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. 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?

    1. 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.

  2. 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!

    1. 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!

  3. 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

    1. 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.

      1. I am making this for a birthday breakfast party.  Could I let it rise (the second time) overnight and bake it the morning of the party? Has anyone tried this?

  4. 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

  5. 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!!! 🙂

  6. 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.

  7. 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. 🙂

  8. 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 ♥!

    1. 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.

  9. 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?

  10. 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!

  11. 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

    1. 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!

  12. 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?

    1. 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!

      1. Hey Jessica – happy you saw that note at the bottom of the recipe. Enjoy this giant cinnamon roll!

  13. 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 🙂

  14. 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!

  15. 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.

  16. 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!!!!!!!!!!

  17. 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!!

  18. 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!

  19. Hi! your temptingly beautiful photography and decadent recipe has inspired me to test this cake out. Thanks for the inspiration!

  20. 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?

  21. 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!

  22. 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!

  23. 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!

  24. 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!!

  25. 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!

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