YOUR PANTRY HAS ALL YOU NEED TO MAKE THIS CINNAMON MASTERPIECE RIGHT THIS MINUTE.
Andrew assures me that every baker worth his or her salt has all the ingredients to bake this Cinnamon Crumble Breakfast Cake on hand. “Like one big cinnamon roll”, as its inventor described it, here’s the list: Cinnamon, Flour, Butter, Milk, Brown, and Icing sugars. Its most obvious 
place at the table is to serve it with coffee or tea. The cinnamon scent fills the kitchen and the cake’s bound to impress anyone who stops by for a visit. The original recipe is from Marie Rayner, a Canadian woman who confesses to being a complete Anglophile. She’s so taken with “English Cookery”, as she calls it, that she writes a widely read blog about it. Here’s the link: https://www.theenglishkitchen.co/ She’s even written a cookbook devoted solely to British Baking, aptly titled “The Best of British Baking: Classic Sweet Treats and Savory Bakes” (Rockridge Press 2021). Marie confesses to being a cinnamon lover. And after a bite of this cake, you will be too.
CINNAMON DATES BACK THOUSANDS OF YEARS
One of the oldest known spices, Cinnamon has been highly valued for its aroma, flavor, and its medicinal properties. Cinnamon is derived from the bark of the Cinnamomum tree. The tree is native to Sri Lanka (formerly Ceylon) and parts of Southeast Asia. It’s not just been used for cooking or medicine. Ancient Egyptians used cinnamon in their embalming process. In Greece and in Rome it was used in religious rituals. Along with pepper, cloves, and nutmeg, cinnamon was highly sought-after along the Spice Trade Routes connecting the Far East to the Middle East, North Africa, and Europe. These spices were so valued, they spurred European explorers like Vasco de Gama and Christopher Columbus to seek out new trade routes to the “Spice Islands” of Sri Lanka and Indonesia. Today it can be found in many tropical regions of the world and it’s now cultivated in India, Vietnam, and Brazil.
ANDREW TAKES US THROUGH THE PROCESS…
The genesis for Marie’s recipe was a post that used store-bought refrigerated cinnamon rolls baked together to make one cake. Marie used her mother-in-law’s tea biscuit recipe for the pastry. The pastry is rolled out onto a sheet pan and then formed into a rectangle. The pastry is covered with the cinnamon, sugar, and butter mixture. You then cut the dough into one-inch strips using a sharp knife or pizza cutter. Roll the first strip tightly into a roll and put the first one in the center of a nine-inch buttered baking tin. Then you just keep adding rolled strips around until the pan is filled. It will look like a giant cinnamon roll. Make the crumble next. Sprinkle the crumble over the cake and bake. Make the glaze while the cake bakes. Below is the full recipe. And after it, some other dishes where Cinnamon plays a starring role.
The perfect Coffee Cake, this comes together in no time. That's likely why it is one of our most requested recipes ever. Cinnamon Crumble Breakfast Cake
Ingredients
Directions
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