Cinnabon Cake with Cinnamon and Cream Cheese Frosting

The Cinnabon cake, like the cinnamon rolls of the same name, is poured with cream cheese frosting with powdered sugar. The cupcake is prepared with sour cream. This recipe uses cane sugar for the filling. It gives a caramel flavor and is very aromatic when combined with cinnamon.

Summary

Ingredients

• Sour cream 15% – 360 g
• Butter (softened) – 180 g
• Eggs – 3 pcs.
• Sugar – 200 g (1 glass)
• Flour – 380 g (about 2.5 cups with a capacity of 250 ml)
• Vanilla sugar – 10 g (1 sachet)
• Baking dough – 8 g (1 sachet)
• Soda – 3 g (0.5 teaspoon)
• Salt – 3 g (0.5 teaspoon)
• Vegetable or butter oil – for greasing the mold
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For filling:

• Cane sugar – 0.5 cups
• Ground cinnamon – 0.5-1 teaspoon (to taste)
  *

For glaze:

• Cream cheese – 100 g
• Milk – 2-3 tbsp
• Powdered sugar – 2-3 tbsp (to taste)

Instructions

1. Prepare food. The butter should be softened – keep it at room temperature before cooking.
2. Turn on and preheat the oven to 180 ° C. Sift flour. Add salt, baking soda and baking powder to the flour. Stir thoroughly with a spoon.
3. Add sugar and vanilla sugar to the eggs in a bowl.
4. Beat eggs with sugar well.
5. Add sour cream and soft butter to the beaten eggs.
6. Stir the sour cream and egg mass well.
7. Add flour in parts and mix the dough until smooth, so that there are no lumps.
8. The dough should be like thick sour cream.

   

9. Add cinnamon to the cane sugar.
10. Mix the sugar and cinnamon thoroughly.
11. Grease the cake pan with butter (or vegetable) oil. Put 1/3 of the dough into the mold.
12. Sprinkle half of the prepared cinnamon and sugar mixture over the dough.
13. Lay out another 1/3 of the dough. Sprinkle with the remaining sugar and cinnamon. Lay out the rest of the dough, flatten.
14. Place the dish in a preheated oven. Bake the cake at 180 ° C for about 1 hour. Readiness can be checked with a wooden skewer: after piercing the cake, it should remain clean and dry. Let the finished cake stand in the form for 10-15 minutes.

    

15. Remove the cake from the mold. To do this, cover the dish with a dish and turn it over. Remove the form.
16. To make the icing cream, put the cream cheese in a bowl, sift the icing sugar and add to the cheese. To stir thoroughly.
17. Milk determines the thickness of the glaze – add milk in a tablespoon and mix well. It took me two tablespoons of milk. The glaze is ready.
18. Chop the nuts with a knife (not too finely). Pour the cinnamon cake with creamy icing. Garnish the Cinnabon cake with nuts and serve.