As a food blogger, we always try to find something new and creative and share inspire our readers. Sometimes we succeed and break ground with something new and creative! Other times, after think we have reached this goal, we realize that our idea is not very original at all and has been done by some bloggers. Such is the case with this sticky cake Cinnamon Roll. It is actually a jumbo cinnamon roll and slice it is not my original idea, but for a hot minute I thought he was and felt really proud.
Anyway, this recipe is the bomb. You know the middle of the cinnamon roll that is simply the best sticky? Part I personally saved until the last possible moment to enjoy its splendor paste melts in your mouth? Well this is the texture of this whole thing! The outermost layer remains crisp when all other layers are ooey-gooey.
Would not that be a wonderful addition to day brunch spread your mother? I like it because you're not limited to the standard "one person" rolls. My sisters tend to cut small portions small individual rolls off and that always drives me crazy. ;) (Who can resist everything a cinnamon roll) Well, I'm a little embarrassed to admit that I finished the whole pot with Andy and two of our friends who came for brunch. I mean, how can you resist a slice of Cinnamon Roll gooey-ness environment?
Forming this mega roll is easier than it sounds. Instead of rolling all the dough and cut into individual rolls, I cut the dough into strips that I drove from the inside, starting with a roller and slowly adding to the turbulence. I know it would be easier in pictures, but after taking the first step, little boy was hungry and I never got to it. Fortunately, this dough is very forgiving. Although it does not appear perfectly symmetrical before tests, all puffs meetings after cooking. :)
- ¾ cup milk
- ¼ cup butter
- flour 3¼ cups all purpose
- 1 (0.25 ounce) package instant yeast white sugar
- ¼ cup
- ½ teaspoon salt coffee
- ¼ cup water
- 1 egg
- brown sugar
- 1 cup packed
- 1 tablespoon ground cinnamon
- ¼ cup butter (1/2 stick) [pâtegoussedevanille
- 1 teaspoon (or remove if you do not)
- half a stick of butter (4 tablespoons)
- 1 cup powdered sugar
- vanilla extract 1 teaspoon (or vanilla paste)
- few drops of milk (if necessary)
- in a cup glass measure, heat milk and butter in microwave until warm with melted butter.
- Whisk together 2¼ cups flour, yeast, sugar and salt. Add milk mixture, eggs and water and mix well. (The dough will be very sticky.) Add the remaining cup of flour gradually folding with a spatula (or gently knead with your hands.)
- When the dough comes together into a soft ball, knead on a surface lightly floured until smooth and elastic. (When pressed with a finger tip the dough should bounce.)
- Return the dough to your bowl and cover with a damp cloth. Let stand for 10 minutes
- Melt butter and stir in vanilla. Mix brown sugar and cinnamon in a small bowl
- Roll the dough on a floured surface into a rectangle measuring about 9x13. Brush dough with almost all the butter and pour the rest into the bottom of a 9 inch pie plate (or something similar.)
- Sprinkle the sugar-cinnamon mixture over the dough and gently press in.
- using a pastry wheel pizza cutter or a knife cut the dough into 2 ½ inch strips. Start with a strip and roll it from one end to the other forming a vortex. Set the roll on the next band with the seam side down and roll band on it.
- Repeat for 2 bands, how the roll is probably too large to continue to train that way. Gently place in the middle of the pan. Carefully take the remaining strips and stir them around the roller in the pan. (The roll will not fill the whole pan but it will be after proofing and baking!
- Cover the pan with your damp cloth and proof in a warm place for 30-45 minutes or until . that doubled in size
- Bake in a 350F oven for 20 minutes or until golden brown
- cream butter and powdered sugar until smooth Add the vanilla and a little milk if the frosting is too thick. Beat until light and creamy.
- Spread on warm rolls and serve immediately. (room temperature they are great as well, I do not think they will last as long :.)