![\"kanelsneglekage2\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/kanelsneglekage2-1024x682.jpg\")
<\/p>\n<\/p>\n
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.<\/em><\/p>\n Cinnamon roll cake<\/strong> Dough: Cinnamon filling: 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. 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….<\/p>\n
\n1 cake – 10 rolls<\/p>\n
\n50 g butter
\n1 dl milk
\n1 tsp sugar
\n1 tsp salt
\n1 egg yolk
\n25 g fresh yeast
\napprox. 250-350 g plain flour<\/p>\n
\n100 g softened butter
\n100 g sugar
\n2,5 tbsp cinnamon<\/p>\n
\n<\/span><\/p>\n![\"kanelsneglekage1\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/kanelsneglekage1-1024x682.jpg\")
<\/p>\n![\"kanelsneglekage\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/kanelsneglekage-1024x682.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"