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 Easter Cake "Cinnabon" Recipe
Our family is not indifferent to Cinnabar buns and, in preparation for the next Easter holiday, came up with the idea of baking them according to a pie recipe. What a "magical" aroma spreads throughout the apartment when baking, mmm... Fantastic! It is very difficult to wait for the holiday, and then also limit yourself to one piece, despite the filling, and does not even stop the fact that the beach season is approaching ;). Join us!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 300 minutes
Servings
Ingredients
For the dough:
For filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 300 minutes
Servings
Ingredients
For the dough:
For filling:
Instructions
  1. Prepare the necessary ingredients for kneading the dough. The butter should be at room temperature.
    Prepare the necessary ingredients for kneading the dough. The butter should be at room temperature.
  2. Preheat the milk (100 ml) to make it slightly hot, dissolve salt (1/3 tsp), sugar (4 tbsp), vanilla sugar (1 pack - 9 g). Cool the resulting mixture to a temperature comfortable for yeast activation, add them (1 pack - 7 g) and dissolve.
    Preheat the milk (100 ml) to make it slightly hot, dissolve salt (1/3 tsp), sugar (4 tbsp), vanilla sugar (1 pack - 9 g). Cool the resulting mixture to a temperature comfortable for yeast activation, add them (1 pack - 7 g) and dissolve.
  3. Add chicken yolks (4 pcs.) and pasty butter (90 g) to the resulting cocktail. Stir with a whisk until smooth.
    Add chicken yolks (4 pcs.) and pasty butter (90 g) to the resulting cocktail. Stir with a whisk until smooth.
  4. Pre-sift wheat flour (400 - 500 g) and mix with the liquid part of the first half of the portion. For a number of reasons, a different quantity may be required, so do not add the entire volume at once. Adding the remaining flour in small parts, knead a very tender, elastic and non-sticky dough.
    Pre-sift wheat flour (400 - 500 g) and mix with the liquid part of the first half of the portion. For a number of reasons, a different quantity may be required, so do not add the entire volume at once. Adding the remaining flour in small parts, knead a very tender, elastic and non-sticky dough.
  5. Tighten the container with the dough with cling film or cover and leave for proofing in a warm place for 1.5–2 hours. Its volume will increase 1.5 - 2 times in the allotted time.
    Tighten the container with the dough with cling film or cover and leave for proofing in a warm place for 1.5–2 hours. Its volume will increase 1.5 - 2 times in the allotted time.
  6. Meanwhile, prepare the filling. To prepare this cake, you will need a cottage cheese cream cheese for spreading. Sugar (2 tablespoons) mixed with ground cinnamon (0.5 tablespoons).
    Meanwhile, prepare the filling. To prepare this cake, you will need a cottage cheese cream cheese for spreading. Sugar (2 tablespoons) mixed with ground cinnamon (0.5 tablespoons).
  7. Walnut kernels (50 g) and peanuts (50 g) are washed and fried in a frying pan or in a microwave oven so that they reveal their flavor when baking. Cool and cut them into small pieces with a knife, removing the separating shell if necessary.
    Walnut kernels (50 g) and peanuts (50 g) are washed and fried in a frying pan or in a microwave oven so that they reveal their flavor when baking. Cool and cut them into small pieces with a knife, removing the separating shell if necessary.
  8. Separate the raisins from the stalks, rinse and pour boiling water over them. Then dry in a colander or on a towel.
    Separate the raisins from the stalks, rinse and pour boiling water over them. Then dry in a colander or on a towel.
  9. Roll out the dough on a surface sprinkled with a thin layer of wheat flour (in case of stickiness) into a layer 30-40 cm long and 12-13 cm wide. Do not make the layer very thin, otherwise unwanted torn holes may appear on the surface during the delay. Without going to the edge of the formation (as in the photo), spread a uniform layer of cheese (140 g).
    Roll out the dough on a surface sprinkled with a thin layer of wheat flour (in case of stickiness) into a layer 30-40 cm long and 12-13 cm wide. Do not make the layer very thin, otherwise unwanted torn holes may appear on the surface during the delay. Without going to the edge of the formation (as in the photo), spread a uniform layer of cheese (140 g).
  10. Spread the nut mixture over the cheese layer, sprinkle with sugar and cinnamon.
    Spread the nut mixture over the cheese layer, sprinkle with sugar and cinnamon.
  11. Spread the dried raisins evenly, lightly press the filling with the palm of your hand. Roll the workpiece into a roll, immediately wrap the ends. Gently pinch the edges, and wrap the ends in a roll.
    Spread the dried raisins evenly, lightly press the filling with the palm of your hand. Roll the workpiece into a roll, immediately wrap the ends. Gently pinch the edges, and wrap the ends in a roll.
  12. Cover the bottom and sides of the cake mold (my diameter is 16 cm) with baking parchment. Put the roll into the mold seam down. Cover with cling film and leave for proofing in a warm place for 1.5–2 hours. Bake until cooked in a preheated 180 - 190 °C oven for 1 hour. It is better to focus on the parameters of your equipment. If the top is ruddy, and the pie is not ready, then cover with parchment or foil so that it does not burn.
    Cover the bottom and sides of the cake mold (my diameter is 16 cm) with baking parchment. Put the roll into the mold seam down. Cover with cling film and leave for proofing in a warm place for 1.5–2 hours. Bake until cooked in a preheated 180 - 190 °C oven for 1 hour. It is better to focus on the parameters of your equipment. If the top is ruddy, and the pie is not ready, then cover with parchment or foil so that it does not burn.
  13. Cool the finished cake by wrapping it in a towel. Important!!! When laying a roll in a mold, if it was slightly longer than its diameter, when it is compressed according to the principle of twisting, such a relief top can be obtained.
    Cool the finished cake by wrapping it in a towel. Important!!! When laying a roll in a mold, if it was slightly longer than its diameter, when it is compressed according to the principle of twisting, such a relief top can be obtained.
  14. Completely cooled cake to cover with your favorite glaze and decorate to your liking. The Easter cake "Cinnabar" is ready!
    Completely cooled cake to cover with your favorite glaze and decorate to your liking. The Easter cake "Cinnabar" is ready!
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