Kagemand - Danish Cake Man, Rolls, and Cinnamon Rolls

Kagemand © kvalifood.com

Recipe with video - This kagemand is from my childhood home. It is still served at every birthday. What’s great about it is that the dough is also a really good roll dough. So there is no need to make separate roll and cake doughs. And yes — it is also the family’s favourite recipe for cinnamon rolls.

Ingredients

Yields 16 rolls/cinnamon rolls or 1 kagemand (Double the recipe to make both 16 rolls and 1 kagemand.)

  • 600 g flour
  • 200 g butter
  • 50 g sugar
  • 50 g fresh yeast
  • 2 eggs
  • 2 dl milk

remonce filling

  • 150 g butter
  • 250 g brown sugar
  • 2 tbsp cinnamon

icing

  • 3 dl icing sugar, stirred with a little cold water

Directions

The dough

Warm the milk to finger-warm temperature. Chop the butter into small pieces so it softens and melts more easily. Mix it into the warm milk.

Once the butter has melted, dissolve the yeast in the milk mixture.

Mix in the remaining ingredients and knead until the dough is smooth. (A few minutes in a stand mixer.)

The remonce filling

Melt the butter.

Stir in the brown sugar and cinnamon.

Kagemand

Roll the dough out into a large rectangle.

Cut with a knife to shape it like a cake boy or girl.

Spread the remonce over the top.

It can rise for up to half an hour, but this is not critical.

Bake at 390°F (200°C) for about 15 minutes.

It is done when the parts of the dough not covered by remonce are golden, or when the remonce is bubbling.

Rolls

Divide the dough in half 4 times to get 16 rolls (1-2-4-8-16).

Shape into balls.

Dip them in soured milk — yoghurt, cultured buttermilk, or whatever you have. Regular milk works too.

Place on a baking tray.

Bake at 390°F (200°C) for about 15 minutes.

They are done when they are golden.

Cinnamon rolls

(The cinnamon rolls now have their own page with more photos. But the recipe in brief:)

Roll the dough out into as large a rectangle as possible.

Spread the remonce over the top.

Roll into a log.

Cut in half 4 times to get 16 rolls.

Place on a baking tray.

Bake at 390°F (200°C) for about 15 minutes.

Add icing once they have cooled.

Cinnamon roll with white and chocolate icing © kvalifood.com