200 g whole milk (room temp)
100 g eggs (about 2 L), room temp
10 g vanilla extract
8 g ground cinnamon
Whisk dry; whisk wet; combine just to smooth. Divide between pans; bake 22–26 min until springy (98–99°C internal). Cool completely.
Brown‑sugar ripple.
Ingredients:
- 80 g light brown sugar (add-in, not stored in dry mix)
- 20 g melted unsalted butter
- 4 g ground cinnamon
- Pinch salt
Stir to a paste. Spread thinly over cooled sponge tops before stacking.
Whipped cream layer.
Ingredients:
- 300 g cold heavy cream
- 30 g icing sugar
- 4 g vanilla
Whip to medium peaks. Keep cold.
Cream cheese frosting (226 g base, butter‑first method).
Ingredients:
- 113 g unsalted butter, soft
- 226 g full‑fat cream cheese, cold cubes
- 260–300 g icing sugar, sifted (to taste)
- 4 g vanilla • pinch salt
Beat butter until pale and fluffy (2–3 min). Add cream cheese; beat just until smooth. Mix in sugar, vanilla, salt. Chill 10 min if soft.
Assembly.
Layer 1: sponge + brown‑sugar ripple + 1/2 whipped cream. Layer 2: sponge + ripple. Crumb‑coat with cream cheese frosting; chill 20 min. Frost smooth; pipe a small spiral well on top.
Crown roll.
Place a freshly baked cinnamon roll in the well; spoon a little glaze to drip. Scatter chopped pecans if you like.
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