I took this Cinnamon Bun recipe and twisted it into a cake.
It was fluffy and delicious.
I was quite proud of myself.
innamon Swirl Buns with Cream Cheese Glaze
Adapted from Smitten Kitchen
Makes 18 buns.
1 cup whole milk
3 tablespoons vegetable oil
3 1/2 cups (or more) unbleached all purpose flour
1 tsp vanilla extract
1/4 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon salt
1/2 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1 square (1/4 inch) unsalted butter, at room temperature
Pinch of salt
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 square unsalted butter, room temperature
1/2 teaspoon vanilla extract
Dash of salt
For dough: Combine milk, butter, sugar, egg, yeast, and salt. Add flour. Knead until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.
Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. Cut the log in half horizontally, revealing the stripped layers of dough and filling. Cross the two logs into a braid and twist into wreath. Place into baking pan.
Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though it may take longer. Don’t skimp on the double-rising time.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Add water to thin the batter if mixture seems too thick. Beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.