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.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 5gFat: 12g
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.
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