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.
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.
- 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
- 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
- 2 cups confectioner sugar
- 4 tablespoon milk
Heat oven to 400 degrees F. Butter pan 10 inch bundt pan
To make dough
- 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.
- 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.
- 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
- 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
- Place confectioner sugar and milk in a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.
- Sprinkle filling over the dough and gently press it into the surface.
- 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.
- 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.
- 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.