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Cinnamon Roll Cake

What you need: 

1 cup warm soy milk
2 1/4 teaspoons active yeast
1/2 cup sugar
1/3 cup vegan margarine, melted
4 tablespoons cornstarch
2 cups all-purpose flour (I used whole wheat)
1 teaspoon salt
1 cup brown sugar
2 1/4 tablespoons cinnamon
3 crackers (I used whole wheat Ritz)
1 1/2 cup confectioner sugar
3 tablespoons soy milk (depending on desired thickness)

What you do: 

Place the yeast, a pinch of the sugar, and the milk in large bowl. Mix, let sit for 5 minutes. Add the butter, sugars, cornstarch, 2 cup flour and salt. Stir on low using a mixer or can mix by hand for one minute. Let it sit 30 min. Pour in round pan (like for baking cinnamon rolls), sprinkle cinnamon on top, crumble crackers on top. Bake at 400 for 10 - 13 minutes depending on how gooey (10 min) to how cakey (13) you like it. Whisk powdered sugar and milk in small bowl. Drizzle glaze on cake right out of the oven, let sit 2 min before serving. Store leftovers in refrigerator.

Preparation Time: 
10 minutes + 30 minutes, Cooking time: 10-13 minutes
Cooking Time: 
10-13 minutes
Recipe Category: 




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This is a practice run.  I'm making a tiered cake for work (so there's a choice between chocolate and not chocolate).  Since there weren't ratings or reviews I'm making this as a practice run.

The raw dough tastes like chocolate chip cookie dough batter.  Yum.  I don’t know if the batter was supposed to rise while sitting for 30 minutes.  The batter didn’t do much, but I don't have a successful history of using yeast.

I baked the cake in an 8-1/2” springform pan for 13 minutes to get the more cakey version.  At the end of 13 minutes, the outer portion was cooked, but the inner part was uncooked/goopy, so I baked it for 12 additional minutes (25 minutes total).  I frosted the cake with cinnamon sugar frosting and then sprinkled cinnamon on the top of the cake in a swirl pattern, but didn’t use any cracker crumbs.

Cream together:
1/4 cup shortening
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Then beat in:
2 cups confectioners' sugar
3 tablespoons vegan milk of choice

The cake was about an inch high, dense, and yeasty.  It’s flat on top, so it’d be easy to layer cakes.  With frosting, the yeastiness was muted, but it kind of tasted weird in a cake, even though I know it's supposed to mimic cinnamon rolls.  I dunno.  I’m going to find a different recipe for the work event.  It’d be nice to read a review from someone who is more successful with yeast-based recipes.

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