Giant Cinnamon Roll Cake - the key to this recipe is patience. Let the dough rise long enough to become soft and elastic. Don't rush. The result is a gorgeous cake you can easily serve for dessert, breakfast, brunch, or a 3:00 snack.
Giant Cinnamon Roll Cake
For the dough: 2 3/4 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt, 1 package (2 1/4 teaspoons) instant yeast, 1/2 cup water, 1/4 cup milk, 3 tablespoons butter, 1 egg. For the filling: 4 tablespoons butter softened, 1 1/2 tablespoons ground cinnamon, 1/4 cup sugar. For the glaze: 1 1/2 cup powdered sugar, 1 tablespoon half-and-half or heavy cream, 1 tablespoon pure maple syrup, 1 teaspoon vanilla, 1/4 teaspoon salt
Directions
Prepare dough by measuring 2 1/4 cups flour into a mixing bowl (reserving 1/2 cup for later), along with sugar, salt, and yeast, then stir until thoroughly mixed. Combine water, milk and butter in a microwave-safe bowl and heat until butter is just melted and liquid is hot to the touch, but not scalding (about 115 degrees). Pour milk mixture into the flour mixture and begin mixing with a dough hook. Add the egg to the dough and then sprinkle the reserved flour into the mixture while it's mixing until dough is pulling away from the side of the bowl. Spray a separate bowl with nonstick spray and transfer dough into it to rise, covered, for about 30 minutes.
Next, prepare a flat surface with a sprinkling of flour and roll out dough to a large rectangle, about 12 x 15 inches. Using clean hands, spread the softened butter evenly over the surface of the dough, then sprinkle evenly with the cinnamon and sugar. Use a pizza cutter to trim any uneven edges, then cut dough into six two-inch strips. Prepare a 9-inch cake pan with nonstick spray. Loosely roll one strip and place in the center of the pan. Next, add each additional strip to the spiral to create a giant roll. HINT: Loosely roll each strip to transfer to the pan, then unroll it around the center for easier transport. Loosely cover the cake and allow to rise in a warm spot for 60-90 minutes, or until double in size.
Preheat oven to 350 degrees. Remove covering and place cake in the oven for 30-35 minutes. After 15 minutes, check cake and cover with aluminum foil if the top is getting brown. Once cake completes baking, remove from oven and prepare glaze. Drizzle glaze over warm cake and allow to cool an additional 20 minutes before serving.
Try giant cinnamon roll cake with mixing tips, cooling cues, make-ahead options, and storage guidance that keeps the finish reliable batch after batch.
Make-Ahead Tips
Prepare the dough the night before, complete through the filling and rolling step, then cover and refrigerate overnight before the second rise. In the morning, let it come to room temperature and complete its rise (about 1-2 hours), then bake. This makes it perfect for a breakfast or brunch spread.
Storage Notes
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual pieces in the microwave for 20-30 seconds. The cake also freezes well - wrap slices individually and freeze for up to 2 months.
Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Almond Pizzelle Cookies, Recipe Basic Cheesecake, and Recipe Chocolate Candy Cane Stir Sticks. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.
FAQ
1. How should Giant Cinnamon Roll Cake look when it is done?
Giant Cinnamon Roll Cake is ready when the edges are set and lightly golden while the center still feels slightly soft. The top should be golden brown - if it's browning too fast, cover with foil at the 15-minute mark. It firms up as it cools.
2. Can I make Giant Cinnamon Roll Cake ahead of time?
Yes. Prepare the dough the night before through the rolling and filling step, then refrigerate. In the morning, let it complete its second rise at room temperature (1-2 hours) before baking. This is ideal for a breakfast or brunch spread.
3. What is the best way to store Giant Cinnamon Roll Cake?
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual pieces in the microwave for 20-30 seconds. Freezes well - wrap slices individually and freeze for up to 2 months.
