Cinnamon roll Halloween cake
13 October 2024
Difficulty:
Price: Cheap
Ah, autumn, the falling leaves, the dropping temperatures, but most of all, cinnamon! Well, if you don’t like it, you’re clearly not in the right place, but for those who love it as much as I do, I can only recommend you try this ultra-simple yet delicious recipe, perfect for pairing with your favorite hot drink this season. I was inspired by the famous cinnamon rolls, these cinnamon-filled buns with a cream cheese glaze that are extremely popular in Northern Europe and the United States, and I made a simple cake lightly flavored with vanilla, filled with the same cinnamon roll filling: butter/sugar/cinnamon and topped with the same glaze. The result is a super moist and flavorful cake!
Ingredients:
I used Koro cinnamon: code ILETAITUNGATEAU for a 5% discount on the entire site (non-affiliated).
Equipment:
Cake mold
Preparation time: 15 minutes + 50 minutes of baking
For a 20cm long cake:
170g of softened butter
125g of brown sugar
1 teaspoon of vanilla extract
3 eggs
150g of flour
6g of baking powder
35g of liquid cream
For the cinnamon roll filling:
35g of butter
25g of brown sugar
Cinnamon to taste, I used about a tablespoon here
Mix the softened butter with the sugar and vanilla. Then incorporate the eggs one by one, followed by the flour and baking powder, previously sifted. Finish with the cream.
For the cinnamon roll filling, mix the softened butter with the sugar and cinnamon.
In the buttered and floured cake pan or lined with parchment paper, alternate layers of cake batter and cinnamon butter, then run a knife through the batter to marble it and slightly incorporate the cinnamon butter into the cake mixture.
Finish with a thin streak of cinnamon butter along the entire length of the cake.
Bake in the preheated oven at 160°C for 50 minutes (a knife inserted into the cake should come out clean), then let it cool for a few minutes before unmolding. To keep it soft, you can wrap it in plastic wrap right after unmolding while waiting for the glaze.
You can eat the cake as is, but if you want to get even closer to the cinnamon roll, you can make a cream cheese glaze with:
100g of philadelphia
60g of powdered sugar
Mix the ingredients well, then spread the glaze on the cooled cake and sprinkle with cinnamon before enjoying!
Ingredients:
I used Koro cinnamon: code ILETAITUNGATEAU for a 5% discount on the entire site (non-affiliated).
Equipment:
Cake mold
Preparation time: 15 minutes + 50 minutes of baking
For a 20cm long cake:
Ingredients:
170g of softened butter
125g of brown sugar
1 teaspoon of vanilla extract
3 eggs
150g of flour
6g of baking powder
35g of liquid cream
For the cinnamon roll filling:
35g of butter
25g of brown sugar
Cinnamon to taste, I used about a tablespoon here
Recipe:
Mix the softened butter with the sugar and vanilla. Then incorporate the eggs one by one, followed by the flour and baking powder, previously sifted. Finish with the cream.
For the cinnamon roll filling, mix the softened butter with the sugar and cinnamon.
In the buttered and floured cake pan or lined with parchment paper, alternate layers of cake batter and cinnamon butter, then run a knife through the batter to marble it and slightly incorporate the cinnamon butter into the cake mixture.
Finish with a thin streak of cinnamon butter along the entire length of the cake.
Bake in the preheated oven at 160°C for 50 minutes (a knife inserted into the cake should come out clean), then let it cool for a few minutes before unmolding. To keep it soft, you can wrap it in plastic wrap right after unmolding while waiting for the glaze.
You can eat the cake as is, but if you want to get even closer to the cinnamon roll, you can make a cream cheese glaze with:
100g of philadelphia
60g of powdered sugar
Mix the ingredients well, then spread the glaze on the cooled cake and sprinkle with cinnamon before enjoying!
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