Cinnamon Roll Loaf Cake

A fragrant, indulgent cinnamon roll cake, with no mixer and just a few minutes of work. A quick, simple vanilla cake hides sweet pockets of cinnamon filling, and a thin layer of glaze over the top finishes it off.

Ingredients for cinnamon roll loaf cake (12-inch / 30 cm loaf pan)

For the cake batter

• 2 large eggs, at room temperature.
• 80 g sugar (½ cup minus 2 tablespoons).
• 160 ml milk.
• 50 g butter.
• 1 teaspoon vanilla extract.
• 200 g all-purpose flour (1½ cups minus 1 tablespoon).
• 5 g baking powder (1 teaspoon).

For the cinnamon filling

• 30 g butter, softened.
• 10 g cinnamon (1 level tablespoon; you can use less if you don't like a strong flavor).
• 45 g dark brown sugar (3 tablespoons).

For the glaze

• 60 g powdered sugar (½ cup).
• 1 tablespoon milk.

Instructions

1. Preheat the oven to 340°F (170°C).
2. Start with the cinnamon filling: in a bowl, combine the softened butter, dark brown sugar and cinnamon. Mix well until you have a very thick mixture. Set aside and make the cake.
3. Melt the butter and set it aside. In a wide bowl, whisk the eggs, vanilla, milk, melted butter and sugar. Add the flour and baking powder, and whisk into a smooth batter.
4. Line the pan with parchment paper or grease it with a little oil. Pour in the batter, and using 2 teaspoons, drop small mounds of the cinnamon filling all along the cake. Gently swirl the filling into the batter with a toothpick (the filling is thick, so do it gently).
5. Bake for about 30–35 minutes. It's important to be precise with the baking time so the cake doesn't dry out (the crust on top stays a little pale). Let it cool completely, then make the glaze.
6. Making the glaze: stir the powdered sugar together with the tablespoon of milk until thick (if the glaze is too runny, add a little more powdered sugar). Pour it over the cake once it's cold and set aside to firm up.