When cinnamon rolls are as big as your head...
Normally I am not a big fan of excess. Food-eating contests, sandwiches that are meant for one person but have enough filling to be consumed by five...no appeal. But when you take a dessert favorite, like a cinnamon roll, and you convert it into cake-like proportions while maintaining all the things we like about the original treat, that's a different thing entirely!
This is another great recipe from Sally's Baking Addiction. Here's today's cast.
Dry ingredients were combined in the mixing bowl.
Butter and milk were heated in the microwave until the butter melted and the temperature got to about 110. Then the mixture was added to the dry ingredients.
I gave everything a quick stir to incorporate some of the hot liquid before I added the egg.
The dough is mixed until it begins to pull away from the side of the bowl. Following the recipe's recommendation, I added a few extra teaspoonfuls of flour before this started to happen.
It came together nicely.
The dough was put onto a floured countertop for a few minutes of kneading.
Since the dough was on the soft side, I was worried that it would be hard to handle. It wasn't! Nice feel.
I kneaded until a hole poked into the center slowly refilled itself. About three minutes.
A clean towel went over the top and the dough was allowed to rest for 30 minutes. Or, as Layla yelled, "nap time!" If throwing a blanket over her only induced nap time...
At the end of the resting period, I measured out brown sugar and cinnamon. The butter was already hanging out on the counter.
I like to use a rice paddle for smooshing softened butter and mixing the sugar and cinnamon in. Mmmm--the smell was reminiscent of many breakfasts that featured cinnamon toast. I was so disappointed when I found out cinnamon wasn't sweet on its own.
I rolled the dough out to an approximate 15x12 rectangle. I was worried about this part, too, because I wondered if the dough would keep bouncing back in on itself. Once I started going, it was fine.
I used an offset palette knife to spread the filling over the dough.
A pizza cutter is absolutely the best thing to cut clean, even strips!
The first strip is rolled up from one of the short ends.
It is placed in the center of a greased 9" cake pan.
I enlisted Tom's help to take photos while I wound the rest of the strips around the center section. He did such a good job, I had to include the whole sequence. Start the strip where the last one left off.
Try not to stretch the dough as you wrap it around.
Round and round I go...
And you repeat the process till all the strips are incorporated.
The center was already starting to rise when I finished, even though I don't think I took that long! The entire thing is covered until it has doubled in size--about two hours.
After rising it fills the pan nicely and that center insists upon being significantly taller than everything else. That's ok; the shape will be nice.
I put it into a preheated 350 oven for 30 minutes. It emerged a nice golden brown and it looked cooked all the way through. Just to be sure, I rotated the pan and left it in for a minute or two more.
While the roll was cooling, I mixed up the frosting. Super easy--just powdered sugar with a couple of tablespoons of milk and vanilla extract.
The recipe called for vanilla but I decided I'd like to try orange. It smells so good. I used about a teaspoon and a half.
Mix till smooth. It's easy to adjust, too. If you want a more liquid icing, add more milk, a little at a time. If you want it to be thicker, add more powdered sugar, a little at a time.
The roll was still quite warm so the icing didn't hold my lovely, artistic drizzle pattern, but I made sure I got it everywhere!
And here it is after the roll cooled completely and the icing solidified!
Amber sent me a photo of a slice so we can see the cross-section.
I am quite sure that Layla did not partake so Amber and Kirby did the damage on their own. She said the roll was soft and chewy and the icing was delicious! I'm going to have to make another so the guys and I can judge for ourselves! Four turtles for now!
Here is the promised link:
Giant Cinnamon Roll Cake
This is another great recipe from Sally's Baking Addiction. Here's today's cast.
Dry ingredients were combined in the mixing bowl.
Butter and milk were heated in the microwave until the butter melted and the temperature got to about 110. Then the mixture was added to the dry ingredients.
I gave everything a quick stir to incorporate some of the hot liquid before I added the egg.
The dough is mixed until it begins to pull away from the side of the bowl. Following the recipe's recommendation, I added a few extra teaspoonfuls of flour before this started to happen.
It came together nicely.
The dough was put onto a floured countertop for a few minutes of kneading.
Since the dough was on the soft side, I was worried that it would be hard to handle. It wasn't! Nice feel.
I kneaded until a hole poked into the center slowly refilled itself. About three minutes.
A clean towel went over the top and the dough was allowed to rest for 30 minutes. Or, as Layla yelled, "nap time!" If throwing a blanket over her only induced nap time...
At the end of the resting period, I measured out brown sugar and cinnamon. The butter was already hanging out on the counter.
I like to use a rice paddle for smooshing softened butter and mixing the sugar and cinnamon in. Mmmm--the smell was reminiscent of many breakfasts that featured cinnamon toast. I was so disappointed when I found out cinnamon wasn't sweet on its own.
I rolled the dough out to an approximate 15x12 rectangle. I was worried about this part, too, because I wondered if the dough would keep bouncing back in on itself. Once I started going, it was fine.
I used an offset palette knife to spread the filling over the dough.
A pizza cutter is absolutely the best thing to cut clean, even strips!
The first strip is rolled up from one of the short ends.
It is placed in the center of a greased 9" cake pan.
I enlisted Tom's help to take photos while I wound the rest of the strips around the center section. He did such a good job, I had to include the whole sequence. Start the strip where the last one left off.
Try not to stretch the dough as you wrap it around.
Round and round I go...
You don't want to wind it tightly; there has to be room for the dough to grow.
The center was already starting to rise when I finished, even though I don't think I took that long! The entire thing is covered until it has doubled in size--about two hours.
After rising it fills the pan nicely and that center insists upon being significantly taller than everything else. That's ok; the shape will be nice.
I put it into a preheated 350 oven for 30 minutes. It emerged a nice golden brown and it looked cooked all the way through. Just to be sure, I rotated the pan and left it in for a minute or two more.
While the roll was cooling, I mixed up the frosting. Super easy--just powdered sugar with a couple of tablespoons of milk and vanilla extract.
The recipe called for vanilla but I decided I'd like to try orange. It smells so good. I used about a teaspoon and a half.
Mix till smooth. It's easy to adjust, too. If you want a more liquid icing, add more milk, a little at a time. If you want it to be thicker, add more powdered sugar, a little at a time.
The roll was still quite warm so the icing didn't hold my lovely, artistic drizzle pattern, but I made sure I got it everywhere!
And here it is after the roll cooled completely and the icing solidified!
Amber sent me a photo of a slice so we can see the cross-section.
I am quite sure that Layla did not partake so Amber and Kirby did the damage on their own. She said the roll was soft and chewy and the icing was delicious! I'm going to have to make another so the guys and I can judge for ourselves! Four turtles for now!
Here is the promised link:
Giant Cinnamon Roll Cake
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