Cinnamon Roll Cake
Servings: 8 slices
Ingredients
For the cinnamon roll:
- 1 packet instant dry yeast 2 ¼ ounces
- 1 cup whole milk warm
- ¼ cup granulated sugar
- ¼ cup salted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
For the filling:
- ½ cup salted butter softened
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp ground cinnamon
For the frosting:
- ¼ cup salted butter room temperature
- 4 oz cream cheese full fat, room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- ½ tsp kosher salt
- 2-3 tbsp heavy cream or milk room temperature
Instructions
For the cinnamon roll:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven to let it rise for 1 hour. After 1 hour, the dough should almost double in size.
- Spray and line the bottom of a 9 inch springform pan with parchment paper.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- Once the dough has risen lightly flour the counter and kneed the dough until it comes into a ball. The dough will be sticky so add more flour to the counter and your hands as needed. Once it can be brought into a ball, flour the surface again and use a rolling pin to roll the dough to about a 14x9 inch rectangle.
- Spread the filling onto the dough leaving about ¼ around the edges without the filling. Trim the edges off to make it a perfect rectangle then cut 6 1 1/2 inch strips. I mark them with a ruler and then use a pizza cutter after I spread the filling on.
- Rollthe first strip like you would a cinnamon roll, then place on the beginning of the next strip and continue to roll. Continue this process until all the strips are rolled into one giant cinnamon roll. Try to line the strips up as best as possible, but it doesn't have to be perfect!
- Place in the center of the prepared pan and cover gently with Saran Wrap. Let rise for 30 minutes while you preheat the oven to 350°. Remove the Saran Wrap and bake for 35 minutes, or until golden brown and baked through. Remove from the oven and allow to cool completely before removing from the pan.
For the frosting:
- In the bowl of a stand mixer beat the butter and cream cheese until smooth, about 2 minutes. Add in the vanilla, powdered sugar and salt and mix on medium high until smooth. Add in milk, 1 tablespoon at a time, until you reach desired consistency. Spread over the top of the cake, slice and enjoy! Because this has a cream cheese frosting store in the refrigerator.