Low Sugar Giant Glazed Cinnamon Roll Cake

One of my favorite desserts are cinnamon rolls. But, to be honest a traditional recipe takes forever to make. You know what I'm talking about... you have to make the cinnamon rolls, and then they have to sit in the fridge allll night long and then you have to bake them in the morning. When I make something that smells as good as cinnamon rolls, I don't feel like waiting that long to be able to eat them. It's just a huge pain.
So, what if we can have this scrumptious dessert without having to wait 8 or 10 hours to eat it? Aaand we can have it in CAKE form!! It's brilliant, in my opinion! So here you have it... a GIANT cinnamon roll cake, and it's low sugar!

 My excuse for this recipe not being completely sugar free is the glaze. It calls for powdered sugar, and as of yet I haven't been able to find a sugar free alternative for powdered sugar (unless you use ground xylitol, which personally I don't use anymore). I have heard of Swerve, and I'm hoping to try it soon. So if any of you guys have experience with this sweetener, I'd love to hear about your thoughts in the comments below. It'd be really helpful, guys!

...Back to the cake. It has a beautifully moist, delicate crumb that is so soft when you bite in. The outside is slightly crisp to give a bit of an edge to it, and the vanilla glaze topping is simply amazing. The cinnamon and coconut sugar filling just fills your mouth with the most incredible flavor.
The smell of this cake when it's ready to come out of the oven is to die for. Literally not kidding! It has the classic, amazing fresh bread smell, and the best cinnamon aroma!
You won't regret making this recipe. It's SO good!

 So I'm going to quickly run through how to make this. This recipe will take about 3 hours to make, including rising time and cook time. The dough has to rise for about 60 minutes, and while it's rising you can make the filling. Next comes rolling out the dough into a large rectangle, spreading melted butter over it, and then sprinkling the cinnamon mixture on top. Now you cut the dough into 2 x 18 inch strips. Loosely roll one strip up and place in the center of your pie plate. Cut the strips in half to make 2 x 9 inch strips and wrap one strip around the perimeter of the roll in the center of the pie plate. Repeat this until you've wrapped all your strips around. This is how you create your giant cinnamon roll! Now you can cover this with a towel and let it rise for another 60 minutes. Next it can bake in the oven for about 40 minutes. Drizzle with your glaze and enjoy!
This might sound a bit complicated, but I promise it really isn't! I find this way easier then making individual cinnamon rolls, and it tastes just as good.

If you have any questions about this recipe feel free to comment below!

Low Sugar Giant Glazed Cinnamon Roll Cake

Serves 1: 9 inch cake



3/4 cup milk (I used 1%)
1/4 cup plus 1 tsp coconut sugar
2 and 1/4 tsp active dry yeast
3 cups all-purpose flour
1/4 cup salted butter, melted (if using unsalted butter, add 1/4 tsp salt)
1 and 1/2 tsp vanilla extract
2 large eggs


2 Tablespoons salted butter, melted + extra for brushing dough
3/4 cup coconut sugar
1 and 1/2 tsp cinnamon


1 and 1/2 cups powdered sugar, sifted
1 tsp vanilla extract
2-3 Tablespoons milk


1. Heat milk in a saucepan or in a microwave to 115 degrees F. Stir yeast and 1 teaspoon of coconut sugar into the warm milk until dissolved. Let sit 5-10 minutes.
2. In a large bowl, using a handheld mixer fitted with a dough hook attachment, mix together the all-purpose flour and remaining 1/4 cup coconut sugar. While the mixer is still running on low, slowly add the yeast mixture in. Blend well and add the melted butter and vanilla, followed by the eggs, one at a time. Increase the speed of the mixer and mix until the dough comes together and forms a ball. If the dough is still quite sticky, add flour 1 Tablespoon at a time until the dough comes together nicely.
Transfer your dough to a clean bowl that's lightly greased. Cover and let rise in a warm room for at least 60 minutes or until doubled in size.
3. Using butter, lightly grease a 9 inch pie plate.
4. In a small bowl, combine 2 Tablespoons melted butter, coconut sugar and cinnamon. Set aside.
5. On a floured work surface, roll out dough to a 12x18 inch rectangle. Brush entire surface with some extra melted butter.
Sprinkle your cinnamon mixture over the dough until equally distributed. Carefully slice dough lengthwise into 2 inch wide strips. Loosely roll up one 2x18 inch strip and place in the center of your baking pan.
Cut remaining strips in half to create ten 2x9 inch strips. Remove 1 of your strips and wrap it around the rolled up dough in the pan. Repeat this with the remaining strips until they have all been wrapped together in the pan, creating a large cinnamon roll. Cover the cinnamon roll loosely with a towel and let rise in a warm room for at least 60 minutes.
6. Preheat oven to 350 degrees F. Bake cinnamon roll for 35-40 minutes, or until top is a deep golden brown.
7. Make the Glaze: In a medium sized bowl, sift powdered sugar. Add vanilla extract and 2 Tablespoons milk and whisk until no lumps remain. If the glaze is too thick for your tastes, add 1/2-1 Tablespoon more milk.
Drizzle over cake immediately after you take it out of the oven. Serve warm.

Recipe adapted from Baked by Rachel's Giant Cinnamon Roll Cake


Liz & Sarah

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