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–+ servings
Slice of Giant Cinnamon Roll Cake with cinnamon swirls and vanilla icing dripping down the sides on a white plate.

Giant Cinnamon Roll Cake

5 from 1 vote
A soft, fluffy pull-apart cinnamon roll baked into one dramatic, shareable spiral cake.
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Prep Time 45 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour spooned and leveled for accurate measuring
  • ¼ cup granulated sugar for lightly sweetening the dough
  • 1 teaspoon salt to balance sweetness
  • 2 ¼ teaspoons instant yeast for a reliable rise
  • ¾ cup whole milk warmed to about 105°F
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 large egg at room temperature for better mixing
  • ¼ cup unsalted butter very soft for spreading
  • ¼ cup brown sugar packed for a rich filling
  • 1 tablespoon ground cinnamon fresh for best flavor
  • 1 cup powdered sugar sifted to avoid lumps
  • 2 tablespoons milk or cream to thin the icing
  • 1 teaspoon vanilla extract for aroma and depth

Method
 

  1. Whisk the flour, sugar, salt, and yeast together in a large bowl until evenly combined.
  2. Warm the milk and melted butter together until just warm to the touch, then pour into the bowl and add the egg.
  3. 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.
  4. Knead the dough for about 5 minutes until smooth and elastic, then shape into a ball.
  5. Cover the dough and let it rest for 30 minutes at room temperature to relax the gluten.
  6. Roll the dough into a large rectangle and spread the softened butter evenly over the surface.
  7. Stir the brown sugar and cinnamon together and sprinkle the mixture evenly over the buttered dough.
  8. Cut the dough into long strips and roll one strip into a coil, placing it in the center of the prepared pan.
  9. Wrap the remaining strips around the center coil to form one large spiral, tucking the ends neatly.
  10. Cover loosely and let the shaped cake rise in a warm place until doubled in size, about 1 ½ to 2 hours.
  11. Bake in a 350°F (177°C) oven until golden brown and cooked through, tenting with foil if it browns too quickly.
  12. Let the cake cool in the pan for about 10 minutes while you whisk the icing ingredients until smooth.
  13. Drizzle the icing over the warm cake, letting it run into all the swirls before slicing and serving.

Nutrition

Serving: 140gCalories: 420kcalCarbohydrates: 58gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 320mgPotassium: 140mgFiber: 2gSugar: 26gVitamin A: 420IUCalcium: 80mgIron: 2.5mg

Notes

This is the kind of bake that makes the whole kitchen smell like a cozy weekend morning. It’s made for slow slicing, extra icing, and sharing while it’s still warm and tender in the center.

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