Giant Cinnamon Roll Cake
- 2 and 3/4 cups (345g) all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package any instant yeast* (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk (cow's milk - I used skim)
- 3 Tablespoons (45g) unsalted butter
- 1 large egg, at room temperature
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 1 and 1/2 Tablespoons ground cinnamon
- 1/4 cup (50g) granulated sugar
- Vanilla Maple Glaze
- 1 cup (120g) powdered (confectioners') sugar, sifted
- 1 Tablespoon (15ml) milk or cream
- 1 Tablespoon (15ml) pure maple syrup
- 1 teaspoon vanilla extract
Adapted from sallysbakingaddiction.com
1.Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2.Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3.On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (use non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
4.Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
Using a very sharp knife or a pizza cutter (A pizza cutter is easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but just sprinkle that on top of the cake after you finish spiraling.
6.Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes.
7.After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! Simply remove the pan from the oven and press down on the sides with the back of a spatula that were rising more than others.
8.Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted powdered sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
9.Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.
*Overnight: The dough may be made the night before through step 6. Allow the cake to rise at room temperature for 12 hours. If it rises *too* much overnight, gently press down a bit before baking the next morning.
*For the glaze - you can leave out the maple syrup to make it a standard vanilla glaze. Or leave out the vanilla, so it's a plain maple glaze.