Comments on: Cinnamon Roll Cake

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 18 Jan 2022 13:31:10 +0000

In reply to Morgan. Just use a pinch! Sorry about that--I updated the recipe card :)

By: Morgan

Morgan — Sun, 16 Jan 2022 22:55:17 +0000

Hi, so is the glaze supposed to have salt in it? There’s salt in the instructions for making the glaze but not in the ingredients section

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 14 Jan 2022 14:12:50 +0000

In reply to ELIZABETH. We used greek yogurt, but regular yogurt should work too :)

By: ELIZABETH

ELIZABETH — Fri, 14 Jan 2022 02:04:28 +0000

Hello there!
I am very excited to try this recipe but was wondering if you used Greek yogurt or regular yogurt when making this recipe. My apologies if this was addressed in prior comments, but I could not find any mention of it.
Many thanks and all the best.

By: Lorna

Lorna — Tue, 02 Nov 2021 21:36:53 +0000

Turned out well with a delicious texture and flavour. Very easy to make! Only thing is that I would add more cinnamon and the make the frosting slightly thicker.

By: Lou

Lou — Fri, 27 Nov 2020 00:23:00 +0000

Forgot to add my star rating!

By: Lou

Lou — Fri, 27 Nov 2020 00:21:41 +0000

I’m a newcomer and settled on this cake as the first recipe to try from your archives. It turned out beautifully – a moist, soft crumb and lovely vanilla/cinnamon flavour. I would recommend to bakers of every skill level. Would definitely make this again!

A few notes: My cake rose considerably in the centre (turned into more of a loaf). I suspect I should have kept my oven a little cooler, placed the cake lower in the oven, and possibly cut back slightly on the baking powder. A larger tin may have helped also.
I also should have mixed the top layer of cinnamon sugar a little bit deeper into the cake batter, as quite a lot sat on top. This was still really yummy, as it created a sugary crust on top.

The cream cheese glaze did run down the sides of the cake, so the flatter you can keep your cake, the more you’ll be able to preserve the glaze! Otherwise, just put in half the amount of milk, then keep adding until you get the right consistency.

Looking forward to attempting your white choc/raspberry cheesecake bars next!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 24 Jun 2020 01:57:00 +0000

In reply to Hannah. Hi Hannah! How odd--the cake does have a big rise which should make it super light and fluffy, but it should be even. It's possible that the baking powder/baking soda didn't get distributed evenly throughout your batter and some how all ended up int he middle!

By: Hannah

Hannah — Tue, 23 Jun 2020 20:13:26 +0000

This was DELICIOUS- so moist & yummy. My only confusion was for some reason the top layer of cake above the inner cinnamon sugar layer grew SO much in the oven…like the cake was probably double the height I expected (especially in the center of the pan) and I don’t know why! I did notice my batter was very thick, could that have had something to do w it?

By: Gia

Gia — Thu, 18 Jun 2020 19:11:45 +0000

It is absolutely the very best vanilla cake ever. Never thought vanilla could be this luscious, over-the-top…My kids always want ONLY chocolate. One of their friends (turning 18) requested me to make him a vanilla cake for his b-day, while sheltered in place for COVID. It was spectacular, with a lemon cream frosting. Then my son, turning 16, wanted the vanilla cake with chocolate frosting. Also amazing! You have turned our chocolate-predilection upside-down! Thank you!