Cinnamon Swirl Cake Made with Love
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INGREDIENTS
Dough:
- 3½ cups+ 1 tablespoon/500 grams flour
- ¼ cup/50 grams sugar
- 25 grams fresh yeast / 9 grams tablespoon dry yeast
- 2 M eggs
- 1 cup/240 milliliters lukewarm milk
- 4 tablespoons/60 grams soft butter
Topping:
- 7 tablespoons/100g melted butter, not hot
- 1 cup/200 grams sugar
- 2½ tablespoons/7.5 grams cinnamon
Syrup:
- ½ cup/120 milliliters water
- ½ cup/100 grams sugar
INSTRUCTIONS
- In a mixer bowl with a dough hook, combine the flour, yeast, and sugar. Mix briefly on low speed.
- Gradually add the eggs and milk. When the dough starts to form, add the butter in small cubes until fully incorporated. Increase the mixer speed to medium and knead for about 8 minutes, until the dough is smooth and soft.
- Shape the dough into a ball and place it in a large bowl. Cover with plastic wrap and let it rise in a warm, humid place for about an hour, or let it rise slowly in the refrigerator until it doubles in size.
- In a wide bowl, mix the sugar and cinnamon.
Assembly:
- Punch down the dough and divide it into two parts. Work with one part while keeping the other covered. Roll the dough into thin strips using a rolling cutter.
- Drizzle melted butter over the strips and brush them well.
- Dip each strip into the sugar and cinnamon mixture, ensuring they’re well coated.
- Place the coated strips in a baking pan lined with parchment paper, arranging them haphazardly to create mounds. Repeat with the remaining dough.
- Let the dough rise for about 45 minutes. Preheat the oven to 340°F (170°C) (turbo setting) and bake for about 28 minutes, or until the cake is golden and beautiful.
- While the cake is baking, prepare the sugar syrup by bringing the water and sugar to a boil until thickened and fully dissolved. Brush the syrup over the cake while it’s still hot.
MY NOTES
FAQ
What makes this cinnamon swirl cake soft and chewy?
The softness and chewiness of this cinnamon swirl cake come from the perfect combination of ingredients and proper kneading. The butter and eggs provide richness and moisture, while the yeast ensures a light, airy texture. Kneading the dough for about 8 minutes helps develop the gluten, creating a chewy texture. Allowing the dough to rise properly in a warm, humid environment also contributes to the cake’s softness. The final brush of sugar syrup while the cake is still hot locks in moisture, making every bite soft and delightful.
Can I prepare the dough in advance?
You can prepare the dough in advance. After kneading the dough and allowing it to rise for the first time, you can refrigerate it overnight. This slow rise in the refrigerator not only saves time on the day of baking but also enhances the flavor as the dough develops a deeper, more complex taste. When you’re ready to bake, remove the dough from the refrigerator, allow it to come to room temperature, and proceed with the recipe as directed, including the second rise before baking.
Can I substitute the yeast in this recipe?
If you don’t have fresh yeast, you can substitute it with dry yeast. This cinnamon swirl cake recipe calls for 25g of fresh yeast, which can be replaced with about 9g (1 tablespoon) of dry yeast. Dry yeast is more concentrated, so you’ll need less of it. If you prefer to use instant yeast, the same amount as dry yeast can be used. Remember, instant yeast doesn’t need to be activated in liquid beforehand, so you can add it directly to the dry ingredients before mixing.
How can I make this cinnamon swirl cake ahead of time?
To make this cinnamon swirl cake ahead of time, you can prepare and shape the dough, then freeze it before the final rise. After shaping the dough into strips and coating them with cinnamon sugar, place them in the baking pan, cover it tightly, and freeze. When you’re ready to bake, let the dough thaw and rise in a warm place until doubled in size. This could take a bit longer than usual, so allow extra time. Bake as directed, and you’ll have a fresh, delicious cake ready for serving.
How do I ensure the cinnamon swirl cake bakes evenly?
To ensure the cinnamon swirl cake bakes evenly, make sure to spread the dough strips evenly in the pan, avoiding overcrowding. Preheat your oven thoroughly to the recommended temperature of 340°F (170°C) on the turbo setting to ensure consistent heat distribution. Placing the baking pan in the center of the oven will also help the cake bake evenly. If your oven has hot spots, you may need to rotate the pan halfway through baking. Keep an eye on the cake, and if the top browns too quickly, cover it loosely with foil.
Can I add nuts or other fillings to this cake?
You can customize this cinnamon swirl cake by adding nuts or other fillings. Chopped walnuts, pecans, or almonds make excellent additions, adding a nice crunch to the cake. You can sprinkle the nuts over the dough strips after brushing them with melted butter and before dipping them in the cinnamon sugar mixture. Other filling options include raisins, chocolate chips, or even a cream cheese swirl for added richness. Just be sure not to overfill, as too many additions can make the dough heavy and affect its rise.
What can I serve with this cinnamon swirl cake?
This cinnamon swirl cake pairs beautifully with a variety of accompaniments. For a classic pairing, serve it with a hot cup of coffee or tea. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake’s warm, cinnamon flavor, adding a creamy contrast. You can also drizzle the cake with a simple glaze made from powdered sugar and milk for extra sweetness. Fresh berries or a side of fruit compote bring a refreshing touch that balances the richness of the cake, making it a versatile treat for any occasion.
Why did my cake turn out dense?
If your cinnamon swirl cake turned out dense, several factors could be at play. Overkneading the dough can lead to a dense texture, as it overdevelops the gluten, making the dough tough. Conversely, under-kneading can prevent the dough from forming enough structure. Another common issue is not allowing the dough to rise sufficiently. The dough needs to double in size during both rises to create a light, airy texture. Ensure your yeast is fresh and active, as expired yeast won’t give the dough the lift it needs, resulting in a dense cake.
How should I store leftovers?
To store leftover cinnamon swirl cake, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil. This helps maintain the cake’s moisture and prevents it from drying out. Store it at room temperature for up to two days, or in the refrigerator for up to a week. If you’d like to keep it longer, you can freeze the cake. Wrap it in plastic wrap, followed by a layer of foil, and freeze for up to three months. Thaw it at room temperature, and reheat it in the oven before serving.
Can I make this cinnamon swirl cake vegan?
You can make a vegan version of this cinnamon swirl cake with a few substitutions. Replace the eggs with a plant-based alternative like flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). Use plant-based milk, such as almond or soy milk, in place of dairy milk. Substitute the butter with vegan butter or coconut oil. Ensure that your sugar is vegan-friendly, as some sugars are processed with bone char. These adjustments will still yield a deliciously soft and chewy cake, perfect for those following a vegan diet.
