John Myers
Cinnamon Wrap Cake
The perfect cinnamon wrap cake recipe with a picture and simple step-by-step instructions.
Covering
- 2,4 dl Water
- 583 g Flour
- 1,75 tsp Salt
- 1,75 tsp Sugar
- 60 g Butter
- 140 g Butter
- 140 g Sugar brown raw sugar
- 3,5 tbsp Ground cinnamon
- 26 springform pan Brush the edge with butter and dust with flour. Line the base with baking paper
- Dissolve the yeast in the water
- Mix the flour, salt and sugar in a bowl and make a well in this, now add the yeast-water mixture and knead everything into a smooth dough.
- Cover and let rise twice as much in a warm place for about 1 hour
- Now melt the butter for the topping, add the cinnamon and sugar. Let cool down briefly
- Now roll out the dough approx. 40 x 60 cm – brush this with the topping and cut into approx. 4 cm wide strips. I cut the dough in half as I struggle to fold the whole width.
- Now fold the strips one after the other and lay them with the coated side up. The springform pan is filled with these strips
- If you like, you can spread raisins soaked in rum over it
- Now let everything rise again for about 40 minutes
- Preheat the oven to 180 degrees
- Bake the whole thing for about 40 minutes (depending on the type of oven)
- The cake must cool down in the springform pan. As soon as it is cold, it can be taken out of the springform pan.
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