Cinnamon Roll Cake
Servings: 12 -14
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Ingredients
- CAKE:
- 3 cups Plain flour
- 1/4 tsp Salt
- 1 cup Sugar
- 4 tsp Baking powder
- 2 Eggs @ room temp
- 2 tsp Vanilla essence
- 1.5 cup Milk
- 1/2 cup Unsalted butter 113 gms, melted (measured before melting)
- CINNAMON FILLING:
- 1 cup Unsalted Butter 226 gms, softened
- 1 cup Brown sugar I used soft light brown sugar
- 2 tbsp Plain flour
- 1 tbsp Cinnamon
- GLAZE:
- 2 cups Icing sugar
- 5 tbsp Milk
- 1 tsp Vanilla essence
Instructions
- Preheat oven at 180 C, for 10 mins before baking.
- Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
- While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
- Spray a 9×13 pan with cooking spray or grease with butter and spread the batter out evenly in the pan.
- To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
- Drop the cinnamon filling by spoonfuls onto the cake batter.
- Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
- Bake this at 180 C, in the preheated oven, for 35-40 minutes, or until a knife inserted into the center comes out clean.
- In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.
Notes
I made only half the qty of the above recipe. For half the qty of cake, I used only 1/2 - 3/4 cup of Icing sugar for the glaze.
I used a 7 inch square tin to bake half the qty.
The cake keeps well for 2-3 days at room temp in an airtight container, unless you live in a extremely humid / hot place.