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Cinnabon cake

1st March 2018 by bos.kitchen 6 Comments

cinnabon cake

Hey, friends! Happy first day of spring! Although you wouldn’t know it here. It’s about -9 degrees and set to be freezing for the rest of the week. I figured that these sub zero temperatures are a perfect time to share my favourite cinnamon roll recipe, I’m basically hibernating by my oven. A cup of coffee and a cinnamon bun is totally acceptable in this weather, don’t you think?

Fluffy, cinnamony and sweet, these beauties are a doddle to prepare and baking them in a cake tin makes them extra special. I added some chopped apple to the filling which is one of my favourite flavours with cinnamon, but feel free to leave it out if you’re a traditional cinnamon bun person.

Have you ever made cinnamon rolls before? I find them to be one of those things that are much easier than you think to whip up, you just need a little patience and somewhere warm for proving.

I’d love to hear if you make these, please let me know what you think below. If you have Instagram, please tag me @bos.kitchen or use #boskitchen so I can see!

Stay warm!

xoxoxo

5.0 from 2 reviews
Cinnabon cake
 
Save Print
Prep time
3 hours
Cook time
15 mins
Total time
3 hours 15 mins
 
Author: Bo's Kitchen
Serves: 1 large cake/9 buns
Ingredients
Cinnabon cake
  • 1 tsp dried yeast
  • 200 ml warm water
  • 75ml dairy free milk
  • 450g strong white bread flour
  • 25g coconut sugar
  • pinch of sea salt
  • 80g dairy free butter, melted
  • 1 apple, chopped into small piece
  • 2-3 tbsp cinnamon
Frosting
  • 1 cup icing sugar
  • ½ tsp vanilla
  • 3 tbsp dairy free mylk
Instructions
  1. Dissolve yeast in warm water then beat in the milk. Mix in flour, coconut sugar and salt briefly.
  2. Add 40g of the melted butter and mix until evenly combined, then leave in the bowl for 10 minutes.
  3. Lightly knead the dough on worktop, using a little oil if you need to. Return to the bowl and leave for 10 minutes. Knead once or twice more at 10 minute intervals, then cover and leave somewhere warm until doubled in size, about an hour.
  4. In a small bowl, mix the cinnamon with the remaining butter (40g). Flour the worktop and roll dough to 1 cm thick into a large rectangle.
  5. Cover the dough with the cinnamon butter and chopped apple.
  6. Roll up tightly, cut into 4cm wheels and fit inside a large cake tin, leaving a little space between each one. You may have some spare, if so pop them in a different tin to rise. Cover and leave somewhere warm again to rise until doubled in size.
  7. Bake at 200•c for 15 minutes, until golden.
  8. Mix all frosting ingredients together with a fork until smooth and thick. Drizzle generously over cinnabon cake.
3.5.3226

 

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Related

Filed Under: Cakes/tarts Tagged With: baked, bun, cake, cinnamon, dairy free, vegan

Previous Post: « Chocolate almond slice
Next Post: Choc chip almond butter cookies »

Reader Interactions

Comments

  1. Dee | Green Smoothie Gourmet says

    1st March 2018 at 9:15 pm

    Bo!! This recipe looks easy and the cake so wildly fluffy! Thank you for sharing! Dee xx

    Reply
    • bos.kitchen says

      24th March 2018 at 2:16 pm

      Thank you so much, Dee! It really is an easy recipe! Thank you for stopping by, can’t wait to catch up with your blog this weekend! xxx

      Reply
  2. Nisha / @rainbowplantlife says

    6th March 2018 at 9:45 pm

    I can’t get over how beautiful and mouthwatering this cake is! And the ingredients are so simple too. Thanks for this recipe, Bo!

    Reply
    • bos.kitchen says

      24th March 2018 at 2:16 pm

      Ah thank you so much, Nisha! It is an easy, but delicious one! Hope you’re having a fun trip! xxx

      Reply
  3. Marie says

    10th March 2018 at 12:47 pm

    Sweetie, this recipe looks just amazing! I cannot wait to try it! 😍
    – Marie @therawberry 😉

    Reply
    • bos.kitchen says

      24th March 2018 at 2:15 pm

      Thank you so much for stopping by, Marie! I hope you get to try it! xxxx

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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