GIANT CINNAMON ROLL CAKE
All the flavors of a cinnamon roll are in this gorgeous cake. Cut into it to reveal showstopping vertical layers.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside.
- Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK.
- For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
- Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
- Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
- When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!)
CINNABON CINNAMON ROLL CAKE RECIPE
This Cinnabon Cinnamon Roll Cake has all the delicious flavor of homemade cinnamon rolls, but without all the work!
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- With a hand or stand mixer, combine flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined, mix in melted butter.
- Pour batter into a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
- In a large bowl, mix together softened butter, brown sugar, flour and cinnamon until combined.
- Drop by spoonfuls over the batter and use a knife to swirl cinnamon topping into the cake for a marbling effect.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Whisk together all glaze ingredients until smooth and drizzle over warm cake.
- Cut into slices and serve.
Nutrition Facts : Calories 372 kcal, Carbohydrate 82 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 228 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
CINNABON® CINNAMON ROLL CAKE
My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.
Provided by CJ
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
- Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
- Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.1 g, Cholesterol 84.8 mg, Fat 21.1 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 12.9 g, Sodium 380.1 mg, Sugar 56.9 g
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
CRISPY BAKED CHICKEN ROLL RECIPE BY TASTY
Here's what you need: bacon, medium yellow onion, fresh spinach, chicken breasts, salt, pepper, ham, swiss cheese, all-purpose flour, large eggs, panko breadcrumbs, fresh parsley, butter, garlic, flour, milk, dijon mustard, salt, pepper, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 20
Steps:
- In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
- Add the onions and cook, stirring, until caramelized, about 10 minutes.
- Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
- Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
- Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
- Season with salt and pepper.
- Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
- Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
- Refrigerate for 1 hour to set.
- Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
- Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
- Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
- Slice the chicken roll and serve with the sauce and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 63 grams, Fat 24 grams, Fiber 2 grams, Protein 52 grams, Sugar 5 grams
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DOUBLE-STACKED CINNAMON ROLL CAKE RECIPE - PILLSBURY.COM
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4.5/5 (3)Category BreakfastServings 12Total Time 1 hr 20 mins
- Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray. Separate dough into 10 rolls; set icings aside. Place 5 rolls in each pan; press down slightly on rolls to fill most of pan.
- Bake 23 to 25 minutes or until golden brown. Cool 10 minutes. Run knife around edges of pans; turn layers upside down onto cooling racks. Cool completely.
- In large bowl, beat reserved icings, cream cheese and butter with electric mixer on medium speed until smooth and fluffy. Add powdered sugar and vanilla. Beat on medium-low speed until frosting is blended and smooth.
- Place one layer, top side down, on serving plate. Spread with 1 cup of the cream cheese frosting; sprinkle with half of the pecans. Top with second layer, top side up. Spread with remaining cream cheese frosting; sprinkle with remaining pecans. Drizzle with caramel topping.
CINNAMON ROLL LAYER CAKE | THE BEST CINNAMON CAKE RECIPE
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- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) . 2
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4.5/5 (15)Estimated Reading Time 5 minsServings 10Calories 980 per serving
- Preheat the oven to 350°F. Line the bottom of 3 (8- inch) cake pans with parchment paper and grease the sides. (I used nonstick spray).
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and shortening together on medium speed until smooth. Slowly add in 6 cups of the powdered sugar and mix until smooth. Add in the vanilla, cinnamon and water or milk and mix until smooth. Slowly add the remaining 6 cups of powdered sugar and mix until smooth, scraping the sides of the bowl as necessary.
- In a small bowl whisk together powdered sugar, brown sugar, cinnamon, and water until smooth. Set aside.
- Use a large serrated knife to carefully remove any domes the cake formed when baking, so they’re flat. Place the first cake on a serving plate. Spread 2 1/2 tablespoons of the glaze over the cake layer. All it to soak into the cake. Spread 1 cup of frosting onto the top of the cake. Repeat the process with the second layer of the cake, and then add the final layer of cake and frost as desired.
CINNAMON ROLL LAYER CAKE - 365 DAYS OF BAKING
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4.5/5 (49)Total Time 1 hr 10 minsCategory DessertCalories 1095 per serving
- Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
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