German Cinnamon Roll Cake

Ingredients

• For the dough: For the dough:
• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (120ml) milk, lukewarm ½ cup (120ml) milk, lukewarm
• ¼ cup (55g) unsalted butter, melted ¼ cup (55g) unsalted butter, melted
• 2 large eggs 2 large eggs
• For the filling: For the filling:
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• 2 tablespoons ground cinnamon 2 tablespoons ground cinnamon
• ½ cup (60g) chopped pecans ½ cup (60g) chopped pecans
• For the caramel glaze: For the caramel glaze:
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• ¼ cup (60g) unsalted butter ¼ cup (60g) unsalted butter
• ¼ cup (60ml) heavy cream ¼ cup (60ml) heavy cream

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 16g (7g saturated)
• Carbohydrates: 54g (32g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt for the dough.
2. 2.
   In a separate bowl, whisk together the lukewarm milk, melted butter, and eggs.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
7. 7.
   Punch down the risen dough and roll it out into a rectangle of approximately 12x16 inches.
8. 8.
   In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans for the filling.
9. 9.
   Sprinkle the filling evenly over the rolled-out dough.
10. 10.
    Starting from the long side, tightly roll the dough into a log.
11. 11.
    Cut the log into 12 equal slices and place them in the greased cake pan, cut side up.
12. 12.
    Cover the pan with a kitchen towel and let the rolls rise for another 30 minutes.
13. 13.
    Bake the cake for 25-30 minutes, or until golden brown and cooked through.
14. 14.
    While the cake is baking, prepare the caramel glaze. In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth. Add the heavy cream and continue to cook for another 2-3 minutes, until the glaze thickens slightly.
15. 15.
    Once the cake is out of the oven, drizzle the caramel glaze over the top.
16. 16.
    Allow the cake to cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Pecans — Toasting the pecans before chopping them will enhance their flavor and add a delightful crunch to the cake.

Tips & Tricks

• For a gooier texture, you can add a layer of caramel sauce between the dough and the filling before rolling.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the filling.
• Serve the cake warm for an extra cozy experience.
• This cake is best enjoyed on the day it is made, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
• To reheat leftovers, simply warm them in the microwave for a few seconds or in a preheated oven at 180°C (350°F) for 5 minutes.

Serving advice

Serve the German Cinnamon Roll Cake as a delightful dessert or enjoy it with a cup of coffee or tea for a cozy afternoon treat. It can be served on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of the German Cinnamon Roll Cake, you can dust it with a sprinkle of powdered sugar or garnish it with a few extra pecan halves. Serve it on a cake stand or a decorative plate to showcase its beauty.