Jumbo Cinnamon Maple Swirl Cake with Creamy Butterscotch Drizzle

This jumbo cinnamon maple swirl cake, baked in a cast iron skillet, takes the classic cinnamon roll to a whole new level. With rich layers of cinnamon-sugar filling and a velvety butterscotch drizzle, it’s the perfect indulgent treat for any occasion. You’ll be glad you made this sweet, gooey masterpiece!

Prep Time: 30 minutes

Cook Time: 30 minutes

Rise Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 9

Photo byXOXO Bella

Ingredients:

Dough:

• 4 cups all-purpose flour
• 1/3 cup white sugar
• 3 teaspoons instant yeast
• 3/4 cup water
• 1/3 cup whole milk
• 2 teaspoons maple flavoring
• 1/2 cup unsalted butter
• 1 tablespoon dark brown sugar
• 2 eggs

Filling:

• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 cup white sugar

Butterscotch Drizzle:

• 1/2 cup unsalted butter
• 1/4 cup butterscotch chips
• 1 cup dark brown sugar
• 1 cup powdered sugar
• 2 oz softened cream cheese
• 1/4 cup heavy cream

Instructions:

Prepare the Dough:
Start by making browned butter for the dough. In a saucepan, melt the butter over medium heat. Stir continuously until the butter turns a golden brown. Remove from heat and transfer to a bowl to cool. In the same saucepan, combine the water, milk, and maple flavoring, heating until just steaming. Add to the bowl of browned butter.

1. Mix the Dough:
   In a large mixing bowl, combine flour, white sugar, and yeast. Gradually add the butter mixture and stir. Add eggs and continue mixing until the dough pulls away from the sides of the bowl. Cover the dough with a towel and let it rise for 30 minutes in a warm place.
2. Prepare the Filling:
   While the dough rises, mix the melted butter and vanilla in one bowl. In another, combine cinnamon and white sugar.
3. Shape the Cake:
   Lightly flour a work surface, roll the dough into a 15"x18" rectangle. Brush it with the butter-vanilla mixture, then sprinkle evenly with the cinnamon-sugar blend. Slice into 12 strips. Starting from the center, roll one strip and continue wrapping the remaining strips around it to create a large swirl. Place it into a greased 12" cast iron skillet. Cover and let it rise for another 30 minutes.
4. Bake the Cake:
   Preheat your oven to 350°F. Bake the cake for 30 minutes, covering with foil if the edges brown too quickly.
5. Make the Butterscotch Drizzle:
   While the cake bakes, combine all the ingredients for the butterscotch drizzle in a saucepan over low heat. Stir frequently until smooth and creamy.
6. Finish and Serve:
   Remove the cake from the oven, and let it cool slightly for 5 minutes. Pour the warm butterscotch drizzle over the top, and allow it to set for a few minutes before serving.

Substitutions:

• Swap maple flavoring with vanilla extract if you prefer a more classic taste.
• Almond milk or oat milk can replace whole milk for a dairy-free option.
• Use coconut sugar instead of white or brown sugar for a subtle caramel flavor.

Storage Directions:

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 20 seconds for a warm, gooey treat. You can also freeze portions for up to 3 months—just thaw and warm before serving!

https://xoxobella.com/giant-maple-cinnamon-roll-cake-with-butterscotch-glaze/