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Giant Cinnamon Roll Cake Recipe

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3.8 from 22 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 9 servings

Description

This Giant Cinnamon Roll Cake is a soft, sweet yeast dough rolled with a spiced cinnamon and sugar filling, formed into a large coiled cake and baked to golden perfection. It is topped with a smooth vanilla glaze and best enjoyed warm on the day it’s made. Perfect for brunch or a special breakfast treat, this recipe yields a beautifully impressive, shareable cake with all the comforting flavors of classic cinnamon rolls in a unique cake form.

Ingredients

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the dough: Whisk together the flour, granulated sugar, salt, and yeast in a large mixing bowl. Warm the milk and butter together until the butter melts and the mixture is warm to the touch (100-110°F / 38-43°C). Pour the warm milk mixture into the dry ingredients, then add the egg. Mix with a handheld or stand mixer fitted with a dough hook or paddle attachment, or mix by hand with a silicone spatula until a soft dough forms that pulls away gently from the bowl sides. Add 2-4 tablespoons more flour if dough is too sticky, keeping it on the softer side.
  2. Knead the dough: Continue kneading the dough either with a stand mixer for 5 more minutes or by hand on a lightly floured surface for 5 minutes until the dough is soft and slightly tacky. Add small amounts of flour if needed during kneading to prevent excessive stickiness. Perform a windowpane test to ensure proper gluten development: stretch a piece of dough thinly without tearing and light should pass through.
  3. Rest the dough: Shape the dough into a ball, cover it with a clean towel, plastic wrap, or aluminum foil, and let it rest at room temperature for 30 minutes either on the work surface or placed in a lightly greased bowl.
  4. Prepare the filling: After resting, roll the dough out on a lightly floured surface to a 15×12-inch rectangle. Evenly spread the softened butter over the dough. Combine the sugar and cinnamon and sprinkle evenly on top of the buttered dough.
  5. Prepare the pan: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray to prevent sticking.
  6. Shape the cinnamon roll cake: Cut the dough into six 2-inch wide strips using a sharp knife or pizza cutter. Roll one strip up and place it in the center of the prepared pan. Coil each remaining strip around the center roll, starting each strip at the end of the previous one to form one large spiral cinnamon roll cake. Sprinkle any spilled filling back onto the top.
  7. Proof the shaped cake: Loosely cover the pan with plastic wrap or aluminum foil. Let the dough rise in a warm, draft-free place for 1-2 hours until doubled in size. For cold environments, preheat the oven to 150°F (66°C), turn it off, place the cake inside with the door slightly ajar to create a warm rising environment, then close the door after 30 minutes until doubled.
  8. Bake the cake: Preheat the oven to 350°F (177°C). Bake the cake for 30-35 minutes until golden brown. If the top or edges brown too quickly, tent loosely with aluminum foil. Press down any parts of the dough that rise unevenly with a spatula during baking to maintain an even surface.
  9. Cool and make icing: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Meanwhile, whisk together the confectioners’ sugar, milk or cream, and vanilla extract to make the icing. Adjust consistency by adding more sugar to thicken or more milk/cream to thin as desired.
  10. Serve: Drizzle the icing over the warm cinnamon roll cake and serve immediately. For best freshness, enjoy on the day made. Store leftovers covered tightly in the refrigerator for up to 4 days.

Notes

  • Use whole milk and unsalted butter for best flavor and texture.
  • Ensure milk mixture is warm but not hot to activate yeast properly without killing it.
  • Keep dough soft for a tender crumb; avoid adding too much flour.
  • The rising environment can be created in the oven for consistent results, especially during cold weather.
  • Press down on uneven lifted spots during baking to keep the cake level.
  • The icing can be customized in thickness by adjusting sugar or liquid amounts.
  • Best enjoyed fresh on the day of baking, but will keep up to 4 days refrigerated.
  • For a vegan adaptation, substitute dairy and egg with plant-based alternatives, and use vegan yeast if needed.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/giant-cinnamon-roll-cake-recipe/