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Giant Cinnamon Roll Cake Recipe

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3.8 from 4 reviews

This Giant Cinnamon Roll Cake is a decadent and delicious twist on the classic cinnamon roll, featuring soft, fluffy dough layered with cinnamon-sugar filling and shaped into a large, coiled cake. Perfect for sharing, it delivers all the comforting flavors of a cinnamon roll in a visually impressive cake form, baked until golden brown and topped with a luscious vanilla glaze.

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, sugar, salt, and yeast in a large bowl. Heat the milk and butter in the microwave until butter melts and mixture is warm (100-110°F, 38-43°C). Pour the warm liquid mixture into the dry ingredients and add the egg. Mix using a stand mixer with dough hook or by hand until a soft dough forms, adding 2-4 extra tablespoons of flour if sticky but keeping it soft.
  2. Knead the dough: Beat the dough in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky and pass the windowpane test.
  3. Let the dough rest: Form the dough into a ball and cover with a clean towel, foil, or plastic wrap. Let it rest for 30 minutes at room temperature in a lightly greased bowl or on the work surface.
  4. Prepare the filling: After resting, roll the dough into a 15x12-inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the cinnamon and sugar mixture evenly on top.
  5. Shape the cake: Grease a 9-inch round pie dish or cake pan. Cut the dough into six 2-inch wide strips with a sharp knife or pizza cutter. Roll the first strip into a coil and place it in the center of the pan. Coil the other 5 strips around the center, forming a large cinnamon roll. Sprinkle any spilled filling over the top.
  6. Proof the shaped dough: Loosely cover the pan with foil or plastic wrap and let it rise in a warm, draft-free spot for 1-2 hours until doubled in size. For cold days, use the oven warming method by preheating to 150°F, turning it off, placing the dough inside with the door ajar for 30 minutes, then closing the door until risen.
  7. Bake the cake: Preheat the oven to 350°F (177°C). Bake the risen cake for 30-35 minutes until golden brown. If the top browns too quickly, tent with aluminum foil. Press down any raised spots gently during baking to maintain evenness.
  8. Cool and prepare icing: Remove cake from oven and cool in pan on a wire rack for 10 minutes. Meanwhile, whisk together confectioners’ sugar, milk or cream, and vanilla extract to make icing. Adjust thickness by adding more sugar or milk as needed.
  9. Serve: Drizzle the icing over the warm cake and serve. Best enjoyed the same day but can be stored tightly covered in the refrigerator for up to 4 days.

Notes

  • Keep the dough soft but not too sticky by cautiously adding extra flour during mixing and kneading.
  • The windowpane test is a useful way to check if the dough is kneaded enough.
  • Rolling and shaping the dough carefully ensures a visually appealing cinnamon roll cake.
  • Use the oven warming method to create an ideal rising environment if your kitchen is cold.
  • Tent with foil during baking if the cake browns too fast on top or edges.
  • Press down any uneven high spots during baking to keep the surface even.
  • The cinnamon roll cake is best eaten fresh but can be refrigerated and will stay good for 4 days.

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