Dessert
Cinnamon Roll Cake (Four-Tier)
3 Std.Für 16Nutri-Score E€€
E
3 Std.
3 Std.Cinnamon Roll Cake (Four-Tier)
rezept von
Ashley Cunningham
@sobadash_
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
flourGetreide900 g
milk (warmed)Milchprodukte480 ml
butter (softened, plus extra for the filling)Milchprodukte300 g
sugarVorräte150 g
eggs (at room temperature)Milchprodukte3 Stücke
instant yeastVorräte14 g
saltGewürze8 g- brown sugar (for the filling)Vorräte250 g
ground cinnamon (for the filling)Gewürze20 g
cream cheese (softened, for the icing)Milchprodukte250 g- powdered sugar (for the icing)Vorräte500 g
- vanilla extract (for the icing)Vorräte10 ml
pro Portion
Nährwerte
513kcal
- Kohlenhydrate
- 74 g
- Eiweiß
- 8 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Kuchenform ×4
Nudelholz
Rührschüssel ×2
Backofen
Backblech ×4
Schritt für Schritt
Zubereitung
- Schritt 1
Make the cinnamon roll dough
- Warm the milk and combine it with the flour, sugar, eggs, yeast, salt and softened butter.
- Knead into a smooth dough and let it rise until doubled.
- Schritt 2
Fill and roll
- Roll the dough out into a rectangle.
- Spread with softened butter and sprinkle with brown sugar and cinnamon.
- Roll up tightly and slice into individual rolls.
- Schritt 3
Bake in the cake pans
- Arrange the rolls in the cake pans, using fewer rolls per pan so they bake through.
- Place a baking tray on top of each pan to weigh the rolls down so they don't bake over.
- Bake until the dough is cooked all the way through.
- Schritt 4
Ice the tops
- Beat the cream cheese with the powdered sugar and vanilla to make the icing.
- While the cakes are still hot, spread plenty of icing over the tops.
- Schritt 5
Unmould and ice the bottoms
- Turn the cakes out of their pans.
- Ice the bottom of each cake as well.
- Schritt 6
Stack and serve
- Stack the tiers from largest to smallest.
- Serve with extra icing on the side to warm and spoon over each slice.
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