Giant Cinnamon Roll Cake is a warm, gooey, and shareable twist on everyone’s favorite breakfast treat. Instead of individual rolls, I swirl one massive cinnamon roll into a cake pan and bake it to golden perfection. I love making this when I want something impressive, cozy, and downright irresistible—especially for brunches, holidays, or special weekend mornings.
Why You’ll Love This Recipe
I love this recipe because it combines all the best parts of a cinnamon roll—fluffy dough, gooey cinnamon-sugar filling, and creamy glaze—in one stunning cake. It’s fun to make, even more fun to serve, and there’s no need to roll or frost a bunch of individual pieces. It slices beautifully and always gets that wow reaction from everyone at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
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All-purpose flour
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Active dry yeast
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Warm milk
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Granulated sugar
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Unsalted butter (softened)
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Egg
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Salt
For the cinnamon filling:
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Brown sugar
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Ground cinnamon
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Unsalted butter (softened)
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Optional: vanilla extract or a pinch of nutmeg
For the glaze:
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Powdered sugar
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Milk or cream
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Vanilla extract
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Optional: cream cheese for a thicker, tangier glaze
Directions
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I start by activating the yeast in warm milk with a little sugar. Once it’s foamy, I mix in the butter, egg, and salt.
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I gradually add flour and knead until the dough is smooth and soft. I cover and let it rise for about 1 to 1½ hours, until doubled in size.
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I roll the dough out into a large rectangle and spread the cinnamon filling evenly over the surface.
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I cut the dough into long strips, roll one into a spiral, then keep wrapping the remaining strips around it to form one giant roll.
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I carefully place the spiral into a greased cake pan, cover it, and let it rise again for 30–45 minutes.
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I bake at 350°F for 30–35 minutes, until golden and cooked through.
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I let it cool slightly, then drizzle the glaze over the top while it’s still warm.
Servings and timing
This recipe makes about 8–10 generous slices. It takes around 30 minutes to prep, 1½–2 hours of rising time, and 30–35 minutes to bake.
Variations
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I sometimes add chopped pecans or raisins to the filling for texture.
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For extra gooeyness, I brush the cake with melted butter right before baking.
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I’ve made a pumpkin spice version by adding pumpkin puree and pumpkin pie spice to the dough.
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For a citrus twist, I mix orange zest into the dough and glaze.
Storage/Reheating
I store leftovers tightly covered at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I warm slices in the microwave for 15–20 seconds or in the oven at 300°F until soft and warm. It also freezes well—I wrap slices individually and thaw as needed.
FAQs
Can I make the dough ahead of time?
Yes, I make the dough and let it rise overnight in the fridge. I bring it to room temperature before shaping and baking.
How do I know when the cake is fully baked?
I look for a golden top and check the center with a toothpick—it should come out clean or with just a few crumbs.
Can I use store-bought dough?
Yes, I’ve used store-bought cinnamon roll dough in a pinch—just roll, assemble, and bake as directed.
Can I make this without a stand mixer?
Definitely. I knead the dough by hand for about 8–10 minutes until it’s smooth and elastic.
What pan works best?
I use a 9-inch round cake pan or springform pan. If the roll is tall, I tent it with foil during baking to prevent over-browning.
Conclusion
Giant Cinnamon Roll Cake is a show-stopping, cozy treat that turns a classic favorite into something fun and shareable. I love how soft and gooey it is, with those signature spirals of cinnamon and sugar running all the way through. Whether I’m serving it for brunch or dessert, this cake always brings smiles and second helpings.
