Description
Experience the ultimate comfort food with this impressive Giant Cinnamon Roll Cake. This recipe transforms traditional pastry techniques into a manageable, one-pan masterpiece that is perfect for family mornings. By coiling soft, yeasted dough into a single massive roll, you ensure a moist, flavorful center and a stunning presentation. It is an easy-to-follow, shareable breakfast delight that captures all the nostalgia of classic cinnamon rolls without the fuss of individual rolling and baking.
Ingredients
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon fine sea salt
2 1/4 teaspoons active dry yeast
3/4 cup whole milk (warmed to 100-110F)
8 tablespoons unsalted butter (divided)
1 large egg (room temperature)
1/4 cup brown sugar (packed)
1 tablespoon ground cinnamon
1 cup confectioners’ sugar
1–2 tablespoons milk (for icing)
Instructions
Whisk flour, sugar, salt, and yeast in a large bowl.
Heat milk and 4 tablespoons of butter until melted and warm (100-110F).
Combine warm liquid with dry ingredients and the egg, mixing until a soft dough forms.
Knead for 5 minutes until smooth, ensuring it passes the windowpane test.
Roll dough into a long rectangle, brush with remaining butter, and sprinkle with brown sugar and cinnamon.
Cut into strips, coil into a greased cake pan, and let rise until doubled.
Bake at 350F for 25-30 minutes until golden brown.
Whisk confectioners’ sugar with a splash of milk to create icing and drizzle over the warm cake.
Notes
Ensure the milk temperature is not too hot to avoid killing the yeast. If the dough is sticky, add flour one tablespoon at a time. The cake is best served warm.
- Prep Time: 40
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg