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Cinnamon Roll Cake

  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 180



For the dough

  • 2 1/2 cups (300g) all-purpose flour (plus up to 1/2 cup more)
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 3 tsp. dry yeast
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 3 tbsp. (50g) butter
  • 1 large egg, at room temperature

For the filling

  • 3 tbsp. (50g) butter, melted
  • 1 1/2 tbsp. ground cinnamon
  • 1/4 cup (50g) sugar

For the glaze

  • 1 cup (120g) confectioner’s sugar
  • 13 tbsp. heavy cream
  • 1 tbsp. maple syrup
  • 1 tsp. vanilla extract


  1. Add the flour, sugar, salt and yeast to a large bowl and mix. Set aside. Mix the water, milk and butter and gently heat up until the butter is melted (for example in the microwave) – the mixture should be warm but not hot (max. 110°F/43°C). Add together with the egg to the bowl with the flour and mix until combined. The dough will be quite wet at the beginning – gradually add up to 1/2 cup (65g) flour and mix in. The dough should come off of the sides of the bowl easily and be very elastic. You might need only half of the extra flour. Place on a well floured surface and knead for 3-4 minutes – dust with some more flour if it sticks to your hands. Form a ball and place in a large greased bowl. Cover with plastic wrap and let rise for about 30-35 minutes – it should rise only slightly.
  2. For the filling melt the butter in a heatproof bowl. Mix in sugar and ground cinnamon and set aside to cool down. Roll out the dough on a floured surface to a rectangle of about 15×12 inches (40x30cm). Spread the cooled filling on top – the dough should be completely covered with it. Cut the dough rectangle lengthwise into stripes of about 2 inches (5cm).
  3. Grease a 9 inch (23cm) round baking pan (or cast iron skillet). Loosely roll up the first stripe of dough and place in the middle of the baking pan. Roll the stripes of dough around that center, make sure not to get it too tight, so the dough can still rise. Cover with plastic wrap and let rise for about 60-75 minutes in a warm place – the dough should have almost doubled in size.
  4. Preheat the oven to 350˚F (175°C). Place the pan in the middle of the oven and bake for 30-35 minutes. Check after 15 minutes and cover the cake with aluminum foil if the top gets too dark. Take out of the oven and let cool down 10-15 minutes.
  5. For the glaze mix the confectioner’s sugar with the heavy cream, maply syrup and vanilla extract until well combined – start with one tablespoon heavy cream and add more, if the consistency is not right. Drizzle over the cake and serve still warm. The cake is the best on the day baked, but will be good for up to 4 days – just cover it well and keep it in the fridge. Warm it up a bit before serving again.


  • Enjoy baking!


  • Serving Size: 8