The cinnamon roll is a sweet treat popular in Northern Europe and North Amєrícα.
A giant cinnamon roll is made from a dough sheet that has been spread with butter and coated with a cinnamon-sugar mixture before being molded into a roll and toasted. The key ingred̾i̾e ̾nts of the cake are flour, cinnamon, sugar, and butter, and there are also variants that include raisins. Simple ingred̾i̾e ̾nts, simple recipe, but the cake has an irresistibly sweet flavor from the unique combination of cinnamon, which distinguishes the cake from other cakes.
Now are you ready to make your own Giant Cake? Let’s go!
2 and 3/4 cups (344g) 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
1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
1/4 cup (50g) packed light or dark brown sugar or granulated sugar
1 Tablespoon ground cinnamon
1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) milk or heavy cream
1 teaspoon pure vanilla extract
MAKE THE DOUGH:
Step 1: Combine flour, sugar, salt, and yeast in a mixing bowl and thoroughly combine (can be filtered through a sieve to create a fine powder).
Step 2: Melt the butter and heat the milk together on the stove or in the microwave for approximately 38-43°C until the butter is melted and the mixture is warm (do not boil).
Step 3: Slowly add the warm milk mixture to the dry dough from step 1, followed by the eggs and a mixer. Mix on low until the dough forms a soft mäṩṩ, adding 2-4 tablespoons of flour if necessary.
Step 4: Remove the dough from the machine and place it on a flat surface with a thin layer of flour. Gently knead the dough until you can poke it with your fingers and watch it slowly rise. Cover the dough with cling film or aluminum foil and let rest for 30 minutes.
MAKE THE FILLING:
Step 1: After the dough has rested, take it out and roll it into a 15 12 inch rectangle.
Step 2: Uniformly distribute the softened butter over the dough, then combine the sugar and cinnamon and sprinkle on top of the butter-coated dough.
Step 3: Grease a 9-inch round baking pan with butter or spray with nonstick cooking spray.
Step 4: Cut the dough in step 2 into 2 inch wide s̾t̾r̾i̾p ̾s with a knife or pizza cutter.
Step 5: Roll the s̾t̾r̾i̾p ̾ cake and put it in the center of the prepared baking tray, then roll the remaining s̾t̾r̾i̾p ̾s around the original cake roll one by one to form a broad cake roll, being careful not to overflow the filling when forming the cake, so only spread the filling on the cake when done shaping.
Step 6: Continue to cover the cake in aluminum foil or film and set it aside for another 1-2 hours, or until it has doubled in size (note that the room temperature for the second break is relatively warm).
Step 1: Preheat the oven to 350°F (177°C). Bake the cake for 30-35 minutes or until golden brown the cake is done, if you notice the top or edges are cooking too quickly, cover the cake with aluminum foil.
Step 2: Take the cake out of the oven and let it cool on a tray on an aluminum rack for 10 minutes. While baking, there will be some bulges compared to others, just take the baking tray out of the oven and use a spatula to press down on the higher protrusions to keep it even and then continue baking.
Step 3: Remove the finished waffles from the oven and let them cool on the pan on a wire rack for 10 minutes.
MAKE THE ICING:
Step 1: In a bowl, mix all the ingred̾i̾e ̾nts of the icing together, if you want a thicker cream, add confectioners’ sugar, and if you want a lighter cream, add milk or cream.
Step 2: Slowly pour the icing mixture onto the cake and enjoy
When letting the dough rest for the second time, if on very cold days, preheat the oven to 150° F (66° C) then turn off the oven, place the shaped cake inside and open the oven door slightly. This creates a warm environment for the dough to expand. After about 30 minutes, close the oven door to keep the air inside with the baking powder until the dough rises as desired.
Cinnamon roll cake is best enjoyed on the day of baking and stored in the refrigerator for 4 days, in case you want to preserve it longer, you can freeze the cake in the refrigerator for up to 3 months. Defrosting overnight in the refrigerator and reheating before enjoying.
You can also freeze unbaked cinnamon rolls by only baking them for about 10 minutes, and here’s how: bake in step 8 for only about 10 minutes. Let cool completely, then cover and freeze. To defrost and bake, remove the cake from the freezer and place it in the refrigerator a few hours before you want to serve it. Before serving, finish baking it.