Wooden rolling pins or foil-covered paper towel tubes (for baking)
Parchment paper
Baking sheet
👩🍳 Directions
1. Activate Yeast:
Mix yeast, warm milk, and 1 tbsp sugar. Let sit for 5–10 minutes until frothy.
2. Make Dough:
In a large bowl, combine flour, remaining sugar, salt, lemon zest, egg, egg yolk, vanilla, and softened butter.
Add yeast mixture and knead until smooth and elastic (8–10 minutes by hand or 5 minutes in mixer).
Cover and let rise for 1 hour, until doubled.
3. Shape the Cakes:
Preheat oven to 375°F (190°C).
Lightly grease and wrap rolling pins or tubes with foil. Lightly grease the foil too.
Roll dough into a rectangle (about ¼ inch thick). Cut into long strips (~1-inch wide).
Wrap each strip spirally around the greased rolling pin, slightly overlapping.
Gently roll the wrapped dough on a surface to press and seal.
4. Brush and Coat:
Brush each rolled dough with melted butter.
Roll in a sugar + cinnamon mixture until fully coated.
5. Bake or Grill:
Place rolling pins across a baking dish so the dough doesn’t touch the tray (or use a rotisserie if available).
Bake for 20–25 minutes, rotating halfway, until golden brown.
Optional: brush with more melted butter and sprinkle with more toppings immediately out of the oven.
🎉 Topping Variations
Cocoa sugar: mix cocoa powder with sugar for a chocolatey crust
Crushed nuts: press finely chopped walnuts or hazelnuts into the sugar before baking
Shredded coconut: add after baking while the butter is still warm
Vanilla sugar dusting for a classic fair vibe
📝 Tips
Let them cool slightly, then slide off the tube.
Best enjoyed warm and fresh, but you can reheat slightly before serving.
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