Ingredients
Scale
Dough:
- 2 egg yolks
- 1 cup sour cream
- ½ cup sugar
- 4 tbsp melted butter
- 1 tsp lemon zest
- 3 cups flour
- 1 packet instant yeast
- 1 tsp salt
- ½ tsp cinnamon
- pinch nutmeg
- 1 tbsp oil
Filling:
- 2 tbsp sugar
- 2 tsp cinnamon
- â…“ cup butter (room temp)
Glaze (optional):
- 1½ cups powdered sugar
- 2 tbsp milk
- 1 tbsp lemon juice
- ¼ tsp vanilla extract (food coloring and sprinkles for decoration, optional)
Instructions
- Mix egg yolks, sour cream, sugar, butter, and lemon zest in a bowl. In another bowl, whisk dry ingredients (flour, yeast, spices). Slowly add dry ingredients to wet while mixing until a dough forms. Knead with dough hook or by hand for 5 minutes (dough is sticky!).
- Oil a bowl, place dough in it, and cover with a towel. Let rise for 1.5 hours (warmer) or 2 hours (colder).
- Punch down dough and roll into a 20″x12″ rectangle. Spread softened butter over dough, leaving a 1-inch border. Sprinkle with cinnamon sugar. Roll dough lengthwise and pinch the seam closed. Form into a circle and pinch the ends together. Let rise for 45 minutes.
- Preheat oven to 375°F. Bake cake for 20-25 minutes until golden brown. Let cool.
- Glaze (optional): Mix powdered sugar, milk, lemon juice, and vanilla until smooth. Adjust thickness with more powdered sugar or milk. Decorate with glaze, sprinkles, or food coloring if desired.
- Prep Time: 30
- Cook Time: 180
Nutrition
- Serving Size: 14
- Calories: 270
- Fat: 14g
- Carbohydrates: 61g
- Protein: 7g