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.😍

Shop ingredients

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

Nutrition (1 serving)

280 kcal
39 g carbohydrates
10 g fats
8 g protein

Per 12 portions

The dough:

400 g plain flour
350 ml milk
2 eggs
50 g ghee
60 g cane sugar
12 g baking powder
vanilla extract

The cinnamon filling:

2 tbsp cinnamon
50 g ghee
50 g cane sugar
1 tbsp plain flour

The icing:

250 g curd cheese
5 tbsp milk
60 g Greek yoghurt
2 tbsp cane sugar
vanilla extract

Toppings:

almonds

Instructions

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).
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.
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.
Bake it for 20‑25 minutes, until it's baked through and golden on top. Leave it cool.
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).
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!

Products used in the recipe