Ingredients
Equipment
Method
Prepare the Dough
- In a large bowl, combine the warm milk, 1 tablespoon of sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.
- Whisk in 2 tablespoons of melted butter and the egg until well combined.
- Gradually add the flour and remaining sugar, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a warm cloth, and let rise for 1 hour until doubled in size.
Shape and Fill
- Punch down the dough and roll it into a large rectangle.
- Brush with remaining melted butter and sprinkle with cinnamon-brown sugar mixture.
- Cut into strips about 1 inch wide using a pizza cutter. Roll each strip into a rope, twist, and join ends into a circle.
- Place on a parchment-lined baking sheet and let rest for 20 minutes while preheating oven or air fryer to 350°F.
Bake and Glaze
- Bake for 15-18 minutes until golden brown. Cool on a wire rack.
- Whisk powdered sugar and heavy cream to make glaze. Drizzle over cooled cakes and top with colored sugars.
Notes
For the best results, ensure milk is warm but not hot (105-115°F) to avoid killing yeast. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in microwave for 10 seconds. Freeze unglazed cakes for up to a month.
