Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life. The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company , "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.

I don't have a springform pan. What other pans can I use?

You can use a regular round 9 inch baking pan. Make sure to grease and line it with parchment paper for easy removal. You can also use a cast iron pan or pie plate.

Can I make regular sized cinnamon rolls?

You sure can! Cut into 12 strips and bake in a 9x13 inch baking pan for about 25 minutes. You can also bake it in a regular muffin pan as seen here in my Nutella Cinnamon Rolls .

Giant Cinnamon Roll Cake | Short Stack Kitchen

Description

This Giant Cinnamon Roll Cake is a fun and delicious breakfast treat for the whole family! Soft and fluffy milk bread dough swirled with a buttery cinnamon sugar filling, baked until golden and then topped with a dreamy cream cheese glaze!

Ingredients

Tangzhong

1/2 Cup (113g) Water
3 Tablespoons (22g) Bread Flour

Milk Bread Dough

1/2 Cup (113g) Whole Milk, warmed to 105ºF (41ºC)
2 1/4 Teaspoons (7g) Active Dry Yeast
¼ Cup + 1 Teaspoon (50g + 4g) White Sugar, divided
2 Cups (240g) Bread Flour
1 1/4 Cups (150g) All-Purpose Flour
All the Tangzhong
1 Whole Large Egg + 1 Yolk, room temp
3 Tablespoons (42g) Unsalted Butter, softened
2 Tablespoons Dry Milk Powder
1 Teaspoon Fine Salt

Cinnamon Filling

5 Tablespoons (70g) Unsalted or Salted Butter, really soft
1/2 Cup + 1 Tablespoon (114g) Dark or Light Brown Sugar
1 Tablespoon + 2 Teaspoons Ground Cinnamon

Cream Cheese Glaze

1 Cup (113g) Powdered Sugar
3 Ounces (85g) Full-Fat Cream Cheese Brick, room temp
2 Tablespoons (28g) Unsalted or Salted Butter, melted
1/2 Teaspoon Vanilla Extract or Paste
3 to 5 Tablespoons Milk

Cook Mode Press to prevent your screen from going dark!

Instructions

Make the Tangzhong - In a small saucepan, whisk together bread flour and milk until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
Bloom the Yeast - Combine together 1/2 cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all-purpose flour, all of the tangzhong mixture (it’s okay if it’s still warm), softened butter, white sugar, egg, yolk, salt, dry milk powder and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes or until is passes the window pane test. See note below.
Let Double in Size - Lightly oil your hands and form the dough into a smooth ball. Place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
Prepare Pan - Butter a 9-inch round springform pan (or regular pan) and line the bottom with parchment paper. Set aside.
Making Cinnamon Filling - In a medium bowl, mix together softened butter, brown sugar and cinnamon. Set aside.
Roll out the Dough - Gently punch the dough down to release gas bubbles. Then transfer to a lightly floured surface and roll the dough out to a 12×16 inch (30×40 cm) rectangle.
Add Filling - Evenly spread a layer of the cinnamon sugar filling all the way to the edges.
Cut the Rolls - Using a pizza cutter or sharp knife, cut the dough lengthwise, into 6, 2-inch wide strips.
Shape the Giant Cinnamon Roll - If using a springform pan, I would recommend shaping the giant roll with the base detached to give you more space to coil the strips of dough. Please see photo for reference. Start by rolling up the first stip of dough and place it in the center of the detached base or regular pan. Then coil the remaining 5 strips of dough, starting each strip at the end of the previous one until you have one large cinnamon roll. Attach the base to the springform pan.
Proof - Cover the pan with plastic wrap that has been lightly sprayed with oil and let it proof in a warm place for 45 minutes to 1 hour or until it passes the poke test. See note below.
Preheat Oven - With 20 minutes left of proofing, set a rack in the center of the oven and preheat it to 325ºF (162ºC)
Bake - Bake for 30 minutes and then tent the top with a piece of foil. Continue baking for another 15 to 2o minutes (I baked mine for 46 minutes). The cake is done when the internal temperature reaches 175ºF (79ºC). Let the cake sit in the pan for 1 to 2 minutes and then run a paring knife around the edge of the cake. Carefully remove the cake from the pan and place it on a wire rack to cool for 10 minutes.
Make Glaze - In a medium bowl, whisk the softened cream cheese until smooth and lump free. Then sift in powdered sugar, melted butter, vanilla and 3 tablespoons of milk. If you'd like a thinner glaze, add a bit more milk.
Glaze and Serve - Spoon the glaze over the warm cinnamon roll cake. Slice and enjoy!

Notes

Springform Pan - If your springform pan tends to leak like mine does, place the pan on top of a baking sheet that has been lined with parchment paper or wrap the bottom with foil.

Window Pane Test - To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

Proof your cinnamon roll cake in a warm oven. During the colder months, it can take up to 2 hours to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your cake in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.

Poke Test - After 45 minutes, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, it will need more time.

Tent the Cake - After 30 minutes of baking, loosely tent the top of the cinnamon roll cake with a piece of foil.

Doneness - The cake is ready when the internal temperature reaches 175ºF (79ºC).

Storage - This giant cinnamon rolls cake is best served warmed or on the same day. Store leftovers in the fridge in an airtight container for 4 to 5 days. Let come to room temperature or warmed in the microwave for 3o to 40 seconds before enjoying!

Prep Time: 45 Minutes
Rise/Proof Time: 2 Hours
Cook Time: 45 to 50 Minutes