Cinnamon Rose Cake is a striking yeasted bake shaped like a blooming flower. Inside, you’ll find a fragrant filling of cinnamon, butter, and vanilla, all tucked into a soft, pillowy dough, with a beautifully bronzed crust on top. It feels just as at home on a relaxed family tea table as it does at a festive gathering.
Ingredients
Dough
- All-purpose flour — 450g (16 oz)
- Milk — 200ml (3/4 cup)
- Active dry yeast — 7g (0.25 oz)
- Sugar — 80g (2.8 oz)
- Egg — 1
- Unsalted butter, melted — 60g (2.1 oz)
- Salt — 0.5 tsp
- Vanilla sugar — 1 tsp
Filling and finishing
- Unsalted butter, softened — 50g (1.8 oz)
- Sugar — 100g (3.5 oz)
- Ground cinnamon — 1.5 tsp
- Apricot jam — 120g (4.2 oz), optional
- Egg, for brushing — 1
- Milk, for brushing — 1 tbsp
- Powdered sugar — 10g (0.35 oz)
Step-by-step recipe
- Warm the milk to 35–37°C (95–99°F). Stir in the yeast and 1 tablespoon of the sugar, then let it stand for 10 minutes until a foamy cap forms.
- In a mixing bowl, combine the flour, remaining sugar, salt, and vanilla sugar. Pour in the yeast mixture, add the egg, and add the melted butter, cooled slightly. Knead into a soft, slightly sticky dough.
- Transfer the dough to a lightly buttered bowl, cover, and let it rise in a warm place for 60–75 minutes, until doubled in size.
- Mix the sugar with the cinnamon. Have the softened butter ready, and if using jam, warm it very gently so it becomes easy to spread.
- Deflate the risen dough and roll it out into a large rectangle about 4–5 mm thick.
- Spread on a thin layer of softened butter, then sprinkle evenly with the cinnamon sugar. If using jam, spread a thin layer over the butter.
- Cut the sheet into long strips 4–5 cm wide (about 1.5–2 in). Roll each strip into a spiral to form little roses, pinching the end of the final coil gently to seal.
- Arrange the roses in a 24–26 cm (9.5–10.25 in) round pan lined with parchment; butter the sides well. Leave a little space between them so the dough can expand. Cover and let rise for 20–30 minutes.
- Beat the egg with the milk and brush the top of the cake carefully. Bake at 180°C (356°F) for 30–35 minutes, until deeply golden. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Dust lightly with powdered sugar before serving.
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Tips and variations
- Filling: swap the cinnamon for cocoa powder mixed with sugar, or use sugar rubbed with finely grated orange zest for a brighter citrus note.
- Without jam: the cake will be lighter and less sweet — simply increase the filling sugar to 120g (4.2 oz) if you like.
- Dough: for an even more tender crumb, add 1 tbsp sour cream or yogurt during mixing and reduce the milk by the same amount.
- Pan: this can also be baked in a springform pan or a cast-iron skillet lined with parchment.
- Gloss: while still hot, brush the cake with a thin layer of apricot preserves loosened with 1 tbsp water for a delicate sheen.
Nutritional value
| Serving | 1 slice (from 10) |
|---|---|
| Calories | 375 kcal |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 62 g |
| Fiber | 1.5 g |
| Sugar | 27 g |
| Sodium | 120 mg |
FAQ
Can I use fresh yeast instead of dry yeast?
Yes. Use 20–21g (0.7 oz) fresh yeast in place of 7g (0.25 oz) dry yeast. Dissolve it in the warm milk with a little sugar and wait until it becomes actively foamy.
What can I use instead of cinnamon?
Cocoa powder with sugar, a blend of cardamom and vanilla, sugar mixed with finely grated citrus zest, or a nut paste sweetened with sugar all work well.
How should I store the cake?
Once cooled, keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual slices and freeze for up to 1 month.
Can I make it ahead?
Yes. Shape the cake, place it in the refrigerator overnight for 8–12 hours, then let it sit at room temperature for 30–40 minutes before baking.