Vegan Cinnamonroll-Cake
My favorite pastry, as far back as I can remember, has always been the cinnamon bun. Nothing can top the smell of this freshly baked and buttery cinnamon pastry, except perhaps ... this cake! It's perfect for rainy fall days when you don't want to go outside but you have visitors who you want to impress a little later. But it tastes just as delicious on the sofa with an episode of Gilmore Girls. So grab the wooden spoon and get into the kitchen.
In the past, it has often happened to me that my cinnamon buns have been in the oven a tad too long or that I have baked far too many, and they have been sitting around for 1 to 2 days too long, making them far too dry. However, this can't happen with today's recipe because the cake is creamy and can't dry out. The plan for a cinnamon bun cake has been floating around in our heads for about a year, but we could never really decide what form we wanted to make it in because the cinnamon bun universe is huge. It was clear to me that this would be a recipe for all of us who love cinnamon, dough and toppings so much that we want to tuck in.
That's why I wanted to sprinkle a pinch of cinnamon everywhere without overdoing it. I wanted to develop a recipe that looks good but doesn't require spending 10 hours in the kitchen so that everyone can enjoy it.
We'll start with our classic yeast dough, which forms the basis for today's recipe. Take a look at this recipe, where the process is described in more detail here is just the simplified version.
Next comes our cheesecake filling, which also has cinnamon and a classic part. To create the familiar swirl, we start with the light-colored filling and gradually add small dabs of the darker filling. We embellish the whole thing by drawing patterns into it with a fork. This part alone is quite impressive because the marbling looks beautiful after baking.
Once the cake has cooled, it is topped with cream cheese frosting, which is given a certain freshness kick with a squeeze of lemon. A quarter of the topping is mixed with cinnamon and decorates our cake in the shape of a ring. In the end, we have a cinnamon trinity that makes every rainy day a cozy treat.
Vegan Cinnamonroll-Cake
Ingredients
For the base:
- 250 g (2 cups) flour (type 550)
- 0.5 (21 g) (0.75 oz) cube of fresh yeast
- 40 g (0.33 stick) vegan butter
- 125 ml (0.5 cup) plant-based milk
- 1 tbsp sugar
- 1 tsp salt
For the cinnamon butter:
- 50 g (0.5 stick) vegan butter
- 50 g (0.25 cup) sugar
- 2 tbsp cinnamon
For the filling:
- 150 g (1.33 stick) vegan butter
- 74 g (2.66 oz) vegan vanilla pudding powder
- 60 ml (0.25 cup) soy milk
- 800 g (3.33 cups) plant-based natural yogurt
- 50 g (0.25 cup) brown sugar
- 0.25 lemon (zest)
- 0.5 lemon (juice)
- 2 tbsp cinnamon
For the topping:
- 150 g (1.33 sticks) vegan butter (room temperature)
- 300 g (10.5 oz) plant-based cream cheese
- 200 g (1.5 cups) powdered sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 1 lemon
- 2 tbsp cinnamon
Instructions
For the base, mix the crumbled yeast with the sugar and lukewarm milk in a bowl.
Heat 40 grams of vegan butter and add the salt. Now, knead in the flour. Take the remaining butter for the recipe out of the fridge and bring it to room temperature. Cover the bowl with a cloth and leave to rise in a warm place for an hour. After an hour, the dough should have risen well.
Preheat the oven to 180 °C/355 °F (convection heat). Sprinkle flour on a clean surface, knead the dough and roll out to a thickness of about 6 millimeter (0.25 inches). Mix the leftover vegan butter with the sugar and cinnamon to create a creamy mixture. Spread the mixture over the dough and roll the dough into a roll. Now cut off small pieces at approximately 3-centimeter (1.25 inches) intervals, spread them on the base of the springform pan, and press flat so that the entire base is covered.
For the filling, melt the vegan butter in a small pan and let it cool slightly. In a bowl, mix the vanilla pudding powder with a bit of plant-based milk until there are no more lumps.
Place the vegan yogurt in a large bowl and stir in the pudding mix, sugar and the juice and zest of half a lemon. As soon as the vegan butter is lukewarm, stir in with a whisk.
Pour a quarter of the filling into a small bowl and mix with two tablespoons of cinnamon. Pour the light filling into the mold and add the dark cream one spoonful at a time. Then, mix with a fork.
For the topping, bring the vegan butter and cream cheese to room temperature. Bake the cake at 180 °C/355 °F (convection heat) for approximately 60 minutes and then leave to cool for at least 60 minutes until completely cold.
Whip vegan butter and cream cheese. Add the powdered sugar one spoonful at a time until the mixture thickens.
Finally, add the zest and juice of half a lemon, a pinch of salt and the vanilla sugar and mix in well. Take a quarter of the mixture and mix with two tablespoons of cinnamon. Now spread the light cream over the cooled cake, pour the cinnamon mixture into a piping nozzle and pipe a curl from the inside to the outside.
