Cinnamon Roll Rusks
A delicious sponge laced with cinnamon sugar and topped with icing sugar. The perfect dunkable treat!
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Servings: 32 rusks
Equipment
- 1 x 23 x 33cm baking tray
Ingredients
Cinnamon Sugar Filling
- ¼ cup butter softened
- ½ cup sugar
- 1 ½ tsp cinnamon
Sponge
- 1 cup sugar
- ⅔ cup buttermilk or 1/2 cup Greek yoghurt
- ½ cup butter melted
- 2 large eggs
- 1 tsp vanilla paste or essence
- 2 cups cake flour or all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Icing Sugar
- 1 ½ cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla paste or essence
Instructions
Cinnamon Sugar Filling
- In a small bowl, mix butter, sugar and cinnamon powder together. Place in the fridge while you prepare the batter.
Sponge
- P[reheat the oven to 175℃/350℉. Line a 23 x 33cm baking tray with baking spray or a thin layer of butter.
- In a large bowl, quickly whisk the sugar, buttermilk and melted butter together until mostly combined.
- Add eggs and vanilla essence and whisk until well combined.
- Add flour, baking powder, baking soda and salt. Using a spatula, mix until there are no flour pockets left but resist overmixing the batter.
- Evenly spread the batter in your baking tray. Note: i9t will seem as if there isn't enough batter but do not worry - it puffs up beautifully. Just make sure it's spread evenly.
- Remove the cinnamon filling from the fridge, using two teaspoons, dollop the mixture on top of the batter and roughly combine with the batter. Note: the more you combine the filling with the batter, the less 'holes' there'll be once baked. As the cinnamon filling bubbles during the baking process and forms these craters in the sponge. If you'd prefer less and/or more shallow craters, then combine the 2 more thoroughly.
- Place in the oven and bake for 30 minutes or until golden brown on top. Allow to cool. Meanwhile, prepare the icing.
Icing Sugar Topping
- In a medium bowl, mic powdered sugar, milk and vanilla essence together. Mix until no lumps remain. Once the sponge has mostly cooled, pour the icing over the cake and spread evenly, ensuring each nook and cranny is covered. Place in the fridge for 30 minutes-an hour, allowing the sponge to fully cool and make sectioning easier.
- Using a smooth edged knife, slice the sponge in half lengthwise and widthwise. Repeat until you have 8 rectangles widthwise and 4 lengthwise, resulting in 32 rusks in total.
- Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once dried, all that's left is for you to make that hot cuppa coffe or tea and get dunkin!