Cinnamon Bun Cake
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Cinnamon Bun Cake
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.
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 1/3 cups warm water
- 1 1/3 cups oil
- 1 cup sugar
- 4 eggs
- 2 teaspoons salt
- 7 1/2 cups flour
- 4 1/2 teaspoons yeast
- 1/8-1/4 cup margarine
- 2 teaspoons cinnamon
- 1 cup sugar
Directions
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
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15 Responses to Cinnamon Bun Cake
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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P.S. Use the cream cheese frosting on this link:
http://www.joyofkosher.com/recipe/cream-cheese-frosting/
Can’t wait to make this for Shabbat! I’m going to add some coco powder to the filling to please my chocoholics.
oooh, yummy idea! i might just do that myself!
This cake looks delicious and I tried to make it but my dough was way too liquidy…Are any of the measurements off in the recipe?
Thanks
I did add quite a bit more flour, but since I did it by hand rather than the bread machine I thought it may have contributed to it.
Mine came out liquidy too…! It seems like there is quite a bit of oil in the recipe?! I only use 3/4c. for an entire 5lb. bag of flour when I make challah. Could it be the recipe only needs 1/3c. instead of 1 1/3?
Anyways, I ended up pouring half of the batter in, adding the cinnamon and sugar mixture and then adding the rest of the batter. Turned out ok, but not as impressive as the picture.
I am so horribly, awfully sorry! The measurements are wrong! (I’m glad it came out somewhat decent! Now just imagine how awesome it is when done right!
I hope you try it again!)
Here are the new ones:
1 1/3 cup water
1 1/3 cup oil
1 cup sugar
4 eggs
2 teaspoons salt
7 1/2 cups of flour
4 1/2 teaspoons yeast
1/8-1/4 cups margarine/butter
2 teaspoons cinnamon
1 cup sugar
I submitted the corrected version as a recipe; i’ll link it here as soon as it gets approved.
I fixed this recipe instead so it reflects the above.
Thank you!
I can’t wait to start baking this cake…one small question – does the recipe call for dry yeast?
Yes, dry yeast.
Maybe I am not reading the amended recipe above correctly, however it looks exactly like the original. Please advise the changes. Thanks
The original was amended so it is correct.
I made this and it came out so pretty. It tasted great warmed up!
you still have 1 1/3 cups oil in the recipe. Is this really correct?