Cinnamon rose cake

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 sachet of lemon peel flavoring
• 1 pinch of salt
• 2 m.-sized eggs
• 100 g butter, melted, lukewarm
• 1 cube of yeast, alternatively 2 packets of dry yeast
• 125 g butter, soft
• 50 g sugar
• 1 tbsp cinnamon powder
• 75 g powdered sugar
• 2 tbsp milk
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Yeast dough

For the dough, mix the dry ingredients. Dissolve the yeast in the lukewarm milk and add it along with the eggs and melted butter. Knead everything with a dough hook until you have a smooth dough. Cover and let it rise in a warm place for about 40 minutes. The dough should have doubled in size. In the meantime, for the filling, mix the very soft butter with the sugar and cinnamon until it forms a paste. After the rising time, knead the dough thoroughly again on a floured surface and then roll it out into a rectangle about 1.5 cm thick. Brush with the cinnamon paste and roll tightly from the long side into a log. Cut approximately 4 cm wide pieces from this and place them in a 26 cm springform pan lined with baking paper. Cover and let it rise again for 15-20 minutes. Bake the cake in a preheated oven at 175 °C (top/bottom heat) for about 35-40 minutes. If necessary, cover with aluminum foil after 20-25 minutes to prevent it from overcooking. After baking, carefully remove from the pan and, while still warm, glaze with powdered sugar and milk.