Big Cinnamon Cake (Print Version)
# Ingredients:
→ Dough
01 -
344g all-purpose flour (about 2 3/4 cups)
02 -
50g granulated sugar (just under 1/4 cup)
03 -
1 teaspoon salt
04 -
2 1/4 teaspoons yeast (one packet)
05 -
3/4 cup whole milk (180ml)
06 -
56g unsalted butter (4 tablespoons)
07 -
1 large egg, room temp
→ Filling
08 -
56g softened butter (4 tablespoons)
09 -
50g light or granulated brown sugar (around 1/4 cup)
10 -
1 tablespoon ground cinnamon
→ Vanilla Glaze
11 -
1 cup powdered sugar (120g)
12 -
2 tablespoons milk or heavy cream
13 -
1 teaspoon vanilla extract
# Let's Cook:
01 -
Mix up the flour, sugar, salt, and yeast. Warm up the milk and melt the butter (between 100°F-110°F or 38°C-43°C). Combine the milk-butter mixture with the dry ingredients. Toss in the egg and knead the dough for about 5 minutes until it's smooth and stretchy.
02 -
Form the dough into a ball and let it sit for half an hour. Roll it out to make a rectangle that's about 15x12 inches (38x30cm).
03 -
Spread the softened butter over the dough. Sprinkle evenly with the cinnamon-sugar mix.
04 -
Slice the dough into six 2-inch (5cm) strips. Roll up one strip into a spiral, then place it in the middle of a 9-inch (23cm) baking pan. Wrap the other strips around it, one by one.
05 -
Let the dough rise for 1 to 2 hours until it’s doubled in size. Preheat the oven to 350°F (180°C).
06 -
Pop it in the oven for 30-35 minutes until golden brown. If it browns too fast, cover loosely with foil.
07 -
Cool for 10 minutes. Whip up the glaze. Drizzle it on top and enjoy!
# Tips:
01 -
Soft cinnamon-flavored cake
02 -
Perfect for breakfast or a snack time treat
03 -
Stays fresh 2-3 days in an airtight container
04 -
Warm it up for a better serving experience