Spent the entire afternoon working on this fun new project!
Since it was Tita Rosie's birthday, the family was going to get together in her house while my cousins prepare a lovely dinner for her. As for me, I decided to gift Tita Rosie something which I knew she couldn't resist and that was cinnamon rolls!
Whenever we pass by a Cinnabon store, she can't stop herself from buying a piece so I figured this would be one dessert I bake which she definitely can't resist (and how fun would it be to eat a cinnamon roll cake?!). Also, with my new fondness of working with yeast after my several attempts with the cronut, I actually find it relaxing and therapeutic to make yeast pastries that now involves kneading and what not.
Cinnamon Roll Cake
INGREDIENTS:
Dough
1/4-ounce package yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup sugar
1/3 cup butter, melted
1 tsp salt
1 egg
4 cups all purpose flour (plus more for kneading)
Filling
1/2 cup softened butter
1/2 cup sugar
3 tbsp ground cinnamon
1/2 cup chopped pecans
Frosting
1 package cream cheese
1/2 cup whipping cream
1/2 to 1 cup powdered sugar
PROCEDURE:
-For the dough, start by dissolving the yeast in the warm water and set aside
-In a large mixing bowl, mix together milk, sugar, melted butter, salt, and egg.
-To the milk mixture, add in 2 cups of flour and carefully mix until just smooth
-Add the yeast mixture into the milk-flour mixture
-Add in remaining flour and mix until dough is combined and can be handled by hand
-Knead dough lightly on a floured surface for about 5 to 10 minutes
-Form dough into a ball and then place in a grease bowl, cover with a towel, and let dough rise for about an hour and a half
-When doubled in size, punch down bowl and roll out in a floured surface to a 15 by 9 inch rectangle
-Now add in the filling beginning by spreading softened butter all over the dough
-Mix sugar and cinnamon together in a bowl and then sprinkle the mixture all over the butter. (the sugar-cinnamon mixture may seem a lot but be sure to add all of it since it would be the one forming the caramel in between the rolls)
-Sprinkle the pecans
-Starting with the 9 inch side, roll dough lightly to make a log
-Cut log into 10 to 12 slices
-Take a 9 inch spring form pan and spread a little bit of butter and a sprinkling of sugar at the bottom of the pan
-Place cinnamon rolls into the prepared pan and let rise for about 45 minutes
-Then bake cinnamon rolls in a preheated 350F oven for 30 minutes or until golden
-While baking, make cream cheese frosting by combining cream cheese and whipping cream in a large bowl. Whisk mixture either with a hand mixer or by hand until combined a smooth. Slowly add sugar until desired sweetness is achieved.
-Cool Cinnamon rolls for about an hour and then top with cream cheese frosting
Since it was Tita Rosie's birthday, the family was going to get together in her house while my cousins prepare a lovely dinner for her. As for me, I decided to gift Tita Rosie something which I knew she couldn't resist and that was cinnamon rolls!
Whenever we pass by a Cinnabon store, she can't stop herself from buying a piece so I figured this would be one dessert I bake which she definitely can't resist (and how fun would it be to eat a cinnamon roll cake?!). Also, with my new fondness of working with yeast after my several attempts with the cronut, I actually find it relaxing and therapeutic to make yeast pastries that now involves kneading and what not.
Cinnamon Roll Cake
INGREDIENTS:
Dough
1/4-ounce package yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup sugar
1/3 cup butter, melted
1 tsp salt
1 egg
4 cups all purpose flour (plus more for kneading)
Filling
1/2 cup softened butter
1/2 cup sugar
3 tbsp ground cinnamon
1/2 cup chopped pecans
Frosting
1 package cream cheese
1/2 cup whipping cream
1/2 to 1 cup powdered sugar
PROCEDURE:
-For the dough, start by dissolving the yeast in the warm water and set aside
-In a large mixing bowl, mix together milk, sugar, melted butter, salt, and egg.
-To the milk mixture, add in 2 cups of flour and carefully mix until just smooth
-Add the yeast mixture into the milk-flour mixture
-Add in remaining flour and mix until dough is combined and can be handled by hand
-Knead dough lightly on a floured surface for about 5 to 10 minutes
-Form dough into a ball and then place in a grease bowl, cover with a towel, and let dough rise for about an hour and a half
-When doubled in size, punch down bowl and roll out in a floured surface to a 15 by 9 inch rectangle
-Now add in the filling beginning by spreading softened butter all over the dough
-Mix sugar and cinnamon together in a bowl and then sprinkle the mixture all over the butter. (the sugar-cinnamon mixture may seem a lot but be sure to add all of it since it would be the one forming the caramel in between the rolls)
-Sprinkle the pecans
-Starting with the 9 inch side, roll dough lightly to make a log
-Cut log into 10 to 12 slices
-Take a 9 inch spring form pan and spread a little bit of butter and a sprinkling of sugar at the bottom of the pan
-Place cinnamon rolls into the prepared pan and let rise for about 45 minutes
-Then bake cinnamon rolls in a preheated 350F oven for 30 minutes or until golden
-While baking, make cream cheese frosting by combining cream cheese and whipping cream in a large bowl. Whisk mixture either with a hand mixer or by hand until combined a smooth. Slowly add sugar until desired sweetness is achieved.
-Cool Cinnamon rolls for about an hour and then top with cream cheese frosting
Fresh from the oven!!
Cooled and frosted!
I was actually amazed by how easy it is to actually make cinnamon rolls let alone a cinnamon roll cake. With just a little effort, it really is different to make your own, homemade cinnamon rolls.
Now off to the party to see if Tita Rosie would like it!
Miks