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Giant Cinnamon Roll Cake Recipe

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3.9 from 80 reviews

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

Description

This Giant Cinnamon Roll Cake is a delightful fusion of a classic cinnamon roll and a cake that yields nine generous servings. Soft, fluffy dough is rolled with a buttery cinnamon-sugar filling, shaped into a large spiral cake, baked to golden perfection, and topped with a smooth vanilla icing. Perfect for brunch or dessert, this cake is an impressive yet approachable treat that fills your home with the irresistible aroma of cinnamon and baked bread.

Ingredients

Dough Ingredients

  • 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 Ingredients

  • 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 Ingredients

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

Instructions

  1. Make the dough: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Warm the milk and butter in the microwave until the butter melts and the mixture is between 100-110°F (38-43°C). Pour the warm milk mixture into the dry ingredients, add the egg, and mix with a handheld or stand mixer fitted with a dough hook or paddle attachment until a soft dough forms. Add 2-4 tablespoons more flour if the dough is too sticky, keeping it on the softer side.
  2. Knead the dough: Continue kneading in the mixer for 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Sprinkle small amounts of flour as needed to keep the dough soft and slightly tacky. Perform the windowpane test to ensure the dough is kneaded enough.
  3. Rest the dough: Shape the dough into a ball, cover with a clean towel or foil, and let rest for 30 minutes at room temperature in a draft-free area, or place in a lightly greased bowl covered.
  4. Prepare the filling: Mix the softened butter with the sugar and cinnamon until combined.
  5. Roll out the dough: On a floured surface, roll the dough into a 15×12-inch rectangle. Evenly spread the cinnamon-sugar butter mixture over the entire surface.
  6. Grease the pan: Butter or spray a 9-inch round pie dish or cake pan to prepare for the dough.
  7. Shape the cinnamon roll cake: Using a sharp knife or pizza cutter, cut the dough into six 2-inch wide strips. Roll one strip tightly and place it in the center of the pan. Coil the remaining strips around the center roll, overlapping the ends to form one large cinnamon roll. Sprinkle any spilled filling over the top.
  8. Let the dough rise: Loosely cover the pan with foil or plastic wrap and allow it to rise in a warm, draft-free spot for 1-2 hours or until doubled in size. For colder environments, place in an oven warmed to 150°F (66°C), turned off with the door slightly open.
  9. Bake the cake: Preheat oven to 350°F (177°C). Bake for 30-35 minutes until golden brown. If the cake browns too fast, tent with foil. If uneven rising occurs, press down tall spots gently with a spatula and continue baking.
  10. Cool and make icing: Remove from oven and cool on a wire rack for 10 minutes. Whisk together confectioners’ sugar, milk or cream, and vanilla extract to desired consistency. Drizzle over the warm cake.
  11. Serve and store: Best enjoyed the same day, but can be stored covered tightly in the refrigerator for up to 4 days.

Notes

  • Keep the dough on the softer side to ensure a light, fluffy texture.
  • If the dough is too sticky during kneading, add flour teaspoon by teaspoon.
  • The windowpane test helps to verify the dough is kneaded enough for good gluten development.
  • Rising times may vary depending on room temperature; use the warm oven trick for consistency.
  • For a thicker icing, add more confectioners’ sugar; for thinner, add more milk or cream.
  • Tent with foil during baking to prevent over-browning.
  • This cake is best eaten fresh but can be refrigerated up to 4 days.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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