Cinnamon roll cake in a long pan

What do you need:

  • 2 large eggs (3 small) at room temperature
  • 180g sugar
  • 200g soft unmelted butter
  • About. 180 g wheat flour (for a suitable full consistency)
  • 1 teaspoon vanilla sugar
  • 2 teaspoons of yeast
  • 1 ½ dl milk, possibly water

To fill:

  • 75g soft butter
  • 3-4 tablespoons brown or white sugar
  • 1 tablespoon of cinnamon

Tips: Soft raisins can also be made into a filling

Icing: Sugar + water, possibly a little lemon juice

This is what you do:

Make a small long mold / shape approx. 20×20 cm or round shape 24/26 cm with baking paper. Preheat oven to 180 degrees.

Whisk the sugar and softened butter together until a fluffy “mass” is obtained. Beat one egg at a time. Whisk well between each egg so that the batter does not separate. Sift the flour mixed with the vanilla sugar and baking powder. Add the milk little by little and stir until you obtain a smooth and rich paste, using a spatula or a ladle. Spread the batter into the long pan.

CINNAMON CAKE Photo: Wenche Andersen

CINNAMON CAKE Photo: Wenche Andersen

Mix the soft butter, sugar and cinnamon and spread over the dough with a teaspoon. Using the handle (see photo), lightly mix the butter and cinnamon mixture in a zigzag pattern into the batter.

Bake on the middle rack for 35-40 minutes until golden brown and cooked through. Cool the cake slightly in the pan before spreading the rich icing on the cake.

It is best freshly cooked. Can be frozen and possibly reheated slightly in the oven before serving.

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