If you love cinnamon rolls you're going to love this giant shortcut cinnamon roll cake, made using Rhodes frozen dough.
The secret behind this recipe is using Rhodes frozen dough as the base for your cinnamon roll dough and adding the remainder of the ingredients from scratch. Rhodes frozen dough is perfect for baking because it tastes just as good and bakes up soft and fluffy like homemade bread dough.
We've all heard the saying that "everything is bigger in Texas" and that holds true for today's recipe for this giant Cinnamon Roll Cake. This cinnamon roll cake is filled with soft, gooey cinnamon layers, a lightly browned crust, and topped with a simple vanilla glaze. If you love cinnamon rolls, then you're going to love this giant cinnamon roll.
I baked this recipe in my 11 inch cast iron skillet, but you can also use a large pie plate. This cinnamon roll cake looks so pretty when plated because you can see all the ooey-gooey layers once it's cut. This recipe is a must bake if you have a cinnamon roll lover in your house.
Yield: 8
Shortcut Cinnamon Roll Cake
If you love cinnamon rolls you're going to love this giant shortcut cinnamon roll cake, made using Rhodes frozen dough.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 15 Rhodes dinner rolls, thawed but still cold
Filling
- 5 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon butter
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Place the dinner rolls on a large baking sheet that has been sprayed with non stick spray. Let the rolls thaw until soft, but still cold.
- On a lightly floured surface combine the rolls into one dough ball. Knead the rolls together for 2-minutes to combine the rolls.
- Roll the dough into a 15 x 12 inch rectangle. If the dough resists a bit, let the dough rest for about 5 minutes and continue rolling again.
- Using a pastry brush, spread the softened butter evenly on top of the dough. In a small bowl combine the cinnamon, sugar and brown sugar. Sprinkle the sugar mixture over the dough.
- Spray an 11-12 inch cast iron skillet or a 10 inch pie plate with non stick baking spray. Using a pizza cutter or sharp knife, cut the dough into seven 1 1/2 inch strips.
- Loosely roll up on strip into a coil and place it in the middle of the skillet or pie plate. Coil the remaining 6 dough strips loosely around the center roll to make one large cinnamon roll.
- Pinch the ends together each time you add a dough strip. You want the pieces to be a bit loose so the dough has room to expand as it rises. Some of the filling may fall out as you roll the dough pieces, but you can just sprinkle it on top before rising.
- Cover the skillet or pie plate with plastic wrap that has been sprayed with non stick spray and allow the dough to rise in a draft free place, until double in size (about 1 hour).
- Preheat the oven to 350 degrees. Bake the cinnamon roll cake for 30 - 35 minutes or until the top is golden brown. If the top browns too quickly cover with aluminum foil.
- As the cake bakes don't be alarmed if a few spots rise up more than others. When you remove the cake from the oven to cool those spots will go down.
- Place cake on a baking rack to cool for about 15 minutes before drizzling with vanilla icing evenly over the top. Slice and serve warm. This cake is best served the same day.
Notes:
One 16 ounce loaf of Frozen White Bread Dough can be substituted for dinner rolls.
This is a #sponsored post on behalf of Rhodes Bread. I'm a contributing blogger on Rhodes "Out of the Oven Blog" & Rhodes Kids Baking. I've been compensated for my time and efforts in creating this post. All opinions are my own. #Rhodesbread #Frozendough
17 comments
Thanks Tina