Cinnamon Roll Bundt Cake

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The Scoop:

I’ve spent the last year working on a special side project at my job with a small and pretty eclectic group of people… calling us an unlikely bunch would be the understatement of the century.  Besides the work itself, there doesn’t seem to be a whole lot that ties us together.  But after a year of spending two mornings a week working on a pretty monotonous and brain numbing project, you start to find some common ground.  I used to dread going down to Training Room B but somewhere along the lines it became one of the high points of my work week.  Funny how that stuff  happens.  The work was still there, but so were lots of great conversations, lots of laughs, and maybe I even performed The Wobble once.

A few weeks ago, one of our group  retired, so we decided to throw a little going away brunch on her last day as part of our team.  Naturally, I was in charge of the cake.  But what kind of cake do you bring to a brunch?  I searched the web a bit and stumbled upon this gem of  a recipe  for  Cinnamon Roll Cake that I just had to share with you.  There is no yeast involved  so it’s  the simplest batch of cinnamon rolls you’ll ever make, and their cake form make them super  easy to transport and  serve.  Some of the ingredients may surprise you a bit, but they really do come together to create the perfect storm of soft, sweet, crispy, pull-apart goodness.  My cake was gone by the end of the day and I don’t think there is any way that yours could last longer.

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The Goods:

INGREDIENTS:

Dough:

  • 3/4 cup cottach cheese
  • 1/3 cup sugar
  • 1/3 cup buttermilk
  • 4 Tbs unsalted butter, melted
  • 2 more Tbs melted butter for brushing
  • 1 1/2 tsp vanilla extract
  • 2 cup flour
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Filling:

  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 tsp cinnamon

Glaze:

  • 1 2/3 cup powdered sugar
  • 3 Tbs milk
  • 1/2 tsp vanilla

SPECIAL EQUIPMENT:

  • Food processor
  • Bundt Pan

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The Deets:

Preheat the oven to 400 degrees and adjust one of the racks to the center of the oven.  Grease the inside of a 9 inch bundt pan with butter or non-stick cooking spray.

To make the dough, start by combining the cottage cheese, sugar, buttermilk, 1 1/2 tsp of vanilla, and 4 Tbs of melted butter in the bowl of a food processor.  Run the processor until the ingredients are smooth and free of any lumps.  Add the flour, salt, baking powder, and baking soda to the liquid.  Pulse about 10 times or until a crumbly dough begins to form.  Dump the dough onto a floured counter top and gently kneed it with your hands, just until it comes together.  Use a rolling pin to roll the dough out into a 12 x 15 inch rectangle and brush the surface with 2 Tbs of melted butter, leaving a small butter free border at the edges of the dough.

To make the filling, combine the brown sugar, granulated sugar, and cinnamon in a bowl with a fork, being sure to work out the lumps.  Spread the cinnamon sugar mixture over the butter on the dough, being sure to leave the border around the edges again.

Starting at the long end farthest away from you, tightly roll the dough into a jelly roll, using your fingers to seal the edges when finished rolling.  Maneuver the dough so the seam is down, then use a very sharp knife to slice it into half inch rounds.  Place the individual rolls gently into the bottom of the pan, then along  the sides.  Fill the remaining rolls in as a second layer inside the pan.  Transfer the pan to the oven and bake for  about 25 minutes or  until the  cake feels firm to the touch.  Be careful not to over bake it.  Remove the cake from the oven and allow it to cool for about five minutes before inverting the pan onto a wire cooling rack.  I gently tapped mine with a butter knife a few times to help my cake slide out easily.

While the cinnamon rolls are cooling, make a simple glaze.  Combine the powdered sugar, milk, and vanilla in a bowl and whisk  until free of lumps.  Use additional powdered sugar  or milk to adjust the consistency as needed.  When the rolls have cooled, drizzle the glaze over the entire cake.  I laid  some waxed paper under my wire rack to  help eliminate a mess on the counter.  Allow the glaze to set  for a few minutes before cutting and serving.

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The Inspiration:

The Bakers Royale Cinnamon Roll Cake.

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Wishing Pat all the best in retirement, and posting the recipe per her request.  We miss you!!

XOXO,

Tall One

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