Cinnamon Bun Cake
I didn’t know this cake until I moved to Denmark. We have cinnamon buns in Iceland but in a little bit different way, and I had never seen it done in a cake before.
I think cinnamon buns are the ultimate comfort food, they are especially good on a gloomy day with a cup of warm chocolate or coffee.
You can really play with this recipe, both with the dough by using wholewheat instead of only white flour and I have also added the marzipan which you don’t need but gives that very nice hmm what is that feeling. With the topping you can basically go in whatever direction you want, my personal favorite is melted dark chocolate, it kind of reminds me of home as I always chose the chocolate buns when I was a kid. You can also top them with nuts, pistachios go for example very well with chocolate. And if you are making a glace, instead of mixing the sugar with water, you could mix it with fruit juice for extra flavour.
And they are also perfect without topping.
- 3 dl Milk
- 1 dl Water
- 1/2 dl Cream
- 100 gr Butter
- 1 Egg
- 30 gr fresh Yeast or 15 gr dried Yeast
- 3 tbsp Sugar
- 1 tsp Salt
- 500 gr Flour / Spelt
- 300 gr whole wheat Flour / Spelt
- 100 gr Butter soft
- 100 gr Brown Sugar
- 2 tsp ground Cinnamon
- 70 gr shredded Marzipan, optional
- In a small saucepan warm together the milk, water and cream to about 38ºC (98ºF). Add the yeast, egg, sugar and salt, and stir well.
- Put the whole wheat flour and half of the regular flour in a bowl and add the butter in with your fingers. Mix it together until the butter is incorporated into the flour.
- Pour in the milk mixture and knead well. I use my kitchen aid with the dough hook for this.
- Then start adding the rest of the flour slowly until you have a cohesive and smooth dough.
- In a separate bowl stir together all the things for the filling and if you are using marzipan grate it roughly. I find it easier to grate it cold so I keep it in the freezer.
- Use a rolling pin to roll out the dough on a lightly floured surface until it forms a rectangle of about 40cm x 50cm.
- Spread the filling and the marzipan evenly over the dough, and then roll it up from one of the longer edge.
- Line a cake tin with parchment paper, cut the cinnamon roll in even slices ( I get about 20) and start placing them in the cake tin with a little room to grow. Cover with a clean cloth and leave to rise for about 45 minutes in a warm place.
- Preheat the oven to 200ºC (392ºF). And then bake your cake for about 25 minutes in the middle of the oven.
- Allow to cool and then top with whatever you want. Dark chocolate, nuts or glaze. To make a glaze, take 100 gr of powdered sugar and mix it with boiling water until it is as thin as you want it.