Cinnamon Roll Cake

Ingredients

• 250 g all-purpose flour (2 cups)
• 40 g sugar (3 tbsp)
• 1 tsp dry yeast
• 110 ml lukewarm milk (½ cup)
• 40 g soft butter (3 tbsp)
• 1 egg (medium)
• 1 pinch salt
• some freshly ground vanilla
• 50 g soft butter (3 ½ tbsp)
• 70 g cane sugar or brown sugar (5 ½ tbsp)
• 1-2 tbsp cinnamon
• 1 tbsp flour
• ½ tsp baking cocoa
• 60 g powdered sugar (½ cup)
• milk, added spoon by spoon as needed

Method

1. Make a well in the flour and add yeast, a pinch of the sugar, and a few tablespoons of the warm milk. Let sit until foamy.
2. Mix in the rest of the sugar, milk, egg, salt, and vanilla, then knead into a dough. Work in the soft butter gradually until the dough is smooth. Cover and let rise 45-60 minutes until doubled.
3. Combine the filling ingredients (butter, sugar, cinnamon, flour, cocoa) into a smooth paste.
4. Roll the risen dough into an 11x15-inch rectangle and spread the cinnamon paste evenly, leaving a small border.
5. Cut into 2-inch wide strips, roll each loosely, and arrange them in a springform pan starting from the center outward.
6. Cover and let rise for another 30 minutes. Preheat oven to 350°F.
7. Brush the top lightly with milk or cream before baking.
8. Bake for 30-35 minutes until golden brown.
9. Let the cake cool slightly. Mix powdered sugar with milk a little at a time to make a glaze, then drizzle over the warm cake.