Ingredients

The following ingredients have 9 Servings
  • Cinnamon Filling:
  • 1/2 cup (4oz/120g) butter, at room temperature
  • 1/2 cup ( 3oz/90g) brown sugar
  • 1 tablespoon flour
  • 1 tablespoon ground cinnamon
  • For the Cake:
  • 3 cups (15oz/450g) flour
  • 1 cup (8oz/240g) sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ cup (12floz/360ml) milk
  • 2 eggs (, room temperature)
  • 2 teaspoons vanilla
  • ½ cup (4floz/120ml) flavorless oil (vegetable, canola, sunflower/)For the Glaze:
  • 2 cups (8oz/120g) powdered sugar
  • 2 tablespoons milk
  • 1/2 cup (4oz/120g) cream cheese at room temperature
  • 1 teaspoon vanilla

Instruction

  • Preheat your oven to 350F/180C. Grease a 9 inch cake tin, set aside.
  • To make the cinnamon filling: Cream together the softened butter, brown sugar, flour and cinnamon in a small bowl until evenly combined.Transfer the cinnamon filling to a piping bag fitted with a round tip or a zip lock bag snipped in one corner. Set aside.
  • Next make the cake: In a medium bowl, whisk together the dry ingredients.
  • In a large jug, whisk together the milk, eggs, oil and vanilla.
  • Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, be sure not to over mix.
  • Transfer the cake batter into the prepared pan. Starting in the center of the cake pipe the cinnamon filling in a spiral pattern, until you've reached the edge of the tin. This will bake into the cake and create that classic cinnamon roll spiral pattern.
  • Bake for 1 hour to 1 hour and 10 minutes.
  • While the cake is baking make your glaze: Melt the cream cheese in a medium bowl in the microwave for 30 seconds. Once soft, add the powdered sugar, milk and vanilla and whisk until a smooth glaze is formed. Set aside.
  • When the cake is done remove from the oven and allow to cool before transferring to a cooling rack. Pour over the glaze while the cake is warm.
  • Store in an airtight container for up to three days.