why make this recipe
Giant Cinnamon Roll Cake is perfect for breakfast or dessert. It’s a fun twist on traditional cinnamon rolls, served in a big, easy-to-share format. This cake is soft, sweet, and filled with cinnamon goodness. Plus, who doesn’t love a giant cinnamon roll that feeds a crowd?
how to make Giant Cinnamon Roll Cake
Ingredients:
- 2 and 3/4 cups (344g) all-purpose flour, 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
- 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
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk or heavy cream
- 1 teaspoon pure vanilla extract
Directions:
-
Make the dough:
Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter in the microwave until melted and warm (100-110°F, 38-43°C). Pour the warm milk mixture into the dry ingredients. Add the egg. Mix until a soft dough forms. If sticky, mix in 2-4 extra tablespoons of flour, keeping it soft. -
Knead the dough:
Beat the dough for another 5 minutes, or knead by hand for the same time. If it gets too sticky, sprinkle with flour as needed. Your dough should be soft and bounce back when pressed. -
Let the dough rest:
Shape the dough into a ball and cover with a towel or plastic wrap. Let it rest for 30 minutes. -
Make the filling:
Roll the dough into a 15×12-inch rectangle. Spread softened butter on top. Mix sugar and cinnamon, then sprinkle it over the buttered dough. -
Prepare the baking pan:
Grease a 9-inch round pie dish or cake pan with butter or nonstick spray. -
Shape the cinnamon roll cake:
Cut the dough into six 2-inch wide strips. Roll one strip and place it in the center of the pan. Coil the other strips around the center roll. Some filling will spill out; just sprinkle it on top. -
Let the cake rise:
Cover the cake loosely and let it rise in a warm place for 1-2 hours until doubled in size. -
Bake:
Preheat the oven to 350°F (177°C) and bake for 30-35 minutes until golden. If browning too fast, tent with aluminum foil. -
Cool the cake:
Remove from the oven and cool in the pan for 10 minutes. -
Make the icing:
Whisk together icing ingredients. Adjust thickness with more sugar or milk. Drizzle over warm cake. -
Enjoy:
Serve the cake warm for best flavor. It is best the same day but can be kept in the fridge for up to 4 days.
how to serve Giant Cinnamon Roll Cake
Serve slices of the cake warm or at room temperature. A drizzle of icing makes it even better. This cake pairs well with coffee or tea, making it a wonderful addition to brunch or dessert.
how to store Giant Cinnamon Roll Cake
Store any leftovers in the refrigerator, covered tightly to keep them fresh. The cake may last up to 4 days in the fridge. To enjoy later, you can warm individual slices in the microwave for a few seconds.
tips to make Giant Cinnamon Roll Cake
- Measure flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- For a richer flavor, you can add a bit more cinnamon to the filling.
- Kneading by hand? Make sure your hands are lightly floured to prevent sticking.
variation
Consider adding chopped nuts or dried fruit to the filling for extra texture and flavor. You could also experiment with flavored icings, like maple or cream cheese.
FAQs
What can I use if I don’t have Platinum Yeast?
You can use any active dry yeast. Just make sure it’s fresh and store it properly.
Can I make this cake ahead of time?
Yes! You can prepare the dough, shape it, and refrigerate it overnight. Let it rise before baking.
What if my dough doesn’t rise?
Make sure your yeast is fresh and that the dough is kept in a warm place. If your kitchen is cold, try putting it in a slightly warm oven.
