Giant Cinnamon Cake (Print Version)

# Ingredients:

→ Dough

01 - All-purpose flour - 344 g

02 - Granulated sugar - 50 g

03 - Active dry yeast - 2.25 teaspoons (1 packet)

04 - Salt - 1 teaspoon

05 - Whole milk - 180 ml

06 - Unsalted butter - 56 g

07 - Large egg - 1 (room temperature)

→ Filling

08 - Softened unsalted butter - 56 g

09 - Brown sugar (or granulated sugar) - 50 g

10 - Ground cinnamon - 1 tablespoon

→ Vanilla Icing

11 - Powdered sugar - 120 g

12 - Milk or cream - 2 tablespoons

13 - Vanilla extract - 1 teaspoon

# Instructions:

01 - Combine the flour, sugar, salt, and yeast. Warm the butter and milk together (to 38-43°C). Pour the milk-butter mix into the dry ingredients. Mix in the egg. Knead for 5 minutes until the dough is smooth and elastic.

02 - Shape the dough into a ball and let it sit for 30 minutes. Roll it into a 38x30 cm rectangle.

03 - Spread butter across the dough. Sprinkle on the sugar and cinnamon mixture evenly.

04 - Cut the dough into 6 strips that are 5 cm wide. Roll up the first strip and place it at the center of a 23 cm round pan. Wrap the other strips around the center roll.

05 - Let the shaped dough rise for 1-2 hours until it doubles in size. At this time, preheat the oven to 180°C.

06 - Bake for 30-35 minutes until golden brown. If it browns too fast, cover it lightly with aluminum foil.

07 - Cool for about 10 minutes. Whip up the icing and drizzle it over the rolls. Serve warm.

# Notes:

01 - Soft and cozy cinnamon roll cake

02 - Perfect for breakfast or a snack

03 - Can be kept fresh for 2-3 days in a sealed container

04 - Warms up beautifully if reheated before serving

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