Cinnabon Cake with Cream Cheese Frosting

The Cinnabon cake, like the cinnamon rolls of the same name, is topped with cream cheese frosting with powdered sugar. The cake is cooked with sour cream. Cane sugar is used for the filling in this recipe. It gives a caramel flavor, and when combined with cinnamon, it is very fragrant.

Ingredients

• For test:
• Sour cream 15% - 360 g
• Butter (softened) - 180 g
• Eggs - 3 pcs.
• Sugar - 200 g (1 cup)
• Flour - 380 g (about 2.5 cups with a capacity of 250 ml)
• Vanilla sugar - 10 g (1 sachet)
• Dough baking powder - 8 g (1 sachet)
• Soda - 3 g (0.5 tsp)
• Salt - 3 g (0.5 tsp)
• Vegetable oil or butter - for greasing the mold
• For filling:
• Cane sugar - 0.5 cup
• Ground cinnamon - 0.5-1 teaspoon (to taste)
• For glaze:
• Cream cheese - 100 g
• Milk - 2-3 tbsp. spoons
• Powdered sugar - 2-3 tbsp. spoons (to taste)
• For decoration:
• Walnuts - 30 g (to taste)

Directions

1. Turn on and preheat the oven to 180°C.
2. Sift flour. Add salt, baking soda and baking powder to flour. Mix thoroughly with a spoon.
3. Add the sugar and vanilla sugar to the eggs in the bowl.
4. Beat eggs well with sugar.
5. Add sour cream and soft butter to beaten eggs.
6. Mix the sour cream mixture well.
7. Gradually add flour and mix until the dough is smooth and there are no lumps.
8. The dough should be like thick sour cream.
9. Add cinnamon to cane sugar.
10. Mix sugar and cinnamon thoroughly.
11. Grease a cake mold with butter (or vegetable) oil. Put 1/3 of the dough into the form.
12. Sprinkle the dough with half of the prepared cinnamon-sugar mixture.
13. Lay out another 1/3 of the dough. Sprinkle with remaining cinnamon and sugar. Lay out the rest of the dough, flatten.
14. Place the mold in the preheated oven. Bake the cake at 180°C for about 1 hour. Readiness can be checked with a wooden skewer: after piercing the cake, it should remain clean and dry.
15. Let the cake stand in the mold for 10-15 minutes.
16. Take the cake out of the mold. To do this, cover the form with a dish and turn it over. Remove form.
17. To prepare the frosting, place the cream cheese in a bowl, sift in the icing sugar and add to the cheese. To stir thoroughly.
18. Milk determines the thickness of the glaze - add milk in a tablespoon and mix the mass well. It took me two tablespoons of milk.
19. Glaze is ready.
20. Chop the nuts with a knife (not too finely).
21. Drizzle cinnamon cupcake with buttercream frosting.
22. Garnish the Cinnabon cake with nuts and serve.
23. Bon appetit!