Go Back
–+ servings

Giant Cinnamon Roll Cake

A delightful cake that combines the warm flavors of cinnamon rolls in an impressive, cake-like presentation. Perfect for breakfast, brunch, or dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

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.

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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g
Keyword Breakfast Cake, Cake, Cinnamon Roll, Dessert, Sweet Treat
Tried this recipe?Let us know how it was!