Kanilflétta - Cinnamon Plait

I wanted to show you what I baked on Thursday for the first day of summer here in Iceland - a cinnamon plait!

Cinnamon rolls always work, I think, and here in Iceland they almost fall under the category of “staple food”. This time I changed things up and baked a cinnamon plait out of the dough instead of cinnamon rolls.

The basic recipe comes from my favorite cinnamon rolls, but I also used a little butter to brush it on to keep it a little moister, and after rolling up the dough I didn't cut the roll into slices, but lengthwise into two strands , which I then braided together and baked into a suitable cake tin.

I'm definitely very happy with the result of my cinnamon roll cake! The cinnamon plait was also well received during the visit and child 4 also participated very enthusiastically.

Ingredients

250 ml milk

100 g butter

90 g brown sugar

1 pack of dry yeast

500 g flour

1 pinch of salt

2 Tbsp softened butter

80 g brown sugar

20 g cinnamon

1/2 tsp cardamom

Preparation

Heat the milk and butter in a saucepan until the butter has melted.

Then pour the lukewarm mixture into a large mixing bowl and mix with the sugar and yeast. Let the whole thing stand for about 5 minutes until nice bubbles have formed.

Then add flour and salt...

...and knead everything into a smooth dough.

Then cover the dough and let it rise in a warm place for about 1 hour.

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

Roll out the dough into a rectangle and brush with the soft butter.

In a small bowl, mix the sugar with the cinnamon and cardamom and distribute evenly over the buttered dough.

Roll up the dough over the long side.

Then cut the resulting roll in half as cleanly as possible with a knife.

Intertwine the two strands.

Put the cinnamon plait in a baking pan and let it rise for about 30 minutes.

Then bake the cinnamon plait at 350 °F (180 °C) upper and lower heat for about 25 minutes (make sure that the plait doesn't get too dark, if necessary cover it with baking paper or something similar!).

Then let the cinnamon plait cool down a little, carefully lift it out of the mold with the baking paper and, best of all, serve it lukewarm.

Bon appetit!

[Translated from here.]