Description
This Giant Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked as one large spiral cake that’s soft, buttery, and brimming with cinnamon sugar filling. Perfect for sharing, this recipe yields a beautifully golden, tender cake topped with a sweet vanilla icing, ideal for breakfast, brunch, or dessert.
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
- Make the dough: Whisk together the flour, sugar, salt, and yeast. Heat the milk and butter until the butter melts and the mixture is warm (100-110°F/38-43°C). Pour this warm liquid into dry ingredients, add the egg, and mix with a dough hook, paddle attachment, or by hand until soft dough forms, adding extra flour if too sticky.
- Knead the dough: Knead dough in a stand mixer for 5 minutes or by hand on a floured surface for the same time, adding small amounts of flour if necessary to keep dough slightly tacky but not dry. Perform the windowpane test to check readiness.
- Rest the dough: Shape the dough into a ball, cover with towel or wrap, and let it rest for 30 minutes at room temperature, either on the counter or in a lightly greased bowl.
- Prepare the filling: Roll dough into a 15×12-inch rectangle with a rolling pin. Evenly spread softened butter over the surface, then sprinkle cinnamon and sugar mixed together on top.
- Grease pan: Butter or spray a 9-inch round pie dish or cake pan to prevent sticking.
- Shape the cinnamon roll cake: Cut the dough into six 2-inch-wide strips. Roll the first strip and place it in the center of the pan. Coil the remaining strips around it, layering to form a large cinnamon roll. Sprinkle any spilled filling on top.
- Allow dough to rise: Loosely cover with foil or plastic wrap and let rise in a warm, draft-free place for 1-2 hours until doubled in size. Alternatively, use a warm oven set to 150°F (66°C), turned off, with door slightly ajar, closing door after 30 minutes to trap warmth.
- Bake the cake: Preheat oven to 350°F (177°C). Bake for 30-35 minutes until golden brown. Tent with foil if browning too quickly. Press down any overly risen spots with spatula and continue baking evenly.
- Cool and prepare icing: Remove from oven, cool in pan on a wire rack for 10 minutes. Whisk confectioners’ sugar, milk or cream, and vanilla extract together to desired consistency; thicker with more sugar, thinner with more liquid.
- Serve: Drizzle icing over warm cake and serve immediately. Best enjoyed the same day but can be stored tightly covered in the refrigerator up to 4 days.
Notes
- Use whole milk heated to 100-110°F for optimal yeast activation.
- Keep dough slightly soft and tacky to ensure a tender crumb.
- If rising at room temperature is too cold, use a warmed oven trick to raise dough.
- If cake browns too quickly, tent with foil to prevent burning.
- You can adjust the icing consistency by adding more confectioners’ sugar or milk as needed.
- Allow cake to cool slightly before icing for best texture.
- Store leftovers in the refrigerator covered tightly and rewarm gently before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
