Please enter the email you’re using for this account.
Dairy
Easy
1 Hour
Diets 
Occasionally I wake up in the mood for a different breakfast, something a little more indulgent than my usual fish paste on low-GI bread. I know that breakfast is the most important meal of the day, but fat-free, sugar-free, taste-free granola that requires a high-pressure hose to ensure that my teeth are grain-free before my next meeting doesn’t work for me on a daily basis. No, I want something that tastes amazing, that I can enjoy with a cup of tea, and that keeps me feeling full until dinnertime. And something that doesn’t need an entire roll of floss to make me cross! Well, I’ve found it: it’s Gila’s Cinnamon Roll Cake, which her husband, Mendy, says works even better when it is made gluten-free! This recipe isn’t, but you can substitute cake flour with gluten-free cake mix if you like. A good time to have it is normally on a Friday morning. That way I know it will last me until Shabbos dinner. Ooooh boy, is this good, and if there’s any left over, serve it for breakfast on Shabbos.
3 cups cake flour, sifted
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 and 1/2 cups milk
2 eggs
2 teaspoons Gefen Vanilla Extract
1/2 cup melted butter
1 cup butter, softened
1 cup brown sugar
2 tablespoons cake flour, sifted
1 teaspoon Gefen Ground Cinnamon
2 cups Gefen Confectioners’ Sugar or other icing sugar, sifted
5 tablespoons milk
1 teaspoon Gefen Vanilla Extract
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20×30-centimeter (seven-by-11-inch) baking tin.
Place the three cups of flour, salt, sugar, baking powder, milk, eggs, and vanilla extract in the bowl of a mixer and mix. Once well combined, add the melted butter and pour into the prepared baking tin.
To make the topping, cream the butter, sugar, flour and cinnamon in a bowl until well combined. Drop evenly over the batter in the baking tin, then use a knife to marble through the cake batter. Bake for 35–40 minutes, or until a toothpick inserted into the middle comes out nearly clean.
For the glaze, mix the icing sugar, milk and vanilla together with a whisk in a medium-size bowl. Drizzle evenly over the still-warm cake and serve warm or at room temperature.
Photography by Michael Smith
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation