Cinnamon Roll Sheet Cake
Ingredients
Dough
- 100 g soft butter
- 125 g sugar
- 1 packet vanilla sugar
- 3 eggs (medium)
- 400 g wheat flour (Type 405)
- 1 packet baking powder
- A pinch of salt
- 200 ml milk
Filling
- 100 g soft butter
- 125 g brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon wheat flour (Type 405)
Glaze
- 200 g powdered sugar
- 40 ml milk
- 1 teaspoon vanilla extract
For the pan
- Butter (for greasing)
- Flour (for dusting)
Preparation
Grease a baking sheet with high edges (30 cm x 40 cm) and dust with flour
Beat soft butter, sugar, and vanilla sugar for the dough
Add the eggs one at a time, mixing well
Sift flour, baking powder, and salt over the butter-sugar mixture, then add milk and mix everything together
Preheat the oven to 180°C conventional or 160°C convection
Mix soft butter, brown sugar, cinnamon, and flour for the filling
Spread the light batter into the pan, then spread the cinnamon filling on top and marbleize into the batter with a fork
Bake the cake in the preheated oven for about 25 minutes, let it cool, and then remove from the pan
Sift powdered sugar into a bowl and mix smoothly with milk and vanilla extract for the glaze
Apply the glaze using a pastry brush and let it set
Tips
The cake yields about 12 pieces and keeps for at least 3 days airtight at room temperature
