A Giant Cinnamon Roll Cake is everything I love about classic cinnamon rolls, but bigger, bolder, and even more indulgent. Swirled like a cinnamon-sugar dream and drizzled with a silky vanilla bean cream cheese glaze, this stunning cake is soft, fluffy, and layered with buttery cinnamon filling. It’s the kind of bake that makes breakfast feel like a celebration, elevates brunch, and can easily steal the spotlight at dessert time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
1¼ cups whole milk, warmed to about 105°F–110°F
2¼ teaspoons instant yeast
1 large egg, room temperature
¼ cup granulated sugar
3 tablespoons unsalted butter, melted
1 teaspoon salt
4 cups bread flour or all‑purpose flour (plus extra for shaping)
Filling:
¾ cup unsalted butter, softened
¾ cup sugar (white, light or dark brown)
1½ tablespoons ground cinnamon
Glaze:
4 ounces cream cheese
3 tablespoons butter, softened
2 tablespoons whole milk
1 teaspoon vanilla bean paste or vanilla extract
1 cup powdered sugar, sifted
Directions
I warm the milk (about 1 minute in the microwave) and whisk it together with the yeast, granulated sugar, melted butter, and egg in a stand mixer bowl. I let it sit for 5 minutes so the yeast activates.
I add the salt and flour, then mix with the dough hook on low speed until a smooth dough forms (about 3 minutes).
I cover the bowl and let the dough rise in a warm place for about an hour, until it doubles in size.
While it rises, I mix the softened butter with sugar and cinnamon to make the filling.
Once risen, I punch down the dough and roll it into a 20″ x 12″ rectangle on a lightly floured surface.
I spread the cinnamon filling evenly over the dough.
Then, I cut the dough into 4 long strips. I roll the first strip tightly, then keep wrapping the other strips around it to form one large cinnamon roll.
I place the roll in a greased 9-inch springform pan, cover it, and let it rise for another 30 minutes.
I preheat the oven to 350°F (175°C). If the dough puffs too much, I gently press it down. I bake it for 30 minutes, then cover it with foil and bake another 15 minutes until golden brown.
I let the cake cool in the pan for 10 minutes before glazing.
To make the glaze, I whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth. I drizzle it generously over the warm cake.
I slice and enjoy while it’s still soft and gooey inside.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 2 hours 40 minutes
Calories per serving: Approximately 709 kcal
Variations
Nutty twist: I sometimes sprinkle chopped pecans or walnuts into the filling for added crunch.
Fruity swirl: For a festive version, I like to spread a thin layer of apple butter or finely diced apples with the cinnamon filling.
Chocolate lovers: Swapping out some cinnamon sugar with mini chocolate chips gives a fun dessert spin.
Maple glaze: When I want a cozier, fall-inspired flavor, I replace the vanilla in the glaze with maple syrup.
Mini versions: I’ve even divided the dough to make smaller individual giant rolls—just adjust the baking time accordingly.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for 15–20 seconds until soft and warm. If I’m reheating the whole cake, I cover it with foil and place it in a 300°F oven for about 10–15 minutes. I always glaze just before serving or refresh with a little extra glaze if needed.
FAQs
How do I know when the dough has risen enough?
I check if the dough has doubled in size. A gentle poke with my finger should leave an indentation that doesn’t spring back quickly.
Can I make this ahead of time?
Yes, I often prepare the dough and shape the roll the night before. I cover and refrigerate it, then let it come to room temperature and rise before baking the next day.
Can I use active dry yeast instead of instant yeast?
Absolutely. I just make sure to activate it in the warm milk and sugar mixture for 10 minutes until foamy before proceeding.
What if I don’t have a stand mixer?
I mix the dough by hand in a large bowl, then knead it on a floured surface for about 8–10 minutes until smooth.
Can I freeze the Giant Cinnamon Roll Cake?
Yes, I freeze it before baking (after shaping and before the second rise). I thaw it overnight in the fridge, let it rise, and bake as usual. I can also freeze baked leftovers—just reheat before serving.
Conclusion
This Giant Cinnamon Roll Cake is the ultimate comfort bake that always impresses. With soft, buttery layers and a rich glaze, it hits all the right notes of sweet, warm, and indulgent. I love baking it for holidays, brunches, or any time I want to treat myself and those around me to something truly special. It’s everything I crave in a cinnamon roll—just supersized.
📖 Recipe:
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Giant Cinnamon Roll Cake
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Giant Cinnamon Roll Cake takes everything you love about classic cinnamon rolls and turns it into a stunning, indulgent centerpiece. Swirled with buttery cinnamon sugar and topped with a vanilla bean cream cheese glaze, it’s perfect for breakfast, brunch, or dessert.
Ingredients
1¼ cups whole milk, warmed to 105°F–110°F
2¼ teaspoons instant yeast
1 large egg, room temperature
¼ cup granulated sugar
3 tablespoons unsalted butter, melted
1 teaspoon salt
4 cups bread flour or all-purpose flour (plus extra for shaping)
¾ cup unsalted butter, softened (for filling)
¾ cup sugar (white, light, or dark brown)
1½ tablespoons ground cinnamon
4 ounces cream cheese (for glaze)
3 tablespoons butter, softened (for glaze)
2 tablespoons whole milk (for glaze)
1 teaspoon vanilla bean paste or vanilla extract
1 cup powdered sugar, sifted
Instructions
- Warm the milk and whisk it with yeast, granulated sugar, melted butter, and egg in a stand mixer bowl. Let sit for 5 minutes to activate the yeast.
- Add salt and flour, then mix with the dough hook on low speed until a smooth dough forms (about 3 minutes).
- Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled in size.
- In a small bowl, mix the softened butter, sugar, and cinnamon to make the filling.
- Punch down the risen dough and roll it out into a 20″ x 12″ rectangle on a lightly floured surface.
- Spread the cinnamon filling evenly over the dough.
- Cut the dough into 4 long strips. Roll the first strip tightly, then wrap the remaining strips around it to form a giant spiral.
- Place the rolled dough into a greased 9-inch springform pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). If the dough has puffed too much, gently press it down. Bake for 30 minutes, then cover with foil and bake for an additional 15 minutes until golden brown.
- Let the cake cool in the pan for 10 minutes.
- Prepare the glaze by whisking together cream cheese, softened butter, milk, vanilla, and powdered sugar until smooth.
- Drizzle the glaze generously over the warm cake. Slice and enjoy while soft and gooey.
Notes
Add chopped pecans or walnuts to the filling for extra crunch.
Spread apple butter or diced apples for a fruity variation.
Mix mini chocolate chips into the filling for a chocolate twist.
Swap vanilla in the glaze with maple syrup for a fall-inspired flavor.
Make smaller individual rolls by dividing the dough and adjusting the bake time.
Store leftovers covered at room temp for 2 days or in the fridge for 5 days.
Reheat slices in the microwave for 15–20 seconds or the whole cake at 300°F for 10–15 minutes.
Freeze before second rise or after baking. Thaw, rise, and bake or reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 709
- Sugar: 38g
- Sodium: 370mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 88g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
