Thursday, July 17, 2014

Cinnamon Roll Cake

So, I'm running behind. So? I'm still overly enjoying this indulgent project.

This is the best recipe I've done so far. Even with my haphazard style of combining ingredients (there are several ooooh's in the middle of every session when I realize what I was supposed to do . . . yes, I do read every recipe first) this recipe turned out just about perfectly. In fact there is only one piece of advice I have for you heading in to this: when you begin cutting the strips to roll the thing up, cut the strips much less wide at first, like maybe start at an inch wide and slowly work toward the two and a half inch wide strips the original recipe instructs you to do. 

Speaking of which, the original recipe can be found here, at The Baker Chick. 

Without further ado, here is the best cinnamon roll recipe you have ever tasted in your life. 

Cinnamon Roll Cake
For the dough
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
For the filling
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter (1/2 a stick)
1 teaspoon vanilla bean paste (or extract if you don't have)
For the icing
1/2 a stick of butter (4 tablespoons)
1 cup powdered sugar
1 teaspoon vanilla extract (or vanilla bean paste)
a few drops of milk (if needed)

  • In a glass measuring cup, warm the milk and butter in the microwave until warm with the butter melted.
  • Whisk together 2 1/4 cups of flour, yeast, sugar and salt. Add the milk mixture, egg and water, and mix until combined (dough will be very sticky.) Add the remaining cup of flour gradually, folding it in with a spatula (or gently kneading with your hands).
  • When the dough comes together in a soft ball, knead on a lightly-floured surface until smooth and elastic (when pressed with a finger tip the dough should bounce back).
  • Return the dough to your bowl and cover with a damp cloth. Let rest for 10 minutes.
  • For the filling:
  • Melt the butter and stir in the vanilla. 
  • Combine the brown sugar and cinnamon in a small bowl.
  • To assemble:
  • Roll the dough on a floured surface into a rectangle measuring about 9x13. Brush the dough with almost all of the butter and pour the rest into the bottom of a 9-inch pie dish (or something similar.)
  • Sprinkle the cinnamon-sugar mixture over the dough and gently press it in.
  • Using a pastry wheel, pizza cutter or knife cut the dough into [1 inch strips, working up to] 2 1/2 inch strips. Start with less thick strip and roll it from one end to the other forming a swirl. Set that roll onto the next strip with the seam-side down and roll the strip onto it.
  • Repeat for 2 more strips, at which point the roll is probably too large to continue forming this way. Gently place it in the middle of the pan. Carefully pick up the remaining strips and swirl them around the roll in the pan. The roll won't fill the whole pan but it will after rising and baking.
  • Cover the pan with your damp cloth, and proof in a warm place for 30-45 minutes or until doubled in size.
  • Bake in a 350F oven for 20-24 minutes or until golden brown.
  • For the icing:
  • Cream the butter and powdered sugar until smooth. Add the vanilla and some milk if icing is too thick. Beat until light and creamy.
  • Spread on warm rolls and serve.

  • Notice how tall it got in the middle? All the weight of rolling the cake squished the middle out. Redoing this recipe, I would definitely cut the middle into smaller strips.

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