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. 🙂

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… 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?

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’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.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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. 😉

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

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Giant Cinnamon Roll Cake

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: one 9-inch cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 2 and 3/4 cups (345g) all-purpose flour, divided (spoon & leveled)
  • 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 Icing

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

Instructions

  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°F (46°C) – 120°F (49°C). 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 15×12 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 200°F (93°C). 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 350°F (177°C). 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.

Notes

  1. 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.
  2. 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.
  3. Yeast: If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
  4. 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.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cinnamon roll cake, giant cinnamon roll

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

226 Comments

  1. 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!!

  2. 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

  3. 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!!! 🙂

    1. 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. 🙂

      1. 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!

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

  5. 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!

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

  7. 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!

  8. 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!!

  9. 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! 😀

    1. 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

  10. 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!

  11. 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!

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

  13. 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

  14. 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?

  15. 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!

  16. 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.

  17. 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! 🙂

  18. 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?

      1. You mean this one?: https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  19. 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!

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