Bakery
Giant Cinnamon Roll Cake
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minGiant Cinnamon Roll Cake
what you need
Ingredients
bread flourGrains500 g
whole milk (lukewarm)Dairy240 ml
instant yeastPantry7 g
granulated sugarPantry60 g
egg (room temperature)Dairy1 piece
butter (softened, for the dough)Dairy60 g
saltSpices6 g- butter (very soft, for the filling)Dairy120 g
- brown sugarPantry150 g
ground cinnamonSpices10 g
cream cheese (softened)Dairy120 g- powdered sugar (sifted)Pantry120 g
- butter (softened, for the frosting)Dairy40 g
- vanilla extractPantry5 ml
- milk (for the frosting)Dairy30 ml
per serving
Nutrition
351kcal
- Carbs
- 48 g
- Proteins
- 7 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl ×2
Stand mixer
Rolling pin
Springform pan
Oven
step by step
Method
- Step 1
Make the dough
- Warm the milk and combine it with the yeast and a spoonful of the sugar; let it sit until foamy.
- Mix in the flour, remaining sugar, egg, softened butter and salt until a soft dough forms.
- Knead until smooth and elastic, then cover and let rise until doubled.
- Step 2
Make the filling
- Beat the very soft butter with the brown sugar and cinnamon into a spreadable paste.
- Step 3
Roll and fill
- Roll the dough out into a large rectangle on a lightly floured surface.
- Spread the cinnamon filling evenly over the whole surface.
- Step 4
Shape the giant roll
- Roll the dough up from the long side into one big log.
- Coil the log into a large spiral and place it in a lined springform pan.
- Step 5
Second rise
- Cover the pan and let the giant roll proof until puffy and doubled.
- Step 6
Bake
- Bake the giant cinnamon roll until deep golden and cooked through in the centre.
- Let it cool in the pan for a few minutes before releasing the ring.
- Step 7
Make the frosting
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar, vanilla and milk and beat until creamy and pourable.
- Step 8
Finish
- Spread the cream cheese frosting generously over the warm cake and serve in slices.