This cinnamon roll cake, filled with a cinnamon strawberry jam, is actually two giant cinnamon rolls stacked on top of each other and drizzled with a lemony glaze.
This "cake" begins with two eight-inch yeasted cinnamon rolls baked in cake pans. The rolls are filled with a cinnamon-y strawberry jam, rolled up, baked, and drizzled with a lemony cream cheese glaze.
I'm always intrigued by cakes that involve yeast, including yeasted pound cake, baba au rhum, lardy cake, and apple kuchen. Originally, prior to chemical leavenings such as baking soda and baking powder, all cakes were leavened with yeast after all.
While this "cake" would probably not qualify as a traditional old fashioned yeast cake, it's still a lot of fun to make.
You can use this dough and filling for making standard cinnamon rolls, or you can get ambitious like I did, and make two giant rolls. Regardless of how you construct this cake, it's pretty delicious and will make the perfect dish for breakfast, brunch, or dessert.
I decided to hold off on glazing the entire cake until cutting it into slices, with the exception of adding a little glaze in between the layers.
I think next time I might just glaze each layer and serve this cake as two giant cinnamon rolls.
This "cake" is from The Cake Book by Rebecca Firth, a book that the Cake Slice Bakers are baking through.
The cake is made with a typical cinnamon roll dough, but it is filled with the most amazing cinnamon and strawberry jam.
Process:
First, mix the dough ingredients in the bowl of a stand mixer as you would a standard bread dough. Let it rise until doubled.
In the meantime, make the fresh strawberry and cinnamon jam on the stovetop and then let it come to room temperature.
Next, deflate the dough and divide it in half. Roll each half into a 1/4 inch thick rectangle, and brush each with the strawberry jam. Cut the dough into strips and coil the strips in two 8 inch cake pans.
It's really hard not to have the center be taller than the rest, so when I stacked the baked layers, I kind of "shaved" off the top of the lower layer so that the rolls would stack without toppling.
Let the dough rise again for another hour before baking. While the dough won't have completely reached the edges of the pan, it will after baking.
Once you've baked the cinnamon rolls, turn them out onto a wire rack to cool completely.
Don't they look like flowers?
When you are ready to assemble the cake, whip together the glaze and drizzle some over one of the rolls and top it with another roll.
The author recommends pressing down on one of the layers to even it out, which I kept trying, but eventually I also cut off some of the top.
You can either frost the whole thing with glaze or save the glaze and extra strawberry jam for serving. I wanted to be able to frost the whole thing, but the cake was a bit too lumpy!
Equipment You May Need:
I used a stand mixer, but you can probably mix this dough by hand. I totally love my stand mixer and the 7 quart size works for me for baking bread.
You will also need two 8-inch cake pans. I prefer straight sided pans, mostly because they are also great for cakes.
Serve this cake with some of the glaze and extra strawberry cinnamon jam. It's fabulous for breakfast, brunch, or dessert.
If you have leftovers, you can briefly warm them in the microwave and then drizzle them with the glaze and strawberry jam.
Follow our Facebook and Instagram pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Raspberry Jam Coffee Cake
Fresh Strawberry Cinnamon Roll Cake with Lemon Glaze
- My Recipe Reviews
- Karen's Kitchen Stories
Fresh Strawberry Cinnamon Roll Cake (with Lemony Glaze)
Ingredients
- 240 grams (1cup) whole milk warmed to 105 to 110 degrees F.
- 2 1/4 teaspoons instant yeast
- 506 grams (3 1/4 cups) all purpose flour
- 2 large room temperature eggs
- 84 grams (6 tablespoons) unsalted butter, room temperature, cut into 6 pieces
- 36 grams (3 tablespoons) granulated sugar
- 9 grams (1 1/2 teaspoons) fine sea salt
- 536 grams (1 1/2 pints) fresh strawberries, hulled and finely chopped
- 200 grams (1 cup) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 170 grams (6 ounces) cream cheese, room temperature
- 84 grams (5 tablespoons) unsalted butter, room temperature
- 80 grams (1/3 cup) heavy whipping cream, room temperature
- 2 tablespoons fresh lemon juice
- 420 grams (3 1/2 cups) confectioners sugar
Instructions
- In the bowl of a stand mixer, add all of the ingredients except the salt and mix for about a minute with the dough hook until just combined. Cover and let rest for 15 minutes.
- Add the salt to the bowl and mix for 8 to 10 minutes on medium speed, until the dough is smooth and elastic.
- Place the dough into an oiled dough rising bucket or bowl. Cover and let rise until doubled, about 90 minutes.
- In a medium saucepan, add the strawberries, sugar, lemon juice, cornstarch, and cinnamon and bring to a boil. Boil for 2 minutes.
- Reduce to a simmer and cook for about 5 to 10 minutes, until thickened.
- Cool completely.
- In the bowl of a stand mixer, mix all of the glaze ingredients with the paddle attachment and run the machine on medium high until everything is smooth. This should take several minutes. The glaze should be light and fluffy.
- Spray two 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
- Turn the risen dough out onto your work surface and divide in half.
- Roll each dough piece out into a 1/4 inch thick rectangle. Spread each rectangle with a thin layer of the strawberry jam. Save the rest of the jam for drizzling over the cake.
- Using a pizza wheel or bench knife, cut the dough into 1 1/2 inch wide strips and stretch and wrap them into circles in the pans. Once you've rolled the strips, you should have about 2 inches of space in the pan between the rolled dough and the edge of the pan.
- Cover the pans loosely with plastic wrap and let rise until doubled, about 90 minutes.
- Heat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, until puffy and lightly browned.
- Cool on a rack in the pans for 15 minutes before removing from the pans.
- When the rolls have cooled, press down on one of the rolls to slightly flatten. Spread some of the glaze on top, and then place the other half on top. Glaze and drizzle with the jam to serve.
Nutrition Facts
Calories
588Fat (grams)
21 gSat. Fat (grams)
12 gCarbs (grams)
94 gFiber (grams)
3 gNet carbs
91 gSugar (grams)
58 gProtein (grams)
8 gCholesterol (grams)
85 mg
I would have been glad the cake was too lumpy for frosting because I much prefer a drizzle of glaze. What a fun cake to serve up at a brunch.
ReplyDeleteBeautiful photos, Karen! Good idea to glaze before serving.
ReplyDeleteWhat a fun cake! We love making giant cinnamon rolls. That way there are so many fun layers in every slice!
ReplyDelete