Giant Cinnamon Roll Cake
When the temps start to dip and the leaves start to fall, we start to crave breakfasts that are a little warmer, a tad more filling, and maybe – when we’re feeling indulgent! – a bit sweet. What fits that description better than a cinnamon roll? Well, how does a GIANT Cinnamon Roll Cake sound? You don’t need to run out to a Cinnabon or a bakery to get one; all you need is this delicious recipe, courtesy of Sally’s Baking Addiction. I gave in to my cinnamon craving recently and tried it, and I’m thrilled to report that it’s not only easier than you might think, but more delicious than you can dream. Read on to learn how to supersize a cinnamon roll into something special!
What I Used: The Ingredients
– 2 1/4 cups all-purpose flour + 1/2 cup reserved for as needed
– 3 tablespoons granulated sugar
– 1 teaspoon salt
– 1 package (2 1/4 teaspoons) instant dry yeast
– 1/2 cup water
– 1/4 cup milk
– 3 tablespoons unsalted butter
– 1 large egg, room temperature
– 3 tablespoons unsalted butter, softened to room temperature
– 1 1/2 tablespoons ground cinnamon
– 1/4 cup granulated sugar
Vanilla Maple Glaze
– 1 cup confectioners’ sugar, sifted
– 1 tablespoon milk
– 1 tablespoon pure maple syrup
– 1 teaspoon vanilla extract
What I Did: The Directions
- In a large bowl, mix the 2 1/4 cups of flour, the salt, sugar and yeast together until evenly dispersed.
- In a separate microwave-safe bowl, heat the water, milk and butter together in the microwave until the butter melts. The mixture should be hot to the touch, approximately 115 to 120 degrees Fahrenheit. Stir the butter mixture into the flour mixture.
- Add the egg and mix thoroughly to complete the dough. It should have an elastic consistency and pull away from the bowl; add some of the reserved 1/2 cup of flour at this point if you need to do so to reach the preferred dough softness. Remember that the amount of flour can vary! I didn’t need any extra flour, while Sally’s Baking Addiction uses around 1/3 cup extra.
- On a lightly-floured surface, knead the dough for 3 to 4 minutes, then form it into a ball. Place the dough ball in a lightly-greased bowl and cover. Allow it to rest and rise for 30 minutes; it will only rise slightly.
- While the dough rises, prepare your filling by mixing the ground cinnamon and granulated sugar together. Keep the butter separate, but do make sure it is softening to room temperature! You can also prepare your baking pan by spraying a 9-inch round pan with nonstick spray and setting it aside.
- When the 30 minutes are complete, heat your oven to 200 degrees Fahrenheit and roll out the dough into a 15-inch-by-12-inch rectangle. Spread the softened butter on top of the dough, then sprinkle with the cinnamon-sugar mixture.
- Using a pizza cutter (a very sharp knife will also work), cut the buttered-and-sprinkled dough into six 2-inch wide strips. (It’s best if you cut lengthwise, but if you make a mistake and slice it the other way, don’t worry too much! It will still bake up deliciously!) Loosely roll up one of the strips – since my rectangle wasn’t quite perfect, I started with one of the shorter strips – and place it in the center of the pan. Coil each of the remaining strips around this center roll, starting each one where the previous one left off. Remember to keep it loose, so that the dough has somewhere to go as it rises. If any of the cinnamon-sugar filling falls out, don’t worry; just sprinkle what falls out on top of the dough when you’re finished spiraling!
- Turn off your oven and loosely cover your cake with aluminum foil or plastic wrap. Put it in the oven and allow it to rise for 60 to 90 minutes until it has nearly doubled in size. (If you don’t want to heat and then turn off your oven, you may also allow the cake to rise in any warm, draft-free place.) My cake only took 60 minutes to rise; Sally’s Baking Addiction took the full 90 minutes. Keep an eye on yours!
- Preheat your oven to 350 degrees Fahrenheit. Once it has preheated and your dough has risen fully, bake your cake for 15 minutes. After those 15 minutes, cover the cake with aluminum foil (to avoid heavy browning) and bake for another 15 minutes until lightly browned. Total baking time should be 30 to 35 minutes.
- Allow the cake to cool for at least 10 minutes. While it cools, make the glaze by mixing the confectioners’ sugar, milk, maple syrup and vanilla together until smooth and creamy. Drizzle over the cinnamon roll and enjoy!
Since this cinnamon roll is indeed giant, you’ll probably have plenty of leftovers! Store it tightly covered in the refrigerator or at room temperature for up to 4 days. I actually enjoyed mine even more on day 2, so it keeps really well! If you want to make the dough ahead of time, you can mix it up and allow it to rise in the refrigerator overnight. When you remove it from the refrigerator, allow it to rise for an hour before rolling it into the rectangle and proceeding with the recipe.
Friends, this cinnamon roll cake is perfect— not too sweet, but just sweet enough to feel like a treat; light, but filling enough to get a solid start to the day. Most importantly, it’s not difficult to make at all! The hardest part is waiting for the dough to rise, but the fun of coiling it more than makes up for it. Plus, is there anything more satisfyingly hands-on than kneading and making your own bread? I loved making and eating it, my friends and family loved it, and I know you’ll love it, too, whether you make it for breakfast, dessert, or something in-between! Let us know if you give it a try!