Recipe: Giant Cinnamon Roll Cake

Mrs. Fields Secrets Giant Cinnamon Roll Cake
We’re no strangers to the draw of Pinterest. (By the way, are you following us? Please do.) We see those incredible food photos, too, and feel the immediate urge to reproduce them ourselves. Today’s recipe is from a Pinterest crush that developed as soon as we read the caption “Giant Cinnamon Roll Cake.” It was time to turn this delectable idea into reality. The key to this recipe is patience. Let the dough rise long enough to become soft and elastic. Don’t rush. The result is a gorgeous cake that you can easily serve for dessert, breakfast, brunch, or a 3:00 snack.

Giant Cinnamon Roll Cake
adapted from Sally’s Baking Addiction

for the dough
2 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) instant yeast
1/2 cup water
1/4 cup milk
3 tablespoons butter
1 egg

for the filling
4 tablespoons butter, softened to room temperature
1 1/2 tablespoons ground cinnamon
1/4 cup sugar

for the glaze
1 1/2 cup powdered sugar
1 tablespoon half-and-half or heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Directions
Prepare dough by measuring 2 1/4 cups flour into a mixing bowl (reserving 1/2 cup for later), along with sugar, salt, and yeast, then stir until thoroughly mixed. Combine water, milk and butter in a microwave-safe bowl and heat until butter is just┬ámelted and liquid is hot to the touch, but not scalding (about 115 degrees). Pour milk mixture into the flour mixture and begin mixing with a dough hook. Add the egg to the dough and then sprinkle the reserved flour into the mixture while it’s mixing until dough is pulling away from the side of the bowl. Spray a separate bowl with nonstick spray and transfer dough into it to rise, covered, for about 30 minutes.

Next, prepare a flat surface with a sprinkling of flour and roll out dough to a large rectangle, about 12 x 15 inches. Using clean hands, spread the softened butter evenly over the surface of the dough, then sprinkle evenly with the cinnamon and sugar. Use a pizza cutter to trim any uneven edges, then cut dough into six two-inch strips. Prepare a 9-inch cake pan with nonstick spray. Loosely roll one strip and place in the center of the pan. Next, add each additional strip to the spiral to create a giant roll. (HINT: Loosely roll each strip to transfer to the pan, then unroll it around the center for easier transport.) When all the strips have been added. Loosely cover the cake and allow to rise in a warm spot for 60-90 minutes, or until double in size.

Preheat oven to 350 degrees. Remove covering and place cake in the oven for 30-35 minutes. After 15 minutes, check cake and cover with aluminum foil if the top is getting brown. Once cake completes baking, remove from oven and prepare glaze. Drizzle glaze over warm cake and allow to cool an additional 20 minutes before serving.

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