This is the easiest way to fill your home with the smell of cinnamon buns, with no need to deal with a complicated dough. Simply throw a few ingredients on a tray, and you're done. You can make this smooth cinnamon cake with a cream cheese icing over the weekend, but it's so easy you'll be able to whip it up after work too. No prolonged leavening of the dough, just a quick dough mixture, a proper dose of cinnamon and a sweet, creamy topping.😍
Nutrition (1 serving)
- 280 kcal
- 39 g carbohydrates
- 10 g fats
- 8 g protein
Per 12 portions
- 400 g plain flour
- 350 ml milk
- 2 eggs
- 50 g ghee
- 60 g cane sugar
- 12 g baking powder
- vanilla extract
- 250 g curd cheese
- 5 tbsp milk
- 60 g Greek yoghurt
- 2 tbsp cane sugar
- vanilla extract
- almonds
Instructions
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Preheat the oven to 180 °C and prepare your 20x30cm tray (line it with a baking paper, or grease it and dust it with flour).
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In a bowl, mix flour, vanilla extract and baking powder. Add the milk, eggs, and melted (and slightly cooled) ghee. Mix it until a smooth dough and spread it on the tray.
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Mix the melted butter with cinnamon, sugar and flour (the flour makes it thicker). Spread the mixture over the dough and, using a toothpick or a wooden skewer, poke a few holes so the dough and filling mix, creating a marble pattern.
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Bake it for 20‑25 minutes, until it's baked through and golden on top. Leave it cool.
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Mix the curd cheese with yoghurt, sugar and vanilla. Add the milk by a spoonful until the icing has the texture of a thin yoghurt (so it continuously drips from the spoon).
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Cover the cooled cake with the icing, leave it to sit and then slice into 12 pieces. Spread your choice of chopped nuts all over it - we chose almonds.
Enjoy!
