.75 gs butter, melted
- Now it’s time to add the cinnamon filling swirl. Using your cinnamon filling piping bag, start piping the cinnamon mix on the cake batter start from the center, then going around in circles till the edge of the cake (similar to a cinnamon roll). You can watch the video below for reference.
- Once the cinnamon filling has been piped, place the cake pan in the oven and bake for 30-40 minutes, until the cake is completely set from the center.
- Once baked, let the cake cool before unmolding it from the cake pan.
- After unmolding the cake, pour the icing glaze all over the cake to finish. Serve while warm, or microwave before serving for maximum flavor.
Notes
Tips & Tricks:
- Softened butter - for the cinnamon filling, make sure your butter is soft but not melted. You want the filling to be soft but not liquid. The filling should have some firmness to be able to pipe it on the cake
- What if my cinnamon swirls are not perfect? - it’s okay, sometimes mine aren’t, too! The swirls add to the look of the cake, but even if they aren’t perfect, it will still taste delicious!