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Giant Cinnamon Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Lora
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Giant Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, crafted into a large, shareable cake perfect for breakfast or dessert. Made with a soft yeasted dough, layered with a buttery cinnamon-sugar filling, and finished with a smooth vanilla glaze, this cake offers all the comforting flavors and textures of a cinnamon roll in a fun, cake-sized format. The dough undergoes a careful kneading and rising process to ensure fluffiness, then is shaped into a coil of individual strips before baking to golden perfection.

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 1/4 cup butter in the microwave until the butter melts and the mixture is warm between 100-110°F (38-43°C). Pour the warm mixture into the dry ingredients and add the egg. Mix using a stand mixer with dough hook or by hand until a soft dough forms, adjusting with 2-4 tablespoons more flour if the dough is too sticky but keeping it soft.
  2. Knead the dough: Knead the dough in the mixer or on a floured surface for 5 minutes until it passes the windowpane test and gently pulls away from the bowl sides. Add flour one teaspoon at a time if sticky, aiming for a soft but not dry dough.
  3. Let dough rest: Shape the dough into a ball, cover with a clean towel, foil, or plastic wrap, and let it rest 30 minutes at room temperature or in a lightly greased bowl.
  4. Prepare the filling: After resting, roll the dough into a 15×12-inch rectangle. Spread softened 1/4 cup butter evenly over the dough. Mix the sugar and cinnamon and sprinkle evenly on top.
  5. Prepare the pan: Butter or spray a 9-inch round cake pan or pie dish to prevent sticking.
  6. Shape the cake: Cut the dough into six 2-inch wide strips with a sharp knife or pizza cutter. Roll the first strip into a coil and place it in the center of the pan. Coil the remaining strips around the center roll, overlapping ends to create one large cinnamon roll cake. Sprinkle any fallen filling on top of the shaped cake.
  7. Allow to rise: Loosely cover the cake with foil or plastic wrap and let rise in a warm, draft-free place for 1-2 hours until doubled in size. For a cold environment, place in an oven warmed to 150°F (66°C), turned off, with door ajar, to encourage rising.
  8. Bake the cake: Preheat oven to 350°F (177°C). Bake the risen cake for 30-35 minutes until golden brown. If edges brown too fast, tent loosely with foil. If parts rise unevenly during baking, gently press them down with a spatula and continue baking.
  9. Cool the cake: Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes.
  10. Make the icing: Whisk confectioners’ sugar, milk or cream, and vanilla extract together until smooth. Adjust thickness by adding more sugar for thicker icing or more milk/cream for thinner.
  11. Serve: Drizzle the warm cake with the icing. Enjoy immediately for best texture and freshness. Store covered in the refrigerator for up to 4 days.

Notes

  • Keep the dough slightly soft throughout to ensure a tender cinnamon roll texture.
  • The windowpane test is an excellent way to check if the dough has been kneaded properly.
  • Rising times may vary depending on room temperature; use a warm spot or inside a turned-off warm oven for consistent rising.
  • Avoid over-flouring the dough to keep it soft and fluffy.
  • The cake is best served the same day but can be refrigerated for up to 4 days, tightly covered.
  • Use a sharp knife or pizza cutter to cut the dough strips cleanly for easier rolling and shaping.
  • If icing is too runny, add more powdered sugar; if too thick, add a bit more milk or cream.

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