Giant Cinnamon Roll Cake Recipe

ByMaya Arden
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Introduction

If you love the sweet, comforting taste of cinnamon rolls but want something bigger and easier to share, this Giant Cinnamon Roll Cake is the perfect treat. It’s soft, fluffy, and packed with cinnamon sugar goodness, all baked in one impressive cake.

A large cinnamon roll in a clear glass round dish set on a soft cloth with light pink and white stripes, resting on a white marbled surface. The cinnamon roll has multiple thick spiral layers, starting from the center with a tightly wound dark brown cinnamon layer, and getting larger outward with alternating light golden-brown dough and dark cinnamon layers. The roll is generously covered with creamy white icing that flows over the edges of the dough and cinnamon swirls, adding a glossy texture to the whole top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature
  • 1/4 cup (4 Tablespoons; 56 g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Step 1: Whisk the flour, granulated sugar, salt, and yeast together in a large bowl. Heat the milk and 1/4 cup butter in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F (38-43°C).
  2. Step 2: Pour the warm milk mixture into the dry ingredients, add the egg, and mix with a dough hook or by hand until a soft dough forms. If sticky, mix in 2-4 extra tablespoons of flour, keeping the dough soft.
  3. Step 3: Knead the dough for 5 minutes using a stand mixer or on a lightly floured surface by hand. Add flour sparingly if it becomes too sticky. The dough should feel soft and pass the windowpane test or slowly bounce back when poked.
  4. Step 4: Shape the dough into a ball and cover with a clean towel or plastic wrap. Let it rest for 30 minutes at room temperature.
  5. Step 5: Roll the rested dough into a 15×12-inch rectangle. Evenly spread the softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
  6. Step 6: Grease a 9-inch round pie dish or cake pan. Using a sharp knife or pizza cutter, cut the dough into six 2-inch wide strips.
  7. Step 7: Roll up one strip and place it in the center of the pan. Coil the remaining strips around the center roll, overlapping ends to form one large cinnamon roll. Sprinkle any spilled filling on top.
  8. Step 8: Loosely cover the pan with foil or plastic wrap. Let the dough rise in a warm, draft-free place for 1-2 hours until doubled in size. For cooler days, use a warm oven method by preheating to 150°F (66°C), turning it off, placing the pan inside, and leaving the door slightly ajar.
  9. Step 9: Preheat oven to 350°F (177°C). Bake the cake for 30-35 minutes or until golden brown. If browning too fast, tent with foil. Press down any rising spots gently with a spatula during baking to keep the surface even.
  10. Step 10: Remove from oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, whisk together confectioners’ sugar, milk or cream, and vanilla extract to make the icing. Adjust consistency as desired.
  11. Step 11: Drizzle the icing over the warm cake and serve.

Tips & Variations

  • Use light or dark brown sugar for a richer flavor, or granulated sugar for a cleaner sweetness.
  • If the dough feels too sticky during kneading, add flour one teaspoon at a time to avoid a dry dough.
  • Try adding chopped nuts or raisins to the cinnamon sugar filling for extra texture.
  • For a thinner icing, add more milk or cream; for thicker icing, add extra confectioners’ sugar.

Storage

Store the giant cinnamon roll cake tightly covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave or oven before serving to refresh the softness.

How to Serve

A slice of cinnamon roll sits on a white plate with small raised dot details around the edge. The roll has about four thick, soft layers, each showing a light golden brown dough with darker cinnamon swirls inside. The top of the roll is covered with a smooth and creamy white glaze that drips slightly down the sides. Crumbs and bits of cinnamon fill the space between layers. A silver fork with some cinnamon crumbs is placed near the bottom right on the plate. The plate rests on a white marbled surface with a soft pink and white woven cloth partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Allow it to come to room temperature before rolling, filling, and shaping.

What if I don’t have Platinum Yeast from Red Star?

Any active dry yeast or instant yeast can be used as a substitute. Use the same amount specified and activate it according to package instructions if needed.

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Giant Cinnamon Roll Cake Recipe

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★★★★★

4.6 from 141 reviews

This Giant Cinnamon Roll Cake is a soft, fluffy, and indulgent treat perfect for sharing. Made from a rich yeast dough filled with cinnamon sugar and topped with a sweet vanilla icing, this cake combines the classic flavors of cinnamon rolls in a fun, spiral cake format. It’s ideal for breakfast, brunch, or dessert, delivering tender texture and warm sweetness with every bite.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 1 giant 9-inch round cinnamon roll cake (serves 8-10) 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature

Filling Ingredients

  • 1/4 cup (4 Tablespoons; 56 g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon

Icing Ingredients

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the dough: Whisk together the flour, sugar, salt, and yeast in a large bowl. Heat the milk and butter in the microwave until the butter melts and the mixture is warm to the touch (100-110°F / 38-43°C). Pour the warm mixture into the dry ingredients, add the egg, and mix with a dough hook, paddle attachment, or by hand until a soft dough forms that pulls away gently from the bowl. Add 2-4 tablespoons more flour if the dough is too sticky, keeping it soft.
  2. Knead the dough: Knead the dough on a floured surface or with a mixer for 5 minutes, adding small amounts of flour if it becomes too sticky but keeping it slightly tacky. Perform the windowpane test to check if the dough is kneaded enough. Once ready, form it into a ball.
  3. First rest: Cover the dough ball with a towel, foil, or plastic wrap and let it rest for 30 minutes at room temperature, either on the work surface or in a lightly greased bowl.
  4. Prepare the filling: Mix the cinnamon and sugar in a small bowl. Roll out the rested dough into a 15×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  5. Shape the cinnamon roll cake: Grease a 9-inch round pie dish or cake pan. Cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining strips around the center roll sequentially to form one large cinnamon roll, sprinkling any filling that spills out on top.
  6. Second rise: Loosely cover the pan with foil or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours until doubled in size. If the room is cold, use a warming oven method as described.
  7. Bake the cake: Preheat the oven to 350°F (177°C). Bake the risen cinnamon roll cake for 30-35 minutes until golden brown. If the top browns too quickly, tent with foil. Press down any rising spots during baking to keep the surface even.
  8. Cool the cake: Remove from oven and cool in the pan on a wire rack for 10 minutes.
  9. Make the icing: Whisk confectioners’ sugar, milk or cream, and vanilla extract together until smooth. Adjust thickness by adding more sugar or milk as desired.
  10. Serve: Drizzle the icing over the warm cake and serve immediately for best flavor and texture. Store tightly covered in the refrigerator for up to 4 days.

Notes

  • The dough should remain soft and slightly tacky; avoid adding too much extra flour during kneading.
  • A windowpane test ensures proper gluten development for a soft, airy crumb.
  • Rising times vary with room temperature; use the warming oven method to speed up if necessary.
  • Tent the cake with foil if it browns too fast but is not fully baked inside.
  • Press down any uneven rising during baking to keep the cake surface uniform.
  • For a thinner icing, add more milk or cream; for thicker, add more powdered sugar.
  • The cake is best fresh but can be refrigerated for up to 4 days with tight covering.

Keywords: giant cinnamon roll cake, cinnamon roll, yeast dough, breakfast cake, cinnamon sugar roll, sweet bread, cinnamon swirl cake

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