Dessert
Cinnamon Roll Cake (Four-Tier)
3 hPour 16Nutri-Score E€€
E
3 h
3 hCinnamon Roll Cake (Four-Tier)
recette de
Ashley Cunningham
@sobadash_
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales900 g
milk (warmed)Produits laitiers480 ml
butter (softened, plus extra for the filling)Produits laitiers300 g
sugarÉpicerie150 g
eggs (at room temperature)Produits laitiers3 morceaux
instant yeastÉpicerie14 g
saltÉpices8 g- brown sugar (for the filling)Épicerie250 g
ground cinnamon (for the filling)Épices20 g
cream cheese (softened, for the icing)Produits laitiers250 g- powdered sugar (for the icing)Épicerie500 g
- vanilla extract (for the icing)Épicerie10 ml
par portion
Nutrition
513kcal
- Glucides
- 74 g
- Protéines
- 8 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Moule à gâteau ×4
Rouleau à pâtisserie
Saladier ×2
Four
Plaque de cuisson ×4
pas à pas
Préparation
- Étape 1
Make the cinnamon roll dough
- Warm the milk and combine it with the flour, sugar, eggs, yeast, salt and softened butter.
- Knead into a smooth dough and let it rise until doubled.
- Étape 2
Fill and roll
- Roll the dough out into a rectangle.
- Spread with softened butter and sprinkle with brown sugar and cinnamon.
- Roll up tightly and slice into individual rolls.
- Étape 3
Bake in the cake pans
- Arrange the rolls in the cake pans, using fewer rolls per pan so they bake through.
- Place a baking tray on top of each pan to weigh the rolls down so they don't bake over.
- Bake until the dough is cooked all the way through.
- Étape 4
Ice the tops
- Beat the cream cheese with the powdered sugar and vanilla to make the icing.
- While the cakes are still hot, spread plenty of icing over the tops.
- Étape 5
Unmould and ice the bottoms
- Turn the cakes out of their pans.
- Ice the bottom of each cake as well.
- Étape 6
Stack and serve
- Stack the tiers from largest to smallest.
- Serve with extra icing on the side to warm and spoon over each slice.
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