Cinnamon Roll Cake
Author: 
Recipe type: Dessert
 
Ingredients
Cinnamon Swirl Cake
  • Butter or nonstick cooking spray, for the pans
  • 2¼ cups (295 g) cake flour, plus more for the pans
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (60 ml) sour cream
  • ½ cup (120 ml) whole milk
  • 1 cup (2 sticks / 225 g) unsalted butter, at room temperature
  • 4 ounces (115 g) cream cheese, softened
  • 1½ cups (300 g) granulated sugar
  • 2 teaspoons vanilla bean paste
  • 3 large eggs
  • 1 egg yolk
  • ¼ cup (1/2 stick / 55 g) butter, melted
  • ¼ cup (55 g) firmly packed brown sugar
  • 2 teaspoons ground cinnamon
Cream Cheese Frosting:
  • 8 ounces (225 g) cream cheese, softened
  • ¾ cup (1½ sticks / 170 g) unsalted butter, at room temperature
  • 3 cups (375 g) confectioners’ sugar, sifted
  • 2 tablespoons whole milk
  • 1½ teaspoons vanilla bean paste
Cinnamon Crumble:
  • ½ cup (65 g) all-purpose flour
  • ⅓ cup (75 g) firmly packed brown sugar
  • ¼ cup (1/2 stick / 55 g) unsalted butter, at room temperature
  • 1 tablespoon honey
  • 2 teaspoons ground cinnamon
Cinnamon Syrup:
  • ½ cup (100 g) granulated sugar
  • ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 tablespoons all-purpose flour
Instructions
Make the Cinnamon Swirl Cake:
  1. Preheat the oven to 350ºF (175ºC).
  2. Grease and flour two 8-inch (20-cm) cake pans and set aside.
  3. Sift together the flour, baking powder, and salt and set aside.
  4. Stir together the sour cream and milk and set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the granulated sugar and mix on medium-high until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
  6. Turn the mixer to medium-low and add the vanilla, then add the eggs and egg yolk one at a time. Stop the mixer and scrape down the bowl.
  7. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined.
  8. In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
  9. Pour one-quarter of the batter into each of the prepared pans. Spoon one-quarter of the cinnamon mixture on top of the batter in each pan and use a wooden skewer or the tip of a knife to gently swirl it. Divide the remaining batter between the pans. Divide the remaining cinnamon mixture between the pans and gently swirl it. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
Make the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth. With the mixer on low, gradually add the confectioners’ sugar, milk, and vanilla until incorporated. Turn the mixer up to medium-high and mix until the frosting is fluffy.
Make the Cinnamon Crumble:
  1. Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the flour, brown sugar, butter, honey, and cinnamon with a wooden spoon until combined. The mixture should resemble little clumps of sand. Sprinkle them over the lined baking sheet and bake for 8 to 10 minutes, or until golden brown. Let the crumble cool before use.
Make the Cinnamon Syrup:
  1. Just before assembling the cake, place 2 tablespoons water, the sugar, cinnamon, and salt in a saucepan. Heat over medium-high heat until the sugar has completely dissolved and the mixture starts to simmer. Remove the pan from the heat and stir in the butter until melted. Mix in the flour until combined.
  2. Let the syrup cool slightly, then use it immediately before it thickens.
Assemble the cake:
  1. Once the cakes have completely cooled, and choose which layer will be the bottom cake. Place it on a cake plate or serving dish. Spread on half of the cream cheese frosting with an offset spatula. Sprinkle it with the cinnamon crumble pieces. Drizzle half the cinnamon syrup over the top. Top with the second layer of cake and repeat with the remaining frosting. Use a spoon and a zigzag motion to drizzle the cinnamon syrup across the top layer of cake, letting it drip over the edges.
Notes
Serving and Storage Recommendations: Cake is best served 30 to 90 minutes after assembly. If making in advance, keep cake loosely covered or in a cake box in the refrigerator. Let stand at room temperature for 30 to 90 minutes before serving. Store leftovers covered in the refrigerator for up to three days. For cake that has been cut into, press a piece of plastic or parchment directly to the surface of the cut side of the cake to prevent it from drying out.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/cookbook-corner-layered-by-tessa-huff/