Cinnamon Roll Cake

Breakfast cake – to be exact, cinnamon roll bundt cake. Oh-my-mama! This is one of my new fave ways to serve cinnamon rolls. It’s literally a bunch of cinnamon roll slices stacked one on top of another. It’s not much more work to stack them in a bundt pan and look  at how cool it looks. Seriously, I have a problem for anything cake and pretty food.

Cinnamon Roll Bundt Cake

And apparently you guys have an affinity for the more outrageous desserts found here. The quieter desserts like this one and fruit desserts—bombs. The only reason I know this is I keep a pulse on what you guys like and don’t like – because really what fun is there in blogging if I’m not hanging out with you guys here or over on Pinterest, Twitter, Facebook and Instagram.

See I’m paying attention, if I didn’t care then I would just keep my blog private. That said, holy fat pants, this week is a seam splitter.

Now that we’ve established that, make sure you come back for Tuesday’s bit of outrageousness.

Print
Print
this recipe

Easy Cinnamon Roll Recipe

Ingredients:

Dough

  • 3/4 cup cottage cheese
  • 1/3 cup sugar
  • 1/3 cup cultured buttermilk
  • 4 tablespoons unsalted butter, melted, plus 2 tablespoons for brushing
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Filling

  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Icing

  • 2 cups confectioner sugar
  • 4 tablespoon milk

Directions:

Preparation

Heat oven to 400 degrees F. Butter pan 10 inch bundt pan

To make dough

  1. Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add in  flour, baking powder, baking soda, and salt to the work bowl and pulse until the dough starts to pull towards the center and clumps, about 8 to 10 pulses.
  2. Turn the dough onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth. Do not overwork the dough.
  3. Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle. Brush the surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges.

To make filling

  1. Place all light brown sugar, dark brown sugar, cinnamon, allspice and cloves in a bowl and whisk to combine. Sift mixture through a sieve to clear any lumps.

To make glaze

  1. Place confectioner sugar and milk in a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.

Assembly

  1. Sprinkle filling over the dough and gently press it into the surface.
  2. Starting at the long edge, roll up the dough jelly-roll style. Pinch the seam to seal, leaving the ends open. With a sharp knife, cut the roll into pieces. Set the first layer of cut rolls on the bottom of the bundt pan. Set the second layer against the outside walls of the bundt pan. Place the remaining slices in the bundt pan one on top of another.
  3. Place bundt pan on the center rack of the oven and bake for about 25 to 30 minutes, or until golden brown and firm to the touch. Remove the pan from the oven and run a metal spatula around the edges. Turn pan upside down onto a wire rack fitted with wax or parchment paper underneath.
  4. Place glaze in a bowl or measuring cup with a spout. Drizzle the glaze over the top and let stand for at least 15 minutes before serving.

A few notes:

  • I used Food Newtwork's easy cinnamon roll recipe—no yeast and nearly no kneading.
  • Don't worry about filling up the pan all delicately and pretty, you just need the ones against the wall to look good so people get the idea when they see it.
  • This is best eaten the day it is made.

Adapted from Food Network

Comments

  1. says

    Naomi – readers LOVE the outrageous stuff! My fruity desserts never take precedence over the chocolate glazed, caramel dripping, gooey marshmallow ones. That being said, I am SO happy you posted this bad boy – it’s simply stunning and I need to look into that food network cinnamon bun recipe – I too was surprised to see cottage cheese in the ingredient list!

    Reply

  2. says

    I know exactly what you’re talking about. My desserts that are over-the-top & sickeningly sweet do so well! My delicious but refined desserts, meh. I haven’t changed my style due to it, but I know I should!

    This cake is gorgeous! :)

    Reply

  3. says

    Oh gosh, I want to make this so badly. I love that there’s a filling and icing, like a real cinnamon roll. Plus, I don’t use my bunt pan enough.

    Reply

  4. teri olson says

    Ok..I am just a bit prejudiced.I am privileged to be Naomi’s adoring Mother In Law. However, I tried so hard to keep an objective viewpoint today when I came over to play with my too adorable grandson..the non-cake eater….HOw could I NOT love that cake! I saw it on the counter..I don’t care if it was two days old..it was absolutely delicious! Once I figured out how to use her Keurig coffee maker ( I didn’t know about the off on switch in the back!) I just heated up a slice of that coffee cake and I was in heaven! This IS the way to stop all wars! Feed them Naomi’s coffee cake!

    Reply

  5. says

    This is such a great post! I think people really underestimate cinnamon rolls when they aren’t made… but they will be the first to grab one when they’re sitting in front of them! I know this because I am one of those fatties! (:
    ~ nerdwithtaste.wordpress.com

    Reply

  6. says

    Thank you so much for your amazing desserts. They are so fun to oogle, even if I only get around to making a few of them. While I love seeing the over-the-top decadence I am more likely to make the fruit desserts. Please keep doing them both. I especially liked the recent pears.

    Your blog is beautiful keep up the good work!

    Reply

  7. Sheli says

    I’d love to try this redipe, but have no intention of printing 8 or 10 pages of pix and comments in order to get it. How about adding a printer-friendly version option to your site so we can enjoy your wonderful recipes without eating up so much paper and ink? (Please….)

    Reply

    • Naomi replied: — November 5th, 2012 @ 4:26 pm

      Shelli-Good point! The site is being redesigned and when it’s finished it will have that function! Until then, can I suggest cutting and pasting into a word doc for printing?

      Reply

  8. says

    This looks like a great recipe. I’ve never thought of making a cinnamon roll cake. I have made monkey bread many times, but that’s not quite the same. I am looking forward to giving this recipe a try and adapting it for high altitude bakers.

    Thanks for sharing!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>