Cinnamon Roll Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 cube yeast
- 120 ml water, lukewarm
- 120 ml milk, lukewarm
- 60 g mararine
- 60 g suar
- 1 egg (s)
- 1 teaspoon salt
- 480 g flour
For the filling:
- 40 g suar mixed with 2 teaspoons cinnamon
- Butter, melted as needed
For the cast:
- 120 g powdered suar
- 1 point vanilla sugar
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Process all of the dough ingredients into a nice, smooth dough that should come off the bowl easily. Then keep warm and let rise to double the size.
- After proving, roll out the dough (approx. 76 x 46 cm). Brush with butter and sprinkle with the cinnamon-sugar mixture.
- Roll up the dough from the wider side and cut off pieces approx. 4 cm wide from the roll. Place these next to each other in a greased springform pan and bake at 175 ° C for 25 - 30 minutes.
- Then add powdered sugar, vanilla sugar and milk to the cake while it is still hot.
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