Giant Cinnamon Roll Cake with Lemon Mascarpone Drizzle
A showstopping yeast cake that combines the spiral sweetness of cinnamon rolls with a modern twist. Soft, pillowy dough is rolled with brown sugar and warm spices, then coiled into one giant roll and baked until golden. The bright lemon mascarpone frosting cuts through the richness, making this elegant enough for brunch or dessert. Perfect for feeding a crowd, this recipe takes familiar flavors and reimagines them as an impressive centerpiece cake.
Ingredients
- 2 ¼ tsp active dry yeast, or 1 package (1/4 oz)
- ½ cup warm water
- ½ cup milk
- ¼ cup granulated sugar
- ⅓ cup plus 6 tbsp butter, melted, divided
- 1 egg
- 1 tsp salt
- 3 ½ cups all-purpose flour, divided
- ½ cup brown sugar, firmly packed
- 2 tbsp McCormick Gourmet Organic Cinnamon & Nutmeg with Chia Seasoning
- 1 cup confectioners sugar
- 2 oz mascarpone cheese
- 2 tsp milk
- ½ tsp lemon peel, gratedorange peel or lime peel1:1citrus variation
switches flavor profile
Instructions
- 1
Preheat oven to 325F.
- 2
Dissolve yeast in warm water and set aside.
- 3
Combine milk, granulated sugar, 1/3 cup melted butter, egg, and salt in large bowl.
- 4
Add 2 cups flour and mix until smooth.
- 5
Stir in yeast mixture and remaining 1 1/2 cups flour until soft dough forms.
- 6
Knead on floured surface 5 to 10 minutes until dough bounces back when pressed.
- 7
Place in greased bowl, cover with kitchen towel, and let rise in warm draft-free place at about 85F until doubled, about 1 to 1 1/2 hours.
- 8
Mix brown sugar and cinnamon-nutmeg seasoning in small bowl.
- 9
Roll out risen dough on floured surface to 16 by 12 inch rectangle.
- 10
Brush with remaining 6 tablespoons melted butter and sprinkle evenly with brown sugar mixture.
- 11
Cut into 2 inch wide strips.
- 12
Roll first strip starting at short end, then place on top of second strip and continue rolling so second strip wraps around first roll.
- 13
Place seam-side down in pie pan and wrap remaining strips around coil one at a time to form one giant cinnamon roll.
- 14
Bake 30 to 40 minutes until golden brown.
- 15
While baking, whisk confectioners sugar, mascarpone, milk, and lemon peel until smooth.
- 16
Drizzle frosting over warm cinnamon roll and cut into wedges to serve.
Tips
Ensure dough rises in a consistently warm, draft-free environment. If your kitchen is cold, use an oven with the light on or a turned-off microwave as a proofing box.
The frosting is best drizzled while the cake is still warm so it melts slightly into the crevices, but it can also be served chilled for a thicker consistency.
Good to Know
Cover cooled cake with plastic wrap and refrigerate up to 3 days. Bring to room temperature before serving.
Prepare dough up to the first rise. After doubling, punch down, cover, and refrigerate overnight. Bring to room temperature, then proceed with rolling and second rise.
Serve at room temperature or slightly warm. Cut into wedges with a serrated knife for clean slices.
Common Mistakes
Use water at 110-115F to activate yeast, not boiling water, to avoid killing yeast.
Do not skip kneading to avoid dense, gummy crumb.
Do not overbake past 40 minutes to avoid dry cake.
Spread frosting on warm cake to prevent it from sliding off; chilled cake requires gentler application.
Substitutions
Dairy-Free Swaps
General Alternatives
switches flavor profile
chia seeds omitted, slightly earthier
FAQ
Can I make this without McCormick Gourmet seasoning?
Yes. Substitute 2 tablespoons ground cinnamon mixed with 1/4 teaspoon nutmeg. The chia seeds in the original blend won't be present, but the spice flavor remains similar.
What if my dough doesn't double during rising?
Ensure your rising environment is 80-90F and draft-free. If your kitchen is cold, try an oven with the light on. Rising may take longer in cool conditions, up to 2-2.5 hours.
How long can I keep this cake and can I freeze it?
Refrigerate up to 3 days covered. Freeze unfrosted baked cake up to 1 month wrapped tightly. Thaw at room temperature. Add fresh frosting after thawing for best texture.