Waking up to the aroma of a giant cinnamon roll baking is akin to receiving a warm hug from the universe. It’s one of those mornings where you just know the day’s going to be sweet—literally and figuratively. The swirl of cinnamon and sugar, all nestled in a tender dough, reminds me of those cozy Saturdays when time felt endless, like a lazy river.
Steps
- Prepare the Dough: Whisk together flour, sugar, salt, and yeast in a bowl. In another bowl, heat milk and butter until the butter melts and the mixture is warm. Combine this milk mixture with the dry ingredients and add an egg, mixing until a soft dough forms.
- Knead the Dough: Knead the dough using a mixer or by hand for about 5 minutes until it becomes slightly tacky but not sticky. If needed, add a bit more flour to achieve the right consistency. Shape the dough into a ball and let it rest covered for 30 minutes.
- Prepare the Filling: Roll the rested dough into a rectangle and spread softened butter over it. Mix sugar with cinnamon and sprinkle it evenly over the buttered dough.
- Shape the Giant Roll: Cut the dough into six strips. Roll one strip and place it in a greased pan, then coil the remaining strips around the center to form a large roll. Sprinkle any fallen filling on top.
- Let the Dough Rise: Cover the shaped dough and allow it to rise in a warm environment for 1-2 hours until it doubles in size.
- Bake the Cake: Preheat the oven to 350°F (177°C). Once risen, bake the roll for 30-35 minutes until it turns golden brown. If parts rise unevenly during baking, gently press them down with a spatula.
- Make the Icing: Mix confectioners’ sugar, milk, and vanilla extract until smooth. Adjust the consistency if needed by adding more sugar for thickness or milk for thinness.
- Drizzle and Serve: Remove the cake from the oven and let it cool slightly. Drizzle the prepared icing over the warm cake and serve. Enjoy within 4 days, storing in the refrigerator if needed.
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour, plus additional as needed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons instant yeast (such as Red Star Platinum Yeast), equivalent to 1 standard packet
- 3/4 cup (180ml) whole milk
- 1/4 cup (4 tablespoons; 56g) unsalted butter
- 1 large egg, at room temperature
- 1/4 cup (4 tablespoons; 56g) unsalted butter, softened
- 1/4 cup (50g) packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) milk or heavy cream
- 1 teaspoon pure vanilla extract
FAQ
- Can I make the dough ahead of time?
- Yes, you can prepare the dough the night before. Follow the recipe up through shaping the cake, then cover and refrigerate it for 8-12 hours. The next morning, let it rise on the counter for 1-2 hours before baking.
- What type of yeast should I use?
- This recipe uses instant yeast, specifically Platinum Yeast from Red Star, which shortens rise time and strengthens the dough. If using active dry yeast, dissolve it in the warm milk and butter mixture, and expect a slightly longer rise time.
- Can I freeze the cinnamon roll cake?
- You can freeze the baked cinnamon roll cake for up to 3 months. Thaw it overnight in the refrigerator and warm before serving. Alternatively, partially bake the cake for 10 minutes, cool, then freeze. When ready, thaw in the refrigerator, then finish baking.
- What should I do if the cake rises unevenly while baking?
- It’s normal for the cake to rise unevenly. If certain spots rise more, simply press them down with the back of a spatula during baking to even it out.
- How can I make a different icing flavor?
- For a vanilla maple icing, replace 1 tablespoon of milk or cream with pure maple syrup. For a coffee flavor, substitute all milk or cream with strong brewed black coffee.
Tips
- Use a Dependable Yeast: To ensure your dough rises properly, opt for a reliable yeast like Platinum Yeast from Red Star. This instant yeast helps reduce rise time and strengthens the dough, making it perfect for beginners.
- Kneading Tips: When kneading the dough, aim for a soft and slightly tacky consistency. If the dough becomes too sticky, add flour gradually, one teaspoon at a time, to avoid a dry dough. Perform the “windowpane test” to check if it’s ready.
- Shape with Care: As you shape the cinnamon roll cake, some filling may spill out. Simply sprinkle any excess filling on top after shaping to ensure even distribution throughout the cake.
- Overnight Preparation: Save time in the morning by preparing the dough the night before. Let it rise in the refrigerator overnight, then bring it to room temperature and let it rise for 1-2 hours before baking.
Equipment
- Stand Mixer with Dough Hook or Handheld Electric Mixer
- 9-inch Round Pie Dish or 9-inch Round Cake Pan
- Rolling Pin
- Pizza Cutter or Sharp Knife
- Glass Mixing Bowls
- Whisk
