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Giant Cinnamon Roll Cake

Giant Cinnamon Roll Cake with Gooey Layers and Vanilla Icing

Giant cinnamon roll cake with gooey layers and vanilla icing. A soft, sweet swirl perfect for brunch or dessert. Easy and homemade!
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast, Dessert
Servings 8 people

Ingredients
  

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned and leveled), plus more if needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons halal instant yeast (like SAF or another certified halal brand)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (56g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (50g) packed light or dark brown sugar (or granulated sugar, your call)
  • 1 tablespoon ground cinnamon

Vanilla icing

  • 1 cup (120g) confectioners’ sugar
  • 2 tablespoons (30ml) milk or heavy cream
  • 1 teaspoon alcohol-free vanilla extract or vanilla powder

Instructions
 

  • In a large bowl, whisk the flour, sugar, salt, and yeast, then set it aside.
  • Warm the milk and butter in the microwave until the butter melts and the mixture feels warm but not hot, around 100 to 110°F.
  • Pour the warm milk mixture into the dry ingredients, add the egg, and mix until a soft dough forms using a mixer or a sturdy spatula.
  • Knead the dough for 5 minutes by hand or in a mixer until it’s smooth and a bit tacky but not too sticky.
  • Shape the dough into a ball, cover it with a towel or plastic wrap, and let it rest for 30 minutes at room temperature.
  • Roll the dough into a 15×12-inch rectangle and spread the softened butter all over the top.
  • Stir together the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
  • Slice the dough into six long 2-inch-wide strips, roll one into a spiral, place it in the center of a greased 9-inch pan, and wrap the remaining strips around it one at a time to form one big swirl.
  • Cover loosely and let the dough rise for 1 to 2 hours until doubled in size.
  • Preheat the oven to 350°F, then bake the cake for 30 to 35 minutes until golden brown on top.
  • Cool the cake in the pan for 10 minutes while you whisk together the icing, then drizzle it all over the warm cake and serve.