1-First Step: Prepare the Dough Begin by whisking together 2 and 3/4 cups (344g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 teaspoon salt, and 2 and 1/4 teaspoons instant yeast in a large bowl; set it aside for easy mixing. Heat 3/4 cup (180ml) whole milk and 1/4 cup (56g) unsalted butter in a saucepan over low heat until the butter melts and the mixture reaches 100-110°F use a thermometer to check. Pour this warm mixture into the dry ingredients, add 1 large egg at room temperature, and mix with a spoon or mixer until a soft dough forms, adding 2-4 tablespoons extra flour if it’s too sticky. This step takes about 5-10 minutes and sets the foundation for your giant cinnamon roll cake recipe.

2-Second Step: Knead and Rest the Dough Once mixed, knead the dough using a stand mixer with a dough hook or by hand on a floured surface for about 5 minutes until it’s slightly tacky and passes the windowpane test stretch a small piece to see if it’s translucent without tearing. Form the dough into a ball, place it in a greased bowl, cover with a clean kitchen towel, and let it rest for 30 minutes in a warm spot. This resting period allows the yeast to activate, making the dough easier to roll for your giant cinnamon roll cake recipe. For dietary adaptations, use gluten-free flour here if needed, and proceed carefully.

3-Third Step: Roll and Add Filling After resting, roll the dough on a floured surface into a 15×12-inch rectangle, aiming for even thickness. Spread 1/4 cup (56g) softened unsalted butter over the top, then sprinkle an even layer of 1/4 cup (50g) packed brown sugar and 1 tablespoon ground cinnamon. For variations, add chopped pecans or raisins at this stage to customize your giant cinnamon roll cake recipe. If you’re making it low-calorie, consider reducing the sugar slightly while mixing.

4-Fourth Step: Shape and Rise Grease a 9-inch round cake pan and cut the filled dough into six 2-inch-wide strips. Roll up one strip and place it in the center of the pan, then coil the remaining strips around it, letting some filling spill on top for that extra gooey effect. Cover loosely and let it rise in a warm, draft-free place for 1-2 hours until doubled in size you can use your oven preheated to 150°F with the door slightly open for this. This rise is crucial for the light texture in your giant cinnamon roll cake recipe, and it’s adaptable for vegan milk substitutes.

5-Fifth Step: Bake the Cake Preheat your oven to 350°F. Bake the risen cake for 30-35 minutes until it’s golden brown, pressing down any uneven spots during baking to keep the surface level. If it’s browning too quickly, tent it with foil. Check for doneness at around 25 minutes, and remember this step works well with flavor variations like chocolate fillings for your giant cinnamon roll cake recipe. Total baking time ensures even cooking for all preferences.

6-Sixth Step: Cool and Ice Let the cake cool in the pan on a wire rack for 10 minutes. While it’s still warm, whisk together 1 cup (120g) confectioners’ sugar, 2 tablespoons (30ml) milk, and 1 teaspoon pure vanilla extract until smooth, then drizzle it over the cake. Adjust the icing thickness by adding more sugar or milk as desired. For serving, slice it like a traditional cake or uncoil it for a fun presentation. This final touch completes your giant cinnamon roll cake recipe, and you can use chocolate buttercream frosting ideas from our site for variations.