Cinnamon roll cake

 

I love cinnamon rolls but sometimes  I don't like making them as it takes some time to make but I still wanted to eat something that tasted like a cinnamon roll.   

Ramadhan should not be the time of the month where you spend hours in the kitchen all day and by the end of the day you are so tired, you can barely keep your eyes open during Taraweeh let alone try and recite some Quran.  

Anyway,  I came across this recipe called Cinnamon Roll Cake which has a marbled cinnamon layer in the cake and cream cheese frosting on top.

I am not a fan of cream cheese and sometimes it is difficult to get cream cheese.  So I drizzled just a simple icing sugar glaze.

How was this made?  First, you make a batter, a simple cake batter by creaming butter and sugar then add the eggs, then alternately adding flour and milk until you get a smooth batter.  This is poured into a baking tin that is lined with baking paper. The baking paper helps to get the cake out easily after it is baked as it does tend to get stuck in the bottom. 

Then you prepare a cinnamon-sugar mixture. I didn't have light brown sugar but a dark brown one so I made a mixture of dark brown and regular sugar. If you can't get either light or brown sugar use regular sugar. 

This is added in big blobs into the cake batter.

Then using a knife or bamboo skewer swirl through the cinnamon mixture so it creates a marbled effect throughout the cake batter. 

So I gave this recipe a try but found it way too sweet. So I reduced the sweetness a bit and it came out a winner.  Perfect for cinnamon roll lovers and also easy to make cake to finish off the meal or even for teatime. 

*recipe adapted from this recipe from Tastes better from scratch.

Author: Nammi

Cinnamon Roll cake

Ingredients

Cake batter

• 1 ½ cups flour
• ½ cup sugar
• 2 tsp baking powder
• 1 tsp vanilla
• 55g butter, softened at room temperature
• 1 large egg 
• ¾ cup milk

Cinnamon mix

• 1/3 cup mixture of light brown sugar ( see note)
• 2 heaped teaspoons freshly ground cinnamon
• 1 tbsp flour, sifted
• 75 g butter, softened at room temperature

Glaze

• 1 cup icing sugar, sifted
• 2-3 tbsp milk ( or water)
• a few drops vanilla essence

Instructions

1. Lightly butter and line an 8x8 inch square tray or use an 8-inch round tin. Line with baking paper or if you don’t have any dust with some flour and remove the excess flour. Set aside
2. Preheat the oven to 180 Degrees C.
3. Place butter and sugar in a mixing bowl and using a stand or hand mixer beat till well mixed and pale in colour.
4. Add eggs one at a time, beating as you go. Add vanilla.
5. Now using a spatula, add flour and milk alternately, meaning add a few tablespoons of flour, mix, and then a little milk until you get a nice smooth batter.
6. Pour this into the prepared tray, smooth the top and set it aside.
7. In a small bowl mix the ingredients for the cinnamon mix. Cream the butter with the sugar and then mix in the cinnamon and flour.
8. Drop heaped teaspoons of this cinnamon mix in big blobs into the cake mix leaving about a space of 1 inch between each blob. Then take a pallet knife or a skewer and make swirls with the cinnamon mix into the cake batter ( see above pictures)
9. Pop this into the oven and bake for 30 minutes until the skewer comes out clean when inserted into the cake. Cool in the tin.
10. While the cake cools make the glaze.
11. Sift the icing sugar with the milk, add the milk a tablespoon at a time. You can drizzle this onto the cooled cake using a spoon or make a mini piping bag with baking paper and drizzle it all over the cake. Cut into squares and serve.
12. Do not keep this cake in the fridge as it tends to harden and this cake should be consumed within 2 days that is if you get leftovers.

Notes:

Note: If you don’t have brown sugar use white sugar. I had a very dark brown sugar so I mixed a few tablespoons of brown sugar with the white sugar and measured the required amount.

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