Kanelbullar cake

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• 120 ml water, lukewarm
• 120 ml milk, lukewarm
• 480 g flour
• 60 g butter, room temperature
• 60 g white sugar
• 1 large egg(s)
• 1 tsp, leveled salt
• 3 tsp, smothered cinnamon
• 30 g white sugar
• 40 g brown sugar
• e.g. melted butter
• e.g. milk
• 1 packet of vanilla sugar
• 120 g powdered sugar
• Butter, for the mold
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

A festive variation of the Swedish cinnamon rolls (Kanelbullar).

Dissolve the yeast in milk and water. Knead with the remaining dough ingredients until smooth, then cover and let rise in a warm place (e.g., near a radiator) for about 45 minutes, until the dough has roughly doubled in size. Preheat the oven to 175°C (top and bottom heat). Place a piece of baking paper between the base and ring of a 26cm springform pan and grease the sides well with butter. For the topping, mix the cinnamon, white sugar, and brown sugar in a small bowl with enough melted butter to spread evenly but not run. Roll out the dough on a floured surface to a thickness of 0.5-1.0cm and as rectangular as possible. Spread the cinnamon mixture evenly over the dough, then roll it up from the longer side. Using a smooth, sharp knife, cut the dough into approximately 4cm wide pieces and place them side by side in the springform pan. Leave some space at the edges as they will rise beautifully. Bake the Kanebullar cake for about 30 minutes. Meanwhile, prepare a glaze from powdered sugar, vanilla sugar, and a little whole milk. Immediately after baking, spread this generously over the still-hot cake.