How about some delicious cinnamon rolls to start the new year? Well… how about one extra-large Cinnamon Roll? Sounds much better, right? This oversized Cinnamon Roll Cake is probably a bit too large for one person – you might want to get some friends or family to come by and help to eat it before it gets cold ;P
At the end of last year, I went through my most popular pictures on Instagram and realized that those with cakes on them got the most likes. Especially the ones with cheesecakes. That’s why I decided to start the new year with a cake. Not a cheesecake, as you can see, but equally delicious for sure! Don’t worry, the next cheesecake is already in the works… ;P
This cinnamon roll cake is, as already mentioned, basically a giant cinnamon roll. If you like the small ones, you’ll probably love this oversized version. An (almost) never-ending cinnamon roll if you start unrolling it from the outside. I love to do that with the regular-sized ones. If you want to share the cake (which I hope), you should cut slices instead of unrolling it ;P
Last year, I made myself a little present and bought myself a set of cast iron pans*. I’ve always wanted to have pans like that. In some restaurants that serve »rustic« food you will find pans like that. I think it always looks cool when you get something served in those big metal pans. If you ask other people (like proper chefs) about those pans, they will probably tell you that they are great for cooking and baking. People have different priorities I guess ;P
You can bake the cake in a regular springform tin or pie dish, of course. There is no need to buy cast iron pans just to make this oversized cinnamon roll. It’s a food blogger thing I guess… ;P Anyway. Enjoy baking this cake! It’s really delicious!
Here are a few more »cinnamon roll« recipes that differ slightly from what you would expect from classic cinnamon rolls. It might be worth trying them as well ;)
INGREDIENTS / ZUTATEN
For the dough:
2 1/2 cups (300g) all-purpose flour (plus up to 1/2 cup more)
3 tbsp. sugar
1 tsp. salt
3 tsp. dry yeast
1/2 cup (120ml) water
1/4 cup (60ml) milk
3 tbsp. (50g) butter
1 large egg, at room temperature
For the filling:
3 tbsp. (50g) butter, melted
1 1/2 tbsp. ground cinnamon
1/4 cup (50g) sugar
For the glaze:
1 cup (120g) confectioners’ sugar
1-3 tbsp. heavy cream
1 tbsp. maple syrup
1 tsp. vanilla extract
Für den Teig:
300g Mehl (Type 405), plus bis zu 60g mehr
3 EL Zucker
1 TL Salz
3 TL Trockenhefe
120ml Wasser
60ml Milch
50g Butter
1 Ei (L), Zimmertemperatur
Für die Füllung:
50g Butter, geschmolzen
1 1/2 EL Zimt
50g Zucker
Für die Glasur:
120g Puderzucker
1-3 EL Sahne
1 EL Ahornsirup
1 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
1. Add the flour, sugar, salt, and yeast to a large bowl and mix. Set aside. Mix the water, milk, and butter and gently heat up until the butter is melted (e.g. in the microwave) – the mixture should be warm but not hot (max. 110°F/43°C). Add together with the egg to the bowl with the flour and mix until combined. The dough will be quite wet at the beginning – gradually add up to 1/2 cup (65g) flour and mix in. The dough should come off of the sides of the bowl easily and be very elastic. You might need only half of the extra flour. Place on a well floured surface and knead for about 3-4 minutes – dust with some more flour if it sticks to your hands. Form a ball and place in a large greased bowl. Cover with plastic wrap and let rise for about 30-35 minutes – it should rise only slightly.
2. For the filling melt the butter in a heatproof bowl. Mix in sugar and ground cinnamon and set aside to cool down. Roll out the dough on a floured surface to a rectangle of about 15×12 inches (40x30cm). Spread the cooled filling on top – the dough should be completely covered with it. Cut the dough rectangle lengthwise into stripes of about 2 inches (5cm).
3. Grease a 9 inch (23cm) round baking pan (or cast iron skillet). Loosely roll up the first stripe of dough and place in the middle of the baking pan. Roll the stripes of dough around that center, make sure not to get it too tight, so the dough can still rise. Cover with plastic wrap and let rise for about 60-75 minutes in a warm place – the dough should have almost doubled in size.
4. Preheat the oven to 350˚F (180°C). Place the pan in the middle of the oven and bake for about 30-35 minutes. Check after 15 minutes and cover the cake with aluminum foil if the top gets too dark. Take out of the oven and let cool down 10-15 minutes.
5. For the glaze mix the confectioner’s sugar with the heavy cream, maple syrup and vanilla extract until well combined – start with one tablespoon heavy cream and add more, if the consistency is not right. Drizzle over the cake and serve still warm. The cake is the best on the day baked, but will be good for up to 4 days – just cover it well and keep it in the fridge. Warm it up a bit before serving again.
1. Mehl, Zucker, Salz und Trockenhefe in eine große Schüssel geben und vermischen. Zur Seite stellen. Das Wasser mit der Milch und Butter verrühren und vorsichtig erwärmen, bis die Butter geschmolzen ist (z.B. in der Mikrowelle) – die Mischung sollte aber wirklich nur warm sein, nicht heiß (43°C/110°F). Zusammen mit dem Ei in die Schüssel mit dem Mehl geben und alles gut verrühren. Der Teig wird recht flüssig und klebrig sein. Nach und nach noch etwas Mehl zugeben (bis max. 65g) und unterkneten. Sobald sich der Teig leicht von der Schüssel löst, ist er gut – oft reicht schon die Hälfte an Mehl als Zugabe. Den Teig auf eine gut bemehlte Fläche geben und für 3-4 Minuten durchkneten – mit etwas mehr Mehl bestäuben, sollte er an den Händen kleben bleiben. Eine Kugel formen und in eine große, gefettete Schüssel geben. Mit Plastikfolie abdecken und für etwa 30-35 Minuten gehen lassen – der Teig sollte nicht sehr viel aufgegangen sein in der Zeit.
2. Für die Füllung die Butter in einer hitzebeständigen Schüssel schmelzen. Zucker und Zimt zugeben und verrühren – zur Seite stellen und abkühlen lassen. Den Teig auf einer bemehlten Fläche zu einem Rechteck ausrollen (ca. 40x30cm). Die Füllung darauf verstreichen (bis zu den Rändern) und von der längeren Seite her in 5 Streifen mit je 5cm (2 inch) schneiden.
3. Eine runde 23cm Kuchenform (Springform oder Metallpfanne) einfetten. Den ersten Teigstreifen locker aufrollen und in die Mitte der Form setzen. Die restlichen Streifen um die Mitte aufrollen. Den Teig nicht zu fest aufrollen – der Teig braucht Platz zum Aufgehen. Locker mit Plastikfolie abdecken und für etwa 60-75 Minuten an einem warmen Ort gehen lassen – das Teigvolumen sollte sich in etwa verdoppelt haben.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Kuchenform in die Mitte des Ofens stellen und für etwa 30-35 Minuten backen. Nach etwa 15 Minuten nachschauen, die die Oberfläche des Kuchens aussieht – wird er zu dunkel, mit etwas Alufolie abdecken für die restliche Backzeit. Den Kuchen aus dem Ofen nehmen und für etwa 10-15 Minuten abkühlen lassen.
5. Für die Glasur den Puderzucker mit Sahne, Ahornsirup und Vanille Extrakt verrühren – erst mit einem Löffel Sahne probieren und mehr zugeben, wenn die Glasur zu dickflüssig ist. Über den Kuchen geben und warm servieren. Der Kuchen schmeckt am ersten Tag am besten, hält sich aber bis zu 4 Tage, wenn man ihn gut einpackt und in den Kühlschrank stellt. Vor dem Servieren dann vielleicht noch einmal kurz aufwärmen.
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Here is a version of the recipe you can print easily.
PrintXXL Cinnamon Roll Cake
- Prep Time: 00:35
- Cook Time: 00:35
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This is not a drill – giant cinnamon roll coming in! ;) This oversized cinnamon roll aka. XXL Cinnamon Roll Cake is super delicious! Everybody loves it!
Ingredients
For the dough:
2 1/2 cups (300g) all-purpose flour (plus up to 1/2 cup more)
3 tbsp. sugar
1 tsp. salt
3 tsp. dry yeast
1/2 cup (120ml) water
1/4 cup (60ml) milk
3 tbsp. (50g) butter
1 large egg, at room temperature
For the filling:
3 tbsp. (50g) butter, melted
1 1/2 tbsp. ground cinnamon
1/4 cup (50g) sugar
For the glaze:
1 cup (120g) confectioners’ sugar
1–3 tbsp. heavy cream
1 tbsp. maple syrup
1 tsp. vanilla extract
Instructions
1. Add the flour, sugar, salt, and yeast to a large bowl and mix. Set aside. Mix the water, milk, and butter and gently heat up until the butter is melted (e.g. in the microwave) – the mixture should be warm but not hot (max. 110°F/43°C). Add together with the egg to the bowl with the flour and mix until combined. The dough will be quite wet at the beginning – gradually add up to 1/2 cup (65g) flour and mix in. The dough should come off of the sides of the bowl easily and be very elastic. You might need only half of the extra flour. Place on a well floured surface and knead for about 3-4 minutes – dust with some more flour if it sticks to your hands. Form a ball and place in a large greased bowl. Cover with plastic wrap and let rise for about 30-35 minutes – it should rise only slightly.
2. For the filling melt the butter in a heatproof bowl. Mix in sugar and ground cinnamon and set aside to cool down. Roll out the dough on a floured surface to a rectangle of about 15×12 inches (40x30cm). Spread the cooled filling on top – the dough should be completely covered with it. Cut the dough rectangle lengthwise into stripes of about 2 inches (5cm).
3. Grease a 9 inch (23cm) round baking pan (or cast iron skillet). Loosely roll up the first stripe of dough and place in the middle of the baking pan. Roll the stripes of dough around that center, make sure not to get it too tight, so the dough can still rise. Cover with plastic wrap and let rise for about 60-75 minutes in a warm place – the dough should have almost doubled in size.
4. Preheat the oven to 350˚F (180°C). Place the pan in the middle of the oven and bake for about 30-35 minutes. Check after 15 minutes and cover the cake with aluminum foil if the top gets too dark. Take out of the oven and let cool down 10-15 minutes.
5. For the glaze mix the confectioner’s sugar with the heavy cream, maple syrup and vanilla extract until well combined – start with one tablespoon heavy cream and add more, if the consistency is not right. Drizzle over the cake and serve still warm. The cake is the best on the day baked, but will be good for up to 4 days – just cover it well and keep it in the fridge. Warm it up a bit before serving again.
Notes
Enjoy baking!
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Das sieht ja mal sehr verlockend aus, das werde ich bald mal testen. Eine kurze Frage allerdings (ich stehe da gerade auf dem Schlauch): reicht die Schnecke im noch nicht ganz aufgegangenen Zustand bis nach außen und geht dann vor allem nach oben auf oder liegt sie eher mittig und geht dann bis an den Rand auf?
Danke! Janina
Hallo Janina,
die Teigstreifen gehen fast bis an den Rand, wenn man sie locker aufrollt und gehen dann in alle Richtungen auf ;)
Hoffe das hilft.
LG, Marc
This is a great dough. Perfect for a variety of sweet dough recipes. Thanks!