tilly makes & bakes

Always striving to achieve a state of domestic bliss!

Cinnamon Roll cake

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This cake was inspired by the all time classic cinnamon roll or bun. There have been a few recipes floating about but I took the best of each one and adapted a bit here and there until I was completely happy with it. Luckily, we have had a few birthdays in the Tilly household so I wasn’t short of willing taste testers. No word of a lie: this cake went down a storm each time I baked it and several people have since used this recipe to make it with equal success.

Cinnamon roll cake

Ingredients for the cake batter

150 g softened butter

200 g caster sugar

3 large eggs

1 teaspoon vanilla extract

300 ml low fat sour cream

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

300 g plain flour

Ingredients for the cinnamon swirl

160 g soft butter

130 g light brown sugar

1 tablespoon plain flour

2 tablespoons cinnamon

Ingredients for the icing

5 tablespoons icing sugar

a few drops of milk


1. Cream the sugar and butter together until light and fluffy. Add the eggs one by one. Add the vanilla.

2. Combine the dry ingredients in a separate bowl.

3. Add the dry ingredients into the egg mixture in turn with the sour cream.

4. Make the cinnamon swirl by combining all the ingredients in a bowl until they form a soft paste.

5. Pour the cake batter in a greased, lined tin (I used a 30cm x 20cm rectangular tin). Dollop the cinnamon swirl on top of the batter and swirl around with a knife.

6. Bake in a preheated oven at 180 ºC for 35- 45 minutes (may need a little longer if not using a fan oven).

7. Whilst the cake is baking, make up the icing by whisking a few drops of milk into the icing sugar until it is a thick pouring consistency.

8. As soon as the cake comes out, drizzle the icing on top and leave to cool in the tin.


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