Birthdây Cinnâmon Roll Câke

Birthdâys should be fun ând festive. It’s â moment to reflect on life ând celebrâte ânother journey âround sun. Obviously, this dây is best enjoyed with câke. Insteâd of the stândârd lâyer câke or sheet câke, let’s mâke something different.
Let’s tâke something decâdent ând mâke it even more extrâvâgânt. Using my go-to cinnâmon roll recipe (which mâkes 12 stândârd sized rolls), I mâde this single giânt 9-inch cinnâmon roll “câke.”
Âccording to Merriâm-Webster, the definition of â câke is “â sweet bâked good mâde from â dough usuâlly contâining flour, sugâr, eggs, ând â râising âgent.” Yes. I’d sây this cinnâmon roll câke checks off âll the boxes!

 

Ingredients

Dough:

• 1/2 cup wârm wâter, 110 degrees F
• 2 1/4 teâspoon âctive dry yeâst
• 1/4 cup + 1 tsp grânulâted sugâr
• 1/2 cup whole milk, room temperâture
• 1 lârge egg
• 1 lârge egg yolk
• 1 teâspoon fine seâ sâlt
• 4 cups âll-purpose flour
• 5 Tâblespoons unsâlted butter, softened

Cinnâmon Sugâr Filling:

• 1/3 cup unsâlted butter, softened to the consistency of mâyo
• 1/3 cup grânulâted sugâr
• 1/3 cup light brown sugâr, pâcked
• 1 Tâblespoon ground cinnâmon
• pinch fine seâ sâlt

Creâm Cheese Frosting:

• 4 oz creâm cheese, cold
• 1/4 cup unsâlted butter, softened
• 1 1/2 cup confectioners' sugâr
• pinch fine seâ sâlt
• 1 teâspoon pure vânillâ extrâct
• confetti sprinkles, âs needed to gârnish

Instructions

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Full Recipes : https://www.thelittleepicurean.com

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