Giant Cinnamon Roll Cake Recipe

ByMariam Harutyunyan
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Introduction

This Giant Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, baked as one large, shareable cake. Soft, fluffy dough spiraled with cinnamon-sugar filling and topped with luscious icing makes it perfect for breakfast or a cozy dessert.

A large cinnamon roll is shown from above, shaped in a tight spiral with multiple layers of fluffy, golden-brown dough and dark cinnamon filling visible between each layer. The roll is generously covered with a creamy white icing that drips slightly down the sides, giving it a glossy and smooth texture. The cinnamon roll sits inside a clear glass pie dish resting on a soft light pink and white cloth, all placed on a white marbled surface. The icing looks thick and soft, blending nicely with the warm tones of the cinnamon and dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature
  • 1/4 cup (4 Tablespoons; 56 g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside.
  2. Step 2: Warm the milk and butter in the microwave until the butter melts and the mixture is between 100-110°F (38-43°C). Pour this warm mixture into the dry ingredients and add the egg.
  3. Step 3: Using a mixer with a dough hook or paddle attachment, or by hand, mix until a soft dough forms that pulls away gently from the bowl. If too sticky, add 2-4 more tablespoons of flour, keeping the dough soft.
  4. Step 4: Knead the dough for 5 minutes, either in the stand mixer or on a lightly floured surface by hand. If sticky, sprinkle flour a teaspoon at a time to keep dough slightly tacky but not dry. The dough should pass the bounce-back or windowpane test when ready.
  5. Step 5: Shape the dough into a ball, cover with a clean towel or wrap, and let it rest for 30 minutes at room temperature.
  6. Step 6: After resting, roll the dough into a 15×12-inch rectangle. Spread the softened butter evenly over the dough.
  7. Step 7: Mix the sugar and cinnamon, then sprinkle evenly over the buttered dough.
  8. Step 8: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.
  9. Step 9: Cut the dough into six 2-inch wide strips using a sharp knife or pizza cutter.
  10. Step 10: Roll one strip and place it in the center of the pan. Coil the remaining strips around it, forming one large cinnamon roll. Sprinkle any loose filling on top.
  11. Step 11: Loosely cover with foil or plastic wrap and let the dough rise in a warm, draft-free spot for 1-2 hours until doubled. For chilly days, warm your oven to 150°F (66°C), turn it off, place the cake inside with door ajar; after 30 minutes, close the door until doubled in size.
  12. Step 12: Preheat oven to 350°F (177°C). Bake the cake for 30-35 minutes until golden brown. If the top browns too fast, tent with foil. Press down any risen spots with a spatula during baking for evenness.
  13. Step 13: Remove from oven and cool in the pan on a wire rack for 10 minutes.
  14. Step 14: Whisk together confectioners’ sugar, milk or cream, and vanilla extract to make icing. Adjust thickness by adding more sugar or liquid.
  15. Step 15: Drizzle icing over the warm cake and serve.

Tips & Variations

  • For a richer flavor, substitute half the milk with cream or add a teaspoon of nutmeg to the cinnamon-sugar filling.
  • Use light or dark brown sugar in the filling for a molasses note; granulated sugar works for a cleaner cinnamon taste.
  • If you don’t have Platinum Yeast, any active dry yeast packet will work, but allow extra time for rising if using a less active yeast.
  • Try adding chopped nuts or raisins to the filling before rolling for extra texture and flavor.

Storage

Store the cinnamon roll cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds or warm in a low oven before serving to regain softness.

How to Serve

A piece of cinnamon roll sits on a white plate with small dot patterns around the edge, placed on a white marbled surface. The cinnamon roll has four visible layers of soft, light golden dough spiraled with a dark cinnamon filling. The top is covered in a smooth, creamy white icing that drips slightly down the sides. Next to the cinnamon roll, a silver fork holds a small piece of the roll with some icing. A light pink cloth with fringes is partially visible at the edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up until the first rise, cover it tightly, and refrigerate overnight. Bring it to room temperature before continuing with rolling and shaping.

What if my dough doesn’t rise enough?

If the dough doesn’t double in size, it may be due to inactive yeast or cold environment. Try placing the dough in a warmer spot or retry with fresh yeast. Proper rising is key for soft, fluffy cinnamon rolls.

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Giant Cinnamon Roll Cake Recipe

★★★★★

4.8 from 131 reviews
  • Author: Mariam
  • Total Time: 2 hours 20 minutes
  • Yield: 8–10 servings 1x
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Description

This Giant Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked as one large cake with soft, fluffy dough swirled with cinnamon sugar and topped with a creamy vanilla icing. Perfect for sharing at breakfast or brunch, this cake combines the irresistible flavors of a cinnamon roll in an easy-to-slice cake format.

Ingredients

Scale

Dough Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature

Filling Ingredients

  • 1/4 cup (4 Tablespoons; 56 g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon

Icing Ingredients

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

Instructions

  1. Make the dough: Whisk together flour, sugar, salt, and yeast in a large bowl. Heat milk and butter in the microwave until butter is melted and mixture is warm (100-110°F/38-43°C). Pour warm milk mixture into the dry ingredients, add the egg, and mix with a dough hook, paddle attachment, or by hand until a soft dough forms that pulls gently from the bowl. Add 2-4 tablespoons of flour if sticky but keep dough soft.
  2. Knead the dough: Knead the dough in a stand mixer for 5 minutes or by hand on a floured surface for 5 minutes, adding small amounts of flour as needed to keep it slightly tacky but not dry. Perform the windowpane test to ensure proper gluten development. The dough should slowly bounce back when poked.
  3. First rest: Shape the dough into a ball, cover with a clean towel, foil, or plastic wrap and let it rest for 30 minutes at room temperature, or place in a lightly greased bowl covered.
  4. Prepare the filling: After resting, roll the dough out into a 15×12-inch rectangle. Evenly spread softened butter over the surface. Mix together sugar and cinnamon, then sprinkle evenly on top of the buttered dough.
  5. Shape the cake: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray. Using a sharp knife or pizza cutter, cut the dough into six 2-inch wide strips. Roll one strip tightly and place it in the center of the pan. Coil the remaining strips around the center roll, joining ends to form one large cinnamon roll cake. Sprinkle any spilled filling on top.
  6. Second rise: Loosely cover the shaped cake with foil or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours until doubled in size. For cold environments, use a warmed (then off) oven at 150°F (66°C) with door slightly ajar for 30 minutes then close door until doubled.
  7. Bake: Preheat oven to 350°F (177°C). Bake the cake for 30-35 minutes until golden brown. If browning too quickly, tent with foil. During baking, press down any overly risen spots with a spatula for even baking.
  8. Cool and make icing: Remove cake from oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, whisk together confectioners’ sugar, milk or cream, and vanilla extract to make the icing, adjusting consistency as desired.
  9. Serve: Drizzle the warm cake with the icing. Best enjoyed the same day, but can be stored tightly covered in the refrigerator for up to 4 days.

Notes

  • Keep dough slightly soft and tacky; do not over-flour during kneading.
  • Windowpane test ensures dough has been kneaded enough for good texture.
  • If your kitchen is cold, use a warmed oven for the second rise to help the dough rise properly.
  • While baking, press down uneven spots gently with a spatula to maintain even cake surface.
  • The icing consistency can be adjusted by adding more powdered sugar for thickness or more milk/cream for thinning.
  • Store leftovers tightly covered in the refrigerator for up to 4 days and gently warm before serving.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: giant cinnamon roll cake, cinnamon cake, breakfast cake, cinnamon rolls, sweet yeast dough, cinnamon sugar swirl, vanilla icing

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