This gorgeous yeasted cake with cinnamon-sugar and vanilla custard is like a dreamy combination between cinnamon buns and Norwegian school buns shaped into the size of a round cake and drizzled with icing. Heaven on a plate!
3tablespoonsJust Eggsoptional, add more milk if not using
1stick(113 grams) vegan butter, diced
Filling:
3 ½tablespoons(50 grams) vegan butter, room temperature
¼cup(50 grams) sugar
1tablespoonground cinnamon
½recipeVanilla custard
Icing:
1-1 ¼cups(2-3 dl) powdered sugar
1tablespoonwater
Instructions
To make the cake:
Add all the ingredients except the butter into the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes. If needed, add a touch more milk if the dough seems dry after a few minutes. Add the diced butter gradually and knead for another 10 minutes until you have a smooth, shiny dough.
Cover the dough with cling wrap or a clean kitchen towel and let rise for about 1 hour until double in size.
Meanwhile, make the filling. Add the butter, sugar and cinnamon into a small bowl and mix together with a fork until smooth.
Prepare a 10-inch springform pan by lining it with parchment paper cut into a circle fitting the bottom or simply just grease the bottom and sides.
Transfer the dough onto a lightly floured clean working surface and roll it out to a rectangle about 10x15 inch (25 x 40 cm) in size.
Spread the filling evenly over the surface using an offset spatula, leaving about ¼ inch margin from the edges. Tightly roll the dough up starting from the longest side closest to you and place seam side down, sealing the edges as best as you can.
Cut the link into 2-inch (5 cm) pieces, and place them in a circular pattern in the prepared cake pan, leaving a little space between each piece (they will rise and come together in the oven and when rising for the second time). Cover with a clean kitchen towel and let rest for another 30 minutes.
Preheat the oven to 450℉ (225℃).
When ready, fill a pastry bag with the vanilla custard, make a little dent into the center of each piece of the cake and pipe about 2 tablespoons worth of custard into each piece. Brush the top with a little mixture of Just Egg and non-dairy milk (or melted vegan butter).
Place the cake on the rack placed on the second-to-lowest position in the oven and bake at 450℉ for 5 minutes, then lower the temperature to 400℉ (200℃) and bake for another 25-30 minutes until golden on top.
(I like placing a sheet tray right underneath the cake in case any of the filling oozes out of the pan, to avoid a mess in the oven.)
Let the cake cool on a rack inside the pan for about 10 minutes, then release the springform sides and let the cake completely cool before drizzling with the icing.