This giant cinnamon bun cake is such a fun and easy twist on classic cinnamon rolls. You really don’t need an excuse to dig into this soft, gooey & delicious roll. Since baking it is a long process, I recommend dividing it into two days. You can bake them as a thanksgiving dessert or early in the morning on Christmas. No matter when you decide to bake them, I promise it’s going to leave you and your friends & family drooling over them!
Ingredients you’ll need:
- Warm Milk: You will need warm whole (full-fat) milk. Warm temperatures are also required to activate the yeast. Temperatures required are between 110ºF to 115ºF ideally. Anything hotter than this can kill your yeast. You will need 3/4th cup warm milk to make this recipe.
- Yeast: Once the yeast is added, you should wait for it to be activated before proceeding. In case of instant yeast, it will activate immediately and you will have a foamy & bubbly mixture. However if using active dry yeast, you will need to let the mixture rest for around 15-20 minutes before the yeast is active.
- Granulated Sugar: A small amount of sugar is added to the dough. This not only helps to add sweetness but also acts as food for the yeast which helps to activate it and become foamy & bubbly.
- Egg and Egg Yolk: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your dough and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Unsalted Butter: You will need a total of half cup butter: melted butter to make the dough but softened butter to make the cinnamon sugar filling. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Brown Sugar: Brown sugar helps to add moisture and softness to these rolls and the caramel. Using dark brown sugar gives them their distinct and rich flavour. This is because dark brown sugar has a higher content of molasses in them. If you’re in a fix you can swap this for light brown sugar.
- Ground Cinnamon: You will need ground cinnamon to make the cinnamon sugar and spread it on the dough evenly.
- Cream cheese: Having your cream cheese at room temperature helps to make a smooth glaze without and lumps. I recommend using block cream cheese to make this frosting.
- Heavy Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky frosting. If you’re using low-fat cream, make sure to drain out the water content from it before starting.
- Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavour of all ingredients and you should never leave this out.
- Powdered Sugar: You will need powdered of confectioners’ sugar to add to your cream cheese frosting. It mixes in it like a breeze and leaves no grainy lumps at all!
FAQ
You can use either active dry or instant yeast (also known as quick-rise yeast) to make this cinnamon roll. If you’re using instant yeast, it should get activated almost instantly once you add it in. However, if you’re using active dry yeast, you need to let it rest for 15-20 minutes before the yeast is activated.
Once your yeast is activated it will become foamy and you will notice some bubbles forming on the surface of your mixture. This process might take 15-20 minutes if you’re using active-dry yeast. You should observe it almost immediately in the case of instant or quick-rise yeast.
The first rise is known as bulk fermentation and the second one is known as proofing. Bulk fermenting is the process of allowing the dough to double in size in a large bowl while proofing is allowing the shaped dough to become puffy just before baking. At a minimum, both steps require an hour to two in a warm place.
You can do any one of the rising steps overnight by letting the dough chill in the refrigerator for 8-16 hours. Keeping your dough in the refrigerator slows down the rise, however exceeding 16 hours of proofing time will cause it to be over proofed. There is no time limit to bulk ferment your dough however I don’t recommend exceeding 24 hours. I don’t recommend proofing for more than 16 hours in the refrigerator. The next morning, remove the roll from the refrigerator and allow them to rise on the counter for 1-2 hours before baking. If bulk fermenting or proofing for longer durations or overnight, I recommend doing it in the refrigerator and make sure to cover it with a plastic wrap so the dough doesn’t dry out.
If you don’t have a stand mixer or a hand mixer fitted with dough attachments, you can knead the dough by hand. Firstly start with stirring your mixture with a spatula until it is crumbly in texture and has started to come together. At this point, flour your work surface and hands. Transfer the dough on the surface. Start by bringing all the bits of the dough together until they stick and you form a ball. If it’s too sticky, now is the time to add in 1-2 tablespoons of flour more. Once your dough has come together, set a timer of 10 minutes and start kneading. To knead, lift a part of the dough and bring it to the center. Then press your palm on the center and push it outwards. Start slow till you gain some momentum. Continue this for around 10 minutes.
To check if your dough is kneaded properly, poke a finger in your dough. If the dent formed springs right out then your dough is done and you can proceed with bulk fermentation.
To freeze before baking: the dough should be frozen after the first rise (once it is rolled up with the filling). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon roll as directed.
To freeze after baking: allow the cinnamon roll cake to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure it is well wrapped or covered in an airtight container or you can choose to freeze individual cinnamon roll slices. When ready to eat, defrost the cinnamon roll at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm up a slice of in the microwave for 20-30 seconds (once defrosted).
Pro tip: If freezing this cinnamon roll cake, be sure to add a date so you don’t forget!
There are a few things you can substitute in this cinnamon roll recipe:
Milk: If you’re in a pinch, you can replace this with equal quantities of buttermilk.
All-purpose flour: Swap this out with equal quantities of bread flour to give your roll a more crisp exterior.
Rolling Pin: You can use a wine bottle alternatively to roll out the dough for this cinnamon roll recipe.
TROUBLESHOOTING CINNAMON ROLL cake:
- My yeast is not getting activated: If your yeast is not getting activated it maybe because either it is too old or your milk is not at the right temperature. Once opened, yeast packets last in the refrigerator for upto 4 months or in the freezer for upto 6 months. If your yeast is too old or your milk is too hot it will cause your yeast to die. I recommend starting over with a fresh packet of yeast if this happens. If your milk is too cold, your yeast will still not get activated properly. Ideal temperature for yeast activation is between 105ºF-115ºF. Anything more than 120ºF starts killing your yeast.
- I forgot to add eggs in my cinnamon roll dough: If you remembered to add eggs to the dough while it is bulk fermenting or after completely fermented, you’re definitely in luck. You can add in the eggs at any point before rolling the dough out. Allow it to ferment for 1-2 hours until doubled after adding in the eggs. After shaping the roll there is not much scope of adding in the eggs, you can still bake the roll if you want. It will definitely be a lot tougher.
- My dough did not double during fermentation: This is possible if either your yeast was not properly activated or if you did not knead your dough properly. Your yeast should be bubbly and foamy and your dough should bounce back when you poke a finger in it. Over kneading your dough can also cause the gluten strands to break and not rise properly.
- My cinnamon roll did not rise during proofing: A major reason of this happening is because you did not ferment or proof the dough in the correct environment. The ideal temperature to proof the dough is 85ºF – 95ºF with 70 – 75% humidity.
- My roll is already puffed before proofing: If your roll is already puffed up and tightly fitting your pan, then I suggest you immediately put it in the oven. If you still proof it at this point, it will be over proofed.
- My cinnamon roll came out to be dry: Adding too much flour or over baking your roll can cause it to turn out dry and tough. Oven temperatures also play an important role here. A high oven temperature can dry out the cinnamon roll if baked to the recommended time. A low oven temperature will require an increased baked time, which can dry out the roll.
Tips to make the best giant cinnamon bun cake:
This roll is extremely delicious and very straightforward to make. However, if you want it to turn out absolutely perfect, here are some tips that you should keep in mind!
- Do not overheat your milk: You want to measure your milk in a heatproof bowl and put it in the microwave for 30-45 seconds. The milk should be warm to touch but not too warm. The ideal temperature for the milk is between 110ºF – 115ºF. I highly recommend using a thermometer here. Anything hotter than this can kill your yeast, resulting in it not being activated.
- Be careful while adding in flour: Too much flour and this giant homemade roll will be dry and tough. Not enough flour and the rolls won’t have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.
- Use room temperature eggs: Using cold eggs can affect the yeast in this cinnamon rolls recipe can cause the melted butter to coagulate in the mixture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Set a timer to knead your dough: I highly recommend setting a timer to knead the dough for this cinnamon roll recipe. To allow the dough to strongly develop gluten and form a smooth round ball, you must continuously knead it for a minimum 10 minutes.
- Be sure to flour your work surface and rolling pin: It is very important to have a lightly floured surface and rolling pin before rolling out the dough as it might stick to them and tear otherwise. If you’re kneading the dough with your hands, I recommend you flour them as well.
- Do not over-proof your dough: Over proofing the dough causes the air bubbles to escape and will therefore not allow your roll to rise any further while baking. Never exceed 16 hours while proofing the dough overnight in the refrigerator and 45 minutes while proofing in warm temperature conditions.
- Use softened butter in your filling: I highly recommend using softened butter to spread onto your rolled out dough. A lot of recipes call for melted butter instead but that will cause the filling to leak out while these rolls proof. You can spread the softened butter with the back of a spoon or using your finger tips.
- Take time to grease your pan: There’s nothing worse than spending time and energy prepping, kneading, fermenting, proofing and baking your new favourite dessert only to find out that your topping is stuck to the bottom of the pan. Been there, done that and it’s not at all fun. The roll almost always taste great but it’s obviously not as pretty. So for the best results, be sure to generously grease a non-stick pan with non-stick baking spray. I like to use sprays which also have flour in them to grease cake pans. If your spray doesn’t, then I’d suggest doing a second round of greasing with some amount of flour.
- Do not over bake: You want to bake this cinnamon roll for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around the 15 minute mark, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
- Store cinnamon rolls with pecans topping in an airtight container: This sweet roll tends to become dry and tough if not stored properly. Make sure you store them in an airtight container or individual rolls in a ziploc bag in the refrigerator.
How to get the best results from this recipe?
All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.
- In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
- Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!
If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.
I hope you’ll enjoy a batch of my giant cinnamon roll cake recipe this Christmas and don’t forget to bookmark this recipe for the holidays. These pretty & delicious roll would make the perfect delight for your breakfast or Sunday family brunch!
Happy Christmas Baking!
PrintGiant Cinnamon Bun Cake
- Total Time: 2 hours 30 minutes
- Yield: 1 giant cinnamon roll 1x
Description
This giant cinnamon bun cake is such a fun and easy twist on classic cinnamon rolls. You really don’t need an excuse to dig into this soft, gooey & delicious roll. Since baking it is a long process, I recommend dividing it into two days.
Ingredients
CINNAMON ROLL
- 180ml (¾ cup) warm whole milk, between 110ºF-115ºF
- 2¼ (¼ oz packet) teaspoons active dry or instant yeast
- 50g (¼ cup) granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 56g (¼ cup) unsalted butter, melted
- 375g (3 cups) all-purpose flour, plus more for dusting
- ¾ teaspoon salt
CINNAMON SUGAR FILLING
- 135g (⅔ cup) dark or light brown sugar, preferably dark
- 1½ tablespoons ground cinnamon
- 56g (¼ cup) unsalted butter, softened to room temperature
CREAM CHEESE FROSTING
- 120g (½ cup or 4oz) block cream cheese, at room temperature
- 56g (¼ cup) unsalted butter, at room temperature
- 1 tablespoon heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 125g (1 cup) powdered sugar, sifted
Instructions
CINNAMON ROLL
- In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
- Add in the egg and egg yolk into the mixture and beat until completely incorporated.
- In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
- Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
- Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.
- Generously grease a 8-inch round pan or a 9″x9″ square with a non-stick spray and some flour.
- Once the dough has doubled in size, take it out on a lightly floured surface. Using a rolling pin roll the dough out by applying pressure evenly into a rectangle about 15″x12″.
CINNAMON SUGAR FILLING
- In a small bowl, mix together ground cinnamon and dark brown sugar. Set aside.
- Spread the softened butter on the dough leaving a ¼” edge. You can spread this using your hands or the back of the spoon.
- Evenly sprinkle the cinnamon sugar over the softened butter and cover up any remaining spaces with the help of an offset spatula.
ASSEMBLY
- Evenly cut the dough vertically into 6 equal strips of 2″ width each. Tightly roll the first strip into a cinnamon roll and place in the center of the prepared pan.
- Wrap all other strips around this cinnamon roll connecting their ends carefully to form a large cinnamon roll. Some of the filling might drop into the pan but that is okay.
- Cover tightly with a plastic wrap and then a warm towel. Allow to proof in a warm environment for 30-45 minutes or until puffy.
- While the roll is proofing, preheat your oven to 350ºF (177ºC).
- Bake the rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around 15 minutes, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
- Using a hand mixer, cream the block cream cheese and unsalted butter until completely smooth.
- Add in the vanilla, heavy cream and salt. Mix well. Add in powdered sugar and beat until combined.
- Allow roll to cool on a wire rack. Frost generously with cream cheese frosting using an offset spatula.
- Allow the rolls to cool completely or serve warm. Store them in an airtight container in the refrigerator for upto a week. Heat them in the microwave for 30 seconds before serving.
- Prep Time: 2 hours 10 minutes
- Cook Time: 20 minutes
- Category: Christmas brunch, Cinnamon Roll
- Method: Baking
- Cuisine: American
Keywords: giant cinnamon bun cake, giant cinnamon roll cake, cinnamon roll brioche, brioche cinnamon roll recipe
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