Cinnamon Roll Cake
Our Kitchen Director Kareen’s two boys are wild about cinnamon rolls, but since she promised to bring a cake to the party, she had to think outside of the bun. Not a problem. With a bit of creativity and some simple recipe math, she brought to life an impressively bulked-up version of the soft, springy […]
Ingredients
- 1/2 cup (125 ml) milk, warm
- 1/4 cup (55 g) sugar
- 2 1/2 cups (375 g) unbleached all-purpose flour
- 1 1/2 tsp instant dry yeast
- 1/2 tsp salt
- 1 egg
- 1/2 cup (125 ml) plain mashed potatoes
- 1/4 cup (55 g) unsalted butter, melted
- 2 tbsp (30 ml) canola oil
- 3/4 cup (180 g) lightly packed brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Milk for brushing
- 1/2 cup (65 g) icing sugar
- 1 1/2 tsp (7.5 ml) milk
Instructions
- In a bowl, combine the milk and sugar. Set aside.
- In a stand mixer using the dough hook, or in a large bowl with a wooden spoon, combine the flour, yeast and salt. Add the milk mixture, egg and mashed potatoes. Knead vigorously until the dough begins to form.
- Gradually add the butter and oil. In the stand mixer or by hand, knead for about 5 minutes until the dough is smooth and slightly sticky. Place in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, humid place for about 30 minutes or until the dough has doubled in volume.
Our Kitchen Director Kareen’s two boys are wild about cinnamon rolls, but since she promised to bring a cake to the party, she had to think outside of the bun. Not a problem. With a bit of creativity and some simple recipe math, she brought to life an impressively bulked-up version of the soft, springy pastry classic.