Cinnamon Rolls/ Cinnamon Roll Cake
Ingredients:
CAKE
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2 and 3/4 cups (345g) all-purpose flour or Pamela's gf flour
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3 Tablespoons granulated sugar
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1 teaspoon salt
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1/2 cup (120ml) water
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1/4 cup (60ml) coconut milk, rice milk, or almond milk
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3 Tablespoons (45g) unsalted coconut oil
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1 large egg, at room temperature
FILLING
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3 Tablespoons (45g) Nutiva coconut/palm oil, or melted coconut oil
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1 and 1/2 Tablespoons ground cinnamon
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1/4 cup (50g) granulated sugar
VANILLA MAPLE GLAZE
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1 cup (120g) powdered (confectioners') sugar, sifted
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1 Tablespoon (15ml) coconut milk, rice milk, or almond milk
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1 Tablespoon (15ml) pure maple syrup
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1 teaspoon vanilla extract
Directions:
350 degrees F, bake 30-35 min
DOUGH:
- Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and oil together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
- Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Grease 8x8 pan. Set aside.
- Using a very sharp knife or a pizza cutter (I used a pizza cutter - it's easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top after I was finished spiraling.
- Loosely cover with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls/cake inside oven and allow to rise.
- *Overnight: Allow the cake to rise at room temperature for 12 hours. If it rises *too* much overnight, gently press down a bit before baking the next morning.
- After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
GLAZE:
- Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted powdered sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
- Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.