In Israel we call these cinnamon roses. In the US they are called cinnamon cakes or rolls. They are actually cinnamon babka! I use my basic babka dough recipe to create these. I make many different shaped babka with different fillings.
They are soft and delicious with the same sticky sweet syrup on top that makes this so decadent.
I used my basic dough which is included in my Chocolate Babka recipe. You can make so many different shapes out of it.
What is nice about this shape is that you bake individual pieces in a pan that attach during the baking process and then just get pulled apart to eat.
For basic dough
Ingredients you will need for the basic dough: You can use this basic dough for all yeast cakes. The amount given here will be enough for 2 loaf tin size cakes.
500 grams of all purpose (plain) flour
1 tablespoon dry active yeast
A pinch of salt
½ cup sugar
2 teaspoons of vanilla sugar - I like using this in certain cakes for a soft vanilla flavor. It comes in small packets or a container. You can use a teaspoon of vanilla extract instead
2 eggs
½ cup canola oil
1 cup tap water (this varies according to flour used etc. and you need to judge, start with less as you may need to add a little more if your dough is too dry or a little less if your flour is too sticky. Add a little more flour if your dough is too sticky
Syrup:
1 cup water
1cup sugar
1 teaspoon vanilla extract
Cinnamon mix to sprinkle
¼ cup sugar
1 tablespoon cinnamon
1 packet of vanilla sugar
A little canola oil to brush on
Egg wash for brushing on before baking
1 egg - beaten
1 tablespoon tap water
A long piece of sewing thread
For basic dough - follow the directions in link below
Mix the cinnamon, vanilla sugar and sugar together in a small bowl.
In a small pot, heat the sugar and water, bring to a boil. Stir and continue cooking on a lower heat for about 3 minutes. It will thicken slightly. Set aside to cool. You will pour this over a hot babka.
After dough has doubled in size continue as follows for the Roses Babka.
Line a round shape baking tin with parchment paper.
Roll out pastry to an oval long shape and brush a little canola oil on it. This helps the cinnamon and sugar stay on.
Spread your cinnamon and sugar mix evenly on the pastry
Start rolling the long edge from the lower bottom towards the upper edge.
Wrap the sewing thread around about 2 inches of thickness from the outer edge of the roll and cross the two ends, pull tightly to cut the roll all the way through. This gives a sharp clean cut. You can also use a knife to cut a piece if you prefer.
Place the cut roses shaped dough in a round baking tin lined with parchment paper in a circle and lay one piece in the middle. Cover with Saran Wrap for 30 minutes to let rise a second time.
Turn on oven to 350 degrees.
Mix beaten egg with water and brush on the roses covering them on all sides well. Bake for about 25 minutes. Ovens vary so check if the pastry is golden. Lift the bottom of the pastry, it should be a little hard to the touch and slightly browned when done. Do not let the top get brown.
When the babka is ready, while hot immediately pour the syrup over the entire top of babka while still in the pan. I use a ladel or a soup spoon.
Let cool and serve. This makes such a nice presentation on a dessert table. It is also delicious for breakfast!
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