The original recipe for cinnamon buns must be a dream if you are into bread baking. Unfortunately I’m not. So the one time I tried making them it was a long hard day. Not so much because there was a whole lot of effort involved. It’s just that the time ddddrrrraaagggeeddd. If you do have the patience for a twelve hour baking session (I’m exaggerating, but only slightly) you should totally have a go. The recipe I used was for Norwegian Cinnamon Buns. It’s featured in How To Be A Domestic Goddess by the delectable Nigella Lawson. The end result was divine. It was just longer than frozen turkey. The first batch of dough had to be thrown away. The yeast that I used must have been in the cupboard for a while. It wasn’t just dried. It was perished. I sat there waiting in vain for my sweet dough to double in size. It never did. So I had to start the whole process again from scratch. Even when the recipe worked it was such a long dull process of rising and knocking back. Rolling out. Spreading and filling. Slicing and arranging. Proving. Baking. Cooling. Icing. And in between every stage was waiting, waiting and waiting some more. If you thought the only way to make Cinnabuns involved a lot of dreary hanging around this cinnabun pull-apart will prove there really is no knead. Because it’s your cake that should be consumed, not your time.
Those marvellous cooks over at Nordic Ware. They’ve solved the problem of all that mind-numbing tedium by taking the idea of cinnamon buns and making it into a quick, reliable and delicious cake instead. Easier and infinitely more enjoyable. If you like cinnamon then this bake should be right up your street. You literally just throw the ingredients together. Spoon it into the tin and dollop the filling on top. Marble the two together and bake. Top it off with a cream cheese drizzle and voila! It has all of the flavour in a fraction of the time. The Nordic Ware website offers an interesting selection of Bundt recipes. And there are literally millions more all over the web. You would be doing yourself a huge favour if you had a look. Some of the recipes are designed for specific tins but they are usually very adaptable. I mostly use the cup measure as a guide. If it fits in a 10 cup Bundt it will also fit neatly into a 10 cup traybake or cake tin. You might just need to adjust the cooking time a little but that’s hardly difficult. And with an almost endless combination of Bundt recipes and tins your baking sessions should always be a feast of fun.
I usually have a rule whereby I am not allowed to bake the same thing twice. It helps to keep my escapades in baking fresh and exciting. But every now and again I come across recipes that are so good they will knock your socks off. Recipes so tasty that if you never made them again it would be an absolute travesty to deprive your nearest and dearest. So as an exception to that rule I have a little list of about ten bakes that are exempt. They are the best recipes that money can buy. Recipes that are so worthy of adulation you would be mad to lose them. If a cake is going to make it onto this list of elites it really has to be the business. I don’t mind telling you that this cinnabun cake not only made it onto the list. It is sitting safely near the top. If I made this cake every week for the rest of my life I would never never tire of it. And everybody who tasted this cake agreed. It’s so darn good I’ve already had people asking if I will make it for them on a regular basis too. I know they say variety is the spice of life but in this case it is definitely cinnamon.
A tin to bake it in.
Having found this recipe on the Nordic Ware website I feel like a bit of a fraud. Because the tin I used for this bake was a Wilton. Namely the Wilton Circles Cake Pan. I know. I know. A shocking and shameful revelation. But it was absolutely perfect for this cinnabun pull-apart cake. I first spotted this glorious tin a couple of years ago and I’ve been looking for it online ever since. I came close to owning it in July 2015 but the seller was not able to post to the UK so I was left bitterly disappointed. It took me fully 14 months to find another one advertised. And this time I made sure it was coming home to me. If you are unable or unwilling to seek out this tin you’ll still be able to achieve a delicious but marginally less shapely and beautiful cake in a 23 by 33 cm tray bake tin. I urge you to try this recipe. If you are feeding a crowd there will be plenty for all your circle of friends. And I’m sure you will agree this updated cinnabun cake runs rings around the original. Now here’s that recipe… Enjoy.
Best Ever Cinnabun Cake.
- 220g Unsalted Butter.
- 200g Soft Dark Brown Sugar.
- 20g Plain Flour.
- 1 tbsp Cinnamon.
- 360g Plain Flour.
- 300g Granulated Sugar.
- 4 tsp Baking Powder.
- ¼ tsp Salt.
- 110g Margarine (melted and cooled slightly).
- 220g Greek Yoghurt.
- 125ml Milk.
- 2 Large Eggs.
- 2 tsp Vanilla Extract.
- 50g Cream Cheese.
- 200g Icing Sugar.
- 1 tsp Vanilla Extract.
- Up to 15ml Milk.
- Position a shelf in the centre of the oven. Preheat the oven to Gas Mark 4. Grease and flour the Wilton Circles tin. (If you are using a 23cm by 33cm traybake tin, you may need to butter and fully line it with greaseproof paper).
- Cream together the butter and brown sugar in a medium sized bowl until light and fluffy.
- Add the flour and cinnamon and beat to combine. Set aside for later.
- Using the paddle attachment, beat together the flour, granulated sugar, baking powder and salt until well mixed and aerated with no lumps.
- In a separate bowl mix together the melted margarine, yoghurt, milk, eggs and vanilla extract until smooth and well combined.
- Add the yoghurt mixture to the dry ingredients and beat on a low speed until just combined.
- Increase the speed to medium and beat until smooth, scraping down the bowl as necessary. No more than two minutes.
- Pour the cake mixture into the prepared tin and level the surface.
- Drop tablespoons of the cinnamon filling evenly over the top. Gently swirl into the cake mixture using a small palette knife or something similar.
- Bake for 45 minutes or just until well risen and nicely browned. The cake should be pulling away from the sides of the tin slightly.
- Cool in the tin for 20 minutes before carefully turning out onto a cooling rack to cool completely.
- To make the icing, beat together the cream cheese and icing sugar using a fork until smooth.
- Add the vanilla extract and mix well.
- Add just enough milk to form a thick icing. It should be capable of being drizzled but not too runny that it runs off the cake.
- Drizzle the icing in lines across the cake using the fork. There should be enough to go in both directions.
- Allow to set a little before serving.