Recipes, re-invented from cooking shows
Easy Cinnamon Roll Loaf Cake
Prep. Time:
Baking Time:
Total Time:
20 minutes
30 minutes
50 minutes
Serves:
12 slices
An accessible version of Illyin's Hollywood Handshake-winning creation from GBBO Season 15. This clever recipe delivers all the gooey cinnamon roll flavors—soft vanilla sponge, ribbons of buttery cinnamon swirl, crunchy pecan base, and sweet vanilla glaze—without any of the yeasted dough complexity....
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Ingredients
For the Cake Batter 75 g pecans, roughly chopped 180 g plain flour 100 g caster sugar 1 Tbsp baking powder ¼ tsp salt 175 ml milk 1 egg 1 tsp vanilla extract 30 g butter, melted
For the Cinnamon Swirl 110 g butter, softened 90 g light brown sugar 1 Tbsp plain flour 1½ tsp ground cinnamon
For the Glaze 100 g icing sugar 2-3 Tbsp milk ½ tsp vanilla extract
Method
Prep Preheat oven to 180°C (350°F). Grease and line a 2lb loaf tin. Scatter pecans evenly over the base.
Make the Batter Mix flour, sugar, baking powder, and salt in a large bowl. Add milk, egg, vanilla, and melted butter. Stir until just combined—don't overmix.
Pour into the prepared tin over the pecans.
Make the Cinnamon Swirl Beat softened butter, brown sugar, flour, and cinnamon together until smooth and creamy.
Drop spoonfuls evenly over the cake batter. Use a knife or skewer to swirl through the batter in a figure-8 pattern—don't mix completely, you want distinct ribbons.
Bake Bake 25-30 minutes until a skewer comes out with just a few moist crumbs. The cinnamon swirl will still look gooey—that's correct.
Cool in tin for 10 minutes, then turn out onto a wire rack (pecans now on top).
Glaze Mix icing sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the warm cake.
Serve warm or at room temperature.
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Instructions
Prep
Preheat oven to 180°C (350°F). Grease and line a 2lb loaf tin. Scatter pecans evenly over the base.
Make the Batter
Mix flour, sugar, baking powder, and salt in a large bowl. Add milk, egg, vanilla, and melted butter. Stir until just combined—don't overmix.
Pour into the prepared tin over the pecans.
Make the Cinnamon Swirl
Beat softened butter, brown sugar, flour, and cinnamon together until smooth and creamy.
Drop spoonfuls evenly over the cake batter. Use a knife or skewer to swirl through the batter in a figure-8 pattern—don't mix completely, you want distinct ribbons.
Bake
Bake 25-30 minutes until a skewer comes out with just a few moist crumbs. The cinnamon swirl will still look gooey—that's correct.
Cool in tin for 10 minutes, then turn out onto a wire rack (pecans now on top).
Glaze
Mix icing sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the warm cake.
Serve warm or at room temperature.
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Ingredients
For the Cake Batter
75 g pecans, roughly chopped
180 g plain flour
100 g caster sugar
1 Tbsp baking powder
¼ tsp salt
175 ml milk
1 egg
1 tsp vanilla extract
30 g butter, melted
For the Cinnamon Swirl
110 g butter, softened
90 g light brown sugar
1 Tbsp plain flour
1½ tsp ground cinnamon
For the Glaze
100 g icing sugar
2-3 Tbsp milk
½ tsp vanilla extract
Comments, or questions, for this recipe
For cinnamon lovers, it's heaven! If you bake it, please let us know how it turns out, either here or on our Facebook Group at https://www.facebook.com/groups/896976876694967
Jo
May 29, 2026
This looks so good.
Christine
May 29, 2026
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