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Gail’s Recipe Book

Cinnamon Roll Cake

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Ingredients

2 3/4 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 cup full-fat cottage cheese (blended completely smooth)

3/4 cup plain Greek yogurt (2–5%)

1 cup packed brown sugar

1/4 cup white sugar

3 large eggs

1/2 cup melted butter (cooled slightly)

1/4 cup neutral oil (avocado/canola/vegetable)

1/3 cup milk

1 tbsp vanilla extract

1/2 cup butter

1 cup packed brown sugar

2 tbsp cinnamon

2 tbsp flour

1 tbsp molasses

1/4 tsp salt

6 oz cream cheese, softened

3 tbsp b butter, softened

1 1/4 cups icing sugar

1-3 tbsp milk

1 tsp vanilla

1/4 tsp salt

Directions

Preheat oven to 350°F. Grease and line a 9x13 pan with parchment, leaving overhang for easy lifting.

Blend cottage cheese until completely smooth and creamy. No visible curds.

In a bowl, whisk the dry ingredients together: flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In another bowl whisk the brown sugar, white sugar, eggs, and vanilla until smooth. Add in the wet ingredients: melted butter, oil, milk, blended cottage cheese, and Greek yogurt until fully combined.

Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Do not overmix. Batter will be thick but spreadable.

Spread evenly into prepared pan.

Make the brown butter cinnamon swirl: Melt butter in a small saucepan until golden and nutty. Remove from heat and stir in brown sugar, cinnamon, flour, molasses, and salt until smooth.

Spoon the swirl over the batter and use a butter knife to swirl through.

Bake until the center is set and a toothpick comes out with a few moist crumbs (about 30–40 minutes, depending on your oven).

Make the cream cheese glaze: Beat cream cheese and butter until smooth. Add icing sugar, then add milk (1 tbsp at a time) to reach your preferred consistency. Mix in vanilla and salt.

Glaze the cake while warm for a melt-in finish, or cool slightly for a thicker layer.

Slice and serve. Store leftovers covered in the refrigerator.

Don’t forget to rate this recipe and leave a comment!

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