I was recently chatting with a blogger friend about the embarrassment that’s to be found within our blog’s archives, and how we constantly have to resist the urge to scrub it all away. But the reality is those posts have allowed our blogs grow and transform into what they’ve become today, and it would be a shame to erase that transformation. And while my original post on cinnamon rolls (here) is anything but pretty (I’m literally cringing right now), that recipe is absolutely still one for the books. And, honestly, that growth in just a few short years has been pretty amazing. It has also led us to here: the giant cinnamon roll cake. It’s everything you need, packed into one fabulous dish, and would make for the very best thing to indulge in on Christmas morning. With photos from Ruth Eileen, grab the recipe below.
- 1 package dry yeast
- 3 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cardamom seeds
- 1 1/3 cup milk
- 6 oz butter, softened
- 1 egg + 1 egg for glaze
- 8 oz butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/3 cup powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
- Preheat the oven to 440°F. Butter the bottom and sides of a pie or tart dish.
- Pour the yeast and a pinch of sugar into the bowl of a stand mixer. Warm the milk and pour over the yeast, and let it sit for 5 minutes to activate the yeast.
- Add sugar, salt, cardamom, egg, and butter and mix well. Slowly mix in the flour. Cover the bowl with a cloth and let the dough rise for 30 minutes.
- Mix all the filling ingredients in a small bowl. Divide the dough into 2 equal pieces and roll them out on floured surface, into flat rectangles. Spread the filling evenly over one rectangle, then flip the other dough rectangle on top to make a sort of sandwich.
- Cut the rectangle sandwich into long strips that are roughly 11/2" thick. Twist one of the strips then lay it around the edge of the tart dish. Continue twisting strips and connect them to the previous strip, winding in a swirl pattern towards the center of the dish until it is full. Squeeze the seams between strips together with your fingers. Let the dough rise another 30 minutes.
- Beat an egg with a fork and add a few drops of water, then brush the cinnamon roll dough. Bake for 15-17 minutes until it is a nice golden color.
- Mix together the icing ingredients and pour over the cake. Let it cool a bit, sprinkle with powdered sugar, then slice up like a cake.
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Love your blog, thank you for the snowflakes also! Merry Christmas
Yummy!
http://www.motownsavvy.com
I had never seen a recipe like that, I have to try this, it looks so delicious!
Happy Holidays and happy new year x