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RECIPE: Cinnamon Bun Cake

I make this so often and everyone is always asking me for the recipe. So I am finally downloading it from my brain to my blog.

I use challah dough. Click for my challah dough recipe. I only make this cake when making challah, and my challah recipe is enough to make 4 medium challahs and a cinnamon bun cake.

INGREDIENTS

CAKE:

2 lbs challah dough
2 tbs cinnamon
2/3 cup brown sugar

ICING:

1/3 cups icing / confectioner’s sugar
2 tbs cold water

UTENSILS:

Silicone Bundt Pan
Rolling Pin
Cooling rack

INSTRUCTIONS

1. Roll the dough out until it’s roughly rectangular, as thin as you can get it.
2. Cover the dough with cinnamon, and then crumble brown sugar all over it.
3. Roll the dough to make a log, as if you were making regular cinnamon buns.
4. Using a serrated knife cut the dough in 3/4 inch slices. PHOTO #1
5. Place slices in a well greased silicone Bundt pan. For the first layer make sure there is plenty of space between the pieces as this rises a lot in the oven. For the second and subsequent layers. put pieces over the gaps left in the previous layer. Keep going until all slices are used. PHOTO #2
6. Bake at 350 for 30 – 35 minutes until the top is browned. Remove from oven, invert immediately onto a cooling rack with something underneath to catch the drips. PHOTO #3.
7. When cool, make the icing (mix the two ingredients well) and drizzle over the top of the cake. PHOTO #4