Kanilsnúðakaka með vanillubúðing

Cinnamon roll cake with vanilla pudding

Ingredients

Ingredients for the dough

540 g flour
100 g brown sugar
1/2 tsp salt
1 tsp cardamom
1 pack of dry yeast
60 g melted butter
300 ml warm milk
2 Tbsp potato flour
some more flour for kneading, if necessary

Ingredients for the vanilla pudding cream

360 ml milk
1 tsp ground vanilla
60 g brown sugar
2 Tbsp potato flour
2 egg yolks
1 Tbsp butter

Ingredients for the rolls' filling

2 Tbsp softened butter
50 g brown sugar
1 tsp cinnamon
1/2 tsp cardamom

Ingredients for the glaze

1 egg white
1 Tbsp granulated sugar


Preparation

To make the dough, mix the flour, sugar, salt, cardamom and dry yeast in a large bowl.

First carefully stir in the warm milk, then the melted butter.

Finally, add 2 tablespoons of potato flour and knead everything thoroughly.

Then cover the dough and let it rise in a warm place for about 1 hour until the dough has risen well. If necessary, add a little more flour afterwards until the dough has a smooth consistency and is no longer sticky.

While the dough is rising, you can prepare the vanilla pudding filling:

First add 320 ml of the milk and the ground vanilla to a small saucepan and bring to the boil over medium heat. Then remove from the heat again and let cool briefly.

Whisk the sugar with the egg yolks and add them to the vanilla milk.

Mix the remaining milk with the potato flour until smooth.

Slowly pour into the vanilla milk while stirring constantly (preferably with an electric hand mixer or similar!). Place back on the stove and bring to the boil briefly while continuing to stir constantly, then remove from the stove again, stir in the butter and allow to cool slightly.

Divide the dough evenly into three portions.

Roll out a third of the dough into a round shape, place it in a springform pan (approx. 22 cm) lined with baking paper and press it down carefully.

Then pour the vanilla pudding onto the cake base.

Then roll out the two remaining portions of dough one after the other into a thin rectangular shape (max. 1 cm thick), spread each with a tablespoon of butter and sprinkle the sugar cinnamon on top. Then carefully roll up the dough from the longer side and cut into slices approx. 2 cm thick.

Then place the rolls directly in the cake pan on top of the pudding, starting in the middle and spreading them all around with a little space in between.

When the rolls are all ready, cover the cake and let it rise again in a warm place for about 20 minutes until the rolls fill the cake pan nicely.

Meanwhile, preheat the oven to 350 °F (180 °C) upper/lower heat.

Brush the surface of the rolls with the egg white, sprinkle the granulated sugar over them...

...and then bake the rolls cake in the lower third of the oven for about 20 minutes, until the top of the cake is nice and golden brown.

This cinnamon roll cake is really delicious both warm and cold!!

[Translated from here.]