Cinnamon Roll Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: plain yogurt

Ricotta provides a similar texture with lower fat content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients.

Preheat oven to 350 degrees Fahrenheit.

Spray a 13 by 9 inch pan with Baker's Joy or any nonstick spray.

In a small bowl, mix 1 cup packed brown sugar, 1/2 cup room temperature unsalted butter, 2 tablespoons all-purpose flour, and 1 tablespoon cinnamon until crumbly using a hand mixer or fork. Cover with plastic wrap and chill in the fridge.

In a large mixing bowl, add 3 cups all-purpose flour (spooned and leveled), 1/2 teaspoon salt, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon baking soda. Mix well.

Add 1 1/2 cups buttermilk, 2 large eggs, and 2 teaspoons vanilla bean paste or extract to the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed.

Slowly add in 1/2 cup melted unsalted butter while mixing until well combined. Do not overmix.

Pour the thick batter into the prepared pan and spread it into an even layer.

Using two forks, crumble the cinnamon topping over the cake batter.

Swirl the topping into the batter with a knife, being careful not to scrape the bottom of the pan.

Bake in the preheated oven for 30 to 35 minutes.

To make the glaze, mix 2 cups confectioners sugar, 1 teaspoon vanilla paste or extract, and 5 tablespoons milk or cream in a bowl until smooth. Adjust consistency with more confectioners sugar if needed.

Let the cake cool on a wire rack for about 20 to 30 minutes before adding the glaze.

Pour or spoon the glaze over the warm cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens