Cinnabon Cake

Shopping List

For the dough;

  • 270g plain flour
  • 4tsp baking powder
  • 50g light brown sugar
  • 100g soft unsalted butter
  • 180ml semi skimmed milk

For the filling;

  • 200g light brown sugar
  • 100g soft unsalted butter
  • 3tsp cinnamon
Preparation Time:- 40 minutes Cooking Time:- 20-25 minutes
Complexity:

There is something about the smell of cinnamon inside when the leaves are falling outside which makes me very happy indeed.

When I went to Las Vegas in February I had the pleasure of trying a Cinnabon (or two…) It was gorgeous! I’d been thinking of how I could emulate it on a larger, cake basis!

I must warn you though, you will find it hard not to eat the whole thing…

   
1

Preheat your oven to 180C. We’re going to make the filling first. Put all the filling ingredients into a bowl and mix on a low speed for 5 minutes.

2

It should look like this! Pop it in a bowl and put this to one side.

 
3

Then put all of the dry ingredients into a bowl and start to mix. Add in the butter in cubes and then slowly add the milk until it turns into a soft dough.

 
4

Spray an 8” round tin liberally with cake release.

 
5

Your dough should look like this. Put on a floured surface and knead gently.

6

Roll out the dough at 1/4” thick. (For this, I recommend using spacers!) and roll into a rectangle shape as above.

   
7

Now, using a spoon, spread your filling liberally over the dough.

8

Then roll into a big sausage.

 
9

Cut slices of the roll and place into your greased tin. Bake for 20-25 minutes or until golden brown!

 
10

For the topping;

100g icing sugar

50ml semi skimmed milk.

Mix the two together until you have a portable consistency and once cooled, pour over the cinnabon cake!

 

 

This cake is best still warm as it’s all gooey and sexy but once cooled it’s much easier to cut!

I’ve got a little bit left so I think I’ll pop the kettle on and have a slice!

Give it a go and let me know how you get on as always either on Facebook or Twitter.

Happy baking!

Britt xo

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