Make this humongous cinnamon roll mom will want to devour
Far be it from me to imply anyone is terrible at baking, but this year, consider something easy and delicious! Maybe you are considering breakfast in bed, or a three-course dinner including dessert for Mother’s Day. This Giant Cinnamon Roll cake will not only take the long hours out of doing something fancy but will ensure your wife or mother will same room for dessert.
Here is what you will need for the cinnamon roll:
- 3 tubes of canned crescent roll dough
- ½ cup butter (melted)
- Cinnamon Sugar (½ cup Sugar & 2 tbsp. Cinnamon)
- White all-purpose Flour for dusting
- Oven-safe cast-iron skillet for baking
- Non-stick cooking spray
- Lightly flour a clean surface and roll out 1 can of crescent roll dough.
- Cut dough in half with pizza cutter or knife
- Brush dough halves with melted butter and sprinkle top with cinnamon sugar.
- Roll up dough so it is thin and long. And set aside.
- Repeat steps 1-4 with other two cans of crescent roll dough
- Grease cast iron skillet with cooking spray.
- Roll dough pieces into spirals around each other in the center to the outer edge of the pan.
- cover top of dough with melted butter and cinnamon sugar.
- Bake at 350 degrees for 30 minutes.
While the dough bakes, take this opportunity to prepare the frosting. I adapted this recipe from the frosting that I use when I make Christmas cookies. It does include cream cheese, which keeps it from hardening, but it doesn’t have an overpowering taste.
Here is what you will need for the Icing:
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp almond extract
- ½ tsp. salt
- 6 tbsp. milk or cream
- ¼ cup cream cheese
- Combine all the ingredients in a bowl and mix with an electric mixer or use a stand mixer, stirring for about 5 minutes on medium speed.
- Add additional powdered sugar or milk/creamer until icing is of desired consistency.
Once the cinnamon roll is out of the oven and cool, you can put everything together.
- Let cinnamon roll cool for 30-45 minutes before icing.
- Drizzle icing in the center and work outward.
- Slice and serve chilled or at room temperature.
- Refrigerate leftovers for up to one week.
NOTE: You may have extra icing left over. I have found that some members of my family like icing more than others. You can store extra icing the refrigerator for up to two weeks or freeze until needed. Enjoy!
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