Giant Cinnamon Roll Cake Recipe

Do you love natively constructed cinnamon rolls, yet are anxious to heat with yeast? I used to be like this as well, yet my simple cinnamon rolls totally changed that outlook. They just need 1 brief rest period and 1 long ascent, rather than two long ascents like my overnight cinnamon rolls. Same soft cinnamon move goodness, yet in a fraction of the time. We’re utilizing a fundamentally the same as mixture formula for the present cinnamon move cake.

Here’s my #1 tip: I solely utilize Red Star Yeast in my bread preparing and consistently suggest perusers do likewise. A trustworthy yeast like Platinum Yeast by Red Star practically ensures mixture achievement. This is a moment yeast, which assists cut with bringing down on rise time. Not just this, its cautious recipe reinforces your batter and makes working with yeast straightforward. Furthermore, straightforward, particularly with regards to bread heating, is in every case great.

Main concern: I suggest Platinum Yeast by Red Star in this cinnamon move cake.

Cinnamon Roll Cake

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Recipe by sallysbakingaddiction Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

1

9-inches roll
Prep time

3

hours 
Cooking time

30

minutes
Total time

3

hours 

30

minutes

Cinnamon Roll Cake is a cinnamon roll turned into an gooey gooey delicious cake! Swirled with buttery brown sugar cinnamon and topped with a glaze

Ingredients

  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed

  • 1/4 cup (50g) granulated sugar

  • 1 teaspoon salt

  • 2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*

  • 3/4 cup (180ml) whole milk

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter

  • 1 large egg, at room temperature

  • Filling
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar

  • 1 Tablespoon ground cinnamon

  • Vanilla Icing
  • 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 together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)
  • Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you’d rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.
  • Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.
  • Make the filling: After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
  • Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.
  • Shape the cinnamon roll cake: See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, 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 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.
  • Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  • Bake: After the cake’s dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That’s completely normal and expected from something this large. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.
  • Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.
  • The cinnamon roll cake is best enjoyed the same day it’s made, but will remain fresh covered tightly for up to 4 days in the refrigerator.

Notes

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