Cinnamon Roll Cake Recipe :-Discover how to produce a massive cinnamon roll cake by utilizing my simple homemade cinnamon roll dough that only requires seven ingredients and then swirling it into a single enormous cake. If you want to make your breakfast, Easter, Mother’s Day, Father’s Day, or Christmas lunch even more fun and luxurious, you may top it with vanilla icing. Children adore this!
Cinnamon Roll Cake Recipe
Ingredients:
- a total of 2 and 3/4 cups (344 grams) of all-purpose flour (spooned and leveled), plus additional flour as required
- 40 grams (about 1/4 cup) of granulated sugar
- One milligram of salt
- Platinum, two and a quarter teaspoons yeast from Red Star, one packet of the regular flavor* Three-quarters of a cup (180 milliliters) full-fat milk
- a quarter cup of unsalted butter (four tablespoons; 56 grams)
- at room temperature, one large egg was used .
- Satisfying a quarter cup of unsalted butter, which has been melted to room temperature (four tablespoons; 56 grams)
- 1/4 cup (50 grams) granulated sugar, honey, or light or dark brown sugar that has been packed
- cinnamon powder equal to one tablespoon
- Icing with Vanilla
- 120 grams of confectioners’ sugar, or one cup
- 30 milliliters of milk or heavy cream, or two tablespoons
- 1 teaspoon of high-quality vanilla fragrance
- Cooking Mode Make sure that your screen does not become dark.
Instructions:
- Get the dough ready: Mix the yeast, sugar, salt, and flour together with a whisk. Put away. In a microwave-safe bowl, melt the butter and heat the milk until it feels warm to the touch, about 100 to 110°F (38 to 43°C). The warm milk blend should be added to the dry ingredients.
- Put the egg in. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a silicone spatula and mixing by hand, beat/mix the mixture until a soft dough forms. When the dough starts to pull away from the bowl’s sides, it’s done.
- If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. It’s important to remember that the dough should stay soft
- Knead the dough: Keep the dough in the stand mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
- If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough.
- The dough should still feel a little soft after being worked. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light.
- If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
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 9-inch round 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.
- Make the icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.
- 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.
How to Make a Giant Cinnamon Roll Cake:
- Basic dough ingredients: flour, sugar, salt, yeast, milk, butter, and egg. Heat butter and milk. Stir or whisk the milk mixture into the dry ingredients,
- then add the egg. Your dough is ready to knead after mixing. Instead of water, I use all milk and slightly more butter than my quick cinnamon rolls recipe. For this cinnamon roll cake, I wanted richer dough. Same fantastic outcomes.
- Knead the dough using your mixer or hands. Watch me hand-knead dough in the video above. I have a detailed How to Knead Dough video tutorial if you need help. Cover the dough and let it sit for 30 minutes after kneading. It won’t rise, but the gluten relaxes, making shaping easier.
- Fill and form cinnamon roll cake: Here comes the fun! Roll the dough into a 15×12-inch rectangle. Sprinkle brown sugar and cinnamon over the softened butter. Cut the dough into 6 horizontal strips using a sharp knife or pizza cutter. Each is 15″ long. Put one strip in a buttered pan.
- Starting at the end of the preceding strip, coil the remaining 5 strips around the middle roll to produce one giant cinnamon roll. Sprinkle the filling on top of the cake after shaping it because some may leak out as you pick up the strips.
- Rise: Let the formed cake rise for 1-2 hours to double in size. Only this rise time is needed!
- Bake the enormous cinnamon roll cake till golden brown after puffing.
- Vanilla icing drizzle: Mix confectioners’ sugar, milk, and vanilla until smooth. Cover the warm cake with drizzle.
