This cinnamon roll cake is such a crowd-pleaser. Eat it straight out of the oven – or at least on the same day it is baked.
Cinnamon roll cake
1 cake – 10 rolls
Dough:
50 g butter
1 dl milk
1 tsp sugar
1 tsp salt
1 egg yolk
25 g fresh yeast
approx. 250-350 g plain flour
Cinnamon filling:
100 g softened butter
100 g sugar
2,5 tbsp cinnamon
Melt the butter in a small saucepan. Remove from the heat and add milk, sugar, salt, egg yolk and finally yeast. Stir well. Pour the mixture in to a kitchen machine and gradually add flour to the mixture and keep adding flour until the dough is soft and easy to handle. Roll out the dough on a lightly floured table to a square (approx. 35 cm x 45 cm). Mix the cinnamon filling and spread it onto the dough in an even layer. Roll up the dough and cut into 10 slices (3 cm thickness). Line the bottom of a round cake tin (22 cm) with parchment paper and place the cinnamon roll slices in the cake tin. Let them rise for 45 minutes covered with a tea towel. Brush with a little milk and bake the cinnamon roll cake in the oven at 180 degrees Celsius for 25-30 minutes. Enjoy the cake freshly baked and feel free to add frosting/glaze on top made of powdered sugar mixed together with water.
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PAUL says
5. August 2016 at 08:15What is the recipe for the frosting for da cinnamon cake please
Anne au Chocolat says
9. August 2016 at 09:12Dear Paul,
Mix powdered sugar with enough water to make a glaze 🙂
Zainab says
10. August 2016 at 07:44Hi Anne,
I would like to thank you for the wonderful recipe. It was so delicious and exceptional but for the quantity of the flour I used only approx. 250 gram of flour and the dough turned very dry. Is it right to use only 100 ml of milk? And for the yeast I used active dry yeast and added little water to dissolve it.
Thanks again.
Anne au Chocolat says
10. August 2016 at 15:22Dear Zainab,
Thank you so much for your feedback. Sometimes the flour quantity can vary depending on the amount of humidity. But I will change the flour amount in the recipe, so that other readers will check their dough after adding 250 g of flour.
Great with the use of dry yeast!
All the best,
Anne
Zainab says
10. August 2016 at 18:37Thanks a million for the quick response and one more silly question. I’m confused between using the lower heating element or both lower and upper.
Thanks
Rikke says
16. June 2018 at 09:27Kære Anne. Dette er min absolutte undlingsopskrift, og jeg har lavet sneglekagen utallige gange – og folk er jublende hver gang:)
Jeg undrer mig dog over, hvor den danske version af opskriften er blevet af på din hjemmeside? Den var der for noget tid siden, men nu er det kun overskriften, der dukker op, når jeg søger efter den.
Tak for en fantastisk blog. Alle de opskrifter, jeg har prøvet, er enkle at følge, og der kommer altid et godt resultat ud af det. Tak 🙂
VH Rikke
Anne au Chocolat says
18. June 2018 at 20:03Kære Rikke,
Hvor er du sød tak!
Det er faktisk fordi, at jeg selv ikke var så begejstret for resultatet men meget bedre kan lide disse snegle:
https://anneauchocolat.dk/broed/de-bedste-kanelsnegle/
🙂