Hi Bold Bakers!
You know that we love cinnamon rolls here on bigger bolder baking, I have made them
in a mug, I’ve made a no-knead version, and I’ve even made savory ones with bacon
and cream cheese.
Today we're gonna add another delicious recipe to the list and we are going to make a cinnamon
roll cake.
So let's get baking!
So before we get started, the recipe for this cinnamon cake can be found on my website,
BiggerBolderBaking.com, make sure you head over there because I’ve got tons of recipes
over there that aren’t even on YouTube.
Also, do no forget to subscribe to my YouTube channel so you don’t miss out on any upcoming
videos.
Okay, let’s start out by making the cinnamon roll filling for our cake.
So into a bowl we’re going to add some room temperature butter.
Now you want to make sure it’s room temperature because we’re gonna mix this by hand, so
it has to be nice and soft.
Next we’re gonna add in some cinnamon, some brown sugar, and then a little bit of flour.
So what the flour does in this recipe, it kind of thickens the cinnamon mix so it doesn’t
run all over your cake.
Okay, lovely, and then I’m gonna take a whisk and then just mix them all together
until combined.
I have to admit I think this is my favorite part of a cinnamon roll, especially when it
kind of oozes out and it bakes into the tin and it gets kind of chewy and all caramel-y.
Mm, yummy.
Okay so now this is all mixed up, so I’m gonna add it in to my piping bag.
Now I fitted my piping bag with a round nozzle because I want that round shape for when I
go pipe this filling.
Recently I started using reusable piping bags and they’re really fantastic, and much less
waste.
Okay, there you go, fantastic, now we’re gonna leave this out at room temperature,
do not put it into the fridge or it’ll turn hard as a rock.
We’re gonna put it aside while we make our cake.
So now this type of cake is one of my favorites.
It’s really easy and you just mix it up by hand, you don’t need a stand mixer or
anything like that.
So in a large bowl we’re gonna add in our dry ingredients.
Flour, sugar, baking powder, and salt.
And then whisk all these ingredients together.
So that’s our dry ingredients, pretty straightforward, we’re gonna set this aside and get started
on our wet ingredients.
So into my jug I’m gonna add in some eggs, milk, vanilla extract, and flavorless oil.
Now you can use any kind of flavorless oil, canola oil, sunflower oil, vegetable oil,
just don’t use olive oil because it has too much of a strong flavor.
Okay, lovely.
Now when everyone is in there, give them a whisk all together.
Now go ahead and add your wet ingredients straight into your dry.
And then just take a whisk or a spatula and then just mix it all together gently until
there’s no more lumps.
So you did hear me right earlier on, I have made a savory cinnamon roll, if you haven’t
seen it make sure you check it out, there is bacon in there, garlic, scallions, cream
cheese, it’s one of my favorite recipes.
Okay perfect, this cake batter is looking great, now it’s time to put it into our
tin.
Okay, so for your cake mold, this is nine inches, you can use a little bit bigger or
a little bit smaller, that’s totally fine, I get so many questions about the brands that
I use, this is called Trudeau, and I absolutely love it.
I’ll tell you why, because it is nonstick, you don’t have to grease it and when something
is baked, it pops right out so it’s really, really simple.
I’m gonna put information in the description box about this brand.
Okay, now, here is my cake batter, in it goes.
Okay, there you go, cake batter is in, now, for our filling.
This is the really fun part.
What we’re going to do is create that lovely spiral that cinnamon rolls have, so with your
piping bag, start in the middle, apply a little bit of pressure, not too much, and simply
go around the top of the cake, and create that lovely shape.
Now I know this sounds kinda crazy but when this bakes the cinnamon filling will sink
into the cake and create an indent and it will look beautiful.
So just go all the way around.
Don’t bring the cinnamon filling all the way to the edge, just give it a little bit
of space.
Okay, perfect.
I tell you what, if it looks this good unbaked, just imagine how it’s gonna look when it’s
done.
Gorgeous.
Okay, now this guy is ready for the oven.
Bake your cake off at 350 degrees Fahrenheit or 180 degrees Celsius for around an hour,
an hour and 10 minutes, or until it’s firm on top.
So now while our cake is in the oven, it is time to make our delicious glaze for the top.
Now you cannot have a cinnamon roll without a lovely cream cheese glaze.
It’s really, really simple to make, so into our bowl, we’re going to add in some room
temperature cream cheese.
Now you wanna make sure you use room temperature so it’s much easier to mix.
Next we’re gonna add in some icing sugar, a little bit of milk, and then if you have
it, some vanilla extract, because vanilla extract makes everything better.
And then whisk it all together until there’s no more lumps.
I don’t know about you guys, but when it comes to desserts I think my favorite part
is the top and the bottom, so like the base of a cheesecake, or the frosting on a cake,
oh man.
I could eat it by itself.
Okay, lovely, no more lumps, looking good.
Now I can smell my cake in the air, I’m pretty sure it’s almost done, so I’m gonna
go check on it.
I really wish you could smell this right now, it is insane.
Look how beautiful and golden brown it is on top.
So you can tell that your cake is done if it’s firm on top when you push it.
This looks perfect.
It doesn’t take a long time to cook, but it’s well worth the wait.
So this is why I I’ve these molds, watch this.
Pop!
Your cake pops right out.
So you see we didn’t even grease this and it pops out clean and perfect.
Now I’m gonna set this aside and let it cool down for around 15 to 20 minutes before
I glaze it.
So now our cake has cooled but it is still warm, so this is the perfect time to pour
over our frosting.
If you do it while it’s still warm it will kind of soak into the cake, so be generous
with this, remember this is Bigger Bolder Baking, go big or go home.
Fantastic.
This is the perfect cake if you’re doing a brunch, or having a tea party, or something
like that.
Who would not love a slice of this?
Gorgeous.
There’s something so comforting about cinnamon as well.
Beautiful, just drizzle your frosting all over the top, and it will end up looking like
this, a big, giant cinnamon roll.
Okay, so now one of the beauties of this cake is actually going to be the spiral of cinnamon
on the inside, so let me cut a slice and show you what it looks like.
Okay, so do you see that?
All of those ripples of cinnamon going throughout the cake, that is what we created.
How gorgeous is that?
This recipe gives you all the flavors of a cinnamon roll without the long wait and effort.
So I’m gonna dig in while it’s still warm.
Mm, this is comfort food, without a doubt.
Cinnamon, soft cake, and then frosting on top, mm.
I love these kinds of recipes.
I really hope you enjoyed this recipe, and if you do try it out, make sure you give it
a star rating on my website, I would really appreciate it.
And I’ll see you back here really soon, for more Bigger Bolder Baking.