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Cinnamon Roll Cake
Cinnamon Roll Cake
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
Vanilla Icing
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.
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
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
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
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
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
9. Remove the finished cinnamon roll cake from the oven and cool in the pan on a
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
11.The cinnamon roll cake is best enjoyed the same day it’s made, but will remain
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.
INGREDIENTS
Cinnamon Rolls
● 1/3 recipe Cinnamon Rolls or store bought, baked in a 6" round pan
INSTRUCTIONS
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.