I have a confession - I dislike sweet stuff. There, I said it. It might come as a shock to some people, as it's only natural to assume that a dessert baker likes sweet treats. However, I think my body is programmed to reject things that are too sweet. Even as a kid, I had headaches and experienced nauseousness when I ate candy (especially the hard kind). Germaine tells me I'm so lame for being allergic to sweets hahaha. This is one of the reasons why I like Japanese desserts, as they are lighter and there is a fine balance of sweetness.  

Despite this, I still make exceptions to sweet treats, and one of them is eating cinnamon rolls! I remember falling in love with them on a winter's night in Korea (I think... I was young and my geography has never been good). It was cold and the roads were covered in mist. After a day of traveling and sight-seeing, my mum brought my sister and I to a cinnamon roll cafe. Having finally gained relief from the harshness of winter, we shared piping hot cinnamon rolls that were fresh from the oven. That first bite of fluffy bread and the sweet crunchiness of the cinnamon filling was the defining moment of my love for cinnamon rolls. 

This is my first time making cinnamon rolls. I always put it off because the recipes I came across were always very tedious (and I'm lazy haha). I happened to chance upon the recipe to make cinnamon rolls on lecremedelacrumb, and it was a simple recipe that only requires a slow-cooker! It is fuss-free and not time consuming, probably making it the easiest recipe out there for cinnamon rolls. 

And since there's a trend of combining two kinds of food into one, like the Cronut (croissant and donut) and now the Cruffin (croissant and muffin), I thought  of combining cinnamon rolls and cake - Cinnamake, if you'd like to call it.

I baked this Cinnamon Roll Cake for my dear grandmother's birthday party, and my family and relatives loved it. Here's the recipe!