Cinnamon Roll Cake with Lemon Mascarpone Frosting
breakfast brunch

Cinnamon Roll Cake with Lemon Mascarpone Frosting

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Is it a breakfast treat? A trendy new dessert? You make the call – with our luscious Cinnamon Roll Cake. Rolled full of cinnamon flavor, McCormick Gourmet™ Organic Cinnamon & Nutmeg with Chia Seasoning adds the warm spice you’d expect, with a subtle, nutty crunch. Glazed with a sophisticatedly sweet lemon mascarpone frosting, this recipe is a keeper.
  • 20m

    prep time

  • 40m

    cook time

  • 262

    Calories

  • 14

    Ingredients

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Ingredients

16

Servings

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

  • 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.

  • 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.

  • 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.

  • Bake 30 to 40 minutes or until golden brown.

  • Meanwhile, for the Frosting, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon roll. Cut into wedges to serve.

Nutrition information (per Serving)

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