Cinnamon Roll Breakfast Cake

Cinnamon Roll Breakfast Cake (from the English Kitchen)


200g of plain flour (2 cups)
1/2 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 TBS sugar
110g of white vegetable shortening, cut into bits (1/2 cup)
156ml of buttermilk (2/3 cup)
4 ounces butter, softened (1/2 cup)
50g of soft light brown sugar (1/4 cup, packed)
50g of white sugar  (1/4 cup)
1 tsp ground cinnamon

For the vanilla glaze:
130g of icing sugar, sifted (1 cup)
4 TBS heavy cream
1 tsp vanilla

Preheat the oven to 200*C/400*F/ gas mark 6.  Melt half of the butter in the bottom of a pie dish.  Stir in the brown sugar to combine.  Spread all over the bottom.  Set aside.


Sift the flour, baking powder, salt and soda into a bowl.  Cut in the shortening with a pastry blender, until the mixture resembles coarse meal.  Stir in the sugar.  Add the buttermilk all at once and stir with a fork, just until the dough comes together.  Tip onto a lightly floured surface and knead a few times.  Pat out into a 12 by 6 inch rectangle.  


Spread with the remainder of the softened butter.  Mix the white sugar and cinnamon together.  Sprinkle this evenly over top.  Roll up tightly from the long side.  Cut into 8 slices with a sharp knife.  


Place them, cut side down into the prepared pie dish.


Bake for  15 to 20 minutes, until golden brown and the brown sugar butter mixture on the bottom is bubbling up.  Remove from the oven and tip immediately onto a serving plate. (I held a plate on the top and flipped them over, worked like a charm!


Whisk together all the ingredients for the glaze until smooth.  Drizzle  half of this over top of the whole cake, reserving the rest for serving.  Serve warm, cut into wedges with the remainder of the glaze spooned over top.

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