Never-last Cinnamon Roll Cake


Adapted from a recipe by Debbie Lowenstein
Red Star PLATINUM Yeast Sampling/Baking Contest entry

This cake never makes it to the end of the day in our house!


1  1/2 cups warm water
1/2 cups apple juice or soymilk
9  teaspoons yeast = 3 packages Red Star PLATINUM Yeast
3/4 cups sugar
4 eggs
1 teaspoon salt
1/2  cup oil
1 teaspoon vanilla
2 sticks (1 cup) butter or margarine, half melted
10 cups all-purpose flour

1/4 cups. melted butter or margarine
About 3 cups sugar mixed with 10 tablespoons cinnamon

1 cup powdered sugar, sifted
2 tablespoons soymilk


Dissolve yeast in water with a shake of sugar. As the yeast is proofing, combine all ingredients except flour in a mixer bowl. Add yeast mixture and stir with dough hook. Add half the flour, stir, then add the remaining flour. This will all knead into a soft, pliable dough. Cover and let dough rest for about 30 minutes in a warm place.

Grease or spray three round cake pans (I use disposables). Divide dough into thirds. (I weigh each one to make sure they're pretty much the same). Roll out one third on lightly floured surface to a large rectangle. Brush with melted butter or margarine, then pour on sugar/ cinnamon mixture. Roll up lengthwise in a tight roll. Cut the roll into 12 or 13 slices. Place slices cut side up evenly into pan (leave a little room since it will expand, then expand again upon baking).
Repeat for remaining two-thirds. Let rise 30 minutes.

Preheat oven to 350°.

Bake cakes for 35  minutes or until they don't look raw in the middle. Remove from oven and let cool.

Make the glaze: Mix the powdered sugar and soymilk with a fork or whisk until smooth and the glaze is  Elmer's Glue. Drizzle with glaze when mostly or totally cooled,


Yield:  Makes 3 cakes

Recipe: Dessert, Cinnamon Roll Cake, Parve or Dairy, Kosher

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