Hello there, I am back with another molten lava recipe for you.
Everyone loves a classic chocolate molten lava cake. The perfect, gooey chocolate center is enough to make anyone’s mouth water, including me 🤤 I love me a good ol’ classic chocolate lava cake, but I think, and I dare say….I’ve found something even better.
Just hear me out!
We all love the liquid molten center of a lava cake, but you know what we all also love? A cinnamon roll. A deliciously, cinnamony, overly-sweet cinnamon roll is one of the best, most comforting desserts in the world.
Now imagine if we combined both of these ultra-loved desserts into one…
Can’t imagine it? Don’t worry, I have 4 words for you –
CINNAMON. MOLTEN. LAVA. CAKE
Yep, you heard that right.
This insanely delicious dessert takes the universally-loved flavors of a cinnamon bun and turns them into a warm, gooey, molten lava cake. And believe me, it tastes even better than you think it will!
Let me help your imagination a little more – Imagine a pillowy soft vanilla cake (the kind that melts in your mouth) with a molten center full of the cinnamon-brown sugar flavors of a cinnamon roll. Warm, comforting, gooey, cinnamon filling. Drooling yet? 🤤
Just like my chocolate molten lava cake, this recipe is also simple and straightforward and can be prepared quickly in 30 mins! It’s the perfect dessert for one of those days when your sweet tooth needs a sugar high but you don’t wanna put in much effort in the kitchen (basically every day for me 😂).
It’s also perfect for when you’re craving a cinnamon roll but Cinnabon isn’t delivering (we all know that feeling 😟).
If you love a cinnamon roll, you do not want to miss out on this recipe. Trust me.
And if you don’t like cinnamon rolls……you okay? 🤨
Now let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Cinnamon Molten Lava Cake
Equipment
- 3 mixing bowls
- Hand whisk
- 3 oven-safe ramekins
- 1 Piping or zip lock bag
Ingredients
Vanilla Cake
- 190 grams all-purpose flour
- 100 grams granulated sugar
- 2 tsp baking powder
- Pinch of salt
- 190 ml full-fat milk
- 1 egg
- 1 tsp vanilla essence
- 57 grams unsalted butter (melted)
Cinnamon Filling
- 113 grams unsalted butter (softened)
- 100 grams packed brown sugar
- 1 tsp cinnamon
Icing Glaze (optional; skip it if you don't want it to be too sweet)
- Icing sugar
- Full-fat milk
Instructions
Vanilla Cake
- Preheat the oven to 200 Degree Celsius
- Prepare the ramekins by greasing with butter and flour to make sure that the cake does not stick while baking
- Combine the dry ingredients in a mixing bowl: flour (190 gms), sugar (100 gms), baking powder (2 tsps), and salt with a hand whisk
- In another mixing bowl, combine the liquid ingredients: milk (190 ml), egg (1), and vanilla (1 tsp) with a hand whisk
- Pour the combined liquid ingredients into the dry ingredients mix and whisk until they are well combined
- To finish, drizzle the melted butter (57 gms) into the batter while slowly whisking it. You should now have a smooth batter that is ready to be baked
Cinnamon Filling
- In a bowl, combine the softened butter (113 gms), brown sugar (100 gms), and cinnamon (1 tsp) using a hand whisk until everything is well incorporated and you have a smooth paste.
- Transfer the cinnamon paste into a piping bag or zip lock bag
Icing Glaze
- In a bowl, add icing sugar and pour milk, a little at a time, until you reach the consistency of your choice
Baking
- To bake, pour the vanilla batter into the prepared ramekin (fill it halfway)
- Then, take the piping bag, push it into the center of the batter and fill it with the cinnamon paste. You will see your batter swell up as you do this. Don’t overfill it with cinnamon paste, you only need a little. The batter should be fully covering the cinnamon paste inside to avoid any spills
- Bake the cake for 12-15 minutes, until the sides are set but the center is still jiggly. Pay attention to the center, it should still be soft and jiggly but not too soft. Experiment with the baking time on your first time to make sure you get it right
- To take the cakes out of the ramekin, place an inverted plate over it, then turn the ramekin around with the plate and place it on the table. Be very careful at this step as the ramekins will be extremely hot, don’t forget to use a mitten. Then, slowly lift the ramekin from the plate, the cake should slide out smoothly. If your cake breaks down in a puddle at this step, you have underbaked it. Try leave it in the oven for a minute or two on your next try
- Top with the icing sugar glaze (if using) and serve immediately
Notes
Tips and tricks:
- Oven temperature and baking time: Contrary to popular belief, every oven works differently. The type and size of your oven majorly affect the end results. You may have to experiment a little to find the perfect baking time for your oven
This is one recipe I hope each one of you tries, just cause of how delicious it is. The world needs more cinnamon molten lava cakes 😟 Please do give it a try, it’s quick, simple, and insanely delicious!
Have any questions? Drop them in the comments, I’ll be happy to help!
If you try this recipe, don’t forget to let us know how you liked it in the comments below, and of course, share it with us on Instagram using #ministryofpastry!
See you next time!
