Hi! We’re very excited to show you give you guys this very cute recipe, just in time for Easter brunch! Or just because you like cinnamon rolls, and this is a beautiful way to eat them. This technique is really super easy. It is basically like making regular cinnamon rolls to begin with, but instead of cutting them into rounds, you split the roll down the middle to create two halves that you then twist. I love this big variation of a cinnamon roll, and it’s super pro looking. The perfect show stopper to bring to brunch, plus everyone loves cinnamon rolls!! Enjoy guys!
♥ Teri
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Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut
Servings: 12
INGREDIENTS
- 1 recipe browned butter cinnamon rolls + icing
- 1 cup sweetened and shredded coconut
Recipe instruction visual controls:
INSTRUCTIONS
- Make the recipe above and once you get through step 9, before cutting the log into individual rolls, come back to this recipe for the remaining instructions!
- Preheat oven to 350˚F.
- Cut through the entire, center strip of the log with a knife, leaving a 1/2 inch intact on one side.
- Turn each log half, cut-side up and carefully and tightly twist the sides together, creating a “braided” look.
- Bring both ends of the braided log together and neatly tuck under the cake.
- Carefully transfer the cake onto a lightly greased baking sheet or a baking sheet lined with silpat and bake for 35 to 45 minutes or until cake puffs up and is golden brown on top, with the exposed cinnamon-sugar slightly caramelized.
- Remove from oven and cool for about 20 minutes.
- Pour glaze over the top of the cake and finish with a generous sprinkle of shredded coconut. Slice and serve.
NOTES
- *Makes 1 cake
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Braided Cinnamon Roll Cake was hit at my Easter event. It traveled well and was a nice way to serve a dessert at a picnic table, people tore off the amount they wanted; no fuss no muss. It is important to bake it until brown like your gif, mine was a little underdone in the center, but good like cookie dough ice cream. I’ll make it again!
So glad you enjoyed it! I’ll add a note about the importance of baking it until it’s fully browned on top. Thanks!
I’m waiting for the dough to rise, and my butter’s browned….I’ll keep you posted!
This looks absolutely delicious and I am planning to make it for my friends tomorrow! Just a quick question, does it not need a second proving?
Sorry for the delay! Second proofing is not necessary!
Wow, this thing looks completely life-altering!!! So wanna make it STAT!!!
Beautiful! I was wondering what Ishould bring to our family’s Easter dinner! This would be wonderful.
You’re killing me with this! Such a stunning cake and amazing way to make cinnamon rolls! LOVE!
Thank you!! :)
I love the idea of the cinnamon roll being twisted, and then having icing with coconut sprinkled on it! Oh yum! I’ve already bookmarked both of the recipes!
Yay! Happy cooking!
Damn it’s so funny..now I’m trying to be more careful with my diet, this pops up on my bloglovin feed!! Not that I’m complaining..;)
http://vodkaandarose.blogspot.co.uk
Like a cinnamon roll babka! I love it.
That looks perfect! How smart of you to turn it into a cake. Love the photos, great recipe!