Cinnamon Roll Cake

Nguyên liệu

Ingredients are posted below and the full recipe is available on my blog www.royaleeats.com (link in bio)

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Notes:

For the Cinnamon Swirl,

It is important that the mix is partially solid so that it can be incorporated into the batter. If the mix is loose and runny, it will set on top and not incorporate with the cake when baking. Let the filling rest for a couple of minutes to firm up if loose.

Cake Batter

300g Unbleached Cake Flour, sifted

55g Granulated White Sugar

3 tsp Baking Powder

½ tsp fine sea salt

245 ml Whole Milk room temperature; about 65ºF

1 tsp Pure Vanilla Extract

2 Large Eggs, room temperature

6 tbsp (85g) salted Butter, melted & cooled; 85ºF

Cinnamon Swirl

100g Light Brown Sugar

1 tbsp (5g) Cinnamon

5 tbsp (70g) salted Butter, melted & cooled; 75ºF

Cream Cheese Icing

6 tbsp (85g) Unsalted Butter, softened

5 oz (142g) Cream Cheese, softened

1 tsp Pure Vanilla Extract

1 Cup (120g) Powdered Confectioners Sugar, sifted

1 tbsp Heavy Cream, optional

Recommended Equipment

Food Scale

8x8 Pan

Parchment Paper

Large Mixing bowls

Medium Bowls

Whisk

Wooden Spatula: @earlywood_designs

Straight Spatula

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