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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

Teri & Jenny
5 from 1 vote
Prep Time 40 mins
Cook Time 45 mins
Cool Time 20 mins
Servings 12

Ingredients
  

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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