This recipe rolls everything you love about an ooey-gooey frosted cinnamon roll into the form of a cake. It's sure to be the centerpiece of your next brunch table.
The ingredients are similar to what you would expect when making a batch of traditional cinnamon rolls, but the assembly is uniquely different. The result is a single, giant cinnamon roll cake that is sliced into wedges to serve.
The dough is cut into long strips and then continuously rolled around itself forming a spiral pattern. Once the dough rises and bakes, it perfectly fills a 9-inch round cake pan.
A classic cream cheese frosting is spread on top, with any additional frosting passed around the table for anyone who craves an extra dollop. This cinnamon roll cake is easy to create yet offers a big "wow" factor for your guests gathered around the table.
- For the Dough:
- 1 (1/4-ounce) package active dry yeast
- 1/2 cup warm water (between 110 to 115 F)
- 1/2 cup heavy whipping cream (warmed to between 110 to 115 F)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 to 4 cups all-purpose flour
- 1 large egg (beaten and at room temperature)
- 3 tablespoons butter (melted)
- For the Filling:
- 1/4 cup butter (softened)
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 1/2 cup butter (softened)
- 1/4 cup cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups confectioners' sugar
Gather the ingredients.
Dissolve the yeast in warm water and whipping cream until foamy. In another bowl, combine the sugar and salt, then add 3 cups of the flour, the yeast mixture, egg, and melted butter. Stir until moistened. Add just enough of the remaining flour to form a soft dough.
Turn out the dough onto a lightly-floured surface and knead until smooth and elastic, about 3 or 4 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Turn out dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
Spread the softened butter over the dough. Sprinkle with brown sugar and cinnamon.
Using a pizza cutter, cut into 2-inch wide strips. Roll up one strip and place in the center of a greased 9-inch round cake pan.
Wrap the remaining strips around the center to form one giant roll. Cover with greased foil and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 F.
Bake until golden brown, 30 to 40 minutes. If the dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
For the frosting, beat butter, cream cheese, vanilla, and salt until blended. Gradually beat in the confectioners’ sugar.
Spread over the top of the cooled cinnamon roll cake.
Cut into wedges to serve.