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The Best Giant Cinnamon Roll Cake Recipe

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4.1 from 7 reviews

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

Description

This Giant Cinnamon Roll Cake is a soft, fluffy, and sweet yeast-raised treat that’s perfect for sharing. Made with a tender dough enriched with butter and egg, generously filled with cinnamon and brown sugar, and topped with a classic vanilla glaze, this cake delivers all the joy of a cinnamon roll in an impressive cake form. The dough is mixed, kneaded, rolled, and coiled into a large cinnamon roll, then baked until golden and finished with a luscious icing drizzle.

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 together in the microwave 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 and add the egg. Mix with a dough hook, paddle attachment, or by hand using a silicone spatula until a soft dough forms and starts to pull away from the bowl edges. If sticky, add 2-4 tablespoons more flour gradually.
  2. Knead the dough: Knead the dough in the stand mixer for 5 minutes or by hand on a lightly floured surface for 5 minutes until smooth and elastic. Sprinkle small amounts of flour if the dough is too sticky, aiming for a soft but manageable dough. Perform the windowpane test by stretching a small piece of dough to check if light passes through without tearing, indicating sufficient kneading.
  3. First rise: Shape the dough into a ball and cover with a clean towel, foil, or plastic wrap. Let it rest at room temperature for 30 minutes in a draft-free spot, either on the counter or in a lightly greased bowl.
  4. Prepare the filling: After the dough has rested, roll it out on a floured surface into a 15×12-inch rectangle. Spread the softened butter evenly over the dough. Mix the sugar and cinnamon together, then sprinkle the mixture all over the buttered dough surface.
  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 up one strip tightly and place it in the center of the prepared pan. Coil the remaining 5 strips around the center roll, starting each at the end of the previous strip to form one large cinnamon roll cake. Sprinkle any fallen filling over the top.
  7. Second rise: Loosely cover the cake with foil or plastic wrap and let it rise in a warm, draft-free location for 1-2 hours, or until doubled in size. For a cold environment, preheat the oven to 150°F (66°C), turn it off, place the cake inside with the door slightly ajar for about 30 minutes, then close the oven door until the dough doubles.
  8. Bake: Preheat the oven to 350°F (177°C) once the dough is risen. Bake the cake for 30-35 minutes until golden brown. If the top or edges brown too quickly, tent with foil. If uneven spots rise too high during baking, press them down gently with the back of a spatula and return the pan to the oven.
  9. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes before icing.
  10. Make the icing: Whisk together confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust consistency by adding more sugar to thicken or more milk/cream to thin.
  11. Serve: Drizzle the icing over the warm cinnamon roll cake and serve. Best enjoyed the same day, but can be stored covered in the refrigerator for up to 4 days.

Notes

  • If the dough is very sticky, add flour gradually to maintain a soft texture but avoid dryness.
  • Perform the windowpane test to ensure proper kneading and gluten development.
  • Use a warm, draft-free place for rising to achieve optimal dough doubling.
  • If the oven browns the cake unevenly, tent with foil and press down uneven spots during baking for uniform texture.
  • The cake is best enjoyed fresh on the day of baking but will keep well refrigerated for up to 4 days.
  • You can substitute light or dark brown sugar or granulated sugar for the filling depending on preferred sweetness and flavor depth.
  • Prep Time: 50 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-giant-cinnamon-roll-cake-recipe/