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Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut
5 from 2 votes

Browned Butter Braided Cinnamon Roll Cake Topped with Shredded Coconut

Bring something special to the table with this well-loved recipe.

Prep Time
40 mins
Cook Time
45 mins
Cool Time
20 mins
Servings: 12
Course: Dessert, Breakfast, Cake
Cuisine: American

Ingredients

  • 1 recipe cinnamon rolls browned butter, with icing
  • 1 cup coconut sweetened and shredded

Instructions

    Cup of Yum
  1. 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!
  2. Preheat oven to 350˚F.
  3. Cut through the entire, center strip of the log with a knife, leaving a 1/2 inch intact on one side.
  4. Turn each log half, cut-side up and carefully and tightly twist the sides together, creating a “braided” look.
  5. Bring both ends of the braided log together and neatly tuck under the cake.
  6. 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.
  7. Remove from oven and cool for about 20 minutes.
  8. Pour glaze over the top of the cake and finish with a generous sprinkle of shredded coconut. Slice and serve.

Notes

  • *Makes 1 cake