Cinnamon Roll Cake | Small Batch | 2-4 people

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 the oven to 350 degrees Fahrenheit.

In a bowl, combine 3/4 cup of all-purpose flour and 1/4 cup of sugar.

Add 1 teaspoon of baking powder and a pinch of salt to the dry ingredients.

In a separate ramekin, beat one egg and measure out 2 tablespoons for the batter.

Add 1/4 cup plus 2 tablespoons of whole milk to the mixture.

Stir in 1/2 teaspoon of vanilla extract and 2 tablespoons of melted butter.

Mix until all dry flour is incorporated into the batter.

Grease a 3-cup baking dish measuring about 4.5 by 5.5 inches.

Pour the batter into the greased baking dish, using a spatula to get every bit out.

In a separate bowl, mix 3 tablespoons of softened butter, 3 tablespoons of light brown sugar, 1/2 tablespoon of flour, and 1/2 tablespoon of cinnamon to create the cinnamon filling.

Drop pieces of the cinnamon filling on top of the cake batter.

Use a knife to swirl the cinnamon filling into the batter.

Place the baking dish in the preheated oven and bake for 24 to 25 minutes.

While the cake is baking, prepare the glaze by mixing 1/2 cup of powdered sugar, 1/4 teaspoon of vanilla extract, and 1/2 tablespoon to 1 tablespoon of half and half until a drizzling consistency is achieved.

After baking, let the cake cool for about 15 minutes before drizzling the glaze on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens