Giant Cinnamon Roll Cake

Why You’ll Love This Recipe

I love this recipe because it gives me all the comfort of homemade cinnamon rolls but in a fun cake form. The shortcut dough recipe is easy to work with, and the giant spiral looks beautiful when baked. I also like how customizable it is—I can drizzle it with classic vanilla icing, swap for maple glaze, or even make a coffee-flavored version. Every slice feels warm, cozy, and perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough

2 and 3/4 cups (344g) all-purpose flour, plus more as needed
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 and 1/4 teaspoons instant yeast (1 packet)
3/4 cup (180ml) whole milk
1/4 cup (56g) unsalted butter
1 large egg, room temperature

Filling

1/4 cup (56g) unsalted butter, softened
1/4 cup (50g) brown sugar or granulated sugar
1 tablespoon ground cinnamon

Vanilla Icing

1 cup (120g) confectioners’ sugar
2 tablespoons (30ml) milk or heavy cream
1 teaspoon vanilla extract

Directions

1. I whisk the flour, sugar, salt, and yeast together in a bowl.

2. I heat the milk and butter until warm (100–110°F) and stir it into the dry mixture. I add the egg and mix until a soft dough forms, adding a little flour if sticky.

3. I knead the dough for 5 minutes by hand or with a mixer until smooth and slightly tacky. I form it into a ball, cover, and let it rest for 30 minutes.

4. I roll the dough into a 15×12-inch rectangle. I spread softened butter over it and sprinkle evenly with cinnamon-sugar.

5. I cut the dough into six strips. I roll one strip into a spiral and place it in the center of a greased 9-inch cake pan. I coil the remaining strips around it to form one large roll.

6. I cover and let the cake rise in a warm spot for 1–2 hours, until doubled in size.

7. I bake at 350°F for 30–35 minutes, until golden brown. If it browns too fast, I tent it with foil.

8. While it cools for 10 minutes, I whisk together the icing ingredients. I drizzle it over the warm cake before serving.

Servings and Timing

This recipe makes one 9-inch cake, serving about 8–10 slices. It takes about 30 minutes to prepare, 2–3 hours for rising, and 30 minutes to bake, for a total of 3 hours 30 minutes.

Variations

I sometimes replace part of the milk in the icing with maple syrup for a maple glaze. For a coffee twist, I swap the milk for strong brewed coffee. I also like adding chopped pecans or raisins inside the filling for extra texture.

Storage/Reheating

I store leftovers covered tightly in the fridge for up to 4 days. To reheat, I warm slices in the microwave for 15–20 seconds or in the oven at 300°F for about 10 minutes. This cake also freezes well baked or unbaked—just thaw and bake or reheat as needed.

FAQs

Can I make this cinnamon roll cake ahead of time?

Yes, I assemble it, refrigerate overnight, and let it rise at room temperature before baking.

Can I freeze this recipe?

Yes, I freeze it unbaked, partially baked, or fully baked, depending on when I want to serve it.

Do I need a stand mixer?

No, I knead by hand if I don’t have one.

Can I use active dry yeast?

Yes, but I dissolve it in the warm milk and butter first. The rise time will be longer.

How do I know the dough is kneaded enough?

If it slowly bounces back when poked or passes the windowpane test, it’s ready.

Can I use bread flour instead of all-purpose?

Yes, bread flour makes it slightly chewier but still soft and fluffy.

Can I add extra filling?

Yes, but I avoid overfilling to prevent leaking while baking.

How do I keep the cake from browning too fast?

I tent it loosely with foil during baking if needed.

Can I make mini versions instead?

Yes, I cut smaller strips and coil them into muffin tins for mini spiral rolls.

What icing flavors can I try?

I like vanilla, maple, or coffee icing depending on the occasion.

Conclusion

I love how this Giant Cinnamon Roll Cake takes the classic breakfast roll and transforms it into a fun, impressive centerpiece. With its soft dough, sweet cinnamon filling, and drizzled icing, it’s the kind of treat that makes any morning feel special. Whether I serve it fresh for brunch, as a holiday bake, or simply to enjoy with coffee, it never fails to wow everyone at the table.