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Giant Cinnamon Roll Cake

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Giant Cinnamon Roll Cake is a warm, gooey, and shareable version of the classic cinnamon roll. With spirals of cinnamon-sugar filling baked into one impressive cake, it’s perfect for brunch, holidays, or cozy mornings with loved ones.

Ingredients

  • For the dough:
  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon salt
  • For the cinnamon filling:
  • 3/4 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened
  • Optional: 1 teaspoon vanilla extract or pinch of nutmeg
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • Optional: 2 ounces cream cheese, softened

Instructions

  1. In a bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
  2. Add softened butter, egg, and salt. Mix in flour gradually and knead for 8–10 minutes until the dough is smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
  4. In a separate bowl, mix brown sugar, cinnamon, butter, and optional vanilla for the filling.
  5. Roll the dough into a large rectangle (about 12×18 inches). Spread the filling evenly across the surface.
  6. Cut the dough into 2-inch wide strips. Roll one strip into a spiral, then continue wrapping the remaining strips around it to form one large roll.
  7. Place the spiral into a greased 9-inch round cake pan or springform pan. Cover and let rise again for 30–45 minutes.
  8. Preheat oven to 350°F (175°C). Bake for 30–35 minutes, tenting with foil if browning too quickly.
  9. Let the cake cool slightly. Mix glaze ingredients and drizzle over the warm roll.

Notes

  • Add nuts or raisins to the filling for extra texture.
  • Brush with melted butter before baking for more gooeyness.
  • Reheat slices in the microwave for 15–20 seconds or in the oven at 300°F.
  • Store covered at room temp for 1 day or in the fridge for up to 3 days.
  • Dough can be made ahead and chilled overnight before shaping.

Nutrition

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