Why Make This Recipe
Making a Giant Cinnamon Roll Cake is a wonderful way to treat yourself and your loved ones. This recipe combines the warm, comforting flavors of cinnamon rolls with a fun, cake-like presentation. It’s perfect for breakfast, brunch, or even dessert. Plus, it’s an impressive dish that will delight anyone who has a sweet tooth. There’s nothing quite like the smell of freshly baked cinnamon rolls filling your home!
How to Make Giant Cinnamon Roll Cake
Ingredients
- 2 and 3/4 cups all-purpose flour plus more as needed
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons Platinum Yeast from Red Star
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 1 large egg at room temperature
- 1/4 cup unsalted butter softened
- 1/4 cup packed light or dark brown sugar or granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup confectioners’ sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
Directions
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Make the dough: In a bowl, whisk together the flour, granulated sugar, salt, and yeast; set aside. In a saucepan, heat the milk and butter until melted and warm. Pour this warm mixture into the dry ingredients. Add the egg and beat until a soft dough forms. If the dough is sticky, add a little more flour.
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Knead the dough: Use a mixer to beat the dough for 5 minutes or knead by hand for the same amount of time. The dough is ready if it slowly bounces back when poked or passes the windowpane test.
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Let the dough rest: Shape the dough into a ball, cover it, and let it rest for 30 minutes.
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Make the filling: Roll the dough into a 15×12 inch rectangle. Spread the softened butter over the top and sprinkle with the sugar and cinnamon mixture.
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Prepare the pan: Grease a 9-inch round pan.
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Shape the cinnamon roll cake: Cut the rolled dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining strips around it.
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Let it rise: Loosely cover the pan and let the dough rise for 1-2 hours until it has doubled in size.
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Bake: Preheat the oven to 350°F. Bake for 30-35 minutes or until golden brown. If it browns too quickly, tent it with foil. Press down any parts that are rising too high.
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Cool: Let the cake cool for 10 minutes.
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Make the icing: In a bowl, whisk together the icing ingredients and drizzle it over the warm cake.
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Notes: For overnight instructions, prepare the dough up to step 6, then refrigerate for 8-12 hours. Let it rise for 1-2 hours before baking. You can freeze the baked cake for up to 3 months; thaw it overnight. You can also partially bake the unbaked cake, freeze it, and finish baking later.
How to Serve Giant Cinnamon Roll Cake
Serve the Giant Cinnamon Roll Cake warm, drizzled with icing. It pairs well with a hot cup of coffee or tea. For an extra touch, add a side of fresh fruit or a dollop of whipped cream for a delightful breakfast or dessert treat.
How to Store Giant Cinnamon Roll Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To enjoy it later, you can freeze the cake in slices. Just wrap it tightly in plastic wrap and aluminum foil.
Tips to Make Giant Cinnamon Roll Cake
- Make sure your milk and butter are warm, not hot, to avoid killing the yeast.
- For a softer cake, add a little more milk if the dough seems too dry.
- Experiment with different toppings like chopped nuts or dried fruits for variety.
Variation
You can add different spices like nutmeg or include raisins in the filling for added flavor. Try substituting the icing with cream cheese frosting for a rich twist!
FAQs
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Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You might not need to let the dough rise as long. -
How can I make this recipe ahead of time?
You can prepare the dough the night before and let it rise in the refrigerator overnight. Just remember to bring it back to room temperature before baking. -
What should I do if my cake is too dry?
If the cake turns out dry, it’s likely overbaked. Keep an eye on it while baking, and use a toothpick to check doneness; it should come out with a few moist crumbs.
Giant Cinnamon Roll Cake
Ingredients
Dough Ingredients
- 2.75 cups all-purpose flour plus more as needed
- 0.25 cups granulated sugar
- 1 teaspoon salt
- 2.25 teaspoons Platinum Yeast from Red Star
- 0.75 cups whole milk Must be warm, not hot
- 0.25 cups unsalted butter For melting
- 1 large egg at room temperature
Filling Ingredients
- 0.25 cups unsalted butter softened
- 0.25 cups packed light or dark brown sugar or granulated sugar
- 1 tablespoon ground cinnamon
Icing Ingredients
- 1 cup confectioners’ sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Make the Dough
- In a bowl, whisk together the flour, granulated sugar, salt, and yeast; set aside.
- In a saucepan, heat the milk and butter until melted and warm.
- Pour this warm mixture into the dry ingredients.
- Add the egg and beat until a soft dough forms. If the dough is sticky, add a little more flour.
Knead the Dough
- Use a mixer to beat the dough for 5 minutes or knead by hand for the same amount of time.
- The dough is ready if it slowly bounces back when poked or passes the windowpane test.
Let the Dough Rest
- Shape the dough into a ball, cover it, and let it rest for 30 minutes.
Make the Filling
- Roll the dough into a 15 x 12 inch rectangle.
- Spread the softened butter over the top and sprinkle with the sugar and cinnamon mixture.
Prepare the Pan
- Grease a 9-inch round pan.
Shape the Cinnamon Roll Cake
- Cut the rolled dough into six 2-inch wide strips.
- Roll up one strip and place it in the center of the pan. Coil the remaining strips around it.
Let it Rise
- Loosely cover the pan and let the dough rise for 1-2 hours until it has doubled in size.
Bake
- Preheat the oven to 350°F.
- Bake for 30-35 minutes or until golden brown. If it browns too quickly, tent it with foil.
- Press down any parts that are rising too high.
Cool
- Let the cake cool for 10 minutes.
Make the Icing
- In a bowl, whisk together the icing ingredients and drizzle it over the warm cake.