Cinnamon Roll Cake

Ingredients

For the cake:

1/2 cup butter
1 1/2 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
6 egg whites (save yolks for another use)
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water

For the frosting:

1 1/2 cup butter
1 1/2 cups shortening
12 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup milk

For the frosting:

5 tablespoons powdered sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons water

Instructions

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Prepare cake: Cream butter and sugar until fluffy. Add sour cream and vanilla extract, then beat in egg whites. In a separate bowl, whisk together flour, cinnamon, baking powder, and salt. Gradually add dry ingredients to butter mixture, alternating with milk and water, beginning and ending with dry ingredients. Mix until just combined. Pour batter into prepared cake pans and bake according to directions.

Frosting: In a large bowl, whip together butter, shortening, powdered sugar, vanilla extract, cinnamon, and milk until creamy and smooth.

Assembly: Once cakes are cooled, spread frosting over each layer. Then, frost each layer with cinnamon frosting. Stack layers and finish with frosting on top and around sides. Optionally, pipe decorations on top.

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes | Kcal: 450 kcal | Servings: 12 servings

Giant Cinnamon Roll Cake with Glaze
Ingredients:
For the Cinnamon Roll Dough:

4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 cup whole milk, warmed
1/2 cup unsalted butter, melted
2 large eggs
1/2 teaspoon salt
For the Cinnamon Filling:

1 cup packed brown sugar
2 tablespoons ground cinnamon
1/2 cup unsalted butter, softened
For the Glaze:

2 cups powdered sugar
2-3 tablespoons whole milk
1 teaspoon vanilla extract
1-2 tablespoons melted butter (optional, for richness)
Instructions:
Prepare the Dough:

In a large mixing bowl, combine 1 cup of flour with the sugar, yeast, and salt. Mix well.
Add the warm milk and melted butter to the flour mixture. Stir to combine.
Beat in the eggs, one at a time, until fully incorporated.
Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Cinnamon Filling:

In a small bowl, mix together the brown sugar and cinnamon.
Spread the softened butter evenly over the rolled-out dough.
Assemble the Cinnamon Rolls:

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 18×12 inches).
Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Roll up the dough tightly from the long side to form a log. Pinch the seam to seal.
Slice the roll into about 12-15 pieces (about 1.5 inches thick).
Prepare the Cake Pan:

Grease and line a large round cake pan (about 12 inches in diameter) with parchment paper.
Arrange the cinnamon roll slices in the pan, packing them in tightly. You might need to use two pans if necessary.
Bake the Cinnamon Roll Cake:

Preheat your oven to 350°F (175°C).
Bake the cinnamon roll cake in the preheated oven for 30-40 minutes, or until th