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Cinnamon Roll Cake

Gluten free, Dairy free, Vegetarian, Soy free, Nut free
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, British, European
Servings 9 Servings
Calories 420 kcal

Equipment

  • 2 Mixing Bowls
  • Oven
  • 8 x 8" Baking tin Deep dish
  • Greaseproof Paper
  • 2 Mixing spoons
  • Table Spoon For mixing and drizzling the sugar glaze
  • Whisk
  • Sieve
  • Microwave
  • Spatula
  • Small bowl

Ingredients
  

For the cinnamon roll cake base

  • 350 grams Plain flour Gluten free
  • 100 grams White sugar
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Xanthan Gum
  • 52 ml Dairy-free milk
  • 3 Medium Eggs
  • 2 tsp Vanilla extract
  • 80 grams Vegan butter Room temperature
  • Pinch Salt Optional

For the sugar layer

  • 50 grams Vegan butter Melted
  • 1 tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/8 tsp Ground cloves
  • 85 grams Brown sugar

For the sugar icing glaze

  • 175 grams Icing sugar
  • 1 tsp Vanilla extract
  • 6-7 tbsp Milk or water Added one at a time

Instructions
 

To make the base of the cake

  • Pre-heat the oven to 175°C conventional (or 155°C fan)
  • Line a baking tray with greaseproof paper and set aside
  • In a mixing bowl, cream together the butter, vanilla extract and sugar until smooth and well-combined
  • Add the eggs to the bowl and whisk with the creamed butter and sugar mixture
  • Sieve in the remaining dry ingredients to the bowl and then mix together thoroughly so a thick and creamy batter forms
  • Use a spatula to pour half of the cake batter into the lined baking tray and evenly spread out if needed

Adding the sugar layer

  • In a second heat-proof bowl, melt the butter in a microwave
  • Add in the remaining sugar layer ingredients to the bowl and mix until combined
  • Pour 2/3 of the sugar and butter mix roughly over the top of the cake base and swirl around with the spatula
  • Pour the remaining cake batter over the top of the sugar layer
  • Spread the final 1/3 of the sugar layer over the top of the top layer of cake batter, roughly swirling as before
  • Place into the oven and bake for 25-30 minutes until slightly risen and golden
  • Once baked, remove from the oven and leave to cool before removing the cake from the tin (~30 minutes)

For the sugar glaze

  • Whilst the cake cools, mix together all the sugar icing ingredients, adding one tbsp of water/milk at a time until the desired thick but runny consistency is formed
  • Drizzle the icing over the top of the cake
  • Cut into 9 equal slices, tuck in and enjoy!

Notes

  • Suitable for home freezing up to 3 months
  • Store in an air-tight container at room temperature for 3-4 days or in the fridge for 5-6 days
Keyword Cinnabon, Cinnamon, Cinnamon Cake, Cinnamon Roll, Cinnamon Roll Cake, Cinnamon Rolls