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it’s a cake – not a roll

slice of cake

I found this cake on Pinterest. I made it for the first class of my three-week series of cooking classes at Les Gourmettes. It was a brunch menu and the cake was a hit.

The recipe makes one cake. In some of the photos there are two cakes since I needed to make two for the class.

glazed

Cinnamon Roll Cake

Cake
2 ¾ cups flour, divided
3 tablespoons sugar
1 teaspoon salt
1 package yeast
1/4 cup milk
3 tablespoons unsalted butter
1/2 cup cold tap water
1 egg, room temperature
Filling
3 tablespoons unsalted butter, room temperature
1 ½  tablespoons ground cinnamon
1/4 cup sugar
Vanilla Maple Glaze
1 ½ cups powdered sugar
1 tablespoon milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Cake: Place 2 ¼ cups of the flour, sugar, salt, and yeast in the bowl of a standing mixer and blend together until combined.

Heat the milk and butter together in the microwave until the butter is melted. Add the cold water and test the mixture to be sure it is not too hot but just warm to touch, test on your wrist as you would a baby bottle.  Stir the butter mixture into the flour mixture.  Add the egg and just enough of the remaining 1/2 cup flour to make a soft dough. The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.  On a clean surface that is just lightly dusted with flour, knead the dough for about 3 minutes.

dough

Form a ball and place in a lightly greased bowl, cover tightly with plastic wrap and let rise for 30 minutes.

risen

12 by 15

After 30 minutes, roll the dough out in a 15 x 12- inch rectangle.

6 strips

Using a sharp knife and cut the dough into six 2-inch wide by 15-inch long strips.

Filling:  Spread the softened butter on top of the dough, covering it completely.

center roll

Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray.

Loosely roll up one strip and place it in the center of the pan.

second strip

Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.

third strip

Quite a bit of the cinnamon sugar will fall off as you create the cake.

all strips

This is normal, just scoop it up once the cake is assembled and sprinkle it on top.

sugar on top

Loosely cover the cake with plastic wrap and allow to rise for 90 minutes.

2nd rise

After the cake’s dough has nearly doubled in size, preheat the oven to 350 degrees.

2 baked cakes

Bake for 30 to 35 minutes until lightly browned.

glaze

Glaze: Mix the powdered sugar, milk, maple syrup and vanilla together until smooth.

glazed

Pour the glaze over the cake.  Slice the cake into wedges to serve.

Serves 8

The cake is best enjoyed the same day, but will stay fresh covered tightly for up to 2 days at room temperature or in the refrigerator.     


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4 comments

1 Marissa { 05.02.14 at 1:42 PM }

Mmmmm this looks good.

2 Nancy H { 05.02.14 at 4:57 PM }

Could you do part of this the night before, to serve it for brunch?
PS: I have chicken thighs marinating in the coconut milk-soy-agave for dinner tonight, Yum!

3 Linda Hopkins { 05.02.14 at 8:30 PM }

Hi Nancy, Let me know how you liked the chicken! As for doing the cake ahead, Yes. Assemble the cake and let it rise for 45 minutes, instead of the full 90 minutes, then refrigerate overnight. In the morning, remove from the refrigerator and let it continue to rise and come to room temperature for about and hour before baking. That should do it.

4 Nancy H { 05.03.14 at 3:32 PM }

Thanks Linda, I thought there might be a way to do that, can’t wait to try it! Chicken was great, it’s the third time I’ve made it, it’s easy to keep the ingredients on hand. It’s just DH and I, so I use 4 thighs and the same amount of marinade for all the extra good sauce!

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