Giant Cinnamon Roll Cake Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and balances the flavors.

Baking powder: Helps the dough rise and become fluffy.

Salt: Enhances the overall flavor of the cake.

Milk: Adds moisture and richness to the dough.

Eggs: Bind the ingredients together and add richness.

Butter: Used in both the dough and the filling for flavor and moisture.

Brown sugar: Adds a deeper, caramel-like sweetness to the filling.

Ground cinnamon: The star spice of the filling, providing warmth and flavor.

Powdered sugar: Used to make the sweet glaze that tops the cake.

Vanilla extract: Adds a hint of vanilla flavor to the glaze.

When rolling the dough into a log, use a light dusting of flour on your work surface to prevent sticking. This will help you achieve a smooth and even roll. Additionally, to ensure the filling is evenly distributed, use an offset spatula to spread the butter mixture, making sure to reach all the edges. This will create a consistent flavor throughout your giant cinnamon roll cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan option.

• unsalted butter, melted - Substitute with coconut oil: Coconut oil can be used in a 1:1 ratio and adds a subtle coconut flavor.

• unsalted butter, softened - Substitute with margarine: Margarine can be used as a direct substitute and is often dairy-free.

• brown sugar - Substitute with coconut sugar: Coconut sugar can replace brown sugar and adds a caramel-like flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices for a more complex flavor.

• powdered sugar - Substitute with blended coconut sugar: Blend coconut sugar in a high-speed blender to create a powdered form.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that works well in glazes.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor.

• Allow the cake to cool completely before storing. This prevents condensation, which can make the dessert soggy.

• Wrap the cake tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.

• Place the wrapped cake in an airtight container. This adds an extra layer of protection against air and moisture.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Ensure it is kept in a cool, dry place away from direct sunlight.

• For longer storage, place the wrapped cake in the refrigerator. It can last up to a week when refrigerated.

• To freeze, wrap the cake in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This ensures it defrosts evenly and maintains its texture.

• For a warm treat, reheat individual slices in the microwave for about 15-20 seconds, or warm the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes.

• If the glaze has hardened, prepare a fresh batch and drizzle it over the cake after reheating for an extra touch of sweetness.

• Preheat your oven to 350°F (175°C). Place the leftover giant cinnamon roll cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method ensures the cake retains its moisture and texture.

• For a quicker option, use a microwave. Place a slice of the cinnamon roll cake on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. This method is perfect for a quick, single-serving reheat.

• If you have an air fryer, preheat it to 320°F (160°C). Place a slice of the cake in the air fryer basket. Heat for about 3-5 minutes. This method gives a slightly crispy exterior while keeping the inside soft and gooey.

• For those who prefer a stovetop method, use a non-stick skillet. Place the cinnamon roll cake slice in the skillet over low heat. Cover with a lid to trap the heat and moisture. Heat for about 5 minutes, flipping halfway through. This method is great for maintaining the cake's texture without drying it out.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the cake slice on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, checking halfway through to ensure it doesn't overcook. This method is ideal for a small portion and gives a nice, even heat.

• For a steam reheat, place a slice of the giant cinnamon roll cake in a heatproof dish. Set the dish over a pot of simmering water, making sure the water doesn't touch the bottom of the dish. Cover with a lid and steam for about 5-7 minutes. This method keeps the cake moist and soft, perfect for those who prefer a gentle reheat.

• Oven: Used to bake the giant cinnamon roll cake at the specified temperature.

• Large mixing bowl: Needed to combine the dry ingredients and then mix in the wet ingredients.

• Separate bowl: Used to mix the filling ingredients (softened butter, brown sugar, and cinnamon).

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

• Whisk: Helps to mix the dry ingredients together and ensure they are well combined.

• Spatula: Useful for spreading the filling mixture evenly over the dough.

• Rolling pin: Assists in rolling out the dough to the desired thickness before adding the filling.

• Greased baking pan: The pan where the rolled dough will be placed and baked.

• Cooling rack: Allows the cake to cool slightly before applying the glaze.

• Small bowl: Used to prepare the glaze by mixing powdered sugar, milk, and vanilla extract.

• Spoon: Handy for drizzling the glaze over the top of the baked cake.

Prepare the filling: Mix the softened butter, brown sugar, and cinnamon while the dough is resting to save time.

Use a mixer: Use an electric mixer to combine the dough ingredients quickly and efficiently.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Line the pan: Use parchment paper to line the baking pan for easy cleanup.

Quick glaze: Prepare the glaze while the cake is baking to save time.