Cinnamon roll cake

Ingredients for 1 servings:

• 100 g butter, soft
• 2 eggs, size L
• 360 ml milk
• 400 g wheat flour
• 150 g sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g butter
• 120 g brown sugar
• 1 tbsp, heaped cinnamon powder
• 2 tbsp flour
• 150 g powdered sugar
• 5 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, juicy and incredibly delicious, from a round shape, approx. 12 pieces

Preheat the oven to 180°C (top/bottom heat). For the pastry: In a small bowl, beat the softened butter and eggs until fluffy. Add the milk and mix. In a large bowl, combine the flour, sugar, baking powder, vanilla sugar, and salt. Add the egg mixture and mix briefly, just until the batter is lump-free. Pour the batter into a round baking pan lined with baking paper and greased along the edges. For the cinnamon filling: Melt the butter in a saucepan. Remove the pan from the heat and stir in the sugar, cinnamon, and flour. Pour the cinnamon filling over the batter and marble it with a fork. Bake the cake on the middle rack for 25-30 minutes. Meanwhile, for the glaze, mix the powdered sugar and milk until lump-free. Pour this mixture over the hot cake immediately after baking and let it cool. Cut the cake into about 12 slices. Tip: The glaze is optional; the cake is sweet enough as it is.