Giant Honey Bun Cake
- Category: Dessert
Ingredients
Scale
Dough:
- 1 3/4 cups milk (dairy-free or dairy)
- 1/2 cup melted butter (dairy-free or dairy)
- 1/4 cup sugar
- 1/4 cup honey
- 2 1/4 tsp quick dry yeast
- 5 1/2 cups bread flour
- Pinch of salt
- 1 tsp baking powder
Filling:
- 3/4 cup softened butter (dairy-free or dairy)
- 3/4 cup light brown sugar
- 2 tbsp ground cinnamon
Glaze:
- 3/4 cup powdered sugar
- 2 tbsp milk or cream (dairy-free or dairy)
- 2 tbsp honey
Instructions
- In a saucepan, whisk together the milk, sugar, honey, and melted butter. Heat until warm (about 100°F, like a warm bath).
- Mix the yeast into the milk mixture. Cover with a towel and let it activate until foamy and frothy, up to 20 minutes. (If the mixture is too hot, it will kill the yeast!)
- In a large bowl, combine 5 cups of flour, salt, and baking powder. Pour in the yeast mixture.
- Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise in a warm place for about 1 hour, until it doubles in size.
- Preheat the oven to 340°F.
- Add the remaining flour to the dough. Stir well, then turn it out onto a well-floured surface.
- Knead the dough lightly, adding more flour as needed, until it loses its stickiness.
- Roll the dough into a large rectangle.
- Mix the filling ingredients together and spread evenly over the dough.
- Cut the dough into 4 or 5 strips. Roll the strips into one another to form a giant roll.
- Place the roll in a lined and greased 7-inch springform pan. Cover and let it rise again in a warm place for 45 minutes.
- Remove the cover and bake the roll in the preheated oven for 30-40 minutes until well-risen and golden brown. If the center is still undercooked after 25 minutes, cover with foil and continue to bake, checking every 10 minutes.
- For the glaze, slowly add the milk and honey into the powdered sugar until you reach your preferred consistency.
- Cover the honey bun with the glaze while still warm. Let it set for about 30 minutes before serving. Enjoy!
