Hop into Easter with this Cinnamon Roll Cake!

Hop into Easter with this Cinnamon Roll Cake!

35 Minutes

serves 10


You'll need

For the cake

Round cake tin, pan, baking dish or bowl that is suitable to go in the oven
2 loaves of Roberts thick White bread
1 ½ tablespoon ground cinnamon
1 ½ tablespoon Mixed spice
6 tablespoons melted butter, for brushing
150g caster sugar
150g soft brown sugar
200g raisins
100g plain flour
2 large eggs
300ml milk

Cream cheese frosting (optional)

250g icing sugar
230g cream cheese, softened
110g butter, softened
1 teaspoon vanilla extract

To decorate

Mini eggs
Galaxy golden chocolate eggs
Chocolate sprinkles

How to make it

Get your oven fired up to 200°C/gas mark 6. Grease your baking dish with butter. Cut off the crusts from your white bread slices (number depends on size of baking dish) and use a rolling pin to begin flattening them out and then cut in half-length ways. Take two lengths of flatten bread and overlap in the middle (at the shorter ends). Use the rolling pin to flatten two together to make one longer strip of bread.

Meanwhile, mix the caster sugar, brown sugar, cinnamon and mixed spices together in a small bowl. Sprinkle 3 tablespoons of the cinnamon sugar mixture in the bottom of the prepared baking dish.

Now, brush the surface of the bread (front and back) with melted butter. Take a length of bread and sprinkle the cinnamon/sugar mixture over one side of the butter-brushed bread. Sprinkle raisins over the length of the bread.

Roll the bread around the filling to form a log, set to one side and repeat. Once all the bread is formed into rolls, place the rolls in the prepared baking dish and sprinkle on top the remaining cinnamon sugar mixture. Bake in the preheated oven until rolls are set approximately 10 minutes.

Whilst the rolls are in the oven, whisk together the plain flour, eggs and milk to form a thick batter. Remove the rolls from the oven and carefully pour the batter around the rolls and in-between any gaps. Make sure not to pour directly over the rolls (otherwise the swirl will get covered). You’re now ready to pop the baking dish back in the oven and bake for approximately 25 minutes or until the skewer comes out clean.

To decorate

To make the cream cheese frosting, beat icing sugar, cream cheese, softened butter and vanilla extract together in a bowl until frosting is smooth and of a thick consistency. Pipe the cream cheese frosting on top of the warm cinnamon rolls to create a nest effect. Tip: follow the swirls to make neat nests. Decorate with your choice of mini eggs, chocolate sprinkles or golden galaxy eggs (our personal favourite).

This dessert is best served warm, so bake until the skewer comes out clean, and enjoy!

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