This giant cinnamon roll cake turns soft, buttery cinnamon roll dough into one massive 9-inch spiral that bakes up golden and fluffy, then gets drizzled with sweet vanilla icing. It's the kind of breakfast dessert that makes everyone lean in closer when you set it on the table. I first made this on a Sunday morning when I wanted cinnamon rolls but didn't feel like shaping two dozen individual ones, and honestly, I haven't looked back since. The dough comes together quickly, the shaping is easier than you'd think, and the whole thing bakes into something that looks like you ordered it from a fancy brunch spot.
If you love easy morning bakes, you might also enjoy my Peanut Butter Fudge Puddles Recipe or the colorful Spumoni Cookies for a sweet treat any time of day.
Why You'll Love This Giant Cinnamon Roll Cake
You get all the cinnamon-sugar goodness of traditional Giant Cinnamon Roll Cake without the fuss of individual shaping. The dough is soft and forgiving, even for beginners. It rises beautifully into a tall, impressive cake that pulls apart into tender, swirled pieces. Plus, it's a total showstopper for brunch or holiday mornings, and you can make the dough ahead if you want to plan it out. The vanilla icing soaks into the warm layers just enough to make every bite sweet and comforting.
Jump to:
- Why You'll Love This Giant Cinnamon Roll Cake
- Giant Cinnamon Roll Cake Ingredients
- How to Make Giant Cinnamon Roll Cake
- Substitutions and Variations
- Equipment
- How to Store Giant Cinnamon Roll Cake
- Serving Suggestions
- Expert Tips
- The Story Behind This Giant Cinnamon Roll Cake
- FAQ
- Related
- Pairing
- Giant Cinnamon Roll Cake
Giant Cinnamon Roll Cake Ingredients
See Recipe Card Below This Post For Ingredient Quantities
For the Dough:
- All-purpose flour: Forms the soft, sturdy base of the dough and gives the cake structure. Spoon and level your flour for the best texture.
- Granulated sugar: Adds a touch of sweetness to the dough and helps activate the yeast.
- Salt: Balances the sweetness and enhances all the other flavors.
- Platinum Yeast from Red Star: This instant yeast works quickly and gives the dough a beautiful rise. One standard packet is all you need.
- Whole milk: Keeps the dough tender and adds richness. Warm it gently so it activates the yeast without killing it.
- Unsalted butter: Melts into the dough for a soft, pillowy texture. Use unsalted so you can control the salt level.
- Egg: Binds everything together and adds moisture. Let it come to room temperature for smoother mixing.
For the Filling:
- Unsalted butter: Softened butter spreads easily and creates those gooey cinnamon-sugar layers. Room temperature is key here.
- Brown sugar or granulated sugar: Brown sugar gives a deeper, molasses-like sweetness, but granulated works just fine if that's what you have.
- Ground cinnamon: The star of the filling. Use fresh cinnamon for the best flavor.
For the Vanilla Icing:
- Confectioners' sugar: Creates a smooth, sweet glaze that drizzles perfectly over the warm cake.
- Milk or heavy cream: Thins the icing to the right consistency. Heavy cream makes it a bit richer.
- Pure vanilla extract: Adds warmth and rounds out the sweetness.
How to Make Giant Cinnamon Roll Cake
Here's how to turn simple dough into one impressive spiral Giant Cinnamon Roll Cake.
Make the dough: Whisk together the flour, sugar, salt, and yeast in a large bowl. Heat the milk and butter in the microwave until the butter melts and the mixture feels warm but not hot, around 100-110°F. Pour it into the dry ingredients, add the egg, and mix until a soft dough forms. If it feels too sticky, add 2 to 4 tablespoons of flour, but keep the dough on the softer side.
Knead the dough: Knead for 5 minutes using a mixer with a dough hook or by hand on a lightly floured surface. Add a teaspoon of flour at a time only if the dough sticks to your hands. It should feel soft and slightly tacky. Test it by stretching a small piece between your fingers-if it forms a thin, translucent layer without tearing, you're good. Or press it with your finger and watch it slowly bounce back.
Rest: Shape the dough into a smooth ball, cover it with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes at room temperature. This short rest makes it easier to roll out.
Make the filling: Roll the dough into a 15×12-inch rectangle on a lightly floured surface. Spread the softened butter evenly over the top. Mix the sugar and cinnamon together in a small bowl and sprinkle it all over the buttered dough.
Prepare pan: Grease your 9-inch round cake pan or pie dish with butter or nonstick spray.
Shape the cake: Use a sharp knife or pizza cutter to cut the dough into six strips, each about 2 inches wide. Take one strip, roll it up like a snail, and place it in the center of the pan. Take the next strip and coil it around the first one, continuing until all six strips form one giant cinnamon roll. If any filling falls off, just sprinkle it over the top.
Rise: Cover the pan loosely with a towel or plastic wrap and let the dough rise in a warm, draft-free spot for 1 to 2 hours, or until it's doubled in size. You can turn your oven to the lowest setting for a minute, turn it off, and let the dough rise inside if your kitchen is cool.
Bake: Preheat your oven to 350°F. Bake the cake for 30 to 35 minutes until the top is golden brown and the center feels set. If it's browning too fast, tent it loosely with foil. Sometimes parts of the dough rise unevenly-if that happens, gently press them down with a spatula and keep baking.
Cool: Take the cake out of the oven and let it cool in the pan for 10 minutes. It'll firm up just enough to handle.
Make icing: Whisk the confectioners' sugar, milk or cream, and vanilla extract together in a small bowl. Add more sugar if you want it thicker, or a splash more milk if you want it thinner.
Finish: Drizzle the icing over the warm cake and serve it while it's still soft and fragrant.
Substitutions and Variations
You can swap the whole milk for 2% milk, though the dough might be slightly less rich. If you don't have instant yeast, active dry yeast works too-just dissolve it in the warm milk first and let it sit for 5 minutes. For the filling, you can use all brown sugar for a deeper flavor or all granulated for a lighter sweetness. Add a pinch of nutmeg or cardamom to the cinnamon for a warm, spiced twist. If you want a cream cheese icing instead, beat 2 ounces of softened cream cheese with the confectioners' sugar and a splash of milk. You can also sprinkle chopped pecans or raisins over the filling before rolling.
Equipment
You'll need a stand mixer or handheld mixer, though you can mix by hand if you prefer. A rolling pin helps shape the dough, and a sharp knife or pizza cutter makes slicing the strips easy. Use a 9-inch round cake pan or pie dish for baking. A microwave-safe bowl is handy for warming the milk and butter, and a wire cooling rack helps the cake cool evenly.
How to Store Giant Cinnamon Roll Cake
This Giant Cinnamon Roll Cake is best the day you bake it, when it's soft and the icing is still a little gooey. If you have leftovers, cover the pan tightly with plastic wrap or transfer the cake to an airtight container and refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds, or heat the whole cake in a 300°F oven for about 10 minutes. You can also freeze the baked, un-iced Giant Cinnamon Roll Cake for up to 2 months-wrap it tightly in plastic wrap and foil, then thaw it at room temperature and warm it before adding fresh icing.
Serving Suggestions
Serve this Giant Cinnamon Roll Cake warm for breakfast or brunch with a strong cup of coffee or a glass of cold milk. It's also lovely alongside scrambled eggs, crispy bacon, or fresh fruit. For a dessert twist, add a scoop of vanilla ice cream or a dollop of whipped cream. If you're hosting, slice it into wedges and arrange them on a platter-it pulls apart beautifully and everyone can grab a piece. Pair it with other sweet treats like Brown Sugar Sweet Potato Pie for a cozy fall brunch spread.
Expert Tips
Use room temperature ingredients, especially the egg and butter. Cold ingredients don't mix as smoothly and can slow down the rise. Don't skip the windowpane test when kneading-it's the easiest way to know your dough is ready. If your kitchen is cold, the dough will take longer to rise, so be patient.
You can also let it rise overnight in the fridge for a slower, more flavorful dough, then bring it to room temperature before baking. When you Giant Cinnamon Roll Cake out the dough, try to keep the rectangle as even as possible so the strips bake at the same rate. And don't worry if the spiral isn't perfect-it'll still taste amazing.
The Story Behind This Giant Cinnamon Roll Cake
My coworker Willie brought something like this Giant Cinnamon Roll Cake to our office potluck last spring, and I practically dragged him into the break room to ask how he made it. "It's just cinnamon roll dough, but you roll it up weird," he said, laughing. He wasn't wrong. I went home that weekend and tried it myself, but I got a little overzealous with the filling and the whole thing oozed brown sugar all over my oven.
Liam wandered into the kitchen, took one look at the sticky mess, and said, "Mom, it looks like a volcano exploded cinnamon." I couldn't even argue. I dialed back the filling the next time, let the dough rest properly, and it came out perfect. Liam's review? "It's like a cinnamon roll pizza, but better." High praise from a seven-year-old.
FAQ
What is the secret to fluffy cinnamon rolls?
The secret is a soft, well-kneaded dough that's not overworked, plus giving it enough time to rise fully. Using warm (not hot) milk and not adding too much flour keeps the texture light and tender.
What does pouring heavy cream over Giant Cinnamon Roll Cake do?
Pouring heavy cream over cinnamon rolls before baking keeps them extra moist and creates a caramelized, gooey bottom. It's optional for this Giant Cinnamon Roll Cake, but you can try it if you want a richer result.
What is the Cinnabon secret ingredient?
Cinnabon uses a signature blend of cinnamon called Makara cinnamon, which is sweeter and less sharp than standard Giant Cinnamon Roll Cake. They also use margarine in their dough for a specific texture, though butter works beautifully in homemade versions.
Did Taylor Swift make Giant Cinnamon Roll Cake for Travis Kelce?
Yes, according to reports, Taylor Swift baked homemade Giant Cinnamon Roll Cake for Travis Kelce. It became a sweet story that got everyone talking about baking and relationships.
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Pairing
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Giant Cinnamon Roll Cake
Ingredients
Method
- Whisk the flour, sugar, salt, and yeast together in a large bowl until evenly combined.
- Warm the milk and melted butter together until just warm to the touch, then pour into the bowl and add the egg.
- Mix until a soft dough forms and pulls away from the sides of the bowl, adding small amounts of flour only if the dough is extremely sticky.
- Knead the dough for about 5 minutes until smooth and elastic, then shape into a ball.
- Cover the dough and let it rest for 30 minutes at room temperature to relax the gluten.
- Roll the dough into a large rectangle and spread the softened butter evenly over the surface.
- Stir the brown sugar and cinnamon together and sprinkle the mixture evenly over the buttered dough.
- Cut the dough into long strips and roll one strip into a coil, placing it in the center of the prepared pan.
- Wrap the remaining strips around the center coil to form one large spiral, tucking the ends neatly.
- Cover loosely and let the shaped cake rise in a warm place until doubled in size, about 1 ½ to 2 hours.
- Bake in a 350°F (177°C) oven until golden brown and cooked through, tenting with foil if it browns too quickly.
- Let the cake cool in the pan for about 10 minutes while you whisk the icing ingredients until smooth.
- Drizzle the icing over the warm cake, letting it run into all the swirls before slicing and serving.
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