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A large cinnamon roll-inspired cookie cake made by rolling out strips of cinnamon-spiced cookie dough, layering them into a spiral, and topping with cinnamon buttercream frosting.

Ingredients

  • For Cookie Cake Dough: 2 1/2 cups (approx. 315g) all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup (170g) unsalted butter, softened to room temperature, 1/2 cup (100g) granulated sugar, 1/2 cup (110g) light brown sugar, packed, 1 large egg, 1 tsp vanilla extract
  • For Cinnamon Roll Filling: 1/2 cup (110g) light brown sugar, packed, 2 tsp ground cinnamon, 3 tbsp unsalted butter, melted
  • For Cinnamon Buttercream Frosting: 3/4 cup (170g) unsalted butter, softened to room temperature, 2 1/2 cups (300g) powdered sugar, sifted, 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 tbsp heavy whipping cream (can substitute milk with caution)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8- or 9-inch round cake pan with parchment paper and spray sides with nonstick cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract to the butter and sugar mixture; beat until well combined.
  5. Gently stir in the dry ingredients using a rubber spatula until just combined to form the dough. Avoid overmixing.
  6. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 1 to 2 hours until firm but pliable.
  7. In a small bowl, mix the brown sugar and cinnamon for the filling. Melt the butter separately.
  8. Divide the chilled dough into two halves.
  9. On a lightly floured surface, roll each half into a rectangle approximately 1/4 to 1/3 inch thick. Trim edges if desired to create tidy rectangles.
  10. Brush each dough rectangle with melted butter, then sprinkle evenly with the cinnamon sugar filling mixture.
  11. Cut each rectangle into strips about 1 inch wide.
  12. Starting with one strip, roll it tightly and place it in the center of the prepared cake pan.
  13. Continue rolling and adding strips, pressing each snugly against the last to form a large spiral.
  14. Bake at 350°F (175°C) for 18 to 22 minutes until edges are golden and center is set yet soft and tender.
  15. Allow the cookie cake to cool completely in the pan.
  16. To remove, flip the pan onto a cooling rack, place another rack on top, and flip again so the smooth side is facing up.
  17. To make the frosting, beat softened butter until creamy and smooth.
  18. Gradually add about 1 cup of powdered sugar, mixing well.
  19. Add vanilla extract, cinnamon, and 1 tablespoon of heavy cream; mix until combined.
  20. Add the remaining powdered sugar and mix until well blended, adding more heavy cream 1 teaspoon at a time if frosting is too thick, until desired silky consistency is reached.
  21. Spoon frosting into a piping bag fitted with a star tip and pipe swirls around the edges of the cooled cookie cake.

Notes

Use a kitchen scale for accurate flour measurement for optimal cookie texture., Avoid substituting baking soda with baking powder to maintain the proper rise and chewiness., If dough becomes too soft or sticky while rolling, chill it again for 10–15 minutes., Cooling and flipping the cake twice ensures a smooth top surface for frosting., Can be made ahead by chilling dough or shaping in advance; keep refrigerated until baking., For storage, keep frosted cake in refrigerator if more than 24 hours, allow to sit at room temperature for 30 minutes before serving., Enjoy within 4 to 5 days for best taste and texture., Freezing is possible with unfrosted cake wrapped tightly; frost after thawing for best results., Variations include adding nuts, dried fruits, spices, streusel topping, or substituting frosting with cream cheese frosting or glaze.

Nutrition

Find it online: https://gingerbaking.com/giant-cinnamon-roll-cookie-cake/