Ingredients

2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus
more as needed
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard
packet)*
3/4 cup (180ml) whole milk
1/4 cup (4 Tablespoons; 60g) unsalted butter
1 large egg, at room temperature

Filling

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room

temperature
1/4 cup (50g) packed light or dark brown sugar or granulated
sugar
1 Tablespoon ground cinnamon

Vanilla Icing

1 cup (120g) confectioners’ sugar

2 Tablespoons (30ml) milk or heavy cream
 1 teaspoon pure vanilla extract

Cinnamon Roll Cake Step-by-Step

Pictures
Mix the dry ingredients together. Heat the butter and milk together.

Pour the wet ingredients into the dry ingredients, add the egg, and beat into a
slightly soft dough. (If you don’t have a mixer, you can make this dough by hand.)
Knead this dough, then let it rest for about 30 minutes.

Roll out into a large rectangle. Top with softened butter.

Sprinkle a mixture of brown sugar and cinnamon on top, then cut into 6 strips.
Roll up 1 strip.
Place into your greased pan. Coil remaining strips around it.
Before baking, let the shaped cake rise until puffy:
3 Helpful Tips
1. Best pan to use: I recommend a 9-inch round pie dish or cake pan.
2. Keep it flat: 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.
3. Don’t have all morning to spend on this dough? Feel free to prep the
dough the night before. This is a wonderful way to save time in the
morning so you can wake up and eat sooner! See my make-
ahead/overnight instructions in the written recipe below.
 Instructions
1. Make the dough: Whisk the flour, sugar, salt, and yeast together. Set aside. Heat

the milk and butter together in the microwave until the butter is melted and the

mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk

mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer

fitted with a dough hook or paddle attachment, or using a rubber spatula and

mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready

when it gently pulls away from the sides of the bowl. If the dough is pretty sticky,

beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough

to remain on the softer side.)

2. Turn the dough out onto a lightly floured surface. With lightly floured hands,

knead the dough for 3 minutes (for a visual, watch me knead in the video above). If

you’d rather use the mixer to knead it, beat the dough on low speed for 3 minutes

instead. After kneading, poke the dough with your finger – if it slowly bounces

back, the dough is ready for the next step. If not, keep kneading.

3. 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.
4. 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.

5. Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.

6. 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.

7. 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.)

8. 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.

9. 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.

10.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.

11.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

Make the dough: The ingredients are pretty standard: flour, sugar, salt, yeast, milk,
butter, and egg. Heat the butter and milk together. Next, stir or beat the milk
mixture into the dry ingredients, then add the egg. After mixing, your dough is
ready to knead. You’ll notice I use all milk (no water) and *slightly* more butter
than my easy cinnamon rolls recipe. I wanted a richer dough for this cinnamon roll
cake. Same great results.

Knead the dough: You can use your mixer or hands to knead the dough. Watch me
knead the dough with my hands in the video tutorial above. When you’re finished
kneading, cover the dough and let it rest for about 30 minutes. It won’t really rise
during this time, but this allows the gluten to relax, which makes shaping much
easier.

Fill & shape the cinnamon roll cake: Here’s where the fun starts! Roll the dough
out into a 15×12 inch rectangle. Spread the softened butter on top, then sprinkle
with brown sugar and cinnamon. Using a sharp knife or pizza cutter, slice the
dough into 6 horizontal strips. (Each are 15 inches long.) Roll up 1 strip and place
in a greased 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.

Rise: Let the shaped cake rise until doubled in size, about 1-2 hours. Remember,
this is the only rise time required!

Bake: After the giant cinnamon roll cake is puffy, bake until golden brown.

Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract
together until smooth. Drizzle all over the warm cake.

CINNAMON ROLL CAKE

INGREDIENTS

Cinnamon Swirl Cake:

● 1 1/2 cups all-purpose flour
● 1 1/2 tsp baking powder
● 1/2 tsp salt
● 1/2 cup unsalted butter room temperature
● 1 cup granulated sugar
● 2 large eggs room temperature
● 1 tsp vanilla
● 2/3 cup milk room temperature
 ● 4 Tbsp light brown sugar packed
● 1 Tbsp ground cinnamon

Cinnamon Rolls
● 1/3 recipe Cinnamon Rolls or store bought, baked in a 6" round pan

Cream Cheese Frosting:

● 12 oz cream cheese 1 1/2 blocks (not tub), full fat, softened
● 3/4 cup unsalted butter softened
● 4 cups powdered sugar
● 1 1/2 tsp vanilla
● 1/4 tsp salt

Cinnamon Sugar Glaze:

● 1 1/2 cups powdered sugar
● 2 Tbsp milk
● 1/4 tsp ground cinnamon

INSTRUCTIONS

Cinnamon Swirl Cake:

1. Preheat oven to 350F. Grease and flour two 6" cake rounds and line with
parchment.
2. In a medium bowl, whisk flour, baking powder, and salt until well
combined. Set aside.
3. In a small bowl, whisk brown sugar and cinnamon. Set aside.
4. Using a stand mixer fitted with a paddle attachment, cream butter and
sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and
add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture and milk, beginning and ending with flour
(3 additions of flour and 2 of milk). Fully incorporating after each addition.
6. Pour 1/4 of the cake batter (about 200g) into one of the cake pans, spread
evenly. Sprinkle with half the cinnamon-sugar mixture (2 1/2 Tbsp). Dollop
another 1/4 of the cake batter over the top and spread as best you can (try
not to life your spatula too much). Swirl through with a bamboo skewer.
Repeat with next cake pan.*
7. Bake for 30-35mins or until a toothpick inserted into the center comes out
mostly clean.
 8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to
cool completely.

Cream Cheese Frosting:

1. Beat butter and cream cheese until smooth. Add powdered sugar 1 cup at
a time. Add vanilla and salt. Beat on med-high for two minutes until
smooth and fluffy.

Cinnamon Sugar Glaze:

1. Place all ingredients into a small bowl or measuring cup. Stir until smooth.
Add more milk or sugar as needed to get a very thick but pourable glaze.
Place plastic wrap directly on top until ready to use.

Assembly:
1. Place one layer of cake on a cake stand or serving plate. Top with
approximately 1 cup of buttercream and spread evenly. Repeat with
cinnamon roll layer** and place final layer of cake on top. Do a thin crumb
coat all over the cake and chill for 20mins.
2. Frost the top and sides of the cake and smooth with a bench scraper. Swirl
the top and sides using an offset spatula. Chill to set frosting, at least
30mins.
3. Place the trimmed tops of the two-bite cinnamon buns along the bottom
if desired. Use extra buttercream to adhere them if needed.
4. Using a teaspoon, place dollops of glaze around the top edges of the
cooled cake, allowing some to drip down. Place a few whole two-bite
cinnamon rolls on top if desired.