Cinnamon Roll Cake | Gemma's Bigger Bolder Baking Ep 198

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.

Add room temperature butter to a bowl.

Add cinnamon, brown sugar, and flour to the bowl with butter and mix until combined using a whisk.

Transfer the cinnamon filling to a piping bag fitted with a round nozzle and leave at room temperature.

In a large bowl, combine flour, sugar, baking powder, and salt, and whisk together.

In a jug, combine eggs, milk, vanilla extract, and flavorless oil, then whisk together.

Pour the wet ingredients into the dry ingredients and mix gently until there are no lumps.

Pour the cake batter into a 9-inch nonstick cake mold.

Using the piping bag, create a spiral of cinnamon filling on top of the cake batter, starting from the center and working outward, leaving space at the edges.

Bake the cake at 350°F (180°C) for 1 hour to 1 hour and 10 minutes, or until firm on top.

While the cake bakes, prepare the glaze by mixing room temperature cream cheese, icing sugar, milk, and vanilla extract until smooth.

Check the cake for doneness by pressing the top; it should be firm.

Once baked, let the cake cool in the mold for 15 to 20 minutes before removing it.

Pour the glaze over the warm cake, allowing it to soak in.

Cut a slice to reveal the cinnamon spiral inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens