Description
A giant, soft, and gooey cinnamon roll in cake form—made with tangzhong-enriched dough for incredible fluffiness, layered with a buttery cinnamon‑sugar swirl, and topped with rich, creamy vanilla‑cream cheese icing.
Ingredients
Tangzhong (Water Roux Starter)
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¾ cup water
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¼ cup all-purpose flour
Cinnamon Roll Dough
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3½ cups all-purpose flour
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⅓ cup granulated sugar
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2 tsp instant yeast
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1 tsp fine sea salt
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½ cup whole milk, room temperature
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1 large egg, room temperature
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1 tsp vanilla extract
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Tangzhong (above)
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6 Tbsp unsalted butter, softened
Cinnamon Sugar Filling
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½ cup unsalted butter, room temperature
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⅔ cup brown sugar (light or dark)
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2 Tbsp ground cinnamon
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Pinch of fine sea salt
Cream Cheese Icing
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6 Tbsp unsalted butter, softened
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3 oz cream cheese, softened
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1 cup powdered sugar
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3–4 Tbsp milk or heavy cream
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1 tsp vanilla extract
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Pinch of fine sea salt
Instructions
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Make Tangzhong: Whisk together water and flour in a saucepan; cook over medium-low heat, whisking constantly until thickened and translucent. Cool completely.
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Prepare Dough: Into a mixer bowl, add cooled tangzhong, milk, egg, vanilla, sugar, yeast, flour, salt, and butter. Mix/knead until smooth and elastic. Let rise until doubled.
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Roll & Fill: Roll dough into a rectangle. Spread softened butter, then the cinnamon sugar filling evenly.
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Assemble Cake: Roll into a loose log and place into a buttered 8-inch springform pan. Let rise until puffy.
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Bake: Preheat oven to 350°F (175 °C). Bake 50 minutes or until golden and a skewer comes out clean.
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Make Icing: Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, salt, and milk/cream; whisk until pourable.
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Finish: While cake is warm, pour icing over top. Let cool slightly before serving.
Notes
Use a springform pan to make turning out easier and cleanup less messy.
For extra swirl, layer filling twice or use a larger pan.
Store covered at room temperature for up to 2 days, or refrigerate for longer shelf life.
- Prep Time: ~60 minutes (including tangzhong and rising)
- Cook Time: ~50 minutes
- Category: Breakfast / Cake
- Method: Yeast‑based “cake” assembly with swirl
- Cuisine: American (with Asian‑inspired tangzhong technique)