My Wife and the kids like cinnamon rolls. I wanted to make my own but I’m not any good at dough nor getting cinnamon sugar/paste to stick to it before wrapping it up, so I looked up other options for making cinnamon rolls. There were lots of recipes, but all seemed convoluted, so I experimented a bit and came with my own.
This has all the ingredients of cinnamon rolls but is more of a cake. It’s easy to make, just three main stages and can be eaten warm or stored in an air tight container for a few days. It’s a great option for school cake sales or for taking to work for no reason other than cake is good 🙂
- 360g plain flour
- 1/4 teaspoon salt
- 200g caster sugar
- 4 teaspoons baking powder
- 375ml semi skimmed milk
- 2 eggs
- 2 teaspoons vanilla essence
- 120g unsalted butter, melted
- 240g unsalted butter, softened
- 200g dark brown sugar
- 2 tablespoons plain flour
- 25g cinnamon
- 200g icing sugar
- 5 tablespoons milk
- 1 teaspoon vanilla essence
Grease a 9″ by 13″ tin. Line it with baking paper coming up and over the sides (so that you can easily remove the cake once it’s cooked. Preheat the oven to 180°c (based on a fan oven)
Add all of the cake ingredients, except for the butter, into a bowl and mix well. When mixed, slowly add the melted butter and mix again. Pour this batter into the prepared tin.
Put all of the topping ingredients into another bowl and mix well until the sugar and butter are creamed together. Drop spoonfuls of this mixture onto the top of the cake batter, then use a knife to swirl the topping into the batter.
Once combined, place the tin in the centre of the oven for 40 to 45 minutes until a skewer comes out clean when inserted in the middle. Leave the cake to cool for 10 minutes.
Take a clean bowl and mix together all the glaze ingredients. Pour this over the top of the still warm cake and leave it to set whilst the cake cools further.
You can either cut and eat the cake whilst still warm (about 30 minutes after putting the glaze on) or let it cool totally and then serve it.