Guys, this recipe is scary good. It only took me about 5 tries to get the perfect recipe but seriously, so delicious. That’s coming from someone who doesn’t even love cinnamon. Or icing. I know, I know, how do I have a food blog again? The dough is so soft while still being sturdy & the icing made of cream cheese frosting, well lets just say I’ll be putting this on all my bagels from here on out.
The best part about this cake is it’s so easy to assemble. Typically with layered cakes they must be perfectly even & flat. Yet with this cake between the thick frosting layer in the middle & the structure of the cinnamon roll’s it is so easy to stack one on top of another. If I wasn’t so eager to try the cake maybe I would have made another layer or two to go on top!
- for dough:
- 3 tbsp unsalted butter
- 1 cup light almond milk (buttermilk will work too!)
- pinch of salt
- 1 tbsp granulated sugar
- 1 packet instant yeast
- 2½ cups all purpose flour
- for filling:
- 1 cup light brown sugar
- 4 tbsp pure vanilla extract
- 2-4 tbsp cinnamon, to taste
- for frosting:
- 16 oz. cream cheese
- 1 cup powdered sugar
- 1 cup sour cream
- ½ stick unsalted butter
- Over low heat, combine butter & milk in medium saucepan. Stir until the butter is liquid & then pour mixture into large mixing bowl.
- Let mixture cool for 5 minutes or until temperature of warm bath water. Add in yeast & let activate for 10 minutes.
- Add in 1 tbsp granulated sugar & salt. Stir.
- Add in flour 1 cup at a time while stirring.
- Place dough on lightly floured surface & knead for one minute. Place ball of dough into sprayed mixing bowl, cover with plastic wrap, & place in warm area to rise until doubled in size.
- On lightly floured surface, flatten dough until about ½ inch wide & ¼ inch thick.
- In mixing bowl, combine all filling ingredients & sprinkle onto dough.
- Roll dough into circular loose cinnamon roll shape & place in cake pan leaving about ½ inch from edge.
- Preheat oven to 350 F & bake for 25-30 minutes.
- Let cakes cool completely. In mixing bowl, combine all frosting ingredients with mixer. Assemble cakes one on top of the other with layers of frosting in between & drizzled on top. Enjoy!
3 large mixing bowl
What size of pan should I use
An 8 or 9 inch pan will work perfectly for this recipe!! Share your cake image with #PLSRfood! xo
This looks amazing, but is this recipe for 2 separate cakes that are stacked or one that is split in half? Thank you
Hi Emily!! It is for two separate cakes which the dough will make! xo
I am confused by the reference to the dough being 1/2″ wide and 1/4″ thick. Could you clarify?
Hi Marcia! When rolling out the dough, it should be a half an inch wide (flat) & a quarter inch thick (tall). It will be a very long strip of dough but that is what you’ll fill & then roll into the spiral shape. Please let us know if you have any additional questions. We hope you absolutely LOVE this cake! xo