Cinnamon and cream cheese bake

Glaze this soft cinnamon bun cake with bourbon and maple syrup and drizzle with icing
By James Martin
Cinnamon and cream cheese bake
  • Rating:
  • Serves: 12
  • Cook Time: 25 minutes
  • Prep Time: 50 minutes plus rising and overnight resting
  • Effort: hard


For the dough

  • 625 g strong bread flour, plus extra for dusting
  • 75 g caster sugar
  • 20 g dried yeast
  • 500 g cold butter

For the filling

  • 300 g full fat cream cheese
  • 1 vanilla pod, seeds scraped
  • ground cinnamon, to sprinkle
  • 2 eggs, lightly beaten for egg wash

For the glaze

  • 25 g sugar
  • 25 ml water
  • 25 ml maple syrup
  • 25 ml bourbon whiskey

For the icing

  • 200 g icing sugar, sifted
  • 25 ml water

Tips and Suggestions

If you don't have a mixer, you can still make this cake - using a wooden spoon, slowly mix in the water, until the dough becomes pliable. The amount of water required may vary slightly according to the absorbency of the flour so trust your eyes.

Ideally, the dough should stay cool when being folded. If it heats up, pop it in the fridge for 10 minutes to cool down.


1. For the dough: place the flour, 12 grams of salt, sugar and yeast into a mixer fitted with a dough hook and slowly mix in about 450ml of warm water, adding more or less as needed, until the dough starts sticking to the edge of the mixing bowl and feels elastic.

2. Let the dough rise for about 20 minutes, or until it doubles in size. When the dough has risen, knock the air out of it and roll out onto a floured surface into a rectangular shape measuring 60cm x 30cm.

3. Slice the butter into rectangles about 1cm thick and lay it in a vertical strip or two strips covering two thirds of the dough. Leave enough space on each side of the dough to fold the edges of the dough over the butter so the two sides meet in the middle and look like the pages of an open book.

4. Fold the dough in half again as though you are closing the book and on a well-floured surface beat with the rolling pin and roll the dough into a 60cm x 30cm rectangular size again. Repeat the beating, folding and rolling process 3 times. Wrap the dough in cling film and leave to rest in the fridge overnight.

5. Roll the dough out into a square approximately 5mm thick.

6. For the filling: mix together the cream cheese and vanilla seeds. Cover the bottom two thirds of the dough in the cream cheese mixture and sprinkle with cinnamon. Roll the dough up and cut into slices 1½ inches thick.

7. Grease and line a round 23cm spring form tin. Place the circles around the edge and one in the middle, amking sure they are not too tightly packed. Leave to prove until double in size.

8. Brush the cake with egg wash and bake at 200C/180C fan/gas 6 for 20 minutes.

9. For the glaze: while the cake is cooling, add sugar, water and maple syrup to a pan and heat until the sugar dissolves. Add the bourbon, burn off the alcohol and reduce until the mixture is sticky. Generously brush the glaze mixture all over the cake.

10. For the icing: mix together the icing sugar and water and put into a piping bag. Lightly drizzle the cake with the glacé icing.

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