Rose cake with sugar and cinnamon

Name: Rose cake with sugar and cinnamon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 500 g Flour; 1 pinch Salt; 135 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 2 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 225 g soft butter; 1/8 l Milk; 1 cube (42 g) fresh yeast; 2 TEASPOONS ground cinnamon; 1-2 TABLESPOONS Whipped cream for spreading; 100 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

500 g Flour
1 pinch Salt
135 g + 1 tablespoon of sugar
1 package Vanillin sugar
2 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
225 g soft butter
1/8 l Milk
1 cube (42 g) fresh yeast
2 TEASPOONS ground cinnamon
1-2 TABLESPOONS Whipped cream for spreading
100 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix flour, salt, 60 g sugar and vanillin sugar in a bowl. Add eggs and lemon zest. Melt 100 g butter in a saucepan. Add cold milk. Put yeast and 1 tablespoon of sugar in a cup and stir until the yeast is liquid.
2
Add yeast and lukewarm milk-fat mixture to the flour and knead everything with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, whisk 125 g butter and 75 g sugar with the whisks of the hand mixer for about 10 minutes until creamy white. Finally, stir in the cinnamon. Knead the yeast dough once again on a floured work surface and roll out into a rectangle (approx. 30 x 48 cm). Spread with the cinnamon-butter mixture and roll up from the long side. Cut the roll into 12 slices and place them with the cut surface facing down in a greased springform pan (26 cm Ø with high rim or 28 cm Ø) sprinkled with breadcrumbs. Cover and leave to rise again for about 15 minutes. Spread with cream and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
3
Spread with the cinnamon-butter mixture and roll up from the long side. Cut the roll into 12 slices and place them with the cut surface facing down in a greased springform pan (26 cm Ø with high rim or 28 cm Ø) sprinkled with breadcrumbs. Cover and leave to rise again for about 15 minutes. Spread with cream and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Heat up the jam, pass through a sieve and spread on the finished, still warm cake. Let it cool down on a cake rack
4
On 16 pieces: