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Cinnamon Roll Cake (Four-Tier)
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Cinnamon Roll Cake (Four-Tier)

3 godz.Porcje: 16Nutri-Score E€€
od @sobadash_2 importyugotowano 0 razy
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Składniki

16 osób
  • flourProdukty zbożowe900 g
  • milk (warmed)Nabiał480 ml
  • butter (softened, plus extra for the filling)Nabiał300 g
  • sugarSpiżarnia150 g
  • eggs (at room temperature)Nabiał3 kawałki
  • instant yeastSpiżarnia14 g
  • saltPrzyprawy8 g
  • brown sugar (for the filling)Spiżarnia250 g
  • ground cinnamon (for the filling)Przyprawy20 g
  • cream cheese (softened, for the icing)Nabiał250 g
  • powdered sugar (for the icing)Spiżarnia500 g
  • vanilla extract (for the icing)Spiżarnia10 ml

na porcję

Wartości odżywcze

513kcal

Węglowodany
74 g
Białko
8 g
Tłuszcz
21 g
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Przybory

  • Forma do ciasta ×4
  • Wałek do ciasta
  • Miska ×2
  • Piekarnik
  • Blacha do pieczenia ×4

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Unmould and ice the bottoms

    • Turn the cakes out of their pans.
    • Ice the bottom of each cake as well.
    Krok 5

  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.
    Krok 6
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