This Cinnamon Roll Cake is a giant cinnamon roll – if you like the regular ones, you will love this giant version. A never ending cinnamon roll… well, almost! Slice the large cinnamon roll like a traditional cake and enjoy.
Cinnamon rolls are comfort food for me. I can never get enough of them. This version is special because it is a lot of fun to make, really delicious and looks very beautiful.
Tools & Equipment
- 22,9cm / 9-inch pie pan
- Fine-mesh strainer
- Instant-read thermometer
- Large bowl
- Pastry brush
- Plastic wrap
- Rolling pin
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Let the Dough Rise: I like to prepare the dough on the previous evening and keep it overnight in the fridge (8-12 hours). In case you do not have the time or do not want to wait that long, you can shape the cinnamon roll cake, cover it loosely with plastic foil and let it rise at room temperature for about 1-2 hours or until doubled in size.
Freeze the Unbaked Cake: you can freeze the unbaked cinnamon roll cake. Therefore bake the shaped cake in step 10 for 10 minutes. Let it cool completely, then cover tightly and freeze. To thaw, remove the cake from the freezer and place it in the fridge a couple of hours before serving. Finish baking the cake and enjoy warm.
Frosting: I used a cream cheese frosting to coat my cinnamon roll. If this is too rich for you, you can leave out the cream cheese and butter and add some milk or heavy cream to the desired consistency instead. A hint of vanilla extract also works very well here.
Directions – How to Make Cinnamon Roll Cake
Make the Cake
Weigh your ingredients. Grease a 22,9cm / 9-inch pie pan with butter or non-stick spray.
In the bowl of a stand mixer mix flour, sugar, salt and yeast. Microwave milk and butter until the butter has melted and the mixture is warm to the touch, between 38-43°C / 100-110°F.
Pour the warm milk mixture into the dry ingredients and add the egg.
Beat on medium-low speed until a soft dough forms, for about 10 minutes. In case the dough is too sticky, add 2-4 additional tablespoons of flour. Knead the dough for another 3 minutes with the mixer running on low speed. Poke the dough, when it slowly bounces back, it is ready. Shape into a ball, transfer to a greased bowl and let it rest at room temperature, for about 30 minutes.
Roll out the dough to a rectangle of 38x30cm / 15×12-inches. Spread the butter evenly on the rolled out dough. Combine cinnamon and sugar and sprinkle over the buttered dough.
Cut the dough into six 5cm / 2-inch wide strips with a sharp knife. Roll up the first strip and place it in the center of the pan. Wrap the remaining 5 strips around the center roll. Some of the filling may fall out, this is not problem. When you are done, sprinkle the fallen out filling on top.
Cover the cake with plastic and place in the fridge for 8-12 hours. Remove the cinnamon roll from the fridge and let it sit on the counter, for 1-2 hours or until doubled in size.
Preheat the oven to 177°C / 350°F. Bake for 30-40 minutes or until golden brown. If you notice the top or edges browning too fast, cover with foil. While baking, some spots may rise more than others. If this happens, press the spots down with a spatula to keep them even.
Make the Frosting
Sift the powdered sugar. In the bowl of a stand mixer combine powdered sugar, cream cheese and butter. If it is too thick add some heavy cream or whole milk to the mixture.
Take the cinnamon roll cake out of the oven and let it cool in the pan on a wire rack for 10 minutes. Then drizzle the frosting over the warm cinnamon roll.
Storage: this large cinnamon roll tastes best the day it is made. You can keep leftovers tightly wrapped in the fridge for up to 4 days. You can freeze the baked cinnamon roll cake for up to 3 months. Thaw overnight in the fridge and reheat before serving.
My Summary for Cinnamon Roll Cake
Difficulty: simple.
Taste: this cinnamon roll tastes buttery with a delightful cinnamon flavor.
Texture: the cinnamon roll cake is soft and super fluffy with a creamy frosting on top.
PROS: taste and texture are just as good as regular cinnamon rolls. This giant cinnamon roll looks beautiful and is a little special, something you do not have everyday.
CONS: none.
