Description

This elegant Cinnamoroll Cake bridges the gap between a classic breakfast pastry and a professional-grade sponge. By utilizing specific ingredient substitutions and a technical swirling method, you can achieve a moist, aromatic dessert that is perfect for any occasion.

Ingredients

1 box yellow cake mix
240ml whole milk (for the cake base)
170g softened butter
1 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
2 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons milk (for the glaze)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray.
In a large bowl, whisk the yellow cake mix and required box ingredients, substituting the water with 240ml of whole milk until smooth.
Pour the batter into the prepared dish and spread evenly using an offset spatula.
In a separate bowl, cream together the softened butter, brown sugar, flour, and cinnamon until a uniform paste forms.
Drop large dollops of the cinnamon mixture onto the cake batter and use a butter knife to swirl in a figure-eight pattern.
Bake on the center rack for 30 minutes or until a skewer inserted in the center comes out clean.
Whisk the powdered sugar, vanilla, and 5 tablespoons of milk together to create a smooth, pourable glaze.
Pour the glaze over the warm cake and allow it to cool completely to room temperature before slicing.

Notes

For the most consistent crumb structure, ensure that your eggs and milk are brought to room temperature before mixing the batter. Using a high-fat European-style butter in the cinnamon swirl will provide a more stable emulsion and a deeper, more luxurious flavor.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American