Name: Giant Cinnamon Roll Cake Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 3 h 30 min
Cuisine: American
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; 56g) 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

Jump to Recipe· 3.9 from 80 reviews

If you have a soft spot for warm, gooey cinnamon rolls but want something a little more dramatic to wow your friends and family, this Giant Cinnamon Roll Cake Recipe is about to become your new obsession. Imagine the aroma of cinnamon and sugar filling your kitchen while you bake a cake that pulls apart into luscious cinnamon rolls, all in one glorious pan. This cake delivers a perfect balance of tender dough, buttery cinnamon filling, and sweet vanilla icing, all baked together to create a show-stopping centerpiece for any brunch, dessert table, or cozy weekend treat. It’s comforting, indulgent, and surprisingly simple to make, turning traditional cinnamon rolls into a fun, oversized cake everyone will love.

Ingredients You’ll Need

The image shows a small clear glass bowl filled with light tan granular yeast in the center on a white marbled surface. Around it, there are three white packets labeled

Gathering together a handful of straightforward, pantry-friendly ingredients is all you need to create this delightful Giant Cinnamon Roll Cake Recipe. Each component plays a key role, from the fluffy all-purpose flour base to the rich butter and cinnamon filling that gives it that iconic flavor and texture.

All-purpose flour (2 and 3/4 cups / 344g): The foundation for a tender yet sturdy dough that holds all the fluffy goodness together.
Granulated sugar (1/4 cup / 50g): Adds sweetness to the dough, balancing the cinnamon’s warmth.
Salt (1 teaspoon): Enhances and sharpens all the subtle flavors in the dough and filling.
Platinum Yeast from Red Star (2 and 1/4 teaspoons or 1 packet): Powers the dough’s rise for that light and airy texture.
Whole milk (3/4 cup / 180ml): Provides moisture and richness, softening the dough beautifully.
Unsalted butter (1/4 cup / 56g for dough + 1/4 cup / 56g softened for filling): Ensures a silky dough and a perfectly indulgent cinnamon filling.
Large egg (1, room temperature): Gives structure and a slight richness to the dough.
Light or dark brown sugar (1/4 cup / 50g): Brings deep caramel notes to the cinnamon mixture.
Ground cinnamon (1 tablespoon): The star spice providing warmth and that unmistakable flavor.
Confectioners’ sugar (1 cup / 120g): The key to a smooth, luscious icing that crowns the cake.
Milk or heavy cream (2 tablespoons / 30ml): Helps create the right consistency for the icing.
Pure vanilla extract (1 teaspoon): Rounds out the icing with a sweet, aromatic finish.

How to Make Giant Cinnamon Roll Cake Recipe

Step 1: Mix and Prepare the Dough

Start by whisking together your dry ingredients—flour, sugar, salt, and yeast. Then gently warm the milk and butter until just melted and pleasantly warm to the touch. Combine the warm milk mixture with the dry ingredients, add the egg, and mix until a soft dough forms. It should pull away from the bowl’s sides but still feel soft and a bit sticky. This dough is the magic base that gives you soft, fluffy cinnamon rolls in cake form.

Step 2: Knead Until Perfection

Knead the dough for 5 full minutes, either by hand or using your mixer’s dough hook. This step develops the gluten for a perfect chewy texture while keeping the dough soft. Remember, a slightly tacky dough is what you want. Use the windowpane test to check your dough—stretch a small piece until thin and translucent without tearing to know it’s ready to rise.

Step 3: Let the Dough Rest

Shape the dough into a ball and cover it, letting it rest at room temperature for 30 minutes. This period lets the dough relax, making it easier to roll out for shaping your giant cinnamon roll cake later on.

Step 4: Roll Out and Add the Filling

Roll the rested dough into a 15 by 12-inch rectangle. Evenly spread softened butter over the surface, then sprinkle the cinnamon-sugar mixture on top. This generous layer of cinnamon and sugar is what gives every bite those signature swirls of flavor you’re craving.

Step 5: Shape Into a Giant Roll

Grease a 9-inch round pan well and slice the dough into six 2-inch strips. Roll up one strip tightly and place it in the center of your pan. Coil the remaining strips around this center roll, creating one large, spiraled cinnamon roll cake. Don’t worry if some filling spills out — just sprinkle it back on top.

Step 6: Let It Rise Again

Cover your shaped cake loosely and let it rise in a warm, draft-free space for 1 to 2 hours until doubled in size. A cozy environment is key here; if it’s cold, pop it in the turned-off oven with the door slightly open to keep it warm and happy.

Step 7: Bake Until Golden

Once risen, bake the cake at 350°F (177°C) for 30 to 35 minutes. Keep an eye on it so the top doesn’t brown too quickly; tent with foil if needed. If parts puff up unevenly, gently press them down mid-bake to keep everything beautifully level.

Step 8: Make the Icing and Finish

While the cake cools for 10 minutes, whisk together confectioners’ sugar, milk or cream, and vanilla to create a luscious glaze. Adjust thickness by adding more sugar or milk if needed. Drizzle generously over the warm cake for that irresistible, glossy finish.

How to Serve Giant Cinnamon Roll Cake Recipe

The image shows one thick slice of cinnamon roll with three visible layers of soft, fluffy dough spiraled with dark brown cinnamon filling, drizzled with smooth white icing on top, placed on a white plate with raised dot patterns around the edge. A silver fork with some crumbs and bits of cinnamon roll rests on the right side of the plate. The setting is on a white marbled surface with soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a little extra flair by sprinkling chopped pecans or walnuts over the icing for a crunchy contrast. A dusting of cinnamon or a few fresh berries can also brighten the plate and add a pop of color and flavor.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of strong coffee or chai tea to balance the sweetness with a warm, comforting sip.

Creative Ways to Present

Serve the cake on a rustic wooden board for a cozy brunch vibe or plate individual slices with a drizzle of caramel or chocolate sauce for a decadent dessert twist. You can even pull apart sections at the table, sharing the joyful experience of this giant, gooey cinnamon delight.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly wrapped or in an airtight container in the fridge, where the Giant Cinnamon Roll Cake Recipe stays fresh for up to 4 days. This way, you can enjoy that warm cinnamon goodness even days after baking.

Freezing

To freeze, wrap the cooled cake tightly with plastic wrap and then foil. It will last up to 2 months frozen. When you’re ready, thaw it overnight in the fridge before reheating gently.

Reheating

Reheat slices in the microwave for 15–30 seconds or warm the whole cake in a 300°F (150°C) oven for about 10 minutes. This revives that fresh-baked softness and melts the icing gently back into the swirls, just like when it was freshly made.

FAQs

Can I use instant yeast instead of Platinum Yeast?

Yes, instant yeast works perfectly here and will give you a nice rise. Just remember to mix it directly with the flour and dry ingredients, as this recipe does, to keep things simple.

What if my dough is too sticky? Should I add more flour?

A little stickiness is good, but if it’s overly sticky, add a teaspoon of flour at a time during kneading. Avoid adding too much to keep your dough soft and tender rather than dry and tough.

How can I tell when the dough has properly risen?

When it has doubled in size and springs back slowly when you gently poke it with your finger, it’s ready. The slow bounce-back means the yeast has done its job perfectly.

Can I make the dough the night before?

Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Take it out early to come to room temperature before rolling and shaping for your Giant Cinnamon Roll Cake Recipe.

What’s the best way to prevent the cake from drying out?

Cover the cake tightly with foil or plastic wrap after it cools and store it in the fridge. A fresh drizzle of icing or a brief warm-up before serving will also help keep it moist and delicious.

Final Thoughts

This Giant Cinnamon Roll Cake Recipe is pure joy baked into one beautiful, shareable cake. Its soft, buttery dough swirled with spiced cinnamon sugar and topped with silky vanilla icing is the perfect treat for any occasion. I can’t wait for you to try it and create your own warm, fragrant moments with this crowd-pleaser that feels both special and comforting. Trust me, once you make it, it’ll quickly become a beloved go-to dessert in your kitchen too.