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 2 tspn 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 Equipment 1 lb loaf tin
Baking paper/parchment
Wooden spoon or electric hand mixer
Whisk or spoon (for combining batter and glaze)
Method
Prep
Preheat the oven to 180°C (350°F). Grease a 1 lb loaf tin and line it with a strip of baking paper that overhangs the two long sides, so you can lift the cake out later. We are not turning this one out upside down, so the paper sling makes removal easy.
Make the batter
In a large bowl, mix the flour, caster sugar, baking powder, and salt. Add the milk, egg, vanilla, and melted butter. Stir until only just combined. Do not overmix.
Fill the tin
Pour the batter into the tin until it is no more than three-quarters full. This batch makes slightly more than a 1 lb tin should safely hold, and it rises a lot, so spoon any extra into one or two lined muffin cups rather than overfilling the loaf.
Make the cinnamon swirl
Beat the softened butter, brown sugar, flour, and cinnamon together until smooth and creamy. Drop spoonfuls evenly over the batter, then drag a skewer or knife through in a figure-8 to leave distinct ribbons. Do not mix it in fully. Add a little swirl to the muffins too, if you made any.
Top and bake
Scatter the chopped pecans evenly over the top. Bake for 35 to 45 minutes, checking from 35 minutes. The cake is ready when the top springs back and a skewer pushed into a plain sponge area, not a cinnamon ribbon, comes out with just a few moist crumbs. The swirl will still look gooey, which is correct. If the top browns before the centre is set, tent it loosely with foil or drop the oven to 170°C. Any "overflow muffins" will be ready sooner, at about 18 to 22 minutes, so take them out first.
Cool and glaze Cool in the tin for 10 to 15 minutes, then lift the cake out by the paper sling onto a wire rack. Mix the icing sugar, milk, and vanilla until smooth and pourable, then drizzle generously over the warm, pecan-topped cake. Serve warm or at room temperature.
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
I'm a paragraph. Click here to add your own text and edit me. It's easy.
This looks so good.
Christine
May 29, 2026
I'm a paragraph. Click here to add your own text and edit me. It's easy.
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