If you’ve ever dreamed of having a giant, gooey cinnamon roll to yourself, this Giant Cinnamon Roll Cake is for you! Imagine a soft, buttery dough, swirled with rich cinnamon-sugar filling, baked into a golden spiral, and topped with a smooth cream cheese glaze. It’s a showstopper that will make your kitchen smell like a bakery and your taste buds explode with joy.
Inspired by the iconic Cinnabon but in a much larger, shareable form, this cinnamon roll cake is perfect for brunch, holidays, or anytime you’re craving something indulgent. The best part? It’s easy to make—no need to shape individual rolls—just one big, beautiful cinnamon roll cake. Whether you serve it as the centerpiece of a festive brunch or as a special treat, it will quickly become a family favorite.
Servings and Timing
- Serves: 8-10
- Total Time: 1 hour 30 minutes (including dough rise time)
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour: The foundation of your dough, giving it structure and softness.
- ¼ cup granulated sugar: Adds a touch of sweetness to the dough.
- 1 packet (2 ¼ tsp) active dry yeast: The yeast helps the dough rise, making it light and fluffy.
- 1 cup warm milk (110°F): Warm milk activates the yeast and helps the dough rise.
- ¼ cup unsalted butter, melted: Adds richness and flavor to the dough.
- 1 egg: Provides structure and helps the dough rise.
- ½ tsp salt: Balances the sweetness of the dough.
For the Cinnamon Filling:
- ½ cup unsalted butter, softened: Creates a creamy base for the filling.
- ¾ cup brown sugar: Adds sweetness and a touch of molasses flavor.
- 1 ½ tbsp cinnamon: The star ingredient for that warm, comforting cinnamon flavor.
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened: The base for a tangy and creamy glaze.
- 1 cup powdered sugar: Adds sweetness and gives the glaze a smooth consistency.
- 2 tbsp milk: Helps thin the glaze to a pourable consistency.
- ½ tsp vanilla extract: Adds a touch of aromatic flavor to the glaze.
Instructions
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Make the Dough:
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir and let sit for about 5 minutes until the yeast becomes foamy.
- Add the melted butter, egg, and salt. Gradually add the flour, stirring until the dough begins to come together.
- Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.
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Prepare the Filling:
- While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth. This mixture will form the gooey, flavorful filling for your cinnamon roll cake.
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Shape the Roll:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 12×18 inches.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Cut the dough into long, 2-inch-wide strips using a knife or pizza cutter.
- Take one strip and roll it tightly into a spiral. Continue wrapping the remaining strips around the first, forming one large cinnamon roll. Carefully transfer the spiral into a greased 9-inch cake pan.
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Final Rise & Bake:
- Cover the assembled roll and let it rise for 20-30 minutes until it has puffed up.
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until the top is golden brown and cooked through. If the top is browning too quickly, loosely tent with foil during the last 10 minutes of baking to avoid over-browning.
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Drizzle & Serve:
- While the cake is baking, make the cream cheese glaze by whisking together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Once the cinnamon roll cake is baked and slightly cooled, drizzle the glaze generously over the top. Slice, serve, and enjoy!
Variations
- Nutty Delight: Add a handful of chopped pecans or walnuts over the cinnamon filling before rolling for a crunchy twist.
- Caramel Infused: Drizzle warm caramel sauce over the top for an extra touch of decadence.
- Pumpkin Spice Twist: Replace the cinnamon with pumpkin spice and add a few tablespoons of pumpkin puree to the dough for a fall-inspired treat.
- Chocolate Lover’s Dream: Mix mini chocolate chips into the cinnamon filling for a gooey, chocolatey twist on the classic.
Tips
- Ensure Proper Dough Rise: If your dough isn’t rising well, place it in a warm oven (turned off) with a bowl of hot water nearby to create a warm, humid environment.
- Even Spiral Shape: Roll the dough evenly and cut uniform strips for a balanced spiral. If the strips start to stretch too much, let them rest for a few minutes before rolling.
- Best Served Fresh: The cinnamon roll cake is best enjoyed warm, right after it’s glazed. The gooey filling and soft texture are most delicious when fresh out of the oven.
- Make Ahead: Prepare the dough the night before, and after the first rise, refrigerate it overnight. The next morning, let it come to room temperature before shaping, assembling, and baking.
This Giant Cinnamon Roll Cake is everything you love about cinnamon rolls, but bigger and better! It’s perfect for special occasions like holidays, brunches, or simply when you need a comforting dessert to share (or keep all to yourself). Indulge in a warm slice topped with cream cheese glaze, and enjoy the blissful, melt-in-your-mouth experience that only a giant cinnamon roll can deliver.