Description
This Cinnamon Roll Cake with Orange-Cardamom Glaze is a delightful dessert combining the flavors of cinnamon rolls and cake, topped with a bright citrus glaze. It’s perfect for brunch or a cozy treat!
Ingredients
Scale
- 1 (340g) package refrigerated cinnamon roll dough (8 rolls)
- 30g (2 Tbsp) melted unsalted butter
- 120ml (1/2 cup) fresh orange juice
- Zest of 1 medium orange
- 2g (1/2 tsp) ground cardamom
- 60g (1/4 cup) honey
- 115g (1/2 cup) softened cream cheese
- 55g (4 Tbsp) softened unsalted butter
- 100g (3/4 cup) sifted powdered sugar
- 1 tsp alcohol-free vanilla extract
- 1 tsp orange zest (for frosting)
- 30g (2 Tbsp) toasted sliced almonds
- 1 tsp orange zest (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and grease a 23x33cm (9x13in) pan.
- Arrange Dough: Unroll cinnamon rolls, keep discs whole, and press together in the pan.
- Bake: Bake for 20-25 minutes, until golden brown.
- Make Glaze: Melt 30g butter, whisk in orange juice, zest, honey, and cardamom; simmer for 2-3 minutes.
- First Glaze: Pour half the glaze over warm cake and spread evenly.
- Make Frosting: Beat cream cheese and 55g butter, add powdered sugar and vanilla; stir in orange zest.
- Frost & Glaze: Frost with cream cheese frosting, drizzle with remaining glaze.
- Garnish & Cool: Sprinkle with almonds and orange zest; cool for 10 minutes.
Notes
Toasting almonds enhances their flavor. Use high-quality orange juice for the best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cinnamon roll cake,orange,cardamom,glaze,dessert,brunch,baking,cake