it is almost a tradition that dirt bike man's birthday cake fails EVERY YEAR. like i actually was slightly disappointed this year that that did not happen. because for all the measures i took for the other cakes, i did for this one also. i guess the amount of sticky, caramelized brown sugar and buttercream frosting was enough to hold it all together (aaaand the 5 bamboo skewers stuck into the cake).
i also had a plan for dirt bike man's birthday.
you see, my father-in-law and i with the help of my accomplice sister-in-law, we rigged up that my nephew wanted "dude time" during the husker football game last saturday. little did dirt bike man know that, there was a surprise birthday party waiting for him back at his parents farm after the game. and SURPRISE! A CINNAMON ROLL STACKED CAKE and HAPPY BIRTHDAY!!
then, i coyly told josh he needed to grab something from the barn for his mom, while all my sister-in-laws slowly snuck up to the barn (where the present was hidden) like hyenas to watch in on the action. we played hot & cold and SURPRISE! A POWER WASHER. dirt bike man was so excited he debated whether to take a day off work just to clean shit.
this recipes makes a GIGUNDUS amount of dough and you'll have some extra cinnamon rolls to eat for yourself or share with neighbors.
1) warm milk in a small sauce pan with the butter. stir occasionally until butter is melted. add water and let cool to lukewarm.
2) in a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 4 cups of flour. stir well. stir in the remaining flour, 1 cup at a time, beating well after each addition. then turn out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes). you may have to divide dough into two to knead.
3) spread dough out onto a jellyroll pan and chill until firm (about 30-40 minutes)
4) in the meantime, combine room temperature butter, brown sugar, cinnamon and vanilla into a stand mixer. beat for 5 mins or until light and fluffy.
5) divide chilled dough into two again. roll each piece into a rectangle that is 1/2" thick.
6) using an offset spatula, spread brown sugar mixture in an even, but thick layer. roll dough up tightly from the long end of the rectangle to make the cinnamon roll log.
7) repeat on other piece of dough.
8) using a bread knife, slice each cinnamon roll into 2 1/2" slices. spray 3 cake pans of various sizes (I used 8", 9" and 12" diameter WIlton pans) with Pam baking spray. place rolls somewhat tightly together.
9) let cinnamon rolls proof an hour or until doubled in size.
10) bake at 375 F for 40-45 minutes or until golden brown and cooked all the way through. the smallest pan may be finished before the rest.
11) let cinnamon rolls until warm. the warmth of the rolls will help the frosting get melty.
12) combine frosting ingredients in a stand mixer and beat for 3-5 mins or until light and fluffy.
13) spread over warm cinnamon rolls. let cool completely.
14) run a knife along the edge of each cinnamon roll pan to loosen. turn out. some may need help...continue to poke around the edges and lift cake underneath to loosen.
15) stack the biggest layer on the bottom, middle sized layer on top. cut 2-3 dowels to the height of the middle layer and bottom layer combined. push dowels evenly into the top of the cake.
16) stack the smallest layer on top and cut a dowel that is the height of all three layers and push this into the middle of the top layer all the way through the cake.
17) TA DA! everyone will think you are the best person alive when you show up with this.
2 c. milk
1 c. butter
2 c. H2O
2 T active dry yeast
2 c. white sugar
2 t. salt
12 c. all-purpose flour
4 t. saigon cinnamon
4 c. brown sugar, room temp
2 c. butter
1 t. vanilla
Pam baking spray
2 c. powdered sugar
1/2 c. butter, room temp
1/4 c. whole milk
1 t. vanilla
bamboo cake dowels (Wilton)