Giant Cinnamon Roll Cake
2 hrs 20 min9, one 9-inch cake
A yeasted cinnamon roll baked as one giant spiral in a cake pan, topped with vanilla icing.
| prepPreheat oven to 350°F / 175°C after dough has risen. | |||||||||||
| 344 g all-purpose flour, plus more as needed | Whisk flour, sugar, salt & yeast | Mix warm milk, egg into dry; beat until soft dough | Knead 5 min until soft, tacky, passes windowpane | Rest covered 30 min at room temperature | Roll dough to 15×12 in; spread butter & filling | Grease 9-inch pan; cut dough into 6 strips | Coil strips into giant spiral in pan | Rise covered 1–2 hrs until doubled | Bake 350°F / 175°C, 30–35 min until golden | Cool in pan 10 min on wire rack | Drizzle icing over warm cake & serve |
| 50 g granulated sugar | |||||||||||
| 1 teaspoon salt | |||||||||||
| 2 1/4 teaspoons instant yeast | |||||||||||
| 180 ml whole milk | Heat milk & butter to 100–110°F / 38–43°C | ||||||||||
| 56 g unsalted butter | |||||||||||
| 1 large egg, at room temperature | |||||||||||
| 56 g unsalted butter, softened | Mix softened butter, brown sugar & cinnamon | ||||||||||
| 50 g packed brown sugar | |||||||||||
| 1 tablespoon ground cinnamon | |||||||||||
| 120 g confectioners' sugar | Whisk confectioners' sugar, milk & vanilla | ||||||||||
| 30 ml milk or heavy cream | |||||||||||
| 1 teaspoon pure vanilla extract | |||||||||||
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