Cinnamon Bun Cake
- 1/3 cup whole milk warm
- 2 ¼ tsp active dry yeast
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp salt
- 3 sticks unsalted butter room temperature
- 6 tbsp sugar
- 3 ½ tsp cinnamon
- 1 egg beaten
- 1 ½ sticks unsalted butter
- granulated sugar
- 8 oz cream cheese room temperature
- 1 1/2 cups confectioner’s sugar
- 4 tbsp milk
Make the Brioche:
- Pour the milk, yeast, 1 egg and 1 cup flour into the bowl of an electric mixer. Mix to combine, then sprinkle over another 1 cup flour. Let rise for 40 minutes.
- Lightly beat the 4 remaining eggs, then add these to the dough along with the sugar, salt and 1 cup flour. Place these into a mixer fitted with a dough hook and mix on low speed for 2 minutes. Add ½ cup flour and mix on medium speed for 15 minutes.
- Reduce the speed to medium-low and gradually add 1 ½ sticks of butter. Increase the speed to medium-high and beat for 1 minute, then reduce the speed to medium and beat for 5 minutes.
- Place the dough in a large, buttered bowl and cover with plastic wrap. Let rise for 2 ½ hours.
- Deflate the dough, then replace with plastic wrap and place the bowl in the fridge. Let sit for 4-6 hours, or up to overnight.
- Divide the dough in half. Place one ball of dough on a floured surface and roll the dough into an 11×13-inch rectangle. Evenly disperse half of the remaining butter onto the surface of the dough, then fold the dough into thirds, like a letter.
- Roll the dough out into an 11×13-inch rectangle, then fold into thirds again. Wrap tightly in plastic wrap and place in the fridge for 30 minutes. Repeat with the remaining dough.
- Combine the sugar and cinnamon in a bowl and set aside.
- Place one piece of dough on a floured surface and roll into an 11×13-inch rectangle. Brush the surface with the beaten egg. Sprinkle half of the cinnamon sugar onto the dough, leaving the top quarter of the dough bare. Roll the dough into a log, starting with the cinnamon sugar end and ending with the bare end. Wrap in plastic wrap and place in the freezer for 45 minutes. Repeat with the remaining dough. (Note: if you are making this for a party or a brunch, you can complete the previous steps a day in advance and start from Step 10 on the day you are serving the cake.
- Divide the 1 ½ sticks butter between a 9-inch, 7-inch and 3 ½-inch round baking tin. (I used casserole dishes and they worked great, so no need to stress if you don’t have baking tins in these sizes.)
- Unwrap the logs and slice them into 1 ½-inch thick buns, making 14 buns. Place 7 buns in the 9-inch tin, 6 buns in the 7-inch tin and 1 bun in the 3 ½-inch tin. Let the buns rise at room temperature for 1 ½ hours.
- Bake the buns at 350F for 35-40 minutes, until golden brown, removing the bun in the smallest tin after 20 minutes. Place a baking sheet lined with parchment paper on the rack under the cinnamon buns to catch any drips.
- As soon as the cinnamon buns are finished baking, flip them out onto a wire rack. Excess butter may drip out, so make sure to place some paper towel under the rack. Turn the buns right side up, and set slightly cool.
- To make the icing, place the cream cheese in a bowl and beat with an electric mixer for 2 minutes, until the cream cheese is fluffy. Add the confectioner’s sugar and milk and beat until combined.
- Drizzle the icing on top of each layer, then stack them to build a cake.
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