This is one of my favorite recipes, I make it literally every year! And every year, my family is looking forward to it, it’s just the perfect autumn/winter treat. My dad actually asked for this cake in July, apparently he just couldn’t wait for it (but he had to 😉 ). So here it is, finally, the most comforting and filling Cinnamon Roll Cake, inspired by a traditional Luxembourgian recipe.
- 500 g flour
- 50 q yeast
- 120 g butter
- 100 g sugar
- 1 dash of salt
- 3 eggs
- 1 packet of vanilla pudding
- 2 tsp ground cinnamon or even more, way more...
- 200 g raisins
- 1/4 l milk
- 80 g icing sugar
All the ingredients should be at room temperature.
Heat half a cup of milk and dissolve yeast into it.
Give 125 g flour into a big bowl, add milk/yeast mixture and "beat" everything together (you don't want to stir!). Cover the bowl with a wet cloth and let rise in a warm place for about 20 minutes.
Beat butter until fluffy and set aside.
Crack open the eggs, set one egg white aside and add remaining eggs, sugar and salt to the dough.
Add milk and remaining flour, then slowly add butter. Beat until combined. Cover with wet cloth again and let rise for about an hour or until it's doubled in size.
Meanwhile, prepare vanilla pudding according to packing. Let it cool.
Check on your dough. Once it's doubled in size, fold it and let it rise a second time.
Flour your working surface and flatten dough into a big rectangle. Add vanilla pudding, sugar, raisins and lots of cinnamon. Roll dough up tightly and cut into 7 slices.
Butter a spring form and add cinnamon roll slices: 1 in the middle and 6 all around.
Preheat oven to 200°C. Coat your cinnamon roll cake with the egg white you set aside right at the beginning and bake for 45 minutes.
Get your cake out of the oven and immediately coat with frosting (icing sugar and some drops of water). Enjoy!
FIY, we call this cake “Schneckenkuch”, “Schnecke” is the German word for snail.