20m
PREP TIME
40m
COOK TIME
262
CALORIES
19
INGREDIENTS
Servings: 16
Ingredients
- Cinnamon Roll Cake
- 1 package (1/4 ounce) active dry yeast, (about 2 1/4 teaspoons)
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/3 cup plus 6 tablespoons butter, melted, divided
- 1 egg
- 1 teaspoon salt
- 3 1/2 cups flour, divided
- 1/2 cup firmly packed brown sugar
- 2 tablespoons McCormick Gourmet™ Organic Cinnamon & Nutmeg with Chia Seasoning
- Lemon Mascarpone Frosting
- 1 cup confectioners' sugar
- 2 ounces mascarpone cheese
- 2 teaspoons milk
- 1/2 teaspoon grated lemon peel
INSTRUCTIONS
- 1 Preheat oven to 325°F. For the Cinnamon Roll Cake, dissolve yeast in warm water in small bowl. Set aside. Mix milk, granulated sugar, 1/3 cup of the melted butter, egg and salt in large bowl. Add 2 cups of the flour; mix until smooth. Add yeast mixture and remaining 1 1/2 cups flour; mix until a smooth, soft dough forms. Knead dough on lightly floured work surface 5 to 10 minutes or until dough bounces back when pressed. Place dough in a large, well greased bowl. Cover bowl with a clean kitchen towel. Place bowl in a warm, draft-free place, about 85°F, to rise until it’s doubled in size, about 1 to 1 1/2 hours.
- 2 Mix brown sugar and Seasoning in small bowl. Set aside. Roll out dough on lightly floured work surface to a 16x12inch rectangle. Brush dough with remaining 6 tablespoons melted butter. Sprinkle evenly with brown sugar mixture.
- 3 Cut into 2-inch wide strips. Roll up 1 strip starting at the short end. Place roll on top of second strip and continue rolling, so that the second strip wraps around the first roll. Place cut-side down in pie pan and continue to wrap remaining strips around cinnamon roll, one at a time, to form one giant cinnamon roll.
- 4 Bake 30 to 40 minutes or until golden brown.
- 5 Meanwhile, for the Frosting, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon roll. Cut into wedges to serve.
