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    Home > Blog > Holiday > Holiday Breakfast Recipes > Browned Butter Braided Cinnamon Roll Cake

    Browned Butter Braided Cinnamon Roll Cake

    by Teri Lyn Fisher · Published: Mar 23, 2016 · Modified: Sep 24, 2021

    Jump to Recipe

    Brown butter braided cinnamon roll cake topped with shredded coconut on a plate. 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
    Process of dough, pressed, filled, rolled and braided into cake gif.Naked brown butter braided cinnamon roll cake on a plate.A close up of sliced brown butter braided cinnamon roll cake topped with shredded coconut.A close up of a slice brown butter braided cinnamon roll cake topped with shredded coconut.Brown butter braided cinnamon roll cake topped with shredded coconut on a plate.

    Here are some other cinnamon roll like recipes you might enjoy:

    • Cinnamon Roll Loaf
    • Strawberry Studded Cinnamon Rolls with a Chamomile Vanilla Glaze
    • Brown Butter Cinnamon Rolls

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    Brown butter braided cinnamon roll cake topped with shredded coconut on a plate.

    Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 40 minutes mins
    Cook Time: 45 minutes mins
    Cool Time: 20 minutes mins
    Servings: 12

      INGREDIENTS  

    • 1 recipe browned butter cinnamon rolls + icing
    • 1 cup sweetened and shredded coconut

      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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    • A frosted cinnamon roll loaf with the end sliced off.Cinnamon Roll Loaf

    March 23, 2016 / 14 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post DIY Floral Wreath Cake Piping Tutorial
    Next Post: Homemade Corn Tortillas Next Post >

    Reader Interactions

    March 23, 2016 / 14 Comments

    Comments

      5 from 1 vote (1 rating without comment)

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    1. leesa

      March 27, 2016 at 6:23 pm

      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!

      Reply
      • Jenny Park

        March 28, 2016 at 9:06 am

        So glad you enjoyed it! I’ll add a note about the importance of baking it until it’s fully browned on top. Thanks!

        Reply
    2. leesa

      March 27, 2016 at 8:43 am

      I’m waiting for the dough to rise, and my butter’s browned….I’ll keep you posted!

      Reply
    3. Anna

      March 26, 2016 at 4:16 am

      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?

      Reply
      • Jenny Park

        March 28, 2016 at 9:07 am

        Sorry for the delay! Second proofing is not necessary!

        Reply
    4. Tori

      March 24, 2016 at 3:59 am

      Wow, this thing looks completely life-altering!!! So wanna make it STAT!!!

      Reply
    5. Libby

      March 23, 2016 at 11:21 am

      Beautiful! I was wondering what Ishould bring to our family’s Easter dinner! This would be wonderful.

      Reply
    6. Katrina

      March 23, 2016 at 9:34 am

      You’re killing me with this! Such a stunning cake and amazing way to make cinnamon rolls! LOVE!

      Reply
      • Teri Lyn Fisher

        March 23, 2016 at 9:55 am

        Thank you!! :)

        Reply
    7. Barbara from FL Mom's Blog

      March 23, 2016 at 7:25 am

      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!

      Reply
      • Teri Lyn Fisher

        March 23, 2016 at 9:55 am

        Yay! Happy cooking!

        Reply
    8. Jessica Rose

      March 23, 2016 at 6:29 am

      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

      Reply
    9. saltandserenity

      March 23, 2016 at 6:20 am

      Like a cinnamon roll babka! I love it.

      Reply
    10. Vivian | stayaliveandcooking

      March 23, 2016 at 5:44 am

      That looks perfect! How smart of you to turn it into a cake. Love the photos, great recipe!

      Reply

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