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! 

 

 

   

159 Responses to “Giant Cinnamon Roll Cake.”

  1. #
    1
    Coryposted December 24, 2013 at 9:27 am

    Sally – this giant cinnamon roll looks perfect for Christmas morning! As always, I love your photography and very detailed posts, which are so helpful! I have a hunch Santa will be putting a KitchenAid stand mixer under the tree (I’ve had a hand mixer for years, which can be difficult when baking certain recipes) and the first thing I’m going to make is one of your cinnamon roll recipes. :) I hope you and your family have a wonderful Christmas!!

    Reply

    • Sallyreplied on December 24th, 2013 at 10:49 am

      I hope Santa gives you that stand mixer, Cory! You deserve it. I hope you have a wonderful Christmas as well! xo

      Reply

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    Averie @ Averie Cooksposted December 24, 2013 at 9:57 am

    It really IS a huge cinnamon roll! I’ve made quickbread-style cinnamon-roll tasting cakes (i.e. buttermilk and flour, but no yeast) and have made a million kinds of cinnamon roll tasting things from blondies to donuts, but never have truly made a ginormous cinnamon roll like this, Sally! I LOVE it! So cool. I love the coils. Great step shots, too.

    I would be that annoying person would would go into the center of the cake and dig out the very center coil with a spoon, drop it in that giant bowl of icing, and eat it :)

    Pinned! Merry Xmas, Sally! oxoxo

    Reply

    • Sallyreplied on December 24th, 2013 at 10:51 am

      Merry Christmas Averie!

      Reply

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    Lisaposted December 24, 2013 at 10:39 am

    I just wanted to let you know, i made 6 of your recipes for my holiday party and they all turned out amazing!! People raved over the fudge, cookies and dips, all from your blog. Thank you so much for all your amazingly delish recipes!!! :)

    Reply

    • Sallyreplied on December 24th, 2013 at 10:48 am

      That completely makes my day, Lisa – thank you! I love hearing about it. You’ll have to let me know which exact recipes you made. I love fudge – of any kind. :)

      Reply

      • Lisareplied on December 27th, 2013 at 11:41 am

        Aww you are so sweet, I’m glad i could make your day, bc i am so thankful for all you do! So i made the 4 ingredient peanut butter fudge, cinnamon toffee cheesecake dip, gingerbread cupcakes, honey roasted peanut butter oatmeal cookies, chocolate chunk cookies and snickerdoodles! They all were just amazingI told everyone about your blog as well. happy new year!

        • Sallyreplied on December 27th, 2013 at 3:02 pm

          You chose some incredible recipes to make. ;) Happy new year and thanks for sharing my blog with others!

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    Christi @ Love From The Ovenposted December 24, 2013 at 10:43 am

    This is amazing. I think *this* is what I want for Christmas!!! Love it Sally! Have a wonderful Christmas. :)

    Reply

    • Sallyreplied on December 24th, 2013 at 10:48 am

      Merry Christmas Christi!

      Reply

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    Madaeposted December 24, 2013 at 10:47 am

    Yum! I know what I’m making for Christmas breakfast. Thank you, Sally!

    Reply

    • Sallyreplied on December 24th, 2013 at 10:48 am

      Enjoy, Madae!

      Reply

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    Niaposted December 24, 2013 at 10:51 am

    OH.MY.GOD! My mouth literally fell open when i saw this post! You’ve really outdone yourself this time! Its a mystery to me how you stay the same size after making all these yummy treats.. Anyway, Merry Christmas Sally!

    Reply

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    Leisaposted December 24, 2013 at 10:53 am

    Thank you Sally-perfect timing! I was just thinking about what to make tomorrow morning…no canned cinnamon rolls at our house this Christmas!

    Reply

    • Sallyreplied on December 24th, 2013 at 10:54 am

      Yes, homemade is always better! :)

      Reply

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    Erinposted December 24, 2013 at 11:04 am

    Oh. My. Goodness. Favorite recipe of the year? That’s a big deal… this must be as incredible as it looks! Love the photos and your process shots are unbelievably explanatory and helpful. That dish you baked it in is stunning! And vanilla maple glaze? Yesss please. Drooling. I hope you have a wonderful, joyful Christmas and have a chance to rest and enjoy the time!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:14 am

      Thank you Erin! The pie dish is from William’s Sonoma. And hope you have a very very Merry Christmas! xo

      Reply

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    Lisaposted December 24, 2013 at 11:10 am

    This is a great recipe! I made your gingerbread cupcakes yesterday and almost died because they were so good!!

    I’ve asked before on here if you lived in MD…. you don’t have to answer this, but do you happen to be in Columbia? That’s the mall by my apartment, anyway!!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:13 am

      I do live near Columbia – yes! And those gingerbread cupcakes. Love ‘em!

      Reply

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    Caley Buxtonposted December 24, 2013 at 11:48 am

    SALLY, you are a GENIUS!!!!! Seriously, I think you’ve invented something like the cronut, turducken, capookie…so start thinking of what crazy name you want these to have! This is such a BEAUTIFUL recipe, and so creative, and the second I understood what you had made, I started daydreaming about using your cake-batter cinnamon rolls, or any of the fruit sweet rolls (orange, raspberry, cherry, LEMON OH MY GOSH) for this incredible recipe. The photographs are STUNNINGLY pretty. I don’t blame you for deciding this is your favorite recipe of the year…it’s amazing! You saved the best for (nearly) last! :D

    Reply

    • Sallyreplied on December 25th, 2013 at 7:13 am

      A cronut – that’s something I still want to try at a bakery! And I love your suggestions Caley – yes, a lemon version! Oh my gosh. And a cake batter version as a birthday cake! Yes! xoxo

      Reply

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    Stephanie @ Girl Versus Doughposted December 24, 2013 at 12:13 pm

    Oooooh, this cake. Love when a genius idea becomes a successful reality. I can only imagine how amazing your house smelled after baking this.

    Merry Christmas, Sally!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:11 am

      Merry Christmas Stephanie! And thank you.

      Reply

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    Mary @ Its All About The Yummyposted December 24, 2013 at 12:27 pm

    I am so making this for tomorrow morning! It is such a pretty presentation, perfect for Christmas morning. Thank you so much for sharing. Looking forward to more of your wonderful recipes in the New Year!
    Merry Christmas!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:11 am

      Let me know how you like it Mary! Merry Christmas.

      Reply

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    Emily @ Life on Foodposted December 24, 2013 at 12:50 pm

    Yes, please! This looks beautiful and oh so delicious. Cinnamon rolls are my favorite.

    Reply

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    Katrina @ Warm Vanilla Sugarposted December 24, 2013 at 1:07 pm

    Giiiiiirl, every time I visit this site it just gets better and better! This cake looks insanely delicious!

    Reply

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    Elena Huntposted December 24, 2013 at 1:23 pm

    I have made several of your recipes and LOVE them! I always make cinnamon rolls for Christmas breakfast… I am going to make this recipe for this Christmas!!!! YUM

    Reply

    • Sallyreplied on December 25th, 2013 at 7:10 am

      It’s the perfect Christmas breakfast cake! Thanks Elena – Merry Christmas and enjoy!

      Reply

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    Destinyposted December 24, 2013 at 1:34 pm

    I love this idea and cannot wait to eat it Christmas morning! I also enjoy Pioneer Woman’s Pumpkin cinnamon rolls. Could I do the same thing with that recipe or any cinnamon roll type recipe?

    Reply

    • Sallyreplied on December 25th, 2013 at 7:09 am

      Hi Destiny – unfortunately, I’m unsure. I’ve never tried that recipe.

      Reply

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    Kira - The Healthable Old Soulposted December 24, 2013 at 1:46 pm

    Cinnamon Rolls are sometimes addicting! I am excited to try a GIANT cinnamon roll.

    Reply

    • Sallyreplied on December 25th, 2013 at 7:08 am

      Thanks Kira – let me know if/when you try it!

      Reply

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    Laura (Blogging Over Thyme)posted December 24, 2013 at 3:21 pm

    Ummm….this is perfection. Way better than that place that starts with C :)

    Reply

    • Sallyreplied on December 25th, 2013 at 7:07 am

      hahahahah I agree. ;) Thanks Laura!

      Reply

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    Julia | JuliasAlbum.composted December 24, 2013 at 3:24 pm

    Sally, this is one delicious breakfast (and huge one, too!) Your lucky family. The food they get to it. Very Merry Christmas to you, dear Sally!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:07 am

      Thanks Julia!! A very, very Merry Christmas to you as well. xo

      Reply

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    Pamela @ Brooklyn Farm Girlposted December 24, 2013 at 3:52 pm

    This looks uber delicious, nom nom. Have a great holiday girl! Enjoy it and take some time to relax!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:06 am

      Thanks Pamela – hope you have a great holiday too!

      Reply

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    Layla @ Brunch Time Bakerposted December 24, 2013 at 5:54 pm

    This is such an interesting Concept! love it

    Reply

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    Giannaposted December 24, 2013 at 6:23 pm

    That looks amazing! I just made a bunch of diced apple cinnamon filling I might have to use with this :)

    Reply

    • Sallyreplied on December 25th, 2013 at 7:02 am

      Oh Gianna, that would be SO good!

      Reply

  23. #
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    Lydiaposted December 24, 2013 at 7:46 pm

    Ok, I’m literally drooling right now after seeing these amazing pictures. If only I didn’t have to wrap a bunch of gifts for friends and family, I would be in the kitchen making this cinnamon roll cake. Would it be wrong of me to use gift bags, and call it a day? Love your Emile Henry pie dish too. Wishing you a Merry Christmas.

    Reply

    • Sallyreplied on December 25th, 2013 at 7:00 am

      Love this pie dish – so much! It was a birthday present. :) And you must try this cinnamon roll cake, Lydia!

      Reply

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    Beth @ bethcakesposted December 24, 2013 at 8:49 pm

    This is incredible, Sally! Such an impressive presentation. This definitely looks like the ultimate breakfast to me. What a wonderful treat to wake up to. So gorgeous! :)

    Reply

    • Sallyreplied on December 25th, 2013 at 6:59 am

      Thanks Beth. Happiest of holidays to you!

      Reply

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    Thao Nguyenposted December 24, 2013 at 9:31 pm

    I MADE IT TODAY
    and it was delicious!

    This recipe is going into my recipe book. :)

    Reply

    • Sallyreplied on December 25th, 2013 at 6:58 am

      Perfect. So happy you like it Thao!

      Reply

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    Mimi @ Culinary Coutureposted December 24, 2013 at 10:32 pm

    This is perfection! I am going to make this stat!

    Reply

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    LoverOfAnythingChocolateposted December 25, 2013 at 10:16 am

    Oh my god, that heavenly! I want some!! You are an awesome chef, all the recipes I try from your site always turn out the best :)

    – By the way, do you have a yellow cake recipe?

    Reply

    • Sallyreplied on December 25th, 2013 at 12:18 pm

      Thank you! Here is my vanilla cake recipe; it’s quite similar to yellow cake. You may leave out the sprinkles.

      Reply

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    Kammie @ Sensual Appealposted December 25, 2013 at 1:52 pm

    Wow that is one big cinnamon roll.. my mom just peeked over my shoulder and says “Wow check out that giant swirl!” lol silly. But this is great. Merry Christmas to you and yours, Sally!

    Reply

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    Jaclynposted December 25, 2013 at 6:56 pm

    This looks insanely good Sally! I hope you and your fiancé have an amazing Christmas!!

    Reply

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    Farah @everylittlecrumbposted December 26, 2013 at 1:46 am

    Oh. My. God. You are killing us. Just when I thought your cinnamon rolls couldn’t get any better!

    Reply

  31. #
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    Chung-Ah | Damn Deliciousposted December 26, 2013 at 11:43 am

    How gorgeous is this?! I wish I was waking up to this – I’m sure I could finish the ENTIRE cake no problem.

    Reply

  32. #
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    Abbie @ Needs Saltposted December 26, 2013 at 1:52 pm

    Ahhhh my gosh. This cake is like a slice of heaven. I’ll take the middle circle, please. This cake is just gorgeous!
    Pinned.
    I hope you had a beautiful Christmas!

    Reply

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    Luzposted December 26, 2013 at 3:13 pm

    Sally, I have to say, I recently starting baking in November (so almost 2 months,) it’s been a big part of my nesting process (getting ready to meet my daughter soon!) but I have learned so much from your website! I absolutely love how easy it is to bake with your recipes! I also refer back to your recipes for something easy and delicious to make. Not to sure, my co-workers or friends appreciate the added inches to their waistline though.

    Reply

    • Sallyreplied on December 27th, 2013 at 3:37 pm

      Hi Luz! Wishing you the very best as you meet your daughter! That’s very exciting. I’m so happy you enjoy my website and recipes. I appreciate you letting me know it. :)

      Reply

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    Laura (Tutti Dolci)posted December 26, 2013 at 7:08 pm

    I love cinnamon rolls so this cake is brilliant!

    Reply

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    Tieghanposted December 26, 2013 at 10:59 pm

    Killer Sally!! I have thought of this before, but I am so glad I did not attempt it. Yours is better than mine could have ever been! It look perfect!

    Hope you had a great Christmas! :)

    Reply

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    Kayle (The Cooking Actress)posted December 27, 2013 at 8:09 am

    ohhhhhMAHHHloooooooord!!

    I wish I had made this for Christmas morning! HOW perfect and gooey and just…mmm….I can almost smell the cinnamon-y goodness

    Reply

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    Patriciaposted December 27, 2013 at 10:03 am

    Hi Sally,

    I looooove cinnamon buns and this cinnamon cake looks amazing! This cake would be my next favorite cake, I’m sure! :)

    I hope you and your family had a great christmas : )

    Best wishes
    Patricia

    P.S. I love your blog and I’m totally fascinated by your incredible good-looking pictures! :))
    (I apologize for my bad english, but I’m german :D)

    Reply

    • Sallyreplied on December 27th, 2013 at 3:11 pm

      Thank you Patricia! And I understood every word you typed. I hope you and your family had a wonderful Christmas as well!

      Reply

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    marcieposted December 27, 2013 at 10:57 am

    This is such a great idea, Sally! I have yet to make cinnamon rolls for my kids (bad me!) and it’s been on my bucket list forever. Maybe I needed a slightly easier way like this? It looks delicious!

    Reply

    • Sallyreplied on December 27th, 2013 at 3:10 pm

      This way is SO easy! As is simply rolling the individually. This is the easiest recipe I’ve ever come across without sacrificing taste or texture.

      Reply

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    Mila Furmanposted December 27, 2013 at 12:32 pm

    Sally this is pretty bloody genius! I love my cinnamon rolls but this is one gorgeous presentation! I will have to try your idea of making one ginormous roll! Also thanks for the review on the yeast…I always use Red Star but have never tried the platinum line.

    Reply

    • Sallyreplied on December 27th, 2013 at 3:00 pm

      The platinum line is fantastic, Mila. Worlds better than any other yeast I’ve worked with. Let me know when you give this giant cinnamon roll a try!

      Reply

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    Kelseyposted December 27, 2013 at 2:25 pm

    Sally-
    Did you use a stand mixer to mix the flour and milk/butter mixtures together, or is it best to do it by hand? Thank you!

    Reply

    • Sallyreplied on December 27th, 2013 at 2:52 pm

      I always do it by hand. Much easier!

      Reply

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    ashley - baker by natureposted December 27, 2013 at 2:43 pm

    Sally… I’m In LOOOOOVe with this cake! It’s going on my “actually making this” list right now!!! ;)

    Happy new year, babes!

    Reply

    • Sallyreplied on December 27th, 2013 at 2:52 pm

      I have the same baking list. ;) “Actually baking” xoxo Ashley!

      Reply

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    Elizabethposted December 27, 2013 at 9:12 pm

    Yum! Looks so delicious…where are the plates from?? They are so pretty, and I just love the cut outs and lace like details!

    Reply

    • Sallyreplied on December 28th, 2013 at 3:38 pm

      Hi Elizabeth! I got that plate from Pier 1 a few months ago.

      Reply

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    Olivia Helmposted December 28, 2013 at 11:45 am

    Hi Sally! While browsing your blog a few months ago, I stumbled upon your Pumpkin Cinnamon Rolls. In the text, you said that “the bread flour makes them much softer”! Would the same principles apply to this cake? Thank you! Glad you had a Merry Christmas, and I hope you have a Happy New Year! Say hi to Jude for me!

    Reply

    • Sallyreplied on December 28th, 2013 at 3:14 pm

      Hey Olivia! You could certainly try this cake with bread flour instead of all-purpose. It would be very soft, yes! I’ve never attempted it before though.
      Happy New Year to you as well!

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    Nicole @ Young, Broke and Hungryposted December 28, 2013 at 3:30 pm

    This is where the phase “bigger is better” more than applies. Give me a huge slice!

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    Rhiannonposted December 28, 2013 at 10:16 pm

    If I only had an oven! I would make this right now! Sadly I only have a toaster oven at the moment. Looks absolutely delicious!

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    Katie @ Veggie and the Beastposted December 29, 2013 at 12:10 pm

    This is RIDICULOUSLY beautiful, Sally! I’ve never seen anything like it. I hope you had a wonderful Christmas!

    Reply

    • Sallyreplied on December 29th, 2013 at 1:36 pm

      Thank you so much Katie! Happy new year!

      Reply

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    Vixzposted December 29, 2013 at 9:22 pm

    thanks for the recipe..just made a fresh batch and my kids loved it!

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    Mercedesposted December 30, 2013 at 11:27 am

    Wow, just wow! I LOVE this idea and of course, your execution looks flawless Sally! What a perfect breakfast for a special occasion!

    Reply

    • Sallyreplied on December 30th, 2013 at 12:11 pm

      You’re the sweetest, Mercedes. I always love reading your thoughtful comments! I love this cinnamon roll and you would too, of course!

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    Tina @ Tina's Chic Cornerposted December 30, 2013 at 2:08 pm

    Be still my heart! I’ve gone to cinnamon roll heaven. Gorgeous and delicious. :) You make it look so easy.
    I hope you had a nice holidays! Happy 2014! :)

    Reply

    • Sallyreplied on December 30th, 2013 at 2:13 pm

      Thanks Tina and same to you! Wishing you the best in 2014!

      Reply

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    Amyposted December 31, 2013 at 12:31 am

    I love your style Sally! Cinnamon roll cake for dinner… I’ve eaten cinnamon rolls for dinner before (plus a little yogurt and fruit, so I still feel healthy! ;) ), but your classy cake sounds even better. I really hope you do a humongous fruit-filled sweet roll next; that sounds like so much fun! Or maybe a coffee/mocha one… Or a PB one… Or a pumpkin one… Goodness, I think I’ll be incredibly happy with whatever variation you do next!

    Hope you had a lovely Christmas at home with your family!!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:37 am

      I think I had a salad with a slice of this cake for dinner that night. Hey, I gotta balance things out right?! Love the idea of a pumpkin version in the fall, Amy!

      Reply

      • Amyreplied on December 31st, 2013 at 5:14 pm

        So true! Life is all about balance, moderation, and breaking the always-have-healthy-savory-things-for-dinner rule. ;)

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    Angel T.posted December 31, 2013 at 1:19 am

    Sally, this cake was AMAZING!! I made it yesterday and my family loved it!! It’s moist yet sweet and it doesn’t make you feel too full. THANK YOU!!!!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:35 am

      Perfect, Angel! A small slice is perfect for part of a brunch/breakfast or even a dessert!

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    Rachel Claysonposted December 31, 2013 at 12:00 pm

    I made this cake this morning for my husbands birthday, he loved it!! Thanks for all the work you do!

    Reply

    • Sallyreplied on December 31st, 2013 at 12:03 pm

      Happy Birthday to your hubs – so glad it was a hit!

      Reply

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    Laura Dembowskiposted January 1, 2014 at 8:45 am

    This looks like the best breakfast ever! Is it wrong I want to eat the whole thing? Happy New Year, Sally!

    Reply

    • Sallyreplied on January 1st, 2014 at 10:06 am

      Not wrong at all ;) happy new year Laura!

      Reply

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    kellyposted January 1, 2014 at 3:21 pm

    Happy New Year Sally!! I made this yesterday and boy was it GOOD! AND so much fun to make!!! Also I LOVE that you give such detailed directions for almost every recipe (if not every) you make!!
    (I can’t wait to make your cake batter cinnamon rolls!!!) :)

    Reply

    • Sallyreplied on January 1st, 2014 at 5:26 pm

      Oh I love those cake batter cinnamon rolls! Happy you enjoyed this cake Kelly!

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    Jennaposted January 1, 2014 at 9:46 pm

    Where did you get that beautiful white plate at? It goes with that yummy looking cinnamon so perfectly!

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:31 am

      Hey Jenna! It’s from Pier 1.

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    Laura @ Laura's Culinary Adventuresposted January 2, 2014 at 2:33 pm

    Oh my goodness! This giant cinammon roll would have made my holidays a little more happy!

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    Amyposted January 2, 2014 at 5:34 pm

    I made this last night/this morning and though I overworked the dough a bit while rolling it out, it seemed to be ok after resting again and I proceeded with the project. So glad I did! My coworkers loved it. I was craving cream cheese icing so I added 4oz of cream cheese and to give it a super vanilla punch I used vanilla bean paste instead of the vanilla. I just ate all the icing remnants out of the empty pan. Thank you!

    Reply

    • Sallyreplied on January 2nd, 2014 at 9:16 pm

      Hey Amy! Your coworkers are lucky. :) glad it all worked out! This cake is fantastic with a cream cheese glaze. Yum!

      Reply

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    Cappucinoposted January 5, 2014 at 12:20 pm

    This scroll looks amazing!!!!!!!!! I will definitely have to try it one free afternoon! Whenever I go to a bakery, I always oscillate between getting the cinnamon scroll or a pain au raisin! Thanks for the recipe, and lovely photos :)

    Reply

    • Sallyreplied on January 5th, 2014 at 12:58 pm

      Thank you so much! Hope you try it.

      Reply

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    Dinaposted January 7, 2014 at 9:59 am

    oh wow this is so cool!

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    Maitrayeeposted January 7, 2014 at 1:56 pm

    Wish I could send you a picture of this gorgeous roll cake I made today. Proof Of the fact that your receipts are fool proof and absolutely ready to follow. Keep sharing them and inspiring us. Thanks!

    Reply

    • Sallyreplied on January 7th, 2014 at 2:17 pm

      Very happy you tried and loved this cake! Feel free to email me a photo sallysbakingaddiction (at) gmail.com

      Reply

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    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

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    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

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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

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    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

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    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 :)

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    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

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    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!

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    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

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    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

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    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

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    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

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    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

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    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

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    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!

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    RideswithButtercupposted July 27, 2014 at 8:49 am

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

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    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

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    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!

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    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

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    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

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    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!!

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    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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    April@simplysweetlivingposted October 1, 2014 at 12:44 pm

    Hi! I found your recipe on Pinterest and made it a couple nights ago. It came out awesome!! My dough was a little heavy but I think I may have put too much flour in it. It still tasted heavenly though. Me and my hubby love it! Thanks for posting delicious recipes!

    Reply

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    Chantalposted October 25, 2014 at 12:57 pm

    Hi,

    I’m not as clued up as everyone else with this recipe lol can you tell me the exact quantities of the ingredients please? Really want to try this

    Reply

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    Gabrielleposted November 1, 2014 at 12:40 am

    I just made this today and it turned out perfectly! I expected mine to be heavy and tough, but it was so light!Thanks for another foolproof and delicious recipe Sally :)

    Reply

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    Erinposted November 3, 2014 at 4:17 pm

    Made this last week for a work friend’s birthday and it was a huge hit! Everyone was very impressed and I had never even used yeast before, Thanks Sally!!!

    Reply

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    Rebeccaposted November 16, 2014 at 12:19 am

    What a great idea! Must try this over the holidays.

    Reply

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