Cinnamon roll cakes

September 14 2014
by emma

cinnamon roll cakes

These are exactly like cinnamon rolls except in soft, fluffy cake form.  They really are decadent.  And oh the cream!  It makes for such a gorgeous cake.  And aren’t saturated fats good for us now or something?  Hah.

They’re at their best warm out of the oven with the icing slightly soft and drizzly, however I froze the remainder and heated them in the microwave for breakfasts and they were still deliciously soft.

As you can imagine, these cakes are ideal with a cup of coffee and I sat out on our deck while I ate one in the morning sun.  Bliss!

cinnamon roll cakes
cinnamon roll cakes


Recipe for cinnamon roll mini cakes:

Cake:
2 cups plain flour
1/2 tspn mixed spice
1 x 15ml tblspn baking powder
Pinch salt
3/4 cup raw caster sugar
1 large egg
1 cup heavy cream
1/2 cup buttermilk + 20mls
1 tspn vanilla extract
1 tspn maple essence

Cinnamon swirl:
1/3 cup brown sugar, packed
30g unsalted butter, melted
2 tspns ground cinnamon
50g pecans, toasted and finely diced (optional)

Icing:
1/2 cup icing sugar mixture
1/4 tspn maple essence
1 x 15ml maple syrup
5-10mls milk

Preheat oven to 180C.  Add large cases to a 6 cup Texas (large) sized muffin tin.

Sift flour, spice, baking powder, salt and sugar into a large mixing bowl.

Add egg, cream, buttermilk and extracts to a jug and whisk until smooth.  Add to flour mixture and fold through until just combined.

Stir cinnamon swirl ingredients until combined in a small bowl.

Divide cake batter between muffin tin and scatter over cinnamon swirl evenly between cakes.  Use a butter knife to swirl it right through the cake batter in each muffin cup.

Bake for 25 minutes or until a skewer inserted into the middle of one cake comes out clean.  Cool cakes in tin on cooling rack for 5 minutes then remove them onto the cooling rack.

Mix icing ingredients together in a small bowl until smooth and creamy – add milk gradually until at desired consistency.  Drizzle over the still warm cakes.  Allow to set (if you can!), before serving.

Serves: 6 large

Note: Best served warm from the oven however can be frozen for up to a month, wrapped in plastic wrap, defrosted in the fridge and re-heated on medium heat in the microwave.

Adapted from: Table for Seven via Rumbly Tumbly

18 Responses leave one →
  1. Yes!!!! You are right!!!!! Saturated fat IS good for us!! Don’t you “ha” at that!
    Oh dear oh my Emma am making this like as soon as the sun rises because it’s good for us!!!

  2. Emma, I’m glad I back tracked to these amazing little cinnamon roll cakes! I can totally smell the amazing aroma…love how you individually lined them in your homemade parchment liners; so pretty!

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