Cinnamon Roll Cake

Dough

2 3/4 cups (345g) flour

1/4 cup (50g) sugar

1 teaspoon salt

1 packet instant yeast

3/4 cup (180ml) whole milk

1/4 cup (60g) butter

1 egg

1. heat milk and butter until butter is melted 

2. in the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, yeast and salt. Add the milk/butter mix and egg. Knead for 1 minute. If the dough is too sticky, add flour (1 tablespoon at a time) and continue kneading. Dough should not stick to the sides of the bowl but still be soft. Knead 2 minutes. Transfer to a greased bowl, cover and allow to rise 30 minutes

Filling

1/4 cup (60g) butter, softened

1/4 cup (50g) light brown sugar

1 tablespoon cinnamon 

1. mix sugar and cinnamon

Assembling 

1. grease a 9" (22cm) pie dish or cake pan

2. roll out dough into a 15" x 12" (38cm x 30cm) rectangle

3. spread the butter on top. Sprinkle with sugar mix

4. cut in 6 stripes along the long side of the rectangle

5. roll first strip and place it in the center of the prepared dish. Take next strip and wrap it around the center roll. Continue with rest of strips. Cover with a bowl or tent with aluminum foil. Allow to rise 1-2 hours until doubled in size. Bake for 35-40 minutes at 350°F (180°C). If it starts to brown too much, tent with aluminum foil

Glaze

1 cup (120g) confectioners sugar

4 tablespoons (60ml) heavy cream or milk

1 teaspoon vanilla extract

1. mix together until smooth and pour over warm cinnamon roll cake