{"id":31381,"date":"2021-10-19T14:43:24","date_gmt":"2021-10-19T12:43:24","guid":{"rendered":"https:\/\/www.oogio.net\/?p=31381"},"modified":"2022-01-15T08:42:33","modified_gmt":"2022-01-15T06:42:33","slug":"cinnamon-roll-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/cinnamon-roll-cake\/","title":{"rendered":"Cinnamon Roll Cake"},"content":{"rendered":"

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

Looking for more desserts with cinnamon? Try these:<\/strong> mini cinnamon roll<\/a> | cinnamon rugelach cookies<\/a> | maple and cinnamon honey cookies<\/a> | cinnamon maple cake with walnuts<\/a><\/p>\n

\"Great

Great cake for Fall | Photo: Natalie Levin<\/p><\/div>\n

\"You'll

You’ll only need a bowl | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

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Cinnamon Roll Cake<\/h2>\n

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  • 1 loaf cake pan of 20*10 cm<\/li>\n<\/ul><\/div>\n
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    For the cake:<\/h4>\n
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    • 80 ml. 1\/3 cup vegetable oil<\/li>\n
    • 150 grams 3\/4 cup sugar<\/li>\n
    • 1 large egg<\/li>\n
    • 1 teaspoon vanilla extract<\/li>\n
    • Pinch of salt<\/li>\n
    • 180 ml. 3\/4 cup milk<\/li>\n
    • 175 grams 1 \u00bc cups of all-purpose flour<\/li>\n
    • 1 teaspoon baking powder<\/li>\n
    • For the cinnamon-sugar mix:<\/li>\n
    • 50 grams 5 tablespoons light brown sugar<\/li>\n
    • 1 tablespoon cinnamon<\/li>\n<\/ul>\n

      For the sugar glaze:<\/h4>\n
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      • 5-6 heaping tablespoons powdered sugar<\/li>\n
      • 1-2 teaspoons of cold water<\/li>\n<\/ul><\/div>\n
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        1. Preheat oven to 180 Celsius degrees and grease the pan.<\/li>\n
        2. In a bowl, whisk oil, sugar, egg, vanilla, salt and milk to a smooth mixture.<\/li>\n
        3. Add flour and baking powder and stir until smooth and combined.<\/li>\n
        4. In a separate bowl, mix light brown sugar and cinnamon to a uniform mixture.<\/li>\n
        5. 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.<\/li>\n
        6. Using a knife, “scramble” the mixtures together to create a marble pattern.<\/li>\n
        7. 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.<\/li>\n
        8. Cool completely and remove from the pan. Place the cake on a serving plate.<\/li>\n
        9. 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.<\/li>\n
        10. Using a spoon, pour the icing over the top of the cake and let the icing set for about 15 minutes at room temperature.<\/li>\n<\/ol><\/div>\n
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          • The cake is at its best at room temperature, but is kept in a closed container in the refrigerator for up to 5 days.<\/li>\n
          • You can freeze the cake for up to two months well-wrapped.<\/li>\n
          • Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.<\/li>\n
          • Dairy free version: Use soy milk or any other plant-based milk in the same amount instead of milk.<\/li>\n
          • Prefer a vegan cake? In addition to using plant-based milk, replace the egg with 50 grams of unsweetened apple puree.<\/li>\n
          • If desired, you can add some chopped nuts to the cake batter.<\/li>\n
          • The cake can also be made with white or 80% whole spelt flour.<\/li>\n<\/ul><\/div>\n
            \n\t\t\t<\/div>\n<\/div>\n

            <\/p>\n

            \"Cinnamon

            Cinnamon Roll Cake | Photo: Natalie Levin<\/p><\/div>\n

            \"Easy

            Easy to make an delicious | Photo: Natalie Levin<\/p><\/div>\n