![]() ![]() Of course, there is method to my madness with this choice of pan. It’s pretty close in volume to a standard 8 x 4-inch loaf pan, but just slightly bigger, at 4 x 10 inches, so it produces a slightly narrower, longer loaf and shorter loaf. Definitely serve at room temp or the cinnamon buns will be very hard to cut through.I used my tea loaf pan for this loaf. If you want the cinnamon buns to have the glaze stripes like in the picture you need to glaze then individually before placing them on the sides and top. I needed about twice as much milk to get the glaze drip to the right consistency. If you don’t like a ton of frosting you might consider making the cinnamon roll layer the top one and just frosting the bottom. The grooved design combined with the mini cinnamon roll decoration helped disguise any unevenness. My cinnamon roll layer stuck out quite a bit further on the sides than the cake layers so I frosted generously to hide it. I doubled the frosting and had a good 2-3 cups left over. You’ll only need to 1.5 the cinnamon sugar mixture and possibly the frosting too. I wanted a 3 layer 9 inch cake (including the cinnamon bun layer) so I doubled the cake recipe and it was perfect. I also refrigerated the cake layers (wrapped in plastic wrap) and it made them easier to work with. After refrigerating them covered, in the pan, overnight, they came out of the pan nicely all in one layer. I make a lot of cakes from this blog and I think this has been the most raved about so far! I used my own cinnamon roll recipe (america’s test kitchen) and I wasn’t sure if I was supposed to but I went ahead and iced them too. Each one will be equally delicious in it’s own way. You really can’t go wrong with any option. If you do skip the cinnamon roll layer but still wan actual cinnamon rolls in there you can buy pre-made cinnamon rolls, chop them up, and sprinkle them on the frosting on each layer.To do this use the following amounts (or change the Servings to 18 in the recipe card - don’t increase the frosting though unless you want a LOT of extra cream cheese frosting). Skip the cinnamon roll cake layer altogether and bake three cinnamon swirl cake layers instead.If you have a favorite, let me know in the comments! The Pilsbury ones are probably easiest to find (especially in Canada), but the if you have a Trader Joe’s near you theirs come highly recommended.Use store-bought cinnamon rolls and bake them at home.If you’re looking for an easier version of this cake I have a few options for you! I pretty much never want to bust out the rolling pin for anything. I’m not a yeast bread/rolling pin kinda baker. If you can’t be bothered to make cinnamon rolls from scratch - I can’t really blame you, I make them ONCE a year for Christmas morning. What if I don’t want to make Cinnamon Rolls from scratch? You’d probably want to do 1/3 of the full recipe, but since cinnamon rolls are a pain in the ass to make, I would just make the whole thing and bake up the extra to eat for breakfast or dessert or whenever! They also freeze really well. It doesn’t have to be perfect!įor the cinnamon roll layer, I baked up my overnight cinnamon rolls in a 6″ cake pan. Just do your best to smooth it as much as you can. It’s kinda hard to explain but once you’re doing it you’ll know what I’m taking about. I recommend not lifting your spatula when you do this as it will just lift the whole top layer of batter. The only somewhat challenging part was trying to spread the upper layer of cake batter over the cinnamon sugar. Swirl with a bamboo skewer (or butterknife, or whatever).Pour some cake batter into the cake pan.Get your copy today! How to Make this Cinnamon Roll Cakeįor the cinnamon swirl cake layers I used my favorite vanilla cake recipe and just swirled some cinnamon and brown sugar in there as I was putting the batter in the pans. Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between. ![]()
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