Cinnamon Roll Cake
1 lb. Bread Flour
2 oz. Granulated sugar
½ teaspoon Salt
2 oz. Shortening
1 each Egg
½ oz. Yeast (2 packets)
3 oz. Water
3 oz. Whole Milk
1 Cup Brown Sugar
2 teaspoons Cinnamon
4 oz. Melted Butter
Sprinkle the yeast over the milk and mix in. Set aside.
Mix flour, sugar and salt in a bowl with a dough hook.
Add the shortening, eggs, milk with yeast and water. Mix on speed one until fully incorporated.
Mix on speed two until elastic and smooth (approximately 5 minutes). Do not over-mix or it will be too tough to work with!
Let rest for 4 hours or overnight before using.
Roll dough out to ¼” thick.
Brush generously with butter. Cover the entire piece of dough with the brown sugar.
Roll the dough into a large log. Roll down the log until it is no larger than 2” in diameter.
Spiral into a large snail and place in a 10” round cake pan (3” tall), lined with parchment and brushed with butter.
Bake at 350 degrees until done in the center.
Let cool for 10 minutes and flip out of the pan.
Top with icings as desired.