Giant Apple Cinnamon Roll Cake

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Giant Apple Cinnamon Roll Cake
Ingredients

  • For the Dough
  • 4 cups (500 grams) all purpose flour
  • ¼ cup (55 grams) light brown sugar
  • ⅓cup (66 grams) granulated sugar
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 packet instant yeast*
  • 8 tbsp (113.4 grams) unsalted butter, melted
  • 1 cup (8 oz) whole milk
  • 1 large egg, room temperature

  • For the Apple Cinnamon Filling
  • 8 tbsp (113.4 grams) unsalted butter, softened
  • 2 tbsp ground cinnamon
  • ¼ tsp nutmeg, grated or ground
  • ¾ cup (150 grams) light brown sugar
  • 1 ½ cups (120 grams) apple, finely diced (about 1 ¼ apples)

  • For the Maple Cream Cheese Icing
  • 8 oz full fat cream cheese, softened
  • ¼ cup (2 oz) whole milk
  • 3 cups (325 grams) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • Pinch of kosher salt


*Note: make sure to use instant yeast not active dry yeast.

Procedure
For the Dough

In a large bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, baking powder, salt and instant yeast. Transfer to the stand mixer bowl.

In a small saucepan or microwave safe bowl, melt the butter. Cool slightly and add the milk, whisking to avoid clumps. Heat to 110F and transfer to a bowl. Whisk in the eggs.

Using the hook attachment, pour the wet ingredients into the dry mixture. Mix on low for 5 minutes, increase speed to medium-high for another 5 minutes, until dough comes together. It should be tacky but not too sticky.

Transfer to a floured surface and knead for 3-4 minutes. Form into a bowl and transfer to a greased bowl. Cover with a towel, and allow to rise in a warm place for 1 hour. Dough will double in size.

Lightly flour a surface and roll out the dough to a 12x15" rectangle.

Spread the cinnamon filling all over the dough. Sprinkle the finely diced apples on top.

Using a dough or pizza cutter, cut the dough lengthwise, 3 times, into 4 even strips. Starting from the bottom, roll the first strip to the top. Place the end of first roll on top of the second strip, and roll again from bottom to top. Repeat with the remaining strips of dough until you have a giant roll.

Place on 11" skillet lined with parchment paper. Cover with plastic wrap or a kitchen towel for 30 minutes.

Preheat oven to 350° F. Bake apple cinnamon roll cake for 30 minutes. Cover with foil and reduce oven temperature to 325° F. Bake for an additional 25-30 minutes, until light golden and set in the middle. Let the roll cool 10 minutes before icing.

Slather maple cream cheese icing before serving. Enjoy!

For the Apple Cinnamon Filling

In a large bowl, using a silicone spatula, combine the softened butter, cinnamon, nutmeg and brown sugar.

For the Maple Cream Cheese Icing

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, until smooth. Add the sifted powdered sugar, milk, vanilla extract and salt. Mix on low until well combined. If the icing is too runny, add an additional ¼ cup of powdered sugar at a time, until desired consistency. Icing should be spreadable and not too thick.

Giant Apple Cinnamon Roll Cake

Ingredients

  • For the Dough
  • 4 cups (500 grams) all purpose flour
  • ¼ cup (55 grams) light brown sugar
  • ⅓cup (66 grams) granulated sugar
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 packet instant yeast*
  • 8 tbsp (113.4 grams) unsalted butter, melted
  • 1 cup (8 oz) whole milk
  • 1 large egg, room temperature

  • For the Apple Cinnamon Filling
  • 8 tbsp (113.4 grams) unsalted butter, softened
  • 2 tbsp ground cinnamon
  • ¼ tsp nutmeg, grated or ground
  • ¾ cup (150 grams) light brown sugar
  • 1 ½ cups (120 grams) apple, finely diced (about 1 ¼ apples)

  • For the Maple Cream Cheese Icing
  • 8 oz full fat cream cheese, softened
  • ¼ cup (2 oz) whole milk
  • 3 cups (325 grams) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • Pinch of kosher salt


*Note: make sure to use instant yeast not active dry yeast.

Procedure
For the Dough

In a large bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, baking powder, salt and instant yeast. Transfer to the stand mixer bowl.

In a small saucepan or microwave safe bowl, melt the butter. Cool slightly and add the milk, whisking to avoid clumps. Heat to 110F and transfer to a bowl. Whisk in the eggs.

Using the hook attachment, pour the wet ingredients into the dry mixture. Mix on low for 5 minutes, increase speed to medium-high for another 5 minutes, until dough comes together. It should be tacky but not too sticky.

Transfer to a floured surface and knead for 3-4 minutes. Form into a bowl and transfer to a greased bowl. Cover with a towel, and allow to rise in a warm place for 1 hour. Dough will double in size.

Lightly flour a surface and roll out the dough to a 12x15" rectangle.

Spread the cinnamon filling all over the dough. Sprinkle the finely diced apples on top.

Using a dough or pizza cutter, cut the dough lengthwise, 3 times, into 4 even strips. Starting from the bottom, roll the first strip to the top. Place the end of first roll on top of the second strip, and roll again from bottom to top. Repeat with the remaining strips of dough until you have a giant roll.

Place on 11" skillet lined with parchment paper. Cover with plastic wrap or a kitchen towel for 30 minutes.

Preheat oven to 350° F. Bake apple cinnamon roll cake for 30 minutes. Cover with foil and reduce oven temperature to 325° F. Bake for an additional 25-30 minutes, until light golden and set in the middle. Let the roll cool 10 minutes before icing.

Slather maple cream cheese icing before serving. Enjoy!

For the Apple Cinnamon Filling

In a large bowl, using a silicone spatula, combine the softened butter, cinnamon, nutmeg and brown sugar.

For the Maple Cream Cheese Icing

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, until smooth. Add the sifted powdered sugar, milk, vanilla extract and salt. Mix on low until well combined. If the icing is too runny, add an additional ¼ cup of powdered sugar at a time, until desired consistency. Icing should be spreadable and not too thick.