Dessert
Cinnamon Roll Cake (Four-Tier)
3 hServes 16Nutri-Score E€€
E
3 h
3 hCinnamon Roll Cake (Four-Tier)
what you need
Ingredients
flourGrains900 g
milk (warmed)Dairy480 ml
butter (softened, plus extra for the filling)Dairy300 g
sugarPantry150 g
eggs (at room temperature)Dairy3 pieces
instant yeastPantry14 g
saltSpices8 g- brown sugar (for the filling)Pantry250 g
ground cinnamon (for the filling)Spices20 g
cream cheese (softened, for the icing)Dairy250 g- powdered sugar (for the icing)Pantry500 g
- vanilla extract (for the icing)Pantry10 ml
per serving
Nutrition
513kcal
- Carbs
- 74 g
- Proteins
- 8 g
- Fat
- 21 g
what you’ll use
Tools
Cake pan ×4
Rolling pin
Mixing bowl ×2
Oven
Baking tray ×4
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Unmould and ice the bottoms
- Turn the cakes out of their pans.
- Ice the bottom of each cake as well.
- Step 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.
most cooked first