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Moravian sugar cake with dimpled yeast dough, buttery cinnamon sugar topping, and golden baked crust on a wooden board

Classic Moravian Sugar Cake Buttery Cinnamon Dessert - A Warm, Comforting Bake

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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine American (Moravian heritage)
Servings 12 Squares

Ingredients
  

  • For the dough:
  • 1 cup whole milk, warmed to 105–110°F
  • 2 1/4 teaspoons active dry yeast (one 0.25-ounce packet)
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3 to 3 1/4 cups all-purpose flour, plus extra for dusting
  • For the topping:
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • Finishing touch (optional): 2–3 tablespoons heavy cream for brushing

Instructions
 

  • Proof the yeast: In a large bowl, combine warm milk and yeast. Sprinkle in a pinch of sugar. Let stand for 5–10 minutes, until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.
  • Mix the wet ingredients: Whisk in the granulated sugar, melted butter, egg, vanilla, and salt until smooth.
  • Add the flour: Stir in 3 cups of flour, 1/2 cup at a time, until a soft, slightly sticky dough forms. If needed, add the remaining 1/4 cup flour a little at a time. The dough should pull away from the bowl but still feel tender.
  • Knead the dough: Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook on medium-low for 4–5 minutes.
  • First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 60–75 minutes, or until doubled in size.
  • Prepare the pan: Grease a 9x13-inch baking pan with butter. You can also line it with parchment for easier removal.
  • Shape the dough: Gently deflate the risen dough and pat or roll it into a rectangle to fit the pan. Transfer it to the pan and stretch to the corners. Cover and let rest for 20 minutes.
  • Make the topping: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Mix until sandy and spreadable. It should be soft but not melted.
  • Dimple the dough: Use your fingertips to press deep dimples all over the dough, almost to the bottom of the pan. These little wells collect butter and sugar as it bakes.
  • Add the topping: Dot the top evenly with spoonfuls of the cinnamon-sugar butter. Gently spread and press it into the dimples. For extra richness, brush the surface with heavy cream.
  • Second rise: Let the topped dough rise uncovered for 20–30 minutes while you preheat the oven to 375°F (190°C).
  • Bake: Bake for 22–28 minutes, until the edges are deeply golden and the center is set. The topping should look bubbly and slightly crackly.
  • Cool and serve: Cool in the pan for at least 15 minutes. Slice into squares and serve warm or at room temperature.