Cinnamon Roll Cake

Ingredients

• 1300 g all-purpose flour(300g)
• 2160 g white sugar(160g)
• 313 g baking powder(13g)
• 42 large eggs(100g)
• 58 ml vanilla extract(8g)
• 6250 ml milk(255g)
• 760 g whole plain yogurt(60g)
• 845 g melted butter(45g)
• 945 ml neutral oil(41g)
• 10135 g soft butter(135g)
• 11175 g light brown sugar(175g)
• 1212 g all-purpose flour (for filling)(12g)
• 137 g ground cinnamon(7g)
• 14190 g powdered sugar(190g)
• 1560 ml milk (for glaze)(61g)
• 164 ml vanilla extract (for glaze)(4g)

Instructions

1. 1Preheat the oven to 175°C (347°F). Grease a 26 cm round cake pan with butter or nonstick spray.
2. 2In a large bowl, mix together 300 g flour, 160 g white sugar, and 13 g baking powder.
3. 3In another bowl, whisk together 2 large eggs, 8 ml vanilla extract, 250 ml milk, and 60 g whole plain yogurt until combined.
4. 4Add 45 g melted butter and 45 ml neutral oil to the wet ingredients and mix until just combined.
5. 5Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
6. 6Pour the batter into the prepared cake pan.
7. 7For the cinnamon filling, mix 135 g soft butter, 175 g light brown sugar, 12 g flour, and 7 g ground cinnamon in a bowl until a paste forms.
8. 8Drop spoonfuls of the cinnamon paste over the cake batter. Use a knife to swirl the filling into the batter to create a marbled effect.
9. 9Bake for 38–45 minutes, checking with a toothpick from 38 minutes. The cake is done when the toothpick comes out clean.
10. 10For the glaze, mix 190 g powdered sugar, 60 ml milk, and 4 ml vanilla extract until smooth.
11. 11Pour the glaze over the warm cake so it soaks in slightly. Let cool before serving.