This giant maple cinnamon roll cake with butterscotch glaze is made in a cast iron pan and it is a jumbo version of a sticky cinnamon bun cake. It would be a great treat for a special occasion, such as Christmas brunch or Easter. The butterscotch maple flavour is so good and you’ll definitely be pleased you made this!
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There is a fair amount of prep work involved in making a giant maple cinnamon roll cake. There is nothing complicated, though, and even beginner home bakers will find it easy to make!
Giant Maple Cinnamon Roll Cake Ingredients
You are going to need ingredients for the cake itself, the filling and also for the icing. For the cake you need flour, sugar, yeast, water, milk, maple extract, butter, brown sugar, and eggs.
The filling is a mixture of butter, vanilla, cinnamon, and sugar. The icing for your sticky cinnamon bun cake includes butter, butterscotch chips, two kinds of sugar, cream cheese, and heavy cream.
How to Make this Sticky Cinnamon Bun Cake
The first thing to do is prepare the dough. Melt the butter and keep cooking it until it’s golden, then transfer it to a bowl. Put the water, milk and some maple extract in the pan and warm them up, then add this mixture to the browned butter.
Mix the dry ingredients for the dough together then add in the liquid ones. Next add the eggs and mix until the dough starts to stick together like a ball. After covering the giant maple cinnamon roll cake dough with a towel, let it rise for half an hour.
Mix all the icing ingredients together. Flour a chopping board and roll out the dough. Now you can make the sticky cinnamon bun cake filling. Mix butter and vanilla in one bowl and cinnamon and sugar in a second bowl. Brush melted butter on the dough then sprinkle the cinnamon mixture on top.
Cut the dough into 12 pieces and add some butterscotch glaze icing mixture into a cast iron pan. Roll up the pieces of dough, put a towel over the cast iron pan and let it rise again.
When it’s risen enough, you can bake the giant maple cinnamon roll cake for half an hour. Warm the butterscotch glaze icing back up and then pour it over the finished cake.
Why Jumbo Cinnamon Roll Cake is Perfect for Brunch
With its rich butterscotch glaze, cinnamon-flavoured cake dough and unmistakeable butterscotch maple flavour, this cast iron giant maple cinnamon roll cake is great for brunch. It’s also nice for breakfast or as a snack or dessert.
However, if you’re looking for brunch ideas, this is great. Cinnamon rolls are a classic brunch recipe but making one big cinnamon roll cake means everyone can enjoy a portion.
Pair this with a fruit cup perhaps or even something heartier such as baked eggs en cocotte.
Cinnamon Roll Cake FAQs
A cast iron pan is a versatile kitchen tool. Use it for anything from making bacon and eggs to pan-frying steak. It’s also perfect for this butterscotch maple flavour cake since it’s ovenproof.
As you would expect, the best way to enjoy this cake is straight from the oven while it’s warm and fresh. However, unless there are 12 of you at the brunch table (or 6 very hungry people!) you are going to have some left over. Cover leftovers with plastic wrap or foil and keep them refrigerated. You can warm it back up in a hot oven but bear in mind it might dry out. It can also be eaten cold.
You can freeze it for up to 3 months. If you’re doing this, it’s best to thaw it in individual portions so you only have to thaw what you need. Thaw it in the refrigerator and warm it back up if you want. Another option is to freeze the cake after the second rising (before baking) then thaw it overnight in the refrigerator 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
Ingredients
- 4 Cups all purpose flour
- 1/3 Cup granulated sugar
- 3 Teaspoons instant yeast
- 3/4 Cup water
- 1/3 Cup milk whole
- 2 Teaspoons maple extract
- 1/2 Cup unsalted butter
- 1 Tablespoon brown sugar dark
- 2 eggs
Filling
- 1/3 Cup unsalted butter melted
- 1 Teaspoon vanilla extract
- 1 Tablespoon cinnamon
- 1/2 Cup granulated sugar
Icing
- 1/2 Cup unsalted butter
- 1/4 Cup butterscotch chips
- 1 Cup brown sugar dark
- 1 Cup powdered sugar
- 2 Oz cream cheese softened
- 1/4 Cup heavy cream
Instructions
- Prepare brown butter for the dough. Heat a saucepan over medium heat. Cut butter into tbsp size pieces and add to the pan. Melt, then stir constantly until light brown. Remove from heat and pour into a bowl immediately to prevent overcooking.
- Add water, milk, and maple extract to the saucepan and place back over heat. Cook until steaming. Remove from heat and add to the bowl with butter.
- Prepare the dough. Combine dry ingredients in a large mixing bowl. Mix well, then pour in the liquids. Lightly mix, then add the eggs. Use a dough whisk to mix until well combined and the dough starts to pull from the sides of the bowl.
- Add dough to a greased bowl and cover with a towel. Place into a warm or sunny spot and let rise for 30 minutes.
- Once 20 minutes has passed, prepare icing. Combine all ingredients in a saucepan and whisk. Cook over medium heat for 15 minutes. Stir often.
- Lightly flour a wooden cutting board. Remove dough from the bowl and place it onto the cutting board. Cover with a sheet of parchment paper and roll dough out to 15”x18”.
- Prepare the filling. Combine melted butter and vanilla extract in one bowl, and cinnamon and sugar in another. Brush dough with melted butter, then sprinkle evenly with cinnamon sugar.
- Cut 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 centre. Wrap another strip around the center piece. Continue with remaining dough strips. The cinnamon roll will not reach the edges at this point. It will increase in size as it rises a second time.
- Place a towel over the skillet and allow it to rise in a warm or sunny spot in your kitchen for 30 minutes. **Check to be sure 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. The temperature of your kitchen will affect this timing-my kitchen was a bit chilly, so we placed the skillet on our stove top on top of the oven and set the oven to a low temperature to help warm the skillet. **
- Preheat the oven to 350 degrees F.
- Place the skillet into the oven and cook for 30 minutes. Watch the edges of the skillet to be sure they don’t burn. Cover with foil if it gets too crispy.
- Once 10 minutes remain, return icing to the stove top on the lowest setting.
- Remove cinnamon roll from the oven and let cool for 2 minutes. Then, pour icing over the cinnamon roll. Let cool for 8 more minutes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
A slice of this giant maple cinnamon roll cake is always a welcomed addition to the brunch table. With its butterscotch maple flavour and sticky icing glaze on top, this treat will rival anything from the bakery.
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This cake looks amazing!!