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

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If you’ve ever wished for a cinnamon roll that satisfies a crowd and looks as impressive as it tastes, the Giant Cinnamon Roll Cake Recipe is your new baking obsession. This delightful, oversized treat captures all the warmth, gooeyness, and spice of classic cinnamon rolls but brings them together in one show-stopping cake. Made with simple ingredients and a fun shaping method, this recipe makes it easy to create a centerpiece-worthy dessert that fills your home with irresistible aromas and guarantees smiles around the table.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface. The bowl on the left contains unmixed ingredients with a layer of white flour covering most of the bowl, a visible yellow egg yolk in the middle surrounded by some foamy liquid, giving a light beige color contrast. The bowl on the right has a thick, pale beige dough with a smooth texture, held slightly by a red spatula resting inside the bowl. The overall feel is of a baking process in progress with clear contrasts between dry and mixed dough states photo taken with an iphone --ar 4:5 --v 7

Making this Giant Cinnamon Roll Cake Recipe is simpler than you might think, thanks to a handful of essential ingredients that work together beautifully to create its soft texture, rich flavor, and perfect sweetness. Each item plays a key role whether in the dough, filling, or icing, so having everything measured and ready will streamline your baking adventure.

All-purpose flour (2 and 3/4 cups): The sturdy base for the dough, providing structure and tenderness.
Granulated sugar (1/4 cup): Adds sweetness and helps with browning during baking.
Salt (1 teaspoon): Balances the sweetness and enhances overall flavor.
Platinum Yeast from Red Star (2 and 1/4 teaspoons): The magic behind yeast rising that makes the dough fluffy and light.
Whole milk (3/4 cup): Infuses moisture and richness into the dough.
Unsalted butter (8 Tablespoons total): Half melted for dough moisture, half softened and spread over the filling for that luscious, buttery flavor.
Large egg (1): Binds the dough and gives it a tender crumb.
Light or dark brown sugar or granulated sugar (1/4 cup): Sweetens the filling with a hint of molasses depth when brown sugar is used.
Ground cinnamon (1 tablespoon): The signature spice that delivers warmth and aromatic punch.
Confectioners’ sugar (1 cup): The base for the smooth, creamy icing.
Milk or heavy cream (2 tablespoons): Thins the icing to a perfect drizzle consistency.
Pure vanilla extract (1 teaspoon): Adds a lovely fragrance and rounds out the icing’s flavor.

How to Make Giant Cinnamon Roll Cake Recipe

Step 1: Make the Dough

Start by whisking together the flour, sugar, salt, and yeast. Then heat the milk and butter until the butter melts and the mixture feels warm but not hot, which helps activate the yeast perfectly. Pour the warm mix into the dry ingredients, add the egg, and mix everything until a soft dough forms. Don’t worry if it’s a little sticky—this ensures your cinnamon roll cake stays tender and moist.

Step 2: Knead the Dough

Using your mixer or hands, knead the dough for about 5 minutes until smooth and elastic. If it’s too sticky, add flour a teaspoon at a time—being careful not to make it dry. You’ll know it’s ready when it slowly springs back after a gentle poke and passes the windowpane test, which means the gluten has developed beautifully for a perfect rise.

Step 3: Let the Dough Rest

Form your dough into a ball, cover it tightly, and let it rest at room temperature for 30 minutes. This gives the gluten a chance to relax and makes rolling out much easier later on.

Step 4: Prepare the Filling

Roll the dough out on your work surface into a generous 15 by 12-inch rectangle. Spread the softened butter evenly over the top. Next, mix the cinnamon and sugar and sprinkle this fragrant mixture all over the buttered dough. This combination is what transforms ordinary dough into a gooey, spiced delight.

Step 5: Shape the Cinnamon Roll Cake

Grease a 9-inch round pan and slice your dough into six 2-inch wide strips. Roll up one strip and place it in the center of your pan. Coil the remaining strips around the center, each starting where the last ended, creating one large, beautifully spiraled cinnamon roll cake. Don’t stress if some filling spills over—just sprinkle it on top later for extra deliciousness.

Step 6: Let the Cake Rise

Cover the shaped cake loosely and place it in a warm, draft-free spot to rise for 1 to 2 hours until it doubles in size. If the room is chilly, use your oven warmed to 150°F, turned off, as a cozy rise station by leaving the door slightly ajar initially and then closed once the dough has warmed up inside.

Step 7: Bake Your Giant Cinnamon Roll Cake

Preheat the oven to 350°F and bake your cake for 30 to 35 minutes or until the top turns a gorgeous golden brown. If parts puff up unevenly, gently press them down with a spatula to keep the cake looking even. Tent with foil if it browns too quickly. The result is a tender, bursting-with-flavor treat that’s truly a sight to behold.

Step 8: Make the Icing and Serve

While the cake cools for about 10 minutes, whisk together the confectioners’ sugar, milk or cream, and vanilla to make a smooth drizzle. Pour this luscious icing all over the warm cake, letting it melt into every crevice and add that signature sweetness that makes cinnamon rolls irresistible.

How to Serve Giant Cinnamon Roll Cake Recipe

A large cinnamon roll with a spiral of about five thick layers showing its soft, light brown dough with darker cinnamon swirls in between. The top is covered with a smooth, creamy white glaze that slightly drips down the sides of the roll. It is placed inside a clear glass round dish on a white marbled surface with a light pink cloth partially under the dish. The cinnamon roll looks warm and fresh, with a glossy texture from the glaze. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a personal touch with a sprinkle of chopped nuts like pecans or walnuts for crunch, or scatter some fresh berries on the side for a pop of color and brightness that balances the sweet, spicy flavors.

Side Dishes

This Giant Cinnamon Roll Cake Recipe pairs wonderfully with a cup of freshly brewed coffee or a creamy chai latte to complement its rich cinnamon notes. For a brunch spread, add some fresh fruit salad or yogurt for a refreshing contrast.

Creative Ways to Present

Try serving this treat in rustic style on a wooden board accompanied by a small pot of warm maple syrup or honey for drizzling. You could also cut it into wedges and serve each piece topped with a scoop of vanilla ice cream for an indulgent dessert twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover Giant Cinnamon Roll Cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to four days, allowing you to enjoy this cozy treat even after the baking day is done.

Freezing

You can freeze the giant cinnamon roll cake either before or after baking. Wrap it well in plastic wrap and then in foil to protect from freezer burn. When you’re ready, thaw it overnight in the refrigerator and warm gently before serving.

Reheating

To bring back that fresh-baked softness, reheat slices in the microwave for about 20 seconds or warm in a preheated 300°F oven for 5 to 10 minutes. Add a drizzle of extra icing or a pat of butter to make it feel freshly baked all over again.

FAQs

Can I use instant yeast instead of Platinum Yeast?

Yes, instant yeast works well too. Just use the same amount and mix it directly with the dry ingredients without proofing. The dough will rise beautifully with either yeast.

What if my dough feels too sticky or dry?

A slightly sticky dough is ideal for this recipe, but if it’s too sticky to handle, add flour a teaspoon at a time. Avoid adding too much or the cake might become dense. If dry, make sure the milk and butter mixture is warm enough to activate the yeast.

Can I make the dough the night before?

Absolutely! Let the dough rise once, then punch it down and refrigerate overnight. Take it out the next day to come to room temperature before rolling, filling, and shaping the cake.

How do I know when the cinnamon roll cake is done baking?

Look for a golden brown top and edges. You can also insert a toothpick in the thickest part; it should come out with a few moist crumbs but no wet dough. If the cake browns too fast, tent with foil and continue baking.

Can I add nuts or raisins inside the filling?

Definitely! Toss chopped nuts or raisins over the cinnamon sugar filling before rolling the strips. They add a lovely texture and bursts of flavor that make this Giant Cinnamon Roll Cake Recipe uniquely yours.

Final Thoughts

This Giant Cinnamon Roll Cake Recipe is such a joyful way to treat yourself and others to the cozy, comforting flavors of cinnamon rolls with a fun, impressive twist. Whether for a special brunch, holiday gathering, or lazy weekend morning, it’s a guaranteed hit that tastes as wonderful as it looks. I wholeheartedly encourage you to grab your ingredients and get rolling—you’ll be amazed at how satisfying baking this giant delight can be!