Cinnamon Bun Cake

As a passionate fan of Scandinavia, what else I could mention as my favourite sweet yeast bake as cinnamon buns. The next level of enjoying this favourite is to elevate it to the next level by creating a Cinnamon Bun Cake!

This way you can enjoy the sticky middle of the swirls many times in a slice of delicious cake layered with the yummiest cinnamon buttercream you ever tried... sounds heavenly, isn't it? Then do not wait too long, just bake it!

This recipe has been published in the May issue of Baking Heaven magazine, which I am so proud of.

Ingredients

Fluffy sponge layers

6 eggs
180 g sifted flour
180 g sugar
80 g butter on room temperature
60 ml milk
2 tbsp water

Cinnamon bun layer

10 home-made unbaked cinnamon buns or ready-to-bake ones
1 egg
pearl sugar
white chocolate
Cinnamon buttercream frosting
250 g butter on room temperature
300 g sifted icing sugar
150 ml double cream
1 tsp vanilla extract
1 tbsp ground cinnamon

Instructions

Fluffy sponge layers

Preheat the oven to 170℃.
Combine the milk and butter in a pan and melt the butter completely over medium heat. Remove the pot from the heat.
Put the eggs into a pot, add the sugar start whipping it with a hand mixer on high speed above the steam.
Check the temperature of the egg mixture and when it feels a little warm when you touch, remove the pot from the steam and continue to whip at high speed for another minute until thickens.
Continue stirring the mixture by a whisk and add the water.
Incorporate the flour then add the warm milk and butter mixture.
Divide the batter between two, lined cake tins (about 22 cm diameter each). Tap them on the counter to remove air.
Bake the sponges for 30-35 minutes at 170℃ (fan).
When it's baked, place the sponge layers on a cooling rack to cool.

Cinnamon bun layer

Use the same diameter cake tin as you used for the sponge layers. Line it.
Arrange the unbaked cinnamon buns in it. You can leave a slight gap between them, they will rise during baking.
Give the layer an egg wash.
Place the other cinnamon buns on a lined baking sheet, give them an egg wash and sprinkle pearl sugar on top of them.
Bake them according to the instructions of the cinnamon bun recipe or as written on the package of ready-to baked ones.
Let them cool down after baking.

Cinnamon buttercream frosting

Soften the butter with your hand mixer.
Gradually add half of the icing sugar.
Incorporate the vanilla extract, cinnamon and cream then add the other half of the icing sugar.

Assembly

Place a sponge layer on your chosen cake stand, cover it with a third of the frosting.
Add the cinnamon bun layer, cover it with the second third of the frosting.
Add the second sponge layer on top and evenly cover the whole cake with the remaining frosting.
Decorate the top of the cake with the individual cinnamon buns and melted white chocolate. You can make the side of the cake more interesting by covering it with pearl sugar.