So, Pinterest is taking over my life.
This is nothing new; I already wrote a post about all of the discoveries I’d made from Pinterest since joining the site.
But it has also opened up a whole new sphere of food porn photos for me to gawk at/drool over. This means that I spend countless hours dreaming of my next baking mission or cookery feat.
It also means that I’ve recently tried a few things that I’d never tried before.
Like this cinnamon roll cake.
I’m not sure I’d ever even eaten a cinnamon roll before in my life since I came to the States. Let’s just say that that discrepancy soon got corrected, to the point where now I have probably developed a cinnamon allergy through over-eating this sweet and scrummy baked treat.
There is one big problem with many of the shop-bought cinnamon rolls in the USA, though, and that is the inclusion of many scary ingredients. I’m not just talking about the regular corn syrup or maltodextrin you find in many foods in America, but also the monoglycerides, polysorbate, artificial flavours and xanthan gum.
Sorry, but if I don’t know what it is or what it looks like, I don’t want to eat it.
Which was why I was so happy to find the recipe for this cake. It meant that I could get all of the gooey cinnamon goodness without any of the scary added ingredients.
And let me tell you – it was gooey and cinnamon-ny (I know that’s not a word, but it should be) and delicious, especially straight out of the oven.
And even better – I didn’t feel as guilty as eating it for breakfast as I do when I eat those cardboard can-packed store-bought ones.
I know I probably should have felt guilty; it is still cake after all. But I knew every single ingredient that had gone into it.
I just wish more people would bake from scratch and discover just how goddamn tasty it can be. And how much healthier it can be for your body than a bunch of chemicals concocted in a science lab.
Anyway, back to the recipe…
The cake was light, fluffy and delicious eaten just a few minutes after being taken out of the oven. I was worried that the amount of cinnamon would be too small to give you enough of a taste, but it was just right and the homemade icing wasn’t as sickly sweet as the shop-bought stuff.
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| Pre-mixing |
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| Before it went into the oven |
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| Ta-da!! After baking |
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| With the icing sugar on top |
I did pour the icing on a little too soon after it came out of the oven, but I was just so anxious to eat it! However, I had poked several holes into the cake with a knife beforehand, so that some of the icing seeped down into the cake rather than sitting on top, with helped keep it moist.
We also had some icing spare that we were able to keep pouring over the cake as we were eating it – a great touch.
Eat fresh, you guys. Not boxed. The taste simply cannot compare.
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