Cinnamon Roll Cake

I use cinnamon on a daily basis. As a regular consumer of this fragrant spice, I add cinnamon to my oatmeal in the morning. Sometimes I just mix some cinnamon into plain yogurt. As you understand, cinnamon is definitely one of my favorite flavors in the world. I love the warmth, the taste and the aroma!

As a big fan of cinnamon pastries, I wanted to make a cinnamon roll pound cake. I got excited of the idea of making a cinnamon roll cake that takes only few minutes to make. This is actually a really easy cake to make; you mix everything in a bowl and layer it in a baking pan with cinnamon and sugar combined. Once the cake is baked I glazed it with sugar glaze that made it so pretty and delicious.

If you like cinnamon – you will fall in love with this cake. It is very soft, fragrant, delicate and really easy to prepare. Its assembly in layers creates a sweet look that is a bit reminiscent of cinnamon rolls. Moreover, it disperses the cinnamon wonderfully inside the batter. This is such a great cake for the autumn days that are finally here, and in general.

Looking for more desserts with cinnamon? Try these: mini cinnamon roll | cinnamon rugelach cookies | maple and cinnamon honey cookies | cinnamon maple cake with walnuts

Great cake for Fall | Photo: Natalie Levin

You’ll only need a bowl | Photo: Natalie Levin

1 loaf cake pan of 20*10 cm

For the cake:

80 ml. 1/3 cup vegetable oil
150 grams 3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
180 ml. 3/4 cup milk
175 grams 1 ¼ cups of all-purpose flour
1 teaspoon baking powder
For the cinnamon-sugar mix:
50 grams 5 tablespoons light brown sugar
1 tablespoon cinnamon

For the sugar glaze:

5-6 heaping tablespoons powdered sugar
1-2 teaspoons of cold water

Preheat oven to 180 Celsius degrees and grease the pan.
In a bowl, whisk oil, sugar, egg, vanilla, salt and milk to a smooth mixture.
Add flour and baking powder and stir until smooth and combined.
In a separate bowl, mix light brown sugar and cinnamon to a uniform mixture.
Pour about 1/3 of the cake batter into the pan and sprinkle with the cinnamon-sugar mix. Top with another 1/3 of batter, some more cinnamon-sugar mix and finish with the remaining batter and cinnamon-sugar mix.
Using a knife, “scramble” the mixtures together to create a marble pattern.
Bake the cake for 30-40 minutes or until it is firm to the touch, very golden and a skewer inserted in the center comes out with moist crumbs.
Cool completely and remove from the pan. Place the cake on a serving plate.
In a bowl put powdered sugar and a little water and mix well. The mixture should be in the texture of raw tahini. If the mixture is too thick – add a little water, if it is too thin – add a little powdered sugar.
Using a spoon, pour the icing over the top of the cake and let the icing set for about 15 minutes at room temperature.

The cake is at its best at room temperature, but is kept in a closed container in the refrigerator for up to 5 days.
You can freeze the cake for up to two months well-wrapped.
Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
Dairy free version: Use soy milk or any other plant-based milk in the same amount instead of milk.
Prefer a vegan cake? In addition to using plant-based milk, replace the egg with 50 grams of unsweetened apple puree.
If desired, you can add some chopped nuts to the cake batter.
The cake can also be made with white or 80% whole spelt flour.