Cinnamon Roll Cake? How...? (A Little Long)
Decorating By candy177 Updated 10 Oct 2006 , 12:31am by candy177
So I wanna do a huge (well, not huge, like, 6") cinnamon roll for an anniversary cake for me and DH this year. It'll be our 1st anniversary! YAY! Anyway, I'd like it to look like a big cinnabon cause he LOVES cinnabons....how do I get the cake itself to look swirly on top? And I wanna incorporate the cinnamon just like a cinnamon roll too....
I've thought of baking increasingly smaller (thinner too) cakes to stack (like some of the beehive cakes I've seen here)...but then I thought of carving up a cake into a spiral....and layering other cake under there....what about a jelly roll style? I really just want a single layer 6" cake cause it'll obviously just be the two of us.
I found a copycat recipe for cinnabon's icing....so I wanna use that on top and perhaps thin it down to drip down the sides...ice the whole thing then airbrush it to look "baked" on the sides and top then use the drizzle effect.
Does this sound good? Any other ideas? I'd appreciate any help!
Just a thought- why not just make a LARGE cinnamon roll in the 6" round pan instead of cake?
modthyrth- I would be interested in your cinnamon roll recipe.
I've never made them! 
Hey modthyrth...that cinnamon roll recipe...could it be used to make cinnamon bread too? I take it that it is a yeast type recipe that needs to rise. I love cinnabons but if you have a recipe that kicks that all to high heaven then could you find it in your heart to send it my way? You can email me at [email protected].
Thanks ....sweets are my downfall... more so since menopause...
Cinnamon Rolls
Place 9 C flour in a tupperware "fix-n-mix" bowl (that's the old name. Don't know what the name is now, but it's a BIG bowl with a lid. You can alternately just use a regular large bowl covered with a towel and time the rises). Make a well.
Scald 1 1/2 C milk and cool with 1 1/2 C cold water--you want the temperature to end up at about 115 degrees.
Add 2/3 C sugar, 2 t salt, 2 pkg yeast, 4 beaten eggs. Pour liquid mixture into well. DO NOT MIX.
Put the lid on and wait until it pops off (about 25-30 minutes).
While waiting, melt 2 sticks of butter and let cool.
When lid pops, add melted butter and mix all together. Don't worry, it's going to look lumpy and sticky. It all works out, trust me. You don't want to over-work the dough--the goal is simply to incorporate. Put lid on and wait until it pops again (another 25-30 minutes).
Shape into rolls. Divide dough in half. Place half the dough on a well floured surface. Dust with flour and roll out into a large rectangle (about 15x26? Sorry, I just eyeball it, never actually measured!). Brush with melted buter. Sprinkle with cinnamon sugar. Roll up from the narrow end.
Cut off irregular ends and place in a "scrap" pan. Cut by drawing a thread or stnd the dough. slide the string under the long roll, cross the string so that each string end is in the opposite hand, and pull. The string will make perfect, non-squished roll slices. I like to use button thread for this purpose. You should end up with 8 non-scrap-end cinnamon rolls from each half-batch of dough.
Place rolls in pan, brushing butter on the outside of each roll so they don't stick together. Let raise 30 minutes. Bake at 350 for 20-25 minutes. Don't wait until they're golden brown--it'll be overbaked and dry.
I personally don't like icing, so never use it. But you can certainly top the cinnamon rolls with icing if that's your fancy.
Try sprinkling chopped toasted pecans and butterscotch pudding on top of the cinnamon sugar for a yummy pecan roll variation.
Oh yes, the rolls definitely can be transformed into cinnamon bread. Follow the directions to mix and raise the dough. Roll half of the dough into a rectangle Brush with a small ammount of WATER. sprinkle with cinnamon sugar. Roll up. Tuck in ends and place in bread pan. Bake at 375 for 30 minutes. Makes 2 loaves.
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