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  • Writer's picturemor beja

Lazy and crazy delicious Cinnabon cake

OK OK... listen!!

I'm not sure if using the word 'lazy' does well with this cake. I don't think it promotes it well.

This is so good, I can't even explain. My friends always asking for this one.

It was created completely by mistake. In a moment of laziness and lack of time.

Usually I would make a cinnamon rolls cake, and I will make the dough the night before and let it rise for at least 8 hours in the fridge. And in the morning I will roll it out, spread cinnamon cream and roll it into a roll which I will cut into circles, arrange them in a pan and let rise again for at least another 45 minutes. And so and so...

And sometimes .... there is no time or will to do all that. 😅

I'm not saying that you'll make this cake in one hour, that's not the case.

But it requires less prep time, work and mess in the kitchen.

And the result... OMG. The first time I made it was out of laziness, now I make this cake cause I'm in love.


The dough is a very soft and sticky yeast dough, almost a batter. I proof the dough for two to four hours at room temperature, depending on the season.

It is also possible to proof overnight in the refrigerator for convenience, sometimes it is super convenient to get up in the morning when the dough is ready and just transfer to a pan.

To the dough I add cinnamon cream and mix them together lightly. Above I sprinkle cinnamon crumble and bake it.

The smell that spreads in the house is an intoxicating smell... my favourite.

And when the cake is ready I pour a dreamy glaze over it after it has cooled down a bit.

Just gorgeous.


Rectangular pan 20 * 30

Dough -

  • 500 grams of flour

  • 250 grams of cold water / milk

  • 2 eggs

  • 200 grams of yogurt (cup)

  • 100 grams of sugar

  • 12 grams of dry yeast

  • 100 grams of soft butter at room temperature

  • 1 teaspoon vanilla extract

  • Pinch of salt

Crumble -

  • 100 grams of soft butter at room temperature

  • 4 tablespoons dark brown sugar

  • 6 tablespoons flour

  • 2 tablespoons cinnamon

  • Pinch of salt

Cinnamon cream -

  • 120 grams of soft butter at room temperature

  • 2 tablespoons cinnamon

  • 2 tablespoons dark brown sugar

  • Pinch of salt

Glaze -

  • 40 grams of soft butter at room temperature

  • 1 teaspoon vanilla extract

  • 50 ml of milk

  • 150 grams of cream cheese


  • Start by preparing the dough - place all the dry ingredients in the mixer bowl and mix with a spoon.

  • Add all the other ingredients except the butter and start mixing with a kneading hook.

  • When the ingredients kind of formed together start adding the butter gradually until fully incorporated.

  • Continue to knead for another 6-8 minutes on medium speed.

  • The resulting dough should be sticky and runny.

  • Cover the bowl and let the dough rise for 2-4 hours at room temperature or overnight in the refrigerator.

  • Prepare the crumble - mix all the crumble ingredients in a bowl well with a spoon or with your hands (faster and more comfortable by hands) until you get a crumbly texture.

  • Make the cinnamon cream - mix all the ingredients well.

  • When the dough has risen, transfer it to a greased pan and with a spatula, spread it over the entire area of the pan.

  • Using a teaspoon sprinkle spots of the cinnamon cream all over the dough and then mix it gently with the dough.

  • No need to mix until completely incorporated, just create small swirls of cream and dough.

  • Sprinkle the crumble on top and place the cake in a preheated oven at 180 degrees for 30-35 minutes.

  • Meanwhile prepare the glaze, mix well the ingredients for the glaze until it gets velvety and smooth in texture.

  • When the cake comes out of the oven, cool it a bit and sprinkle the glaze over.

Enjoy! :)

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