Imagine sinking your teeth into a majestic maple cinnamon roll cake, crafted in a cast iron pan and boasting the same indulgent qualities as its smaller sticky bun counterpart. This show-stopping dessert is perfect for special occasions like Christmas brunch or Easter morning, when you want to wow your guests with an impressive yet approachable treat.
While there’s some prep work involved, rest assured that this giant maple cinnamon roll cake is surprisingly straightforward to prepare, even for beginner bakers. The real magic happens in the combination of flavors and textures, where butterscotch and maple syrup meld together in perfect harmony.
If you’re as passionate about sweet treats as we are, you might also enjoy exploring other indulgent options like blueberry muffins or amaretto cream pie. And for a sweet surprise, don’t miss our linzer cookie recipe – it’s sure to satisfy your cravings!
How to Make this Sticky Cinnamon Bun Cake
To begin with, create the dough by melting butter until it reaches a golden brown color, then transferring it to a bowl. Next, combine water, milk, and maple extract in a pan, warming them until they reach a comfortable temperature before adding this mixture to the browned butter. Allow the mixture to cool slightly before proceeding.
Why Jumbo Cinnamon Roll Cake is Perfect for Brunch
Imagine sinking your teeth into a warm, inviting slice of cake, its rich butterscotch glaze and cinnamon-flavored dough transporting you to a cozy morning setting. This majestic maple cinnamon roll cake is the perfect centerpiece for any brunch gathering, serving as a delightful combination of breakfast, snack, or dessert. Its grand scale allows everyone to indulge in a generous portion, making it an excellent choice for sharing with loved ones.
When paired with a fresh fruit cup or something heartier like baked eggs en cocotte, this show-stopping cake is sure to impress and satisfy even the most discerning palates.
Cinnamon Roll Cake FAQs
When it comes to baking this Cinnamon Roll Cake, the right pan can make all the difference. A cast iron pan is an excellent choice due to its versatility and ovenproof nature, making it perfect for a variety of dishes from savory meals like bacon and eggs or steak, to sweet treats like this cake. The even heat distribution also ensures that your cake cooks consistently throughout.When it comes to leftovers, you’ll likely have some after serving the cake fresh out of the oven. To store them, simply cover the cooled cake with plastic wrap or aluminum foil and refrigerate. While reheating in a hot oven is an option, be aware that it may cause the cake to dry out slightly. Alternatively, you can enjoy it at room temperature.As for freezing, this Cinnamon Roll Cake can be safely stored for up to three months. If you plan on freezing individual portions, thaw them in the refrigerator and reheat as needed. Another option is to freeze the dough after the second rising, then thaw it overnight and proceed with the recipe the next day.
Giant Maple Cinnamon Roll Cake with Butterscotch Glaze Recipe
Giant Maple Cinnamon Roll Cake with Butterscotch Glaze
This majestic giant maple cinnamon roll cake with butterscotch glaze is a show-stopping dessert that’s sure to impress. Its massive size is thanks to its jumbo version of a sticky cinnamon bun cake, made possible by baking it in a trusty cast iron pan. The harmonious blend of butterscotch and maple flavors is nothing short of heavenly, ensuring you’ll be thrilled with the outcome.
Instructions
To prepare the brown butter, heat a saucepan over medium heat and add cut butter pieces. Melt the butter, stirring constantly until it reaches a light brown color. Remove from heat and pour into a bowl to prevent overcooking. In the same saucepan, combine water, milk, and maple extract, then place back over heat and cook until steaming. Remove from heat and add to the bowl with butter. Next, prepare the dough by combining dry ingredients in a large mixing bowl and whisking well. Add the liquid mixture and eggs, and use a dough whisk to mix until well combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a greased bowl, cover it with a towel, and let it rise in a warm or sunny spot for 30 minutes. While the dough is rising, prepare the icing by combining all ingredients in a saucepan and whisking. Cook over medium heat for 15 minutes, stirring often. Once the dough has risen, lightly flour a wooden cutting board and transfer the dough to it. Cover with parchment paper and roll out to 15”x18”. Prepare the filling by combining melted butter and vanilla extract in one bowl, and cinnamon and sugar in another. Brush the dough with melted butter, then sprinkle evenly with cinnamon sugar. Cut the dough into 12 1 ½” sections. Pour just enough icing into a 12” cast iron skillet to cover the bottom. Roll up one strip of dough in the center, wrap another around it, and continue with remaining dough strips. The cinnamon roll will not reach the edges at this point, but it will increase in size as it rises a second time. Place a towel over the skillet and let it rise in a warm or sunny spot for 30 minutes. Check to ensure the dough has risen enough where it just about reaches the sides. If there is more than 1” of space, cover and wait 15 more minutes. Preheat the oven to 350 degrees F. Place the skillet into the oven and cook for 30 minutes, watching the edges to prevent burning. Cover with foil if necessary. Once 10 minutes remain, return the icing to the stove top on the lowest setting. Remove the cinnamon roll from the oven and let it cool for 2 minutes. Then, pour the icing over the cinnamon roll and let it cool for an additional 8 minutes.