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Giant Cinnamon Roll Cake Recipe

★★★★★

4.8 from 131 reviews
  • Author: Mariam
  • Total Time: 2 hours 20 minutes
  • Yield: 8-10 servings 1x

Description

This Giant Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked as one large cake with soft, fluffy dough swirled with cinnamon sugar and topped with a creamy vanilla icing. Perfect for sharing at breakfast or brunch, this cake combines the irresistible flavors of a cinnamon roll in an easy-to-slice cake format.

Ingredients

Scale

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; 56 g) 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: Whisk together flour, sugar, salt, and yeast in a large bowl. Heat milk and butter in the microwave until butter is melted and mixture is warm (100-110°F/38-43°C). Pour warm milk mixture into the dry ingredients, add the egg, and mix with a dough hook, paddle attachment, or by hand until a soft dough forms that pulls gently from the bowl. Add 2-4 tablespoons of flour if sticky but keep dough soft.
  2. Knead the dough: Knead the dough in a stand mixer for 5 minutes or by hand on a floured surface for 5 minutes, adding small amounts of flour as needed to keep it slightly tacky but not dry. Perform the windowpane test to ensure proper gluten development. The dough should slowly bounce back when poked.
  3. First rest: Shape the dough into a ball, cover with a clean towel, foil, or plastic wrap and let it rest for 30 minutes at room temperature, or place in a lightly greased bowl covered.
  4. Prepare the filling: After resting, roll the dough out into a 15×12-inch rectangle. Evenly spread softened butter over the surface. Mix together sugar and cinnamon, then sprinkle evenly on top of the buttered dough.
  5. Shape the cake: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray. 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, joining ends to form one large cinnamon roll cake. Sprinkle any spilled filling on top.
  6. Second rise: Loosely cover the shaped cake with foil or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours until doubled in size. For cold environments, use a warmed (then off) oven at 150°F (66°C) with door slightly ajar for 30 minutes then close door until doubled.
  7. Bake: Preheat oven to 350°F (177°C). Bake the cake for 30-35 minutes until golden brown. If browning too quickly, tent with foil. During baking, press down any overly risen spots with a spatula for even baking.
  8. Cool and make icing: Remove cake from oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, whisk together confectioners’ sugar, milk or cream, and vanilla extract to make the icing, adjusting consistency as desired.
  9. Serve: Drizzle the warm cake with the icing. Best enjoyed the same day, but can be stored tightly covered in the refrigerator for up to 4 days.

Notes

  • Keep dough slightly soft and tacky; do not over-flour during kneading.
  • Windowpane test ensures dough has been kneaded enough for good texture.
  • If your kitchen is cold, use a warmed oven for the second rise to help the dough rise properly.
  • While baking, press down uneven spots gently with a spatula to maintain even cake surface.
  • The icing consistency can be adjusted by adding more powdered sugar for thickness or more milk/cream for thinning.
  • Store leftovers tightly covered in the refrigerator for up to 4 days and gently warm before serving.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: giant cinnamon roll cake, cinnamon cake, breakfast cake, cinnamon rolls, sweet yeast dough, cinnamon sugar swirl, vanilla icing

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