If you’re looking for a show-stopping treat that fills your kitchen with the most comforting, irresistible aroma, look no further than The Best Giant Cinnamon Roll Cake Recipe. This delightful twist on the classic cinnamon roll combines soft, fluffy dough with the perfect cinnamon-sugar swirl baked into one glorious, oversized cake. Every bite offers a tender crumb, buttery richness, and just the right amount of sweet cinnamon spice crowned with luscious vanilla icing. Whether you’re serving this for a special breakfast, brunch, or as a cozy dessert, it’s guaranteed to win hearts and become your new favorite indulgence.
The Best Giant Cinnamon Roll Cake Recipe Ingredients You’ll Need
Ingredients You’ll Need
The magic of this giant cinnamon roll cake lies in its simple yet essential ingredients. Each one plays a big role in the final texture, taste, and that golden-brown color that makes it so inviting. From the yeast that gives it the perfect rise to the cinnamon and sugar that bring in that classic warm flavor, every component counts.
- All-purpose flour (2 and 3/4 cups): The foundation of the dough, providing structure and softness when properly measured and leveled.
- Granulated sugar (1/4 cup): Adds just enough sweetness to balance the cinnamon’s warmth and aid in yeast activation.
- Salt (1 teaspoon): Enhances all the flavors and strengthens the dough’s gluten network.
- Platinum Yeast from Red Star (2 and 1/4 teaspoons): This yeast ensures a reliable, fluffy rise that makes the cake airy and tender.
- Whole milk (3/4 cup): Contributes to a tender crumb and helps dissolve the yeast for a smooth dough.
- Unsalted butter (1/4 cup for dough): Brings rich flavor and moisture to the dough, creating that melt-in-your-mouth texture.
- Large egg (1, room temperature): Binds ingredients and adds richness and color to the dough.
- Unsalted butter (1/4 cup, softened) for filling: Creates a luscious base for the cinnamon sugar swirl.
- Light or dark brown sugar (1/4 cup, packed): Infuses deep molasses notes and caramel-like sweetness to the filling.
- Ground cinnamon (1 tablespoon): The star spice that defines the warm, cozy flavor profile everyone loves.
- Confectioners’ sugar (1 cup) for icing: Whisked into the perfect glaze to add smooth, sweet finishing touches.
- Milk or heavy cream (2 tablespoons) for icing: Adjusts the glaze consistency for dripping, luscious coverage.
- Pure vanilla extract (1 teaspoon): Adds a subtle fragrant note and deepens the icing’s flavor.
How to Make The Best Giant Cinnamon Roll Cake Recipe
Step 1: Make the Dough
Start by whisking together the flour, granulated sugar, salt, and yeast — this dry mix is the foundation for a well-risen dough. Warm the milk and butter together until the butter melts, making sure the mixture is pleasantly warm to the touch but not hot. Adding the warm liquid and egg to your dry ingredients brings it all together. Mix everything until a soft dough forms, ideally one that gently pulls away from the bowl but stays on the softer side. If it feels sticky, a little extra flour will help, but keep it tender.
Step 2: Knead the Dough
Kneading is key to developing that wonderful chew and strength in the dough. Whether you use a stand mixer or knead by hand, keep going for a full 5 minutes. Your goal is a stretchy, tacky dough that passes the windowpane test — meaning it can stretch thin without tearing. After kneading, form the dough into a ball and cover it to rest for 30 minutes, allowing it to chill out and relax before the next steps.
Step 3: Prepare the Filling and Roll Out
Once rested, roll the dough out into a 15×12-inch rectangle — this is your blank canvas. Spread softened butter evenly over the surface then sprinkle a cinnamon-sugar mixture on top. The cinnamon-sugar is the heart of this cake’s warmth and sweetness, so don’t be shy to cover it well.
Step 4: Shape the Giant Cinnamon Roll Cake
Grease a 9-inch round pan to prevent sticking and cut your dough into six strips about 2 inches wide. Roll up the first strip as your center and coil the remaining strips around it, forming one giant cinnamon roll spiral. Any cinnamon sugar that escapes can be sprinkled on top later. This step creates the iconic swirl effect that looks as good as it tastes!
Step 5: Let It Rise
Cover your shaped cake loosely and let it rise in a warm, draft-free space until doubled in size. This can take 1 to 2 hours. If it’s chilly, a warm oven (turned off, door ajar) makes a perfect cozy spot for rising dough. This patience rewards you with a tender, airy structure.
Step 6: Bake to Perfection
Preheat your oven to 350°F and bake the giant cinnamon roll cake for 30-35 minutes until it’s beautifully golden. If it browns too fast, lightly tent it with foil to prevent burning. Expect some uneven rising spots — gently press them down with a spatula during baking to keep things even. There’s something delightfully rustic about those little peaks that pop up!
Step 7: Make the Icing and Finish
While the cake cools for about 10 minutes, whisk together confectioners’ sugar, milk or cream, and vanilla extract to create the perfect glaze. Adjust thickness by adding more sugar or liquid until you achieve that luscious drizzle consistency. Pour it generously over the warm cake and watch it melt into every crevice.
How to Serve The Best Giant Cinnamon Roll Cake Recipe
Garnishes
For an extra special touch, sprinkle chopped toasted pecans or walnuts on top of the icing for crunch and nutty flavor. A light dusting of cinnamon powder or a few fresh edible flowers can also turn this cake into a centerpiece that’s as stunning visually as it is delicious.
Side Dishes
This giant cinnamon roll cake pairs beautifully with fresh fruit like berries or sliced apples to add refreshing acidity that balances the sweetness. For a more indulgent brunch, serve it alongside creamy scrambled eggs or savory breakfast sausage for a complete, crowd-pleasing plate.
Creative Ways to Present
Cut this cake into generous wedges or even slice into smaller, shareable squares to let everyone enjoy a taste of that gooey cinnamon goodness. Serve on a wooden board or bright ceramic plate to make the golden swirls and icing pop. Offering a pot of steaming coffee or hot tea nearby creates an inviting moment everyone will savor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and that’s totally possible!), keep the cinnamon roll cake tightly wrapped in plastic wrap or stored in an airtight container in the fridge. It will stay fresh and soft for up to 4 days, perfect for lazy breakfasts or afternoon treats.
Freezing
You can freeze slices of the cinnamon roll cake for up to 2 months wrapped tightly in plastic wrap and then foil to preserve freshness. Thaw in the refrigerator overnight for the best texture, ready to reheat and enjoy whenever the craving hits.
Reheating
For a warm, fresh-from-the-oven feel, reheat slices in the microwave for about 20 seconds or in a 300°F oven for 10 minutes wrapped loosely in foil. Adding a little extra drizzle of icing after warming brings that fresh-made magic right back to life.
FAQs
Can I use instant yeast instead of Platinum Yeast from Red Star?
Absolutely! Instant yeast works well and can even shorten the rising time a bit. Just make sure to adjust based on your yeast package instructions and keep the liquid temperature warm but not hot.
What can I do if my dough is too sticky or too dry?
Sticky dough can be tamed by sprinkling a tablespoon of flour at a time during kneading, while dry dough might need a splash more milk or water. You’re aiming for soft, slightly tacky dough that passes the windowpane test.
Can I make this cinnamon roll cake dairy-free?
Yes! Substitute the butter with a plant-based spread and use almond, oat, or another dairy-free milk for equally delicious results without dairy.
How do I know when my cinnamon roll cake is done baking?
Look for a deep golden-brown color and a firm, springy top. If you insert a toothpick into the center, it should come out clean or with just a few moist crumbs—no raw dough.
Is it better to make the dough ahead of time?
You can prep the dough the night before and let it rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking. This method develops more complex flavors and can fit better into busy schedules.
Final Thoughts
Trying The Best Giant Cinnamon Roll Cake Recipe is like wrapping yourself in a warm, cinnamon-scented hug from the first bite to the last. Its impressive size makes it perfect for sharing, yet its deliciousness might just keep you coming back for seconds. Whether you’re a seasoned baker or just looking to bring something extraordinary to your table, this recipe will quickly become a beloved classic in your kitchen. So gather your ingredients, roll up your sleeves, and get ready to make memories with every swirl and bite!
Print
The Best Giant Cinnamon Roll Cake Recipe
- Total Time: 3 hours 30 minutes
- Yield: 9 servings
Description
This Giant Cinnamon Roll Cake is a soft, fluffy, and sweet yeast-raised treat that’s perfect for sharing. Made with a tender dough enriched with butter and egg, generously filled with cinnamon and brown sugar, and topped with a classic vanilla glaze, this cake delivers all the joy of a cinnamon roll in an impressive cake form. The dough is mixed, kneaded, rolled, and coiled into a large cinnamon roll, then baked until golden and finished with a luscious icing drizzle.
Ingredients
Dough
- 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
- 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
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk together the flour, sugar, salt, and yeast in a large bowl. Heat the milk and butter together in the microwave until the butter melts and the mixture is warm to the touch (100-110°F / 38-43°C). Pour the warm milk mixture into the dry ingredients and add the egg. Mix with a dough hook, paddle attachment, or by hand using a silicone spatula until a soft dough forms and starts to pull away from the bowl edges. If sticky, add 2-4 tablespoons more flour gradually.
- Knead the dough: Knead the dough in the stand mixer for 5 minutes or by hand on a lightly floured surface for 5 minutes until smooth and elastic. Sprinkle small amounts of flour if the dough is too sticky, aiming for a soft but manageable dough. Perform the windowpane test by stretching a small piece of dough to check if light passes through without tearing, indicating sufficient kneading.
- First rise: Shape the dough into a ball and cover with a clean towel, foil, or plastic wrap. Let it rest at room temperature for 30 minutes in a draft-free spot, either on the counter or in a lightly greased bowl.
- Prepare the filling: After the dough has rested, roll it out on a floured surface into a 15×12-inch rectangle. Spread the softened butter evenly over the dough. Mix the sugar and cinnamon together, then sprinkle the mixture all over the buttered dough surface.
- Prepare the pan: Grease a 9-inch round pie dish or cake pan with butter or nonstick spray to prevent sticking.
- Shape the cinnamon roll cake: Cut the dough into six 2-inch wide strips using a sharp knife or pizza cutter. Roll up one strip tightly and place it in the center of the prepared pan. Coil the remaining 5 strips around the center roll, starting each at the end of the previous strip to form one large cinnamon roll cake. Sprinkle any fallen filling over the top.
- Second rise: Loosely cover the cake with foil or plastic wrap and let it rise in a warm, draft-free location for 1-2 hours, or until doubled in size. For a cold environment, preheat the oven to 150°F (66°C), turn it off, place the cake inside with the door slightly ajar for about 30 minutes, then close the oven door until the dough doubles.
- Bake: Preheat the oven to 350°F (177°C) once the dough is risen. Bake the cake for 30-35 minutes until golden brown. If the top or edges brown too quickly, tent with foil. If uneven spots rise too high during baking, press them down gently with the back of a spatula and return the pan to the oven.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes before icing.
- Make the icing: Whisk together confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust consistency by adding more sugar to thicken or more milk/cream to thin.
- Serve: Drizzle the icing over the warm cinnamon roll cake and serve. Best enjoyed the same day, but can be stored covered in the refrigerator for up to 4 days.
Notes
- If the dough is very sticky, add flour gradually to maintain a soft texture but avoid dryness.
- Perform the windowpane test to ensure proper kneading and gluten development.
- Use a warm, draft-free place for rising to achieve optimal dough doubling.
- If the oven browns the cake unevenly, tent with foil and press down uneven spots during baking for uniform texture.
- The cake is best enjoyed fresh on the day of baking but will keep well refrigerated for up to 4 days.
- You can substitute light or dark brown sugar or granulated sugar for the filling depending on preferred sweetness and flavor depth.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
