Cinnamon Bun Cake

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cinnamon bun cake final

Editor's Note - we made it the old fashioned way and it turned out great. Mix the yeast with the water and let it sit a couple of minutes, then add the other wet ingredients. In a separate bowl mix all the dry ingredients and then pout the wet into the dry and mix until it all comes together, knead for about 10 minutes and then let is rise for about and hour. Then follow the directions.

  • 1 Bundt Pan ServingsServings

Ingredients

  • 1 1/3 cup warm water
  • 1 1/3 cup oil
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoon salt
  • 7 1/2 cup flour
  • 4 1/2 teaspoon yeast
  • 1/8-1/4 cup margarine
  • 2 teaspoon cinnamon
  • 1 cup sugar

Preparation

Place the ingredients in a bread machine*, making a well in the flour for the yeast, in the order they appear. Using the dough setting, mix and let rise. Divide the dough in two then roll each part out into a large rectangle and spread 1/8-1/4 cup margarine across the surface. Sprinkle with copious amounts of cinnamon and sugar (you can use the amount I specified or more or less to your taste). Roll up to a long roll and cut into 16 pieces (for equal size pieces, cut in half, then in half again, and again etc). Place 2 rolls into each slot in the bundt pan-so you have one facing in and on facing out, until the bundt pan is full (you should have two layers of sixteen rolls each). Place in the oven for 15 on 150 to rise, then bake at 350 for 30-40 minutes.

Top with glaze of your choice or (my recommendation) the cream cheese frosting found here.
*By hand directions courtesy of JOK: Mix the yeast with the water and let it sit a couple of minutes, then add the other wet ingredients. In a separate bowl mix all the dry ingredients and then pout the wet into the dry and mix until it all comes together, knead for about 10 minutes and then let is rise for about and hour. Then follow the directions.

Photo Courtesy of Katherine Martinelli