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The Giant Cinnamon Roll Cake is a spectacular creation that combines the best aspects of traditional cinnamon rolls in a generous, shareable format. This grand take on the American classic features soft swirls of brioche dough infused with cinnamon and topped with vanilla glaze, perfect for sharing with family and friends.
This recipe has become my go-to for festive breakfasts. The first time I made it, my children were amazed by its impressive size, and it's since become their favorite birthday breakfast treat.
Essential Ingredients
* All-purpose flour (344g): Use type 45 or 55 flour, sifted for lightness. Flour quality is crucial for the final texture
* Active dry yeast (2 1/4 teaspoons): Fresh baker's yeast preferred for optimal rise
* Whole milk (180ml): The fat content contributes to the soft texture
* Unsalted butter (56g for dough + 56g for filling): Choose quality butter with 82% fat content
* Egg (1 large): Room temperature for better incorporation
* Sugars (50g white + 50g brown): Blend provides complexity and caramelization
* Cinnamon (1 tablespoon): Ceylon cinnamon preferred for finer flavor
Detailed Instructions
- 1. Dough Preparation - The Foundation
- - Mix flour, sugar, salt and yeast in large bowl
- Heat milk and butter to 100-110°F - temperature is critical
- Test temperature with thermometer or finger - should be warm
- Add liquid mixture to dry ingredients
- Incorporate egg and mix until smooth dough forms
- Dough should be soft and slightly sticky, not firm - 2. Kneading - Key to Softness
- - Knead for 5 full minutes by machine or hand
- Dough should become elastic and smooth
- Perform window pane test - dough should stretch thin
- If too sticky, add flour gradually
- Form into ball, rest 30 minutes under clean cloth - 3. Flavorful Filling
- - Roll dough into 15x12 inch rectangle on floured surface
- Spread softened butter evenly to edges
- Combine sugar and cinnamon
- Sprinkle mixture generously over surface
- Ensure even distribution of filling - 4. Spectacular Assembly
- - Cut dough into 6 equal 2-inch strips
- Roll first strip and place in pan center
- Wrap remaining strips around center
- Keep strips tight for neat appearance
- Let rise 1-2 hours until doubled - 5. Mastering the Bake
- - Preheat oven to 350°F
- Bake 30-35 minutes until golden
- Monitor browning, cover with foil if needed
- Test center with knife for doneness
- Cool 10 minutes before glazing
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Glazing Guide
Prepare the vanilla glaze just before serving. Mix 120g powdered sugar with 30ml milk or cream and 1 teaspoon pure vanilla extract. Adjust consistency as needed and pour generously over the warm cake.
Creative Variations
* Pecan version: Add chopped pecans to filling
* Orange-cinnamon: Include orange zest in dough
* Chocolate: Mix chocolate chips with cinnamon
* Spiced: Add cardamom to cinnamon mixture
* Apple: Include grated apples in filling
Storage Tips
Best enjoyed same day but keeps for 4 days refrigerated when well-wrapped. Warm slightly before serving to restore softness. Avoid freezing as it affects the unique texture.
Recipe Tips
- → How do I store this cake?
- Pop it into an airtight container and keep it at room temperature for 2-3 days.
- → Can I freeze it?
- Absolutely! It freezes well. Just let it thaw at room temperature before serving.
- → What’s the secret to keeping it soft?
- Don’t overbake it, and make sure to let the batter rest as directed.
- → What other frosting ideas work with this?
- You could try cream cheese frosting or even caramel for a twist.
- → Is this hard to make?
- It’s a little tricky, but totally doable—even for enthusiastic beginners. Just follow the steps closely!