Cinnamon Roll Cake
Imagine the scent of warm cinnamon filling your kitchen as you bake this delightful cinnamon roll cake. This snack features soft layers of cardamom-scented dough and a rich cinnamon butter filling, turning the traditional cinnamon roll into a stunning star-shaped centrepiece. Perfect for a sweet snack, breakfast, or brunch, each bite offers a comforting mix of sweet, spicy, and buttery flavours. Enjoy it fresh from the oven or sprinkled with icing sugar for a special touch.
Ingredients
Dough
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100 g
Butter
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50 g
Yeast
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2
Eggs
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600 g
Wheat flour
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2 tsp
Ground cardamom
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1 tsp
Coarse salt
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Eggs for brushing
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Cinnamon butter filling
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150 g
Soft butter
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100 g
Brown sugar
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3 tbsp
Ground cinnamon
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Garnish
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Icing sugar
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Instructions
Dough
Cinnamon butter filling
How to make the star shape
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Using room temperature ingredients is key to this snack’s light and fluffy texture. Softened butter mixes more easily and incorporates air, giving the dough a tender texture. Milk at room temperature helps activate the yeast properly, ensuring a good rise (cold milk can slow the process). Eggs blend more smoothly into the dough when they’re not chilled, which improves both structure and volume. If you need to warm eggs quickly, place them in a bowl of warm water for 10-15 minutes. These simple steps set you up for an evenly baked, beautifully textured cinnamon roll cake.
The beautiful star shape might look daunting at first, but with the right technique it’s easier than you think. Roll even circles. Aim for the same size, using a plate as a guide, and avoid uneven layers that bake lopsided. Spread a thin filling. Keep it even and avoid overfilling as this could make the layers slip. Cut clean strips. Mark the centre and slice into 16 even pieces. Take your time during this step as crooked cuts give a wonky star. Twist pairs three times, then pinch the ends together. Avoid over-twisting as this can tear the dough. Let it rise again. Proof for 15 minutes before baking. Skipping this step could result in a dense cinnamon roll cake.
The easiest way to know if your dough is ready is to watch how it looks and feels. It should double in size, look puffy, and feel soft to the touch. Use the finger poke test: gently press a floured finger into the dough. If the dent springs back slowly and leaves a slight mark, it’s risen enough. If it bounces back right away, it needs more time. As a guide, expect about 30 minutes for the first rise and 15 minutes after shaping, though room temperature and yeast activity can make this vary. Always trust the signs, not just the clock.
Questions about this cinnamon roll cake
Have questions while baking cinnamon roll cake? From checking if it’s fully baked to yeast swaps and tips for spreading the cinnamon butter, here are the answers to help you get this snack just right.
How do I know when the cinnamon roll cake is fully baked?
Look for a deep golden-brown colour on top after about 20 minutes at 200 °C. Test the centre with a toothpick, it should come out clean or with just a few moist crumbs. For extra accuracy, use a digital thermometer; the internal temperature should reach at least 82 °C. The cake should also feel firm, spring back lightly when pressed in the middle, and start pulling away from the edges of the pan. When you see these signs, it’s baked through and ready to cool before serving.
Can I use active dry yeast instead of fresh?
Yes, active dry yeast can replace fresh yeast in this recipe. Use about 20 g active dry yeast for 50 g fresh yeast. Dissolve it first in warm milk (40-43 °C / 105-110 °F) with a pinch of sugar to activate it before mixing into the dough. Rising may take a little longer, so be patient and look for the dough to double in size. You can also use instant yeast, replacing 50 g fresh yeast with 16-17 g instant yeast. It can be added straight to the flour without dissolving, and the dough may rise a bit faster, so keep an eye on it.
What’s the best way to spread the cinnamon butter between layers?
For neat, even layers, make sure the cinnamon butter is soft and well blended before you start. Use an offset spatula or the back of a spoon to spread a thin, even coat over the first dough circle, leaving about a 1 cm border around the edge. Repeat with the next two layers, then place the final circle of dough on top without any filling. When stacking, press the layers together gently so the butter spreads evenly, but not so firmly that it squeezes out at the edges. This keeps the filling tucked in and helps the cinnamon roll cake hold its beautiful star shape.
Nutritional values
Nutritional value, per
4504 Kcal
| Fibre | - | 32.2 gram fibers |
| Protein | 6.5 | 72.1 gram |
| Fat | 44.3 | 225.6 gram |
| Carbohydrates | 49.2 | 545.3 gram |
Recommended information
Serving suggestion
Kneading and hydration tips for a soft, airy cinnamon roll cake
The secret to this fluffy snack is proper hydration and gentle kneading. The dough should be slightly sticky and moist – that’s what creates a tender crumb. Mix until just combined, then let it rest so the flour can fully absorb the liquid.
Knead with gentle folding motions rather than pressing hard, using a bench scraper to manage stickiness instead of adding extra flour. Too much flour will only make the bread dense. Finally, let the dough rise until it has doubled in size; this step develops both texture and flavour, giving you a soft, airy result.
Can I prepare the dough in advance?
Yes, the dough for cinnamon roll cake can be made ahead to save time and even boost flavour. After the first rise (about 30 minutes at room temperature), cover the dough tightly with plastic wrap or place it in an airtight container and refrigerate for up to 24 hours.
Chilling slows fermentation, which develops a richer taste and makes the dough easier to handle. When you’re ready to bake, let it sit at room temperature for 30-60 minutes before shaping and assembling.
Serve with skyr for a creamy, tangy contrast
Pair your warm cinnamon roll cake with a spoonful of cool, creamy skyr. Its tangy freshness cuts through the sweet, spiced filling and adds a smooth contrast to the soft, fluffy cake. You can also spice up the skyr by stirring in a little vanilla, a sprinkle of cinnamon, or even a drizzle of honey for extra sweetness.
No cardamom? Try these warming spice swaps
If you don’t have cardamom on hand, there are plenty of spices that bring similar warmth. Cinnamon, nutmeg, or allspice add a sweet, aromatic depth, while ground cloves give a bolder, spicier kick.
You can also combine a pinch of nutmeg with a little cinnamon for a balanced flavour. Each swap adds its own twist while keeping the cosy, spiced character of the cinnamon roll cake.
The perfect coffees to enjoy with your cinnamon roll cake
Cinnamon roll cake and coffee are a timeless match, and the right brew makes each bite even better. Try a fragrant cinnamon coffee, where the spiced warmth of cinnamon echoes the sweet filling in the cake for a cosy flavour pairing. For something more aromatic, this cardamom coffee adds floral, slightly peppery notes that highlight the cardamom used in the dough.
Or keep it classic with a creamy cappuccino, its smooth espresso base and foamy milk provide a rich, balanced contrast to this snack’s sweetness.
