I hope you have already tried my original cinnamon bun recipe. Here is a new twist on that – to bake the cinnamon buns in a cake pan and therefore get a totally different experience with the buns. They get a bit bigger but still very soft and creamy. Buns in a bun! Try it!
Ingredients (1 cake pan + 5-8 extra buns):
- 1 batch cinnamon bun
- 1 tsp butter
- 1 egg
- 2 tbs pearl sugar
- 2 tbs sliced almonds
Just follow all the steps in my cinnamon bun recipe until you come to the baking part. Bake out the buns just as described in the cinnamon bun recipe. But instead of placing them on a oven tray, you take a 20” springform cake pan. Butter the form. Place 12-15 buns (depending on how big you have made them) into the cake pan. Make sure there is some space in-between the buns so don’t place them too tight to each other. The rest of the buns you can place on an oven tray covered with parchment paper.
Let the bun cake ferment for another 40 minutes.
Pre heat the oven to 375ºF. Brush the cake with a whisked egg before sprinkle with pearl sugar and sliced almonds.
Place in the middle of the oven for approximately 20 minutes until the bun cake has a perfect color.
If you have made buns, increase the oven temperature to 425ºF and bake them for 8-10 minutes.
Let it cool down. You can then break the buns apart (or cut if you prefer) before serving.
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