Giant Cinnamon Roll Cake
Giant Cinnamon Roll Cake
Ingredients
For the Dough
- 1 cup warm milk, 105-115°F
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 teaspoon of the granulated sugar (from the dough ingredients), and the active dry yeast. Stir gently and let sit for 5 to 10 minutes, or until the mixture is foamy.
⏱️ 10 min
- 2
Add the remaining granulated sugar, all-purpose flour, and salt to the yeast mixture in the stand mixer bowl. Pour in the 1/2 cup melted butter and crack in the large egg. Attach the dough hook and knead on medium-low speed for 8 to 10 minutes, until the dough is smooth and elastic.
⏱️ 15 min
- 3
Lightly grease a large bowl. Transfer the kneaded dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the filling. In a small bowl, whisk together the light brown sugar and ground cinnamon until well combined.
⏱️ 5 min
- 5
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 18x24 inches.
⏱️ 10 min
- 6
Brush the 1/2 cup of melted butter evenly over the entire surface of the rolled-out dough, leaving a 1/2-inch border along one of the long edges. Sprinkle the cinnamon sugar mixture evenly over the butter, pressing it gently to adhere.
⏱️ 5 min
- 7
Using a pizza cutter or a sharp knife, cut the dough rectangle lengthwise into 6 to 8 strips, each about 3 inches wide.
⏱️ 5 min
- 8
Lightly grease a 9-inch round springform pan or cake pan. Take one dough strip and roll it tightly into a spiral to form the center of the giant cinnamon roll. Place this spiral in the center of the prepared pan. Take the next strip, attach its end to the outer edge of the first spiral, and continue rolling it around the center, forming a larger spiral. Repeat with the remaining strips, attaching each to the end of the previous one, until all strips are used and you have one large, circular cinnamon roll cake in the pan. Tuck any loose ends underneath.
⏱️ 10 min
- 9
Loosely cover the pan with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise for another 30 to 45 minutes, or until the cake looks puffy.
⏱️ 45 min
- 10
Preheat your oven to 375°F. Bake the cinnamon roll cake for 25 to 30 minutes, or until it is golden brown on top and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375
- 11
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and milk (or heavy cream) until the frosting is smooth and spreadable.
⏱️ 10 min
- 12
Once baked, remove the cake from the oven. Let it cool in the pan for 5 to 10 minutes. If using a springform pan, carefully remove the ring. Generously spread the cream cheese frosting over the warm cake. The warmth of the cake will cause the frosting to melt slightly, creating a delicious glaze. Slice and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Cinnamon Roll Cake
Ingredients
For the Dough
- 1 cup warm milk, 105-115°F
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 teaspoon of the granulated sugar (from the dough ingredients), and the active dry yeast. Stir gently and let sit for 5 to 10 minutes, or until the mixture is foamy.
⏱️ 10 min - 2
Add the remaining granulated sugar, all-purpose flour, and salt to the yeast mixture in the stand mixer bowl. Pour in the 1/2 cup melted butter and crack in the large egg. Attach the dough hook and knead on medium-low speed for 8 to 10 minutes, until the dough is smooth and elastic.
⏱️ 15 min - 3
Lightly grease a large bowl. Transfer the kneaded dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the filling. In a small bowl, whisk together the light brown sugar and ground cinnamon until well combined.
⏱️ 5 min - 5
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 18x24 inches.
⏱️ 10 min - 6
Brush the 1/2 cup of melted butter evenly over the entire surface of the rolled-out dough, leaving a 1/2-inch border along one of the long edges. Sprinkle the cinnamon sugar mixture evenly over the butter, pressing it gently to adhere.
⏱️ 5 min - 7
Using a pizza cutter or a sharp knife, cut the dough rectangle lengthwise into 6 to 8 strips, each about 3 inches wide.
⏱️ 5 min - 8
Lightly grease a 9-inch round springform pan or cake pan. Take one dough strip and roll it tightly into a spiral to form the center of the giant cinnamon roll. Place this spiral in the center of the prepared pan. Take the next strip, attach its end to the outer edge of the first spiral, and continue rolling it around the center, forming a larger spiral. Repeat with the remaining strips, attaching each to the end of the previous one, until all strips are used and you have one large, circular cinnamon roll cake in the pan. Tuck any loose ends underneath.
⏱️ 10 min - 9
Loosely cover the pan with plastic wrap or a clean kitchen towel. Place in a warm spot and let rise for another 30 to 45 minutes, or until the cake looks puffy.
⏱️ 45 min - 10
Preheat your oven to 375°F. Bake the cinnamon roll cake for 25 to 30 minutes, or until it is golden brown on top and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 375 - 11
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and milk (or heavy cream) until the frosting is smooth and spreadable.
⏱️ 10 min - 12
Once baked, remove the cake from the oven. Let it cool in the pan for 5 to 10 minutes. If using a springform pan, carefully remove the ring. Generously spread the cream cheese frosting over the warm cake. The warmth of the cake will cause the frosting to melt slightly, creating a delicious glaze. Slice and serve immediately.
⏱️ 10 min