Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut
User Reviews
5.0
3 reviews
Excellent
Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 recipe browned butter cinnamon rolls + icing
- 1 cup sweetened and shredded coconut
Instructions
- Make the recipe above and once you get through step 9, before cutting the log into individual rolls, come back to this recipe for the remaining instructions!
- Preheat oven to 350˚F.
- Cut through the entire, center strip of the log with a knife, leaving a 1/2 inch intact on one side.
- Turn each log half, cut-side up and carefully and tightly twist the sides together, creating a “braided” look.
- Bring both ends of the braided log together and neatly tuck under the cake.
- Carefully transfer the cake onto a lightly greased baking sheet or a baking sheet lined with silpat and bake for 35 to 45 minutes or until cake puffs up and is golden brown on top, with the exposed cinnamon-sugar slightly caramelized.
- Remove from oven and cool for about 20 minutes.
- Pour glaze over the top of the cake and finish with a generous sprinkle of shredded coconut. Slice and serve.
Notes
- *Makes 1 cake
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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