Giant Cinnamon Roll Cake

Learn how to make a giant cinnamon roll cake using my easy 7 ingredient homemade cinnamon roll dough and swirling it into one large cake. Top with vanilla icing for an extra fun and indulgent breakfast or brunch. Kids LOVE this! (Ok, adults too.)

This recipe is brought to you in partnership with Red Star Yeast.

giant cinnamon roll cake

If you find yourself (1) with a giant cinnamon roll craving, (2) bored and looking for a fun baking project, and/or (3) in need of a FUN family-friendly breakfast, brunch, or dessert– I have just the recipe. I originally published this giant cinnamon roll cake several years ago and after making it 7,938x since then (approximation, of course), I decided to add some updates. It’s even better now!

Discover new pictures, extra recipe notes, and a video tutorial to help guarantee mega cinnamon roll success. Because if you’re going to make cinnamon rolls, you might as well make the best, most giant cinnamon roll ever. It’s impossible not to love this.

Why You’ll Love This Giant Cinnamon Roll Cake

  • It’s a cinnamon roll the size of your head.
  • Only requires 1 short rest and 1 long rise. (Not 2 rises!)
  • No special tools required.
  • Perfect for yeast beginners.
  • Kids love to help roll it up.
  • Fun to eat.
  • Smothered in vanilla icing.
  • I repeat: it’s a cinnamon roll the size of your head.

giant cinnamon roll cake slice

Perfect for Yeast Beginners

Do you love homemade cinnamon rolls, but are nervous to bake with yeast? I used to be this way too, but my easy cinnamon rolls completely changed that mindset. They only need 1 short rest period and 1 long rise, as opposed to two long rises like my overnight cinnamon rolls. Same fluffy cinnamon roll goodness, but in half the time. We’re using a very similar dough recipe for today’s cinnamon roll cake.

Here’s my #1 tip: I exclusively use Red Star Yeast in my bread baking and always recommend readers do the same. A dependable yeast like Platinum Yeast by Red Star pretty much guarantees dough success. This is an instant yeast, which helps cut down on rise time. Not only this, its careful formula strengthens your dough and makes working with yeast simple. And simple, especially when it comes to bread baking, is always good.

Bottom line: I recommend Platinum Yeast by Red Star in this cinnamon roll cake.

red star yeast platinum packets

Video Tutorial: Giant Cinnamon Roll Cake

How to Make a Giant Cinnamon Roll Cake

  1. Make the dough: The ingredients are pretty standard: flour, sugar, salt, yeast, milk, butter, and egg. Heat the butter and milk together. Next, stir or beat the milk mixture into the dry ingredients, then add the egg. After mixing, your dough is ready to knead. You’ll notice I use all milk (no water) and *slightly* more butter than my easy cinnamon rolls recipe. I wanted a richer dough for this cinnamon roll cake. Same great results.
  2. Knead the dough: You can use your mixer or hands to knead the dough. Watch me knead the dough with my hands in the video tutorial above. When you’re finished kneading, cover the dough and let it rest for about 30 minutes. It won’t really rise during this time, but this allows the gluten to relax, which makes shaping much easier.
  3. Fill & shape the cinnamon roll cake: Here’s where the fun starts! Roll the dough out into a 15×12 inch rectangle. Spread the softened butter on top, then sprinkle with brown sugar and cinnamon. Using a sharp knife or pizza cutter, slice the dough into 6 horizontal strips. (Each are 15 inches long.) Roll up 1 strip and place in a greased pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.
  4. Rise: Let the shaped cake rise until doubled in size, about 1-2 hours. Remember, this is the only rise time required!
  5. Bake: After the giant cinnamon roll cake is puffy, bake until golden brown.
  6. Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm cake.

cinnamon roll cake

Cinnamon Roll Cake Step-by-Step Pictures

Mix the dry ingredients together. Heat the butter and milk together.

dough ingredients

Pour the wet ingredients into the dry ingredients, add the egg, and beat into a slightly soft dough. (If you don’t have a mixer, you can make this dough by hand.)

dough in mixing bowl

Knead this dough, then let it rest for about 30 minutes.

Roll out into a large rectangle. Top with softened butter.

rolled out dough with butter

Sprinkle a mixture of brown sugar and cinnamon on top, then cut into 6 strips. Roll up 1 strip.

strips of cinnamon roll dough

Place into your greased pan. Coil remaining strips around it.

shaping a cinnamon roll cake

Before baking, let the shaped cake rise until puffy:

giant cinnamon roll cake before baking

3 Helpful Tips

  1. Best pan to use: I recommend a 9-inch round pie dish or cake pan.
  2. Keep it flat: While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That’s completely normal and expected from something this large! Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even.
  3. Don’t have all morning to spend on this dough? Feel free to prep the dough the night before. This is a wonderful way to save time in the morning so you can wake up and eat sooner! See my make-ahead/overnight instructions in the written recipe below.

vanilla icing on cinnamon roll cake

Let’s Dig In

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

giant cinnamon roll cake slice

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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
giant cinnamon roll cake

Giant Cinnamon Roll Cake

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


Learn how to make a beautiful, fluffy, and fun cinnamon roll cake using my kitchen-tested shortcut dough recipe. Review the video tutorial above and recipe notes below before beginning.


  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter
  • 1 large egg, at room temperature


  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract


  1. Make the dough: Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)
  2. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you’d rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.
  3. Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.
  4. Make the filling: After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
  5. Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.
  6. Shape the cinnamon roll cake: See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.
  7. Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  8. Bake: After the cake’s dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That’s completely normal and expected from something this large. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.
  9. Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.
  10. Make the icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.
  11. The cinnamon roll cake is best enjoyed the same day it’s made, but will remain fresh covered tightly for up to 4 days in the refrigerator.


  1. Overnight Instructions: The night before serving, prepare the cinnamon roll cake through step 6. Cover tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter, covered, for 1-2 hours before continuing with step 8.
  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 8 for only about 10 minutes. Cool completely, then cover tightly and freeze. To thaw and bake, take the cake out of the freezer and put into the refrigerator a few hours before you wish to serve it. Before serving, finish baking it.
  3. Yeast: Platinum Yeast by Red Star is an instant yeast. You can use active dry yeast instead. If using active-dry yeast, whisk the yeast into the warm butter/milk mixture instead of into the dry ingredients. (If you forget to do this and add the active-dry yeast to the dry ingredients, the cake will still be fine– trust me!) The rise time will take a little longer if using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Icing: I originally topped this giant cinnamon roll cake with vanilla maple icing. Simply replace 1 Tablespoon of milk/cream with pure maple syrup. If desired for a coffee flavored icing, replace all of the milk/cream with strong brewed black coffee.

Keywords: cinnamon roll cake, giant cinnamon roll


  1. Chung-Ah | Damn Delicious says:

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

  2. Abbie @ Needs Salt says:

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

  3. 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.

    1. 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. 🙂

  4. Laura (Tutti Dolci) says:

    I love cinnamon rolls so this cake is brilliant!

  5. 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! 🙂

  6. Kayle (The Cooking Actress) says:


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

  7. 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

    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)

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

  8. 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!

    1. 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.

  9. 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.

    1. 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!

  10. 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!

    1. I always do it by hand. Much easier!

  11. ashley - baker by nature says:

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

    Happy new year, babes!

    1. I have the same baking list. 😉 “Actually baking” xoxo Ashley!

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

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

  13. 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!

    1. 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!

  14. Nicole @ Young, Broke and Hungry says:

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

  15. 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!

  16. Katie @ Veggie and the Beast says:

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

    1. Thank you so much Katie! Happy new year!

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

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

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

  19. Tina @ Tina's Chic Corner says:

    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! 🙂

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

  20. 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!!!!

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

  21. 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!

  22. Rachel Clayson says:

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

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

  23. Laura Dembowski says:

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

    1. Not wrong at all 😉 happy new year Laura!

  24. 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!!!) 🙂

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

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

    1. Hey Jenna! It’s from Pier 1.

  26. Laura @ Laura's Culinary Adventures says:

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

  27. 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!

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

  28. 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 🙂

    1. Thank you so much! Hope you try it.

  29. oh wow this is so cool!

  30. 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!

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

1 2 3 4 8

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally