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. 🙂
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.
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?!
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 maple icing melting into every crevice. And its massive size. What’s not to love here?
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’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.
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:
The cake takes about 60-90 minutes to rise and get all puffy:
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!
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. 😉
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.
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
- 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
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 1 and 1/2 Tablespoons ground cinnamon
- 1/4 cup (50g) granulated sugar
Vanilla Maple Icing
- 1 cup (120g) confectioners' sugar, sifted
- 1 Tablespoon (15ml) milk or cream
- 1 Tablespoon (15ml) pure maple syrup
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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°F (191°C). 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.
*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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