Name: Giant Cinnamon Roll Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 30 min
Cuisine: American
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; 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; 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30ml) milk or heavy cream; 1 teaspoon pure vanilla extract

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

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

1 cup (120g) confectioners’ sugar

2 Tablespoons (30ml) milk or heavy cream

1 teaspoon pure vanilla extract

Instructions

Step 1: Whisk the flour, sugar, salt, and yeast together in a large bowl. Heat the milk and butter together in the microwave until the butter melts and the mixture feels warm, about 100-110°F (38-43°C).

Step 2: Pour the warm milk mixture into the dry ingredients. Add the egg. Using a mixer with a dough hook or paddle attachment, or mixing by hand with a silicone spatula, combine until a soft dough forms. If sticky, add 2-4 tablespoons more flour, keeping the dough soft.

Step 3: Knead the dough for 5 minutes by hand on a floured surface or in the stand mixer. Add small amounts of flour if sticky, but keep the dough slightly tacky. The dough is ready when it slowly bounces back after being poked or passes the “windowpane test.”

Step 4: Shape the dough into a ball and cover it with a clean towel, foil, or plastic wrap. Let it rest for 30 minutes at room temperature.

Step 5: On a floured surface, roll the dough into a 15×12-inch rectangle. Spread the softened butter evenly over the dough. Mix the sugar and cinnamon together, then sprinkle it all over the buttered dough.

Step 6: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.

Step 7: Using a sharp knife or 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 strips around the center roll, starting each at the end of the previous one to form a giant cinnamon roll.

Step 8: Loosely cover with foil or plastic wrap and let rise in a warm, draft-free place for 1-2 hours until doubled in size. To create a warm environment in a cold room, preheat the oven to 150°F (66°C), turn it off, place the cake inside with the door slightly ajar, then close fully after 30 minutes.

Step 9: Preheat the oven to 350°F (177°C). Bake the cake for 30-35 minutes until golden brown, tenting with foil if edges brown too quickly. Press down any rising spots with the back of a spatula during baking to keep even.

Step 10: Remove from the oven and let cool in the pan on a wire rack for 10 minutes. While cooling, whisk the confectioners’ sugar, milk or cream, and vanilla together for the icing. Adjust thickness by adding more sugar or milk.

Step 11: Drizzle the icing over the warm cake and serve. Enjoy best the same day or store as directed.

Tips & Variations

Use brown sugar for a deeper caramel flavor in the filling, or granulated sugar for a lighter taste.

Ensure the milk mixture is warm but not hot to avoid killing the yeast.

For a richer icing, substitute heavy cream for milk.

Try adding chopped nuts or raisins to the cinnamon-sugar filling for extra texture.

FAQs

Can I use instant yeast instead of Platinum Yeast?

Yes, instant yeast can be used in the same quantity. It may slightly change rising times, so keep an eye on the dough doubling in size rather than the clock.

Why is my dough sticky? Should I add more flour?

The dough should be slightly soft and tacky, but not overly sticky. Add flour sparingly, one teaspoon at a time, during kneading if needed. Too much flour will dry out the dough and affect the texture of your cinnamon roll cake.