This cake may not channel the swirled Cinnabon look, but it shares the same soul
Warm, pillowy dough rolled up with a sticky-sweet spiced filling and slathered generously with thick cream cheese frosting is enough to entice just about anyone, but cinnamon rolls hold a special place in my pastry-loving heart. As someone who didn’t eat a lot of sweets growing up, it felt like a field day when my mom would buy me a cinnamon roll from the Cinnabon at our local mall.
Fast forward to now, and I still can’t resist ordering any cinnamon roll I come across on a brunch or bakery menu.them, however, is a different story — no matter how easy and hassle-free a recipe purports to be, cinnamon rolls have always fallen into the “project baking” category for me. The kneading, resting, and assembly involved can feel intimidating if you’re short on time or energy, or just don’tworking with yeast .
Adding cinnamon to both the cake batter and frosting was a start, but I wanted to find ways to more fully translate the holistic experience of a cinnamon roll into a cake. In that vein, I experimented with using a portion of whole wheat flour and incorporating cream cheese and buttermilk into the batter .
Though it’s hard to beat the original, this cake captures the essence of the classic and makes for a lovely back-to-school treat. A slice is a foolproof way to indulge my nostalgia — even if I still feel a slight compulsion to stress-buy a box of cinnamon rolls whenever I come across a Cinnabon shop in the wild. And best of all, as a self-proclaimed adult, I can now have dessert for dinner whenever I want.
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