Giant Cinnamon Roll Cake

Make the dough

• Tip: Please note the 1 hr time to let the dough sit

• Prep the dough by adding water, white sugar and yeast to the bowl of a stand mixer.

• Stir to dissolve, then wait 8-10 minutes for yeast to activate.

  • The mixture should look thick, foamy and increased in volume. If it remains flat, the water could have been too hot or cold so you might want to try again before moving on with the rest of the recipe.

• Add the 2 tbsp. of butter, milk powder, 1 tsp. salt and the flour, mixing on low with the hook attachment of your mixer.

• Once fully incorporated, increase speed to medium low and continue mixing for about 4 minutes. The dough should pull cleanly from the bowl and be soft, malleable and not sticky.

• Remove the dough from the bowl to lightly oil the bowl, then return the dough and cover the bowl with plastic wrap.

• Rest in a warm area of the house for 1 hour.

  • The dough should rise and double in size.

Make the filling

• Use a fork to break up 1 stick of butter in a small bowl, then add remaining filling ingredients and mix with the fork until completely incorporated. Set aside until needed.  

Make the cream cheese frosting

• Use the whisk attachment of your stand mixer to whip the softened cream cheese with ½ tsp. salt and the vanilla bean paste.

• Add the powdered sugar, and slowly incorporate, scraping down as needed. Label and refrigerate until needed.  

Make the Giant Cinnamon Roll Cake

• Tip: Please note the 7-8 hours of overnight prep time

• Get ready to make your giant cinnamon roll cake by greasing a 8x3 spring form pan or a 9 in cake pan and lightly dusting a clean work surface with flour.

• Place your proofed dough on the work surface and gently work into a rectangle with your hands.

• Using a rolling pin, continue shaping the dough until you get a 16x20 inch rectangle.

• Spread the filling evenly across the surface of the dough.

• Roll the dough gently and evenly, beginning at the side closest to you and seal the seam with some warm tap water, if needed.

• Roll the roll of dough a few times, stretching or condensing as needed, to get a 20-inch length.

• Trim 1 inch from each side and discard, then cut into 8 each pieces (about 2 inches thick) with a sharp serrated knife.

• Roll up one strip and place it in the center of the pan. Coil the remaining 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.

• Cover with plastic wrap and refrigerate overnight, or at least 4 hours.*

• Pull the giant cinnamon roll cake from the fridge and allow to rest at room temperature for 1 hour, prior to cooking.

• While it’s resting, preheat the oven to 350 degrees.

• Gently brush the giant cinnamon roll cake with half of the heavy cream and put in the oven on a center rack.

• Remove after the first 10 minutes in the oven and quickly brush with the remaining cream, then return to the oven. Cook for a total of 30-35 minutes.

• Immediately apply half the frosting after removing from the oven, then allow to rest for 10 minutes, before applying the remaining frosting as desired.

• Serve warm and enjoy!