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

Method

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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