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

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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