A gooey cinnamon roll cake made with a yeast dough – light, soft and sticky.
Cinnamon rolls (kanelsnegle) are a treat most people love, young and old. And baked as one big cake, you are guaranteed moist pieces that are soft and gooey all the way through.
Top your cinnamon roll cake with icing – or a good frosting – or serve it just as it is.
Store the cinnamon rolls in an airtight bag or container at room temperature.
The cake freezes well, and it can also be warmed gently in the oven before serving – if you prefer it that way.
Cinnamon Roll Cake (Kanelsneglekage)
Recipe for a cinnamon roll cake baked in a springform tin.The springform tin measures 24 cm in diameter – the recipe makes 14 cinnamon rolls.
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Ingredients
Dough
- 25 g fresh yeast
- 200 ml lukewarm milk
- 400 g plain flour
- 3 tbsp caster sugar
- 75 g softened butter
- 1 egg
- 1 tsp salt
- 1/2 tsp ground cardamom
- 1 egg, beaten, for brushing
Remonce (cinnamon butter filling)
- 150 g soft light brown sugar
- 150 g softened butter
- 2 tbsp ground cinnamon
Icing
- 100 g icing sugar
- 1 1/2-2 tbsp water
- A little vanilla sugar (optional)
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Method
Cinnamon roll cake
- Dissolve the yeast in the lukewarm milk – add the egg and sugar and stir briefly to combine.
- Add the cardamom and salt together with a little of the flour, then stir in the remaining flour a little at a time until all of it is incorporated into the dough.
- Add the butter in small pieces and knead the dough thoroughly, ideally in a stand mixer, until it comes away cleanly from the sides of the bowl – this takes about 5-8 minutes on medium speed.
- Oil your hands lightly, take the dough out and shape it into a taut ball by folding the edges under. Lightly oil the proving bowl as well, return the dough to it, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Meanwhile, mix the ingredients for the remonce and leave it on the worktop at room temperature.
- Take the dough out of the bowl, dust the worktop with a little flour and gently stretch the dough into a small square. Roll the dough out into a rectangle of about 60×30 cm. Use as little extra flour as possible when rolling, but of course make sure the dough does not stick to the worktop.
- Spread the remonce over the whole surface – use a palette knife or your fingers. Leave a 1 cm strip along one long edge free of remonce – this helps the roll seal better.
- Roll the dough up from one long edge towards the other, so you end up with a long log of about 60 cm.
- Cut the log into 14 cinnamon rolls – each should be about 4 cm wide.
- Line the base of a springform tin with baking parchment, and grease both the base and the sides generously with butter.
- Arrange the cinnamon rolls in the tin – start with a row of 3 along one side, then 2 rows of 4, and a row of 3 on the other side.
- Cover the cake with a tea towel and leave it to prove again for about 30 minutes.
- Brush the cake with the beaten egg and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 22-25 minutes.
- Let the cake cool slightly before opening the springform tin.
- Once the cake has cooled completely, stir the icing together and drizzle it over the cake.
Nutrition
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Mums den var god, og dejen fantastisk at arbejde med Jeg kom små æbletern på inden jeg rullede dejen sammen, det blev den ikke dårligere af.
Tak for endnu en lækker opskrift.
Hej Lillian
Ej hvor gør det mig glad at høre, tusind tak 🙂
Og virkelig god idé med æbletern, det smager så dejligt.
Jeg bruger også æblemos eller æblegrød og smører på nogle gange, hvis jeg alligevel har det stående 🙂
Warm wishes, Dianna
Virkelig lækker svampet kanelsnegle kage. Den var så god. Også dagen efter.
Hej Linda
Åhhhh takn for din søde besked, hvor gør det mig glad at høre 🙂
Warm wishes, Dianna
Stort hit – er absolut blevet en favorit
Hej Anja
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Hej Dianna
Kan dejen koldhæves natten over så man først bager kagen dagen efter?
Mvh
Hej Julie
Har ikke prøvet, men det tænker jeg sagtens. Prøv med 10 g gør – det burde kunne gøre det.
Lad den få lidt varme inden du smider den i ovnen dagen efter 🙂
Håber det bliver godt 🙂
Warm wishes, Dianna
Tak for den lækreste opskrift, den smagte himmelsk!
Det er jeg virkelig glad for at høre – tusind tak 🙂