Rose and cinnamon roll cake

Rose and cinnamon roll cake

Total: 3 hr 25 min. | Active: 30 min.
Nutritional value / piece: 189 kcal
, Fat: 8 g
, Carbohydrate: 24 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

350 g white flour
2 tbsp sugar
1 tsp salt
½ parcel dry yeast
50 g butter, soft
1 ½ dl milk
¼ dl water

To shape

80 g butter, soft
50 g red currant jelly
20 g sugar
2 tsp cinnamon
2 tbsp raspberry crumble
4 tbsp shelled ground almonds


50 g icing sugar
2 tsp lemon juice
2 tsp red currant jelly
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One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.

How it's done

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Yeast dough

Mix the flour, sugar, salt and yeast in a bowl. Add the butter, milk and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Combine the butter, jam, sugar, cinnamon, raspberry crumble and almonds. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.


Mix the icing sugar, lemon juice and jam, spread the glaze over the cinnamon rolls and leave to cool on a rack.

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