Name: Cinnamon Roll Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 250 g all-purpose flour (2 cups); 40 g sugar (3 tbsp); 1 tsp dry yeast; 110 ml lukewarm milk (½ cup); 40 g soft butter (3 tbsp); 1 egg (medium); 1 pinch salt; some freshly ground vanilla; 50 g soft butter (3 ½ tbsp); 70 g cane sugar or brown sugar (5 ½ tbsp); 1-2 tbsp cinnamon; 1 tbsp flour; ½ tsp baking cocoa; 60 g powdered sugar (½ cup); milk, added spoon by spoon as needed

Food with Style Baking Club

Bake it step by step on video

Matching course module: Sweet Yeast Dough

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 14,90 € a month, cancel any month

7 days free with the Starter Baking Set

FAQ

Cinnamon Roll Cake Questions

Can the Cinnamon Roll Cake Recipe be prepared the day before?

Yes, you can! After kneading, cover the dough and let it rest in the fridge overnight instead of rising at room temperature. Next day, let it warm up a bit, then continue with the filling and shaping. Just give it enough time to puff up again before baking, since cold dough rises more slowly.

What can be used instead of fresh yeast or dry yeast, and can the milk be swapped?

Stick with dry yeast for this recipe, since the amounts are made for it. If you need a dairy-free version, a plant-based milk with a similar consistency usually works, and you can use a plant-based butter for the soft butter. The dough may turn out a touch different in flavor and softness, but it should still come together nicely.

Why is the dough sticky and hard to handle?

A soft, slightly tacky dough is normal here because of the egg and the butter. Don't add lots of extra flour, or the cake can turn dry. Keep kneading until the dough turns smooth, and use only a light dusting of flour on your work surface when rolling it out.

How do you keep the cinnamon filling from leaking out while baking?

Make sure the filling is a smooth, spreadable paste and keep the small border free at the edges, so it stays inside when you roll. Roll the strips up loosely and not too tight, so the swirls have room to expand as they rise. The tablespoon of flour in the filling helps it stay put instead of running.

How should leftover cake be stored, and can it be refreshed the next day?

Cover the cake well and keep it at room temperature, ideally for a day or two, so the crumb stays soft. If it feels a little firm, warm single pieces briefly in the oven or microwave to bring back that cozy, fresh-baked feel. You can also freeze unglazed pieces and add the glaze after thawing and warming.