Giant Cinnamon Roll Cake.

Learn how to make a beautiful, fluffy, and soft cinnamon roll cake using my kitchen-tested dough recipe. 

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

The happiest of holidays to you. Why not celebrate with a giant cinnamon roll the size of a cake? Tis the season. :)

I had a little fun in the kitchen this past weekend. I had visions of this giant cinnamon roll in my head for weeks and had no idea if it would turn out. If you follow me on Instagram, you witnessed my trepidations.

I rolled out my dough, spiraled it in a large coil, let it rise, and baked it. The result ended with me on the couch sipping a glass of wine and calling a huge piece of cinnamon roll cake my dinner. Recipe success, to say the least.

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

The idea for this cake came from a giant craving for gooey cinnamon rolls. I blame the tempting smells of cinnamon rolls wafting through the mall as I holiday shopped this month. The mall near my apartment knows me too well. They stick a Cinnabon right next to Nordstrom, my favorite store. Seriously?!

Anyway.

This cake… I mean, this breakfast? This breakfast cake? Ok, it’s all of the above.

This giant cinnamon roll has got to be my favorite recipe of the year. And I post a ton of recipes, as you know! It’s soft, fluffy coils. Gooey cinnamon center. Vanilla icing melting into every crevice. And its massive size. What’s not to love here?

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

Though it may look intimidating, I assure you – it’s not!

It’s the same dough recipe from my wildly popular Easy Cinnamon Roll recipe. What makes them so easy? Well, they’re quite quick! I wanted to use the same dough for today’s cake because so many of you have had success with it. And I personally love it’s fluffiness, softness, and… let’s be honest. I love it the most for its ease!

The first thing you’re going to do is make sure you have some good yeast. I use Red Star Platinum yeast. I have the best results in my breads and rolls when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast today, please know that I’ve loved this yeast even before working with Red Star. Their Platinum line is fantastic; its careful, instant formula strengthens your dough and makes making working with yeast simple.1 standard packet of yeast (2 and 1/4 teaspoons) is what you need for this cinnamon roll cake.

Note: if you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.

The rest of the dough ingredients are pretty standard: flour, sugar, salt, water, milk, butter, and 1 egg. You’ll add only enough flour to the dough to make it workable before kneading. Any more flour and you may end up with a tough-textured cake. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

You’ll knead the dough for about 3-4 full minutes. Want to learn more about the process of kneading? I study this helpful guide often. When you’re finished kneading, cover the dough and let it rest for about 30 minutes. It will only very slightly rise in this 30 minutes, not much at all. It really just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: softened butter, cinnamon, and sugar.

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

After 30 minutes, roll the dough out into a 15×12 inch rectangle. Use a ruler to be accurate; I always keep one handy in a kitchen drawer. Spread the sotened butter all over the dough. Sprinkle with the cinnamon sugar.

Here’s the part that’s slightly unconventional. Using a very sharp knife or a pizza cutter (I used a pizza cutter – it’s easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of a 9-inch round pan. You’re rolling it up loosely so the dough has some give as it rises in the next step.

Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.

That was probably a little confusing. So here is a visual:

How to Make a Giant Cinnamon Roll Cake! Step-by-step instructions on sallysbakingaddiction.com

I always crimp the ends together with my fingers to press them together as I’m coiling the next strip. You can see most of the ends pressed together at the top right of the photo above.

The cake takes about 60-90 minutes to rise and double in size.

Loosely cover the cake with aluminum foil or plastic wrap and place in a draft-free warm spot in your kitchen. Here’s what I do: I heat the oven to 200F. I turn off the oven.  I place the rolls inside for 90 minutes. There, that’s it!

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

The cake’s coils will puff up and double in size during that 60-90 minutes. Then, it’s time to bake the best breakfast you’ll ever eat. ;)

Bake the cake until the top is lightly golden brown, about 30-35 minutes. Check after 20 minutes to make sure the top is not browning too fast. If so, cover the top loosely with aluminum foil for the last 10-15 minutes to prevent over browning. During this time, your kitchen will smell amazing. Just as amazing as Cinnabon smells in the mall. As amazing as your favorite bakery in the morning. It’s completely glorious. You’ll want to make this cake every morning not only for its taste, but for its smell.

Something to note: while the cake is baking, some spots may rise up more than other spots. That’s completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.

Here’s the baked cinnamon roll cake, ready for a generous shower of vanilla/maple glaze.

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

Yep, on top of your cinnamon roll cake will go a flavorful vanilla/maple glaze. Have fun with the glaze – you can leave out the maple syrup to make it a standard vanilla glaze. Or leave out the vanilla, so it’s a plain maple glaze. Or make a coffee glaze like I did here.

Now it’s time to dig in. Though I warn you to never cut into regular cakes until they have cooled, you may certainly eat this cinnamon roll cake right away. Just let it cool for about 10 minutes. Just enough time to make the glaze.

I cut the giant cinnamon roll like a traditional cake. Alternatively, you could just uncoil it and let everyone have a go, sort of like you do with caramel monkey bread. Hey, it’s ok to have fun with your food once in awhile!

Now, go make some cake!

Giant Cinnamon Roll Cake - soft, fluffy, and extra large! Get the recipe at sallysbakingaddiction.com

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Giant Cinnamon Roll Cake

Learn how to make a beautiful, fluffy, and soft cinnamon roll cake using my kitchen-tested dough recipe.

Yield: one 9-inch cake

Prep Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

Cake

  • 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow's milk - I used skim)
  • 3 Tablespoons (45g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

Vanilla Maple Glaze

  • 1 cup (120g) powdered (confectioners') sugar, sifted
  • 1 Tablespoon (15ml) milk or cream
  • 1 Tablespoon (15ml) pure maple syrup
  • 1 teaspoon vanilla extract

Directions:

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
  4. Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
  5. Please see above for a visual of this step. Using a very sharp knife or a pizza cutter (I used a pizza cutter - it's easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
  6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.
  7. After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
  8. Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted powdered sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
  9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.

*Overnight: The dough may be made the night before through step 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. 

*If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.

*For the glaze - you can leave out the maple syrup to make it a standard vanilla glaze. Or leave out the vanilla, so it's a plain maple glaze. Or make a coffee glaze like I did here.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

A few knock-out breakfast recipes you’re just going to love:

Easy Homemade Cinnamon Rolls

Easy Cinnamon Rolls from Scratch by sallysbakingaddiction.com

 

Monkey Bread with Caramel Sauce

Homemade Monkey Bread with Caramel Sauce

 

Iced Raspberry Danish Braid

How to make Danish Pastry Braid - raspberry

 

Super Crumb Coffee Cake

Super Crumb Coffee Cake

 

Homemade Orange Sweet Rolls

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze

 

 

 

Merry Christmas! Warm wishes to you and your families during this special holiday season. Hearing from you baking all of my recipes has made my holiday that much better. Thank you! 

 

 

   

154 Responses to “Giant Cinnamon Roll Cake.”

  1. #
    61
    Shirahposted January 9, 2014 at 7:52 pm

    Hi Sally,
    This was divine – my kids were asking for more for days after we ate it (it was gone almost instantly)! When I made it there was a lot of cinnamon sugar on the rolled out dough and when I tried to move the strips to wrap them in the baking dish I lost a lot of it – so i ended up rolling it on the counter and then trying to unroll it in the pan to give it some growing room…any advice on a better way to achieve the roll without losing the cinnamon sugary goodness?

    Reply

    • Sallyreplied on January 10th, 2014 at 6:21 am

      Hi Shirah! I’m so glad you tried this cake. I actually mention that in the recipe and the post. That some of the cinnamon sugar will fall off. You can’t avoid that. I typically just sprinkle it back on top of the cake before I let it rise. If you found you lost *too* much, just use less filling next time and sprinkle some cinnamon + sugar on top.

      Reply

  2. #
    62
    Keylerposted January 12, 2014 at 10:47 pm

    Hello Sally –

    I’m new to your site as of a few days ago and I am in love! I tried your Snickerdoodle Cookies (Amazing!) and this Cinnamon Roll cake and they were both simply amazing! My Giant Cinnamon Roll came out looking just like yours and it tasted divine! My husband is loving it all and I’m baking faster than he can eat these goodies! This recipe is perfection and the dough came out so soft and chewy! Thanks for the great recipes! You’ve got a new follower in me and I can’t wait for your new cookbook to come out!

    Reply

    • Sallyreplied on January 13th, 2014 at 10:15 am

      I’m so glad you are enjoying my blog and recipes Keyler! This cinnamon roll cake is one of my very favorites. I need to make it again soon! Thanks for being excited about my cookbook. That means a lot!

      Reply

  3. #
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    Olivia Garnerposted January 20, 2014 at 11:02 am

    Hi Sally,

    How long does the Cinnamon Bun cake keep for?? I am dying to make it for my partners birthday, so wanted to make it Monday evening, would this still be ok for wednesday evening? would it be best to keep in an air tight container until then?

    Thanks! x

    Reply

    • Sallyreplied on January 20th, 2014 at 6:28 pm

      Hi Olivia – the cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator. For best taste though? Make it the day that you want to serve it.

      Reply

  4. #
    64
    Kay-leaposted January 22, 2014 at 11:20 pm

    Hello Sally,
    I’m normally more of an observer on blogs but after making your AMAZING Giant Cinnamon Roll Cake, I had to tell you how much I loved it.
    You’ve definitely inspired me to be more creative in what I bake (although there isn’t anything wrong with always bringing choc chip cookies to every social gathering in my opinion!!)
    My roll was slightly too brown but my mum, dad, aunty, uncle and I devoured it a few minutes for brunch.
    So thank you for the inspiration and for making me feel slightly less alone in my obsession with sprinkles.
    Kay-Lea

    Reply

  5. #
    65
    Elenaposted January 27, 2014 at 12:20 pm

    Hi Sally,

    Made this for my husbands birthday (today). What can I say…. Absolutely delish!!!! Everyone loved it. Great recipe!! Will definitely keep this for the future!!

    Thanks!!! :)

    Reply

    • Sallyreplied on January 27th, 2014 at 7:19 pm

      Perfect birthday breakfast (or cake!). Happy everyone loved it Elena. Happy birthday to him!

      Reply

      • Elenareplied on January 30th, 2014 at 2:35 am

        Thanks Sally!! Xx :)

  6. #
    66
    Barbara Harilaouposted January 30, 2014 at 11:22 am

    Hi Sally, About a week ago I pinned your Giant Cinnamon Roll on my board on Pinterest. The next day I decided to give it a try following your directions exactly as you say . Well my family loved it it was delicious I’ve been making one almost every other day they just won’t get enough Thank You so very much for sharing this recipe with everyone.

    Reply

    • Sallyreplied on January 30th, 2014 at 3:59 pm

      I’m happy you tried it and that everyone loved it, Barbara!

      Reply

  7. #
    67
    Deaposted February 1, 2014 at 5:29 pm

    I feel like this is a cinnamon roll from my dreams. Great recipe, and beautiful photos, as well!

    Reply

  8. #
    68
    Mom of 4posted February 3, 2014 at 8:45 am

    Loved you Giant Cinnamon Roll Cake! I made to celebrate my oldest getting his next belt in karate. :) I made a couple of adjustments that you may be interested in as it makes is healthier and WAY less rising time. Proof 1 T yeast ( i use Fleischmann’s active dry in jar) in the 1/2 c warm water w/ 1 T honey ( not sugaar) FIRST. Then add warmed milk, 2 Tbsp honey ( not sugar), 3 T olive oil ( not butter) to proofed yeast. Add the dry ingredients w/ egg and 1/4 c flax meal. Mix, knead as directed. Let rise 30 minutes. Roll, do filling, Roll cake as directed. In warmed oven, only rise 30 minutes. It will be more than doubled in size by this point if not earlier. ( not 60 -90 min) Proofing the yeast first makes a big difference. Mine only baked for 25 minutes and was done. also, I used Organic White Wheat flour. A healthier, super yummy, less time version. I hope you try it and see what you think. :) I make all of our bread for my family of 7. ( including sandwich bread) I always have very quick rises with proofing yeast first. :)

    Reply

    • Mom of 4replied on February 3rd, 2014 at 8:46 am

      Sorry about the misspellings and poor grammar! It’s hard to type with a 2 yr old all over you, lol.

      Reply

    • Sallyreplied on February 3rd, 2014 at 10:26 am

      Hi! I don’t proof the yeast in this recipe because I use rapid rise/instant. Thanks for reporting back! Happy you tried it!

      Reply

  9. #
    69
    Jposted February 6, 2014 at 4:13 am

    Hi Sally! I’m going to make this cake for Sunday and I’ve got a question :)! I can’t find dry yeast, so can I use fresh yeast instead?
    And– I’m not sure I’ll have time to make this on time, so I was thinking about doing this on Friday… so what is best, to bake it and then freeze it, or to freeze the dough? Thank you ♥!

    Reply

    • Sallyreplied on February 6th, 2014 at 4:40 pm

      Definitely bake, then freeze. Thaw in the refrigerator and warm up in the oven for a few minutes. I’ve never had luck freezing this dough.

      Reply

  10. #
    70
    Laura Sposted February 15, 2014 at 10:35 am

    Can this recipe be used in a bread machine? If so, any adjustments?

    Reply

    • Sallyreplied on February 15th, 2014 at 10:38 am

      I’m unsure – I like to make it from scratch. It’s a quick dough recipe.

      Reply

  11. #
    71
    Lizzie Dposted February 16, 2014 at 11:01 am

    Hi- for the “overnight” instructions ….. are you sure about letting it rise for 12 hours at room temperature with a raw egg in the dough??? With the rapid rise yeast? I’m thinking it will over- rise then collapse ….Have you done it this way yourself?

    Reply

    • Sallyreplied on February 16th, 2014 at 4:46 pm

      Hey Lizzie! It should read in the refrigerator, not at room temperature. Thank you for catching that!

      Reply

  12. #
    72
    Jennifer in BreadLandposted March 9, 2014 at 10:08 am

    Mmm… so good! Skipped some of the niceties and made this pareve (non-dairy) for our weekly Shabbat dinner. Blogged it over here – I think it turned out, if not as beautiful as yours, absolutely delicious. Thanks!

    Reply

  13. #
    73
    Andria Mposted March 10, 2014 at 9:13 am

    Hi Sally!

    I’ve just stumbled across your website early this morning…it’s now 1:11! Where has the time gone?! Time to get lunch ready!
    I just wanted to say thanks for sharing your cinnamon roll cake recipe with us! Been living abroad in Italy now for over 11 yrs and although the Mediterranean diet is pretty amazing, there are a few cracks in the path that need filling I’ve found, and this recipe will do the job for now as sadly, Cinnabon does not exist here :-(
    Had a read through your Bites of real life and about you and I have to say I’m impressed with what you’ve done in such a short amount of time. Congratulations on your successful 1st cookbook! May you have many more success stories to tell us ;-D

    Reply

    • Sallyreplied on March 10th, 2014 at 10:37 am

      Thanks Andria! This comment was so sweet to read this morning. I appreciate the congrats! And I think you need to try out this cinnamon roll cake as soon as you can! Happy you came across my website and are loving the recipes so far!

      Reply

  14. #
    74
    Jessicaposted March 28, 2014 at 9:20 am

    Hey so just wondering… if I wanted to prepare this dough the night before so that I don’t have to wait so long for it to rise in the morning could I just do both rises the night before and then leave it in the fridge overnight to bake off in the morning or should I just do the first rise the night before and roll it up and do the second rise in the morning? …Any suggestions?

    Reply

    • Jessicareplied on March 28th, 2014 at 9:22 am

      Oh I apologize I just saw your note at the bottom of your recipe…I must have missed that the first time I read through this recipe :) …I can’t wait to stun my family with this!

      Reply

      • Sallyreplied on March 28th, 2014 at 3:00 pm

        Hey Jessica – happy you saw that note at the bottom of the recipe. Enjoy this giant cinnamon roll!

  15. #
    75
    Ingaposted March 30, 2014 at 12:22 pm

    Hi Sally!
    I’m trying this recipe for my boyfriend’s birthday this week (he is a huge cinnamon roll lover and my lab rat for all the recipes I’ve tried from your website (meaning he is a very happy lab rat)). I meant to ask you, can I doubled this recipe to use a 13 inch pan? and when you say the dough can be freeze over night through step 5 do you mean to freeze it already assembled in coils?

    Thank you! have a great sunday :)

    Reply

  16. #
    76
    Leanaposted April 17, 2014 at 10:23 am

    Hey there,

    I was wondering if you could use the Pilsbury cinnamon roll dough for this instead of making your own. Has anyone tried this? I’d appreciate any thoughts!

    Reply

  17. #
    77
    Connie Heideposted May 7, 2014 at 2:20 pm

    What if you made a spread for the filling from the butter, sugar and cinnamon and spread it on? I made this today following the recipe and like others, lost a lot of sugar. It works fine if you sprinkle it on top, but I think I’ll try making a spread for the filling next tome. This tastes just like my homemade cinnamon rolls that I’ve been making for years, but less work, faster and less cleanup. Love it! I make my glaze using softened butter, powfered sugar, milk or cream, and maple flavoring.

    Reply

  18. #
    78
    kristen yposted May 9, 2014 at 2:41 pm

    i just made this and let me say… my mother in law is lucky i have some restraint!!!! i will be making one for me!!!! thank you sally!!!!!!!!!!

    Reply

  19. #
    79
    Georgiaposted May 28, 2014 at 6:04 pm

    Hello! I made this last week and was such a hit that now my sister wants me to make it for her birthday! If I made the dough and then popped it in the fridge, how long can I keep it in there for before I have to take it out? Just wondering if two days in the fridge would be okay!!

    Reply

    • Sallyreplied on May 28th, 2014 at 8:47 pm

      Two days is too long, I don’t recommend going over 12 hours. Glad it was a hit!

      Reply

  20. #
    80
    Cateposted June 22, 2014 at 6:59 pm

    Making this now but I didn’t lose any sugar. If your butter isn’t room temperature it won’t stick as well. I put the butter on like a thin frosting then I sprinkled the sugar on and gently pat the “dry” areas with a flat hand until everything darkened and absorbed into the butter, sprinkling more sugar mix on any areas that needed it until it was covered. Hope that helps!

    Reply

  21. #
    81
    Thaliaposted July 1, 2014 at 3:02 am

    Hi! your temptingly beautiful photography and decadent recipe has inspired me to test this cake out. Thanks for the inspiration!

    Reply

  22. #
    82
    Kimberlyposted July 3, 2014 at 9:36 am

    I can’t wait to try this recipe! I love the baking dish that you cooked the cinnamon roll cake in. Can you please tell me where you got it from if you don’t mind?

    Reply

    • Sallyreplied on July 3rd, 2014 at 12:30 pm

      I got it from William’s Sonoma.

      Reply

  23. #
    83
    Lorraineposted July 17, 2014 at 4:41 am

    Made this at the weekend. So so wonderful. Thank you for the recipe. Sure was a hit in our household.

    Reply

  24. #
    84
    RideswithButtercupposted July 27, 2014 at 8:49 am

    Thanks for sharing. Great recipe! I added bacon crumbles inside…boys loved it!

    Reply

  25. #
    85
    Cameronposted August 4, 2014 at 5:36 pm

    Can you use whole wheat flour in the recipe? If so, how much wheat and how much all-purpose?

    Reply

  26. #
    86
    Lauraposted August 18, 2014 at 1:49 am

    I made this tonight and it was delicious! I did a happy accident where I accidentally mixed the butter, cinnamon and sugar all together. Well it worked out great. I just spread it on and lost no filler and it tastes exactly the same! Thank you for keeping me occupied on what should have been my due date! Looks like baby gained a couple more ounces tonight before she makes her debut!

    Reply

  27. #
    87
    Saraposted September 4, 2014 at 10:56 am

    Hi Sally!
    i couldn’t find Red Star Platinum Yeast but I did find Red Star Baker’s instant dry yeast so should I still use 2 and 1/4 teaspoon? Thanks!! Will be doing this for my boyfriend’s birthday. Its my first time baking bread so Im really nervous. Love your recipes! They are all so awesome!

    Reply

  28. #
    88
    Ashalayposted September 11, 2014 at 10:27 pm

    Hi! I’ve been dying to make this for my fiancé, but all I have is your standard 9″Pyrex pie dish… Do you think that will be deep enough? And do I need to worry about adjusting oven temp/baking times?
    (Love your blog and recipes, btw.)
    Thanks!

    Reply

    • Sallyreplied on September 12th, 2014 at 4:39 pm

      That should be deep enough, yes. Happy you enjoy my blog!

      Reply

  29. #
    89
    Michelleposted September 24, 2014 at 4:00 pm

    I’m so mad at myself. I made two cakes (only have small dishes) and I didn’t wrap them tightly enough for the second 15 minutes so they are too brown. I have to throw away at least one half of one of the cakes. I will suffer through the rest, lol. Otherwise this is a fantastic recipe. Thank you so much!!

    Reply

  30. #
    90
    Kathiposted September 27, 2014 at 3:26 pm

    When I made this the second time, I used a tiny rolling pin to lightly press the cinnamon onto the pieces, and I lost less of it when I did the transfer. The cake came out beautifully. It was delicious. Lasted about 2 minutes at a business meeting!

    Reply

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