Cinnamon roll cake with maple syrup icing
This is my new take on Swedish cinnamon buns where they are baked all in one pie tin, with a deliciously sweet icing. The cakes can be wrapped up and stored in the freezer.
Makes two cakes.
YOU WILL NEED
400ml/14fl oz milk
2x7g sachets dried yeast
½ tsp salt
750g/1½lbs cream flour
1 egg beaten
For the filling
2 tbsps cinnamon
For the icing
180g icing sugar
90ml maple syrup
Grease and flour two 8in pie tins. Gently melt the butter in a large pot on a low heat and add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt. Incorporate the flour a little at a time; be patient, as the mixture will eventually come together — you won’t be left with a sticky mess!
When the dough has taken shape and is no longer sticky, turn it out on to a floured surface and knead for about three minutes. Leave it to rise in the bowl under a damp cloth for 45 minutes. Try and find somewhere warm, as the yeast will do its job a lot quicker. While the dough is rising, prepare the filling.
Gently melt the butter in a saucepan and add the cinnamon and sugar, making a thick spreadable mixture. Preheat the oven to 220°C/Gas Mark 7. When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick and spread the filling all over.
Then, from the long side, roll the dough so you get a snail effect and slice into approximately 15–18 pieces. Arrange the slices, cut side up, in the greased and floured pie tin. Repeat with the other half of the dough. Bake the trays in the oven for about 10-15 minutes until the cakes are golden brown on top.
Remove and allow to cool. In a bowl, whisk together the icing sugar and maple syrup until you have a nice gloopy icing. When the cakes have cooled, remove from the tins and place on a wire rack. Drizzle with the maple icing, and allow to set.