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.
Cinnamon Bun Cake
Servings
1 Servings
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
Instructions
- 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
The amount of flour may vary in the same way it varies for challah making. Check your dough as you make it, and it should feel moist and tacky but not really gooey. A fine line between tacky and gooey! The dough should not stick to your hand but should feel tacky.
Shana tovah
That seems like a ton of flour. Can you shrink this?
Excellent! I’m so glad you corrected the measurements. I’ve been tweaking the recipe for weeks. @Deborah, I tried greasing my bundt but the cake still stuck. What I do now it tear small pieces of parchment paper and line the pan with them. The cake just lifts right out of the pan and you can peal off the paper. Works great!
I noticed there is no mention of greasing the bundt pan. My cake stuck and came out in pieces…so now I cinnamon “rolls”. Good thing I tried it early enough and will go with plan B
you still have 1 1/3 cups oil in the recipe. Is this really correct?
I made this and it came out so pretty. It tasted great warmed up!
The original was amended so it is correct.
Maybe I am not reading the amended recipe above correctly, however it looks exactly like the original. Please advise the changes. Thanks
Yes, dry yeast.
I can’t wait to start baking this cake…one small question – does the recipe call for dry yeast?
Thank you!
I fixed this recipe instead so it reflects the above.
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.
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 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.
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
oooh, yummy idea! i might just do that myself!
Can’t wait to make this for Shabbat! I’m going to add some coco powder to the filling to please my chocoholics.
P.S. Use the cream cheese frosting on this link:
http://www.joyofkosher.com/recipe/cream-cheese-frosting/