You know why I adore it? [ok, ok, I love the photography and writing, social media, working on fun non-food projects and developing relationships with other bloggers and readers]. But the main reason? The food. Plain and simple. Food like this giant cinnamon bun. The food is where I can be creative and the food is really the reason I started blogging - I'm passionate about food so I love making and sharing it with you! Also, there is kind of a little perk. I get to eat all the food I make.
[recently realized that I eat way too many brownies and don't work out nearly enough. ugh.]
Every time I make cinnamon rolls or any dish that is cinnamon roll inspired, I have the same question: is it breakfast or dessert? I know that cinnamon rolls are traditionally considered to be a breakfast-ish food, but let's be real. Who wakes up and thinks "what should I eat for breakfast? ohhh, I know, a cinnamon roll!" I wake up and think about eggs and bacon. Actually, usually, I wake up and realize that I have to leave for school in about 17 minutes in order to not be late to my first class. Those are my eat-a-banana-in-the-car-on-the-way-to-school days. They happen more often than I care to admit.
[shockingly, I've only been late to class a handful of times.]
The idea for this Cinnamon Bun Cake is kind of a funny story. I was actually lying on my bed thinking about cinnamon rolls because I haven't made them in a while and I was trying to think of a new way to make cinnamon buns. I wanted something that tasted just like a cinnamon bun but was in a slightly different format. So I made a cake. It's really just a giant cinnamon bun, but it's delicious and I strayed from my usual recipe and created this all on my own and I'm pretty proud of it. By the way, the funny part of that story is that the idea came to me while I was in bed. Bed + food = happiest place on earth.
Remember when I made these fantastic bread sticks? For this cake, I used that dough recipe, omitted the garlic and savory seasonings and upped the sugar a bit to create a sweeter dough. I knew when I came across that recipe that I'd use it all.the.time because it is so quick, simple and easy to work with. Then I added the filling, rolled it into one huge cinnamon bun and baked it in a cake pan. Of course I added a glaze because everyone knows it's actually the best part [I made the glaze with heavy cream instead of milk - unbelievably good!]. And I cut the whole shebang into little wedges so that there are lots of layers in every single piece.
Do I even need to tell you how incredible this?
Cinnamon Bun Cake (Dough adapted from: Baked by Rachel)
Prep Time: 45 minutes Total Time: 2-1/2 hours
Cook Time: 25 minutes Yield: 6-8 servings
1 cup hot water
2-1/4 teaspoons active dry yeast
1-1/2 teaspoons sugar
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 teaspoons butter, softened
1/4 cup brown sugar
1/4 cup sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
3 tablespoons heavy cream
In a small bowl, combine hot water, yeast and 1-1/2 teaspoons sugar. Let sit until the yeast and sugar have dissolved and the yeast has proofed, about 5 minutes.
In a mixing bowl, combine flour, salt and 1 teaspoons sugar. With the mixer on low, add yeast mixture and mix until dough forms a ball. Transfer to a lightly greased bowl, cover with a dish towel and let rise until doubled in size, about one hour.
Turn the dough out onto a floured surface and roll into a rectangle, about 1/4" thick. Spread the butter over the entire rectangle. In a small bowl, combine both sugars and cinnamon and sprinkle evenly over the butter. Cut the entire rectangle into five or six strips lengthwise (they should be about 1" x 10"). Roll one of the strips up tightly to form a cinnamon bun. Wrap the remaining strips around the original bun to form a large bun. Transfer the bun to a 6" cake pan. Let rise for 20 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool slightly while preparing glaze.
To make glaze, whisk together powdered sugar and heavy cream. Drizzle over warm cake. Serve immediately.