Addictive Recipes from a Self-Taught Baker

Giant Cinnamon Roll Cake

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

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

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

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. Seriously?!

Anyway.

This cake‚Ķ 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 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 quality 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‚Äôve 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.

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.

 

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 all probably a little confusing. Here are visuals:

giant-cinnamon-roll

giant-cinnamon-roll-2

The cake takes about 60-90 minutes to rise and get all puffy:

giant-cinnamon-roll-3

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

giant-cinnamon-roll-4

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. ūüėČ

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-5

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

Giant Cinnamon Roll Cake

Ingredients:

  • 2 and 3/4 cups (345g) all-purpose flour, divided
  • 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
  • 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) 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), 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.
  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 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 confectioners' sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more confectioners' 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 in the refrigerator.

Overnight instructions: To prepare the night before serving, prepare the roll cake through step 5. Cover tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 7.

Freezing instructions: Baked cinnamon roll cake can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked cinnamon roll cake and here's how: bake the cake in step 7 for only about 10 minutes at¬†375¬įF (191¬įC). Cool completely, then cover tightly and freeze. To serve, take the cake out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking it.

Recipe Notes:

*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.

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© 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.

You’re going to love these¬†Easy Homemade Cinnamon Rolls¬†too!

Easy Cinnamon Rolls from Scratch by sallysbakingaddiction.com

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

211 comments

  1. So good It was my first time ¬†making it , smells wonderful too!! can’t wait for my boyfriend to taste it in the moorning ., ¬†thanks for your recipe ! Xxxxx

  2. I made this today .I was really good.Thank you for sharing your recipes.

  3. Hello! I’m a big fan of your recipes, and I made this one for the first time tonight. It tasted great, though it wasn’t nearly as pretty as yours, haha. That’s often an issue for me. ūüôā I have a couple questions about the glaze. First, my glaze didn’t turn out white like yours; the vanilla extract gave it a brownish hue, instead, which was a bit unsightly. Do you know how I could remedy that in the future? Second, what’s the purpose of sifting the confectioners’ sugar? I didn’t do it because I don’t have a sifter, but I’m wondering what I missed out on by skipping that step. Thanks for your help. And thanks for your beautiful blog.¬†

  4. YOU DON’T ANSWER YOUR E-MAILS, WHEN YOU ARE ASKED A QUESTION ABOUT A RECIPE!!!!!!!!!!!!!!!!!!!!! WHY? THERE ARE THINGS PEOPLE WOULD LIKE TO KNOW BEFORE TRYING A RECIPE!

    LET’S SEE IF YOU ANSWER THIS ONE!

    • Hi Jimmi Sue, I’ve never received an email from you before. Could you kindly ask your recipe question here? Or re-send to my email address? Here it is: info(at)sallysbakingaddiction.com

  5. My question was not for the Cinnamon Roll recipe, but for your Red Velvet Cake with Cream Cheese Frosting. It was… Can I bake this cake in a Bundt or 9×13 layer pan? I don’t like to mess with layer cakes. I never received an answer.

    • Hi Jimmi Sue! I did not receive that email, but let me answer here for you! You can make my red velvet layer cake into a bundt cake. I wouldn’t change a thing about the recipe except for obviously using a bundt pan. I’m unsure of the exact bake time.

  6. Hi Sally!

    I have been reading your blog for a while now and I am seriously obsessed! I have tried countless recipes, and never failed well maybe just once or twice but let’s blame the oven for that… anyways I do have a question which is…¬†

    How do you get your vanilla maple glaze so white? This is something I have wondered forever, as all my glaces/frostings turn to some other color… after I put in the vanilla extract.¬†

    Please tell me how to avoid this as I bake quite a lot and just love it, but I’m a perfectionist and want every little thing to be perfect.

    xx

  7. This recipe is one of the easiest Cinnamon Roll recipes I’ve found. It comes out perfect every time. I do a different filling, just because I like brown sugar/cinnamon in mine. I was nervous at first because it did only rise slightly, however, the second round of rising is easy as with your 200 degree off oven trick. One question though, if you let something rise too much, will it dry out when it bakes?

  8. hi Sally,i am excited to try this recipe out!
    do you think I could add pecans to the syrup on top? just for a bit of extra crunch?

  9. OMG…this was such a showstopper! The golden, chewier outside contrasted so nicely with the ever-so-slightly underbaked, gooey inside. It was so easy, too! I used Fleischmann’s instant yeast and mine only needed 50 minutes to rise and 22-25ish to bake for some reason. I wish I could get the scent as it baked made into a candle, too….

  10. Hi! Have you ever tried freezing this cake?

    • Sure have! I simply thawed it in the refrigerator overnight and heated it back up in the oven. It’s great in the freezer for up to 3 months, give or take.

  11. When you freeze unbaked I see you still bake for 10 minutes before freezing. Does this mean you only bake for 20-25 minutes after it sits in the fridge overnight?

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