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🧾 Dough (Sugar Cookie Base):
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
🍂 Cinnamon Sugar Filling:
- ¼ cup (56g) butter, melted
- ½ cup (100g) brown sugar, packed
- 1 tbsp ground cinnamon
- Optional: 1 tbsp flour (helps thicken filling)
🍶 Cream Cheese Glaze:
- 2 oz (60g) cream cheese, softened
- 1 tbsp butter, softened
- ¾ cup (90g) powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (to desired consistency)
👩🍳 Instructions
1. Make the Cookie Dough:
- Cream butter and sugar together until light and fluffy (2–3 mins).
- Beat in egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet until a soft dough forms.
- Chill the dough for 20–30 minutes (optional but helps with shaping).
2. Make Cinnamon Sugar Filling:
- Mix melted butter, brown sugar, and cinnamon (plus flour if using) in a small bowl.
3. Assemble the Giant Cinnamon Roll:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan or cake pan with parchment.
- Roll dough into a large rectangle, about ¼ inch thick (or roll pieces to assemble spiral strips).
- Spread cinnamon filling evenly over the dough.
- Cut into long strips (about 2 inches wide), then roll up one strip like a cinnamon roll and place it in the center of the pan.
- Continue wrapping remaining strips around the center, forming a giant spiral. (It’s okay if it’s not perfect — it bakes beautifully rustic.)
- Gently press the spiral into the pan to even it out.
4. Bake:
- Bake for 25–30 minutes, or until golden brown at the edges and just set in the center.
- Let cool in the pan for at least 15 minutes.
5. Glaze:
- Whisk glaze ingredients until smooth.
- Drizzle generously over the warm (not hot) cookie cake.
🍴 Tips & Variations:
- Add a pinch of nutmeg or cardamom to the filling for spice depth
- Fold mini chocolate chips into the dough
- Use a vanilla or maple glaze instead of cream cheese
🧊 Storage:
- Store covered at room temp for up to 3 days
- Best warmed slightly before serving for gooey softness
