Recipe Review: Giant Cinnamon Roll Cake

Original Recipe from Buzzfeed Tasty.

First: a fair bit of warning. This dessert will take, at minimum, 2.5 hours to complete. When Heather & I started it last night, we started putting the ingredients together at 8:53 p.m. The cake came out of the oven at 12:10 a.m. So plan accordingly.

The worst part about this recipe is the waiting. You have to wait an hour for the dough to rise, then later thirty minutes for the dough to rise again, and then 45 minutes in the oven, and then another 35 minutes in the oven at the very end. Then you’re supposed to wait 20 minutes for it to cool before you ice it, but we just iced it and ate it immediately. And it was delicious.

IMG_20170823_004930_020I forgot to take pictures of the dough rising, but the most important thing you need to remember is that you need to set the dough in a warm place. We ended up turning on the oven a little early to get the dough in as warm of a place as we needed it. If it’s not warm, the dough won’t rise.

After all the waiting for the dough to rise (an hour is a long time!), you roll it out and rectangle it up. Make sure it’s as good of a rectangle as you can possibly get it, or else you’re going to end up with a lopsided cake roll.

IMG_20170823_004930_023

One of the best things about this is that you get to make the filling yourself. It’s creamy and delicious, and you’re going to have such a hard time not drooling when you smell it.

I recommend getting a spatula to spread out the filling, because I just used a spoon and it didn’t work very well. Also, make sure you go all the way to the edges. It’ll be messier when you’re rolling it up, but you’ll also have a complete cinnamon-y coverage, and that’s more important than getting your hands sticky.

IMG_20170822_222933_109Rolling the dough up to put it in the pan is very difficult, and I recommend having another person help you with this. Heather gladly volunteered, and our hands got really messy as we attempted to roll this. It’s not as tight as it probably could be, but it’s in the pan!

We used an 8.25″ baking dish. The recipe calls for a 9″ cake pan or cast iron pan. We wanted something that had a bit of depth to it so the cake wouldn’t spill over. Once it rises in the pan for 30 minutes, it looks like it’s going to spill everywhere. We put a cookie sheet under the cake in the oven just in case, but it turns out we didn’t need it.

IMG_20170823_004930_042When the cake came out of the oven, it was the most beautiful thing either of us had seen.

One of Heather’s roommates came in from work just as we pulled it out at 12:10 a.m. I wish we could’ve gotten a picture of his face, because it was just, “Holy mess, am I really seeing this right now?!”

The instructions are to let this cake sit for 20 minutes before you ice it, but we went ahead and iced it anyways. It worked really well, although I’d recommend getting the icing a little hot so it pours over the cake and spreads a little better.

IMG_20170823_004930_168The final verdict? Five people threw themselves head-first into this cake, and everyone’s immediate reaction was “MMMMM.”

I can tell you that the 2.5+ hour cook time is well worth the wait. I’m also incredibly proud of myself for making something like this entirely from scratch. We had no issues except the dough not rising originally (we had to turn the oven on and set it on top to get it warm enough for the yeast to activate).

I know this recipe post has been longer than what I usually do, but I took so many pictures last night that I wanted to share with all of you. Words just do not do this cake any justice.

I was a little wary at first, because the Tasty videos from Buzzfeed sometimes have issues you have to work through as they come up. I’m incredibly happy to report that this one was issue and disaster-free the entire night!

Next time, we’re going to start it earlier than 9:00 p.m.

PROS:

  • incredibly tasty
  • very rich and sweet
  • makes a LOT of cake
  • it’s a giant cinnamon roll: what’s NOT to like about it??

CONS:

  • It takes almost 3 hours from start to finish
  • requires a lot of patience

I have no problems with giving this recipe 5/5 stars. It’s relatively simple (you just have to be patient), and it’s probably one of the best recipes I’ve found online for desserts yet.

Have you taken a stab at this cake? How did yours turn out? Let me know!

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