Description
Giant Cinnamon Roll Cake
A tropical take with coconut cream glaze and toasted coconut topping!
Ingredients:
3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ tsp) active dry yeast
1 tsp salt
¾ cup warm coconut milk
¼ cup melted coconut oil
1 egg
For the filling:
½ cup unsalted butter, softened
¾ cup brown sugar
2 tbsp cinnamon
½ cup shredded coconut
For the glaze:
1 cup powdered sugar
¼ cup coconut cream
½ cup toasted coconut for topping
Instructions:
Prepare the dough using coconut milk and oil.
Spread butter and sprinkle coconut-cinnamon filling.
Assemble the roll, bake at 350°F (175°C) for 30-35 minutes.
Drizzle with coconut cream glaze and top with toasted coconut.
#CoconutCinnamonSwirl
Step-by-Step Guide
1. Activate the yeast: In a small bowl, combine the warm coconut milk (around 110°F), 1 tsp of the granulated sugar, and the yeast. Let sit for 5-10 minutes until foamy.
2. Make the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, melted coconut oil, and egg. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
3. Create the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and shredded coconut into a thick paste.
4. Assemble the roll: Punch down the risen dough. On a floured surface, roll it into a large 18×12-inch rectangle. Spread the filling evenly over the entire surface, leaving a small border. Tightly roll the dough from the long side into a log. Using a sharp knife or unflavored dental floss, cut the log into 8-10 equal pieces.
5. Second rise and bake: Arrange the pieces, cut-side up, in a greased 9×13 inch baking pan or a large round cake pan. Cover and let rise for 30-45 minutes. Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, until golden brown. Let cool in the pan for 15 minutes.
6. Finish: Whisk the powdered sugar and coconut cream for the glaze until smooth. Drizzle over the warm cake and immediately sprinkle with toasted coconut.
Serving Suggestions
This decadent cake is best served warm. For a true tropical breakfast, pair it with fresh pineapple or mango slices and a cup of strong coffee. It also makes a spectacular dessert à la mode—serve with a scoop of vanilla bean or coconut ice cream. For a brunch gathering, complement it with savory dishes like scrambled eggs or a frittata to balance the sweetness.
How-to Summary
To make the Giant Cinnamon Roll Cake: Activate yeast in warm coconut milk. Mix dough with flour, sugar, salt, oil, and egg; knead and let rise. Combine butter, brown sugar, cinnamon, and coconut for the filling. Roll out dough, spread filling, and roll into a log. Slice, arrange in a pan, let rise again, and bake at 350°F for 30-35 minutes. Top with a simple coconut cream glaze and toasted coconut.
Frequently Asked Questions
Can I use canned coconut milk instead of coconut cream for the glaze? Yes, but use the thick, creamy part from the top of a full-fat can for best results. The glaze may be slightly less rich.
How do I store leftovers? Store covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw and reheat gently before serving.
My dough didn’t rise. What went wrong? The liquid was likely too hot and killed the yeast, or the yeast was old. Ensure your coconut milk is warm, not hot, to the touch, and always check your yeast’s expiration date.
Can I make this ahead of time? Absolutely. After the second rise in the pan, cover tightly and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
Is there a dairy-free substitute for the butter in the filling? Yes, you can use a high-quality vegan butter or even additional refined coconut oil, though the flavor profile will change slightly.
Common Mistakes to Avoid
- Using hot coconut milk for the yeast, which will kill it and prevent rising.
- Over-flouring the surface when rolling out the dough, resulting in a dry, tough cake.
- Not rolling the log tightly enough, causing unfilled gaps in the final swirl.
- Overbaking, which dries out the cake. It’s done when golden brown and the center springs back lightly to touch.
- Adding the glaze while the cake is piping hot, as it will mostly melt and absorb. Let it cool for 15 minutes first.
Conclusion
This Giant Cinnamon Roll Cake transforms a classic comfort food into a spectacular tropical treat. The combination of fragrant cinnamon, rich coconut, and a creamy glaze is irresistible. By following the detailed steps and tips provided, you can confidently create a show-stopping bake perfect for any special occasion or indulgent weekend breakfast. The aroma alone is worth the effort, promising a deliciously memorable result that will have everyone asking for seconds.
