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Giant Cinnamon Roll Cake Recipe

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★★★★★

4.6 from 141 reviews

This Giant Cinnamon Roll Cake is a soft, fluffy, and indulgent treat perfect for sharing. Made from a rich yeast dough filled with cinnamon sugar and topped with a sweet vanilla icing, this cake combines the classic flavors of cinnamon rolls in a fun, spiral cake format. It’s ideal for breakfast, brunch, or dessert, delivering tender texture and warm sweetness with every bite.

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 the flour, sugar, salt, and yeast in a large bowl. Heat the milk and butter in the microwave until the butter melts and the mixture is warm to the touch (100-110°F / 38-43°C). Pour the warm 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 away gently from the bowl. Add 2-4 tablespoons more flour if the dough is too sticky, keeping it soft.
  2. Knead the dough: Knead the dough on a floured surface or with a mixer for 5 minutes, adding small amounts of flour if it becomes too sticky but keeping it slightly tacky. Perform the windowpane test to check if the dough is kneaded enough. Once ready, form it into a ball.
  3. First rest: Cover the dough ball with a towel, foil, or plastic wrap and let it rest for 30 minutes at room temperature, either on the work surface or in a lightly greased bowl.
  4. Prepare the filling: Mix the cinnamon and sugar in a small bowl. Roll out the rested dough into a 15×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  5. Shape the cinnamon roll cake: Grease a 9-inch round pie dish or cake pan. Cut the 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 the center roll sequentially to form one large cinnamon roll, sprinkling any filling that spills out on top.
  6. Second rise: Loosely cover the pan with foil or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours until doubled in size. If the room is cold, use a warming oven method as described.
  7. Bake the cake: Preheat the oven to 350°F (177°C). Bake the risen cinnamon roll cake for 30-35 minutes until golden brown. If the top browns too quickly, tent with foil. Press down any rising spots during baking to keep the surface even.
  8. Cool the cake: Remove from oven and cool in the pan on a wire rack for 10 minutes.
  9. Make the icing: Whisk confectioners’ sugar, milk or cream, and vanilla extract together until smooth. Adjust thickness by adding more sugar or milk as desired.
  10. Serve: Drizzle the icing over the warm cake and serve immediately for best flavor and texture. Store tightly covered in the refrigerator for up to 4 days.

Notes

  • The dough should remain soft and slightly tacky; avoid adding too much extra flour during kneading.
  • A windowpane test ensures proper gluten development for a soft, airy crumb.
  • Rising times vary with room temperature; use the warming oven method to speed up if necessary.
  • Tent the cake with foil if it browns too fast but is not fully baked inside.
  • Press down any uneven rising during baking to keep the cake surface uniform.
  • For a thinner icing, add more milk or cream; for thicker, add more powdered sugar.
  • The cake is best fresh but can be refrigerated for up to 4 days with tight covering.

Keywords: giant cinnamon roll cake, cinnamon roll, yeast dough, breakfast cake, cinnamon sugar roll, sweet bread, cinnamon swirl cake

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