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Cinnamon Roll Cake
RECIPE
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9 pieces
Have you ever had a craving for a good cinnamon roll and said “hey, I want to make cinnamon rolls”? Then, you looked at all the steps and cooking time and said never mind. This was made for you during those moments.
Notes
Cinnamon Swirl
It is important that the mix is partially solid so that it can be incorporated into the batter. If the mix is loose and runny, it will set on top and not penetrate the cake when baking. Let the filling rest for a couple of minutes to firm up if loose.
INGREDIENTS
Cake Batter
300g Unbleached Cake Flour, sifted
55g Granulated White Sugar
3 tsp Baking Powder
½ tsp fine sea salt
245 ml Whole Milk room temperature; about 65ºF
1 tsp Pure Vanilla Extract
2 Large Eggs, beaten, room temperature
6 tbsp (85g) salted Butter, melted & cooled; 85ºF
Cinnamon Swirl
100g Light Brown Sugar
1 tbsp (5g) Cinnamon
5 tbsp (70g) salted Butter, melted & cooled; 75ºF
Cream Cheese Icing
6 tbsp (85g) Unsalted Butter, softened
5 oz (142g) Cream Cheese, softened
1 tsp Pure Vanilla Extract
1 Cup (120g) Powdered Confectioners Sugar, sifted
1 tbsp Heavy Cream, optional
Recommended Equipment
8x8 Pan
Parchment Paper
Large Mixing bowls
Medium Bowls
Whisk
Wooden Spatula
Straight Spatula
Toothpicks
INSTRUCTIONS
1.Preheat the oven to 350ºF.
Prepare the Cake Batter
2.For the cake batter dry mix, in a large bowl, sift in flour. Next, add in white sugar, baking powder, and salt. Whisk all ingredients together until well combined.
3. For the cake batter wet mix, in a separate medium bowl, add in and whisk together milk, vanilla, and eggs until well combined.
4. Make a well in the center of the dry mix bowl. Pour the wet mix into the well of the dry mix bowl and fold the ingredients together with a wooden spatula, or similar tool, until just combined and flour is no longer visible. Be sure not to over-mix. Next, pour in 6 tbsp (85g) of cooled melted butter and fold into the batter with a wooden spatula until it is fully incorporated and the batter is smooth.
Prepare the Cinnamon Swirl
5. In a medium bowl combine and mix together light brown sugar, cinnamon, and 5 tbsp (70g) of cooled melted salted butter. The cinnamon swirl mix should be about 75ºF and appear partially solid, not loose and runny. Once done, set aside.
Assemble the Cake
6.Pour the cake batter in a parchment lined 8x8 baking pan and evenly spread out. Dollop the cinnamon swirl mix, about 1 tbsp worth for each dollop, on top of the batter. Use a straight spatula, or similar tool, and swirl the mix into the batter.
7.Bake for 30-40 minutes. Once done, the cake should be lightly golden brown and you should be able to stick a toothpick through the middle of the cake and minimal batter should come out. If you stick a toothpick throughout the cake and it comes out clean but in the center a small amount of batter comes out, this is ok. When you remove the pan from the oven and allow the cake to cool down, the cake will continue to bake and the center will become firm. If you overbake, the cake can potentially become dry. We still want the cake to be moist. Remove the cake from the pan and allow it to cool down for about 5 minutes before adding the cream cheese frosting.
Prepare the Cream Cheese Frosting
8.For the cream cheese icing, in a medium bowl, whisk together 6 tbsp (85g) of softened butter until it becomes creamy. Next, add in softened cream cheese, vanilla, powdered sugar and optionally heavy cream if you want the frosting to be slightly looser. Whisk the ingredients in the bowl until it comes out smooth.
9.Spread the cream cheese frosting over the cake, as much as you desire, 5 minutes after it comes out of the oven. Spread the icing over the cake evenly and let the cake rest for another 10 minutes before serving. The cake is best served warm.
