Introduction
Imagine walking into your kitchen and being greeted by the warm, sweet aroma of cinnamon and freshly baked bread. Now, picture that comfort baked into a single, show-stopping dessert that’s as fun to make as it is to eat. That’s the magic of a Giant Cinnamon Roll Cake — the oversized cousin of your favorite breakfast pastry that doubles as a centerpiece for any gathering.
Unlike traditional cinnamon rolls, which are baked in batches, this cake spirals into one enormous roll, baked golden brown and drizzled with creamy vanilla icing. It’s gooey, fluffy, and guaranteed to impress at brunch, birthdays, or cozy weekend mornings. If you’ve ever wished your cinnamon rolls were just a little bigger (okay, a lot bigger), this recipe is about to make that dream come true.
In this guide, I’ll walk you through every step of making the ultimate Giant Cinnamon Roll Cake, from preparing the soft dough to mastering the spiral shape and icing drizzle. Along the way, I’ll share baking tips, creative variations, and make-ahead tricks so you can enjoy this irresistible dessert with confidence.
Table of Contents
What is a Giant Cinnamon Roll Cake?
A Giant Cinnamon Roll Cake is exactly what it sounds like — one massive, spiraled cinnamon roll baked into a soft, golden cake. Instead of preparing individual rolls, the dough is cut into strips, coiled together, and baked as a single showpiece. Once drizzled with icing, the Giant Cinnamon Roll Cake becomes part breakfast pastry, part dessert, and entirely irresistible.
Think of it as the best of both worlds: the nostalgic flavor of classic cinnamon rolls combined with the wow-factor of a cake that steals the spotlight at any table. Unlike a layered cake, this recipe doesn’t require multiple pans or frosting between tiers. Instead, its beauty lies in the gooey cinnamon swirls and the dramatic spiral design that makes the Giant Cinnamon Roll Cake look like a bakery masterpiece.
This oversized roll is perfect for holidays, weekend brunches, birthday mornings, or anytime you want to surprise your family with something special. While it looks impressive, the process is surprisingly approachable — especially with the shortcut dough method that cuts down on prep time without sacrificing flavor or texture.
So, whether you’re an experienced baker or just starting out, the Giant Cinnamon Roll Cake is a recipe that delivers both comfort and celebration in every slice.
Why You’ll Love This Recipe
There are plenty of reasons bakers fall in love with the Giant Cinnamon Roll Cake, but here are the ones that keep it on repeat in kitchens everywhere:
- It’s visually stunning. A single spiral that fills an entire cake pan creates a centerpiece worthy of any holiday table or weekend brunch. Slice into it, and you’ll reveal layers of gooey cinnamon swirls that look just as good as they taste.
- Shortcut dough = less waiting. Traditional cinnamon rolls often require long rise times or overnight proofing. This recipe uses a reliable shortcut dough, which means you’ll enjoy your cake faster without sacrificing that soft, fluffy texture.
- Beginner-friendly process. Even if you’ve never baked with yeast before, the step-by-step method makes this recipe approachable. With clear tips on kneading, shaping, and baking, you’ll feel confident pulling your Giant Cinnamon Roll Cake out of the oven.
- Customizable flavors. Whether you want classic vanilla icing, a maple glaze, or a cream cheese topping, this cake is versatile. You can even add nuts, fruit, or spices to make your version unique.
- Perfect for sharing. Unlike single rolls, this cake invites everyone to gather around, slice, and enjoy together. It’s family-friendly, fun to serve, and impossible not to love.
From its show-stopping appearance to its gooey, melt-in-your-mouth texture, the Giant Cinnamon Roll Cake is proof that bigger really is better when it comes to dessert.
Ingredients You’ll Need
To make a fluffy, gooey, and perfectly golden Giant Cinnamon Roll Cake, you’ll need a handful of simple pantry staples. Each ingredient plays a key role in achieving that soft texture and irresistible flavor:
- All-purpose flour – The foundation of the dough, giving structure while keeping it light and tender. For a gluten-free option, substitute with a high-quality 1:1 baking blend.
- Granulated sugar – Adds sweetness to the dough and helps activate the yeast. You can swap with organic cane sugar if desired.
- Salt – A pinch balances the sweetness and enhances flavor throughout the cake.
- Yeast – The magic ingredient that makes your dough rise. Instant yeast is quick and easy, but active dry yeast works too with a slightly longer proofing time.
- Whole milk – Provides richness and softness in the dough. For a dairy-free version, use oat milk or almond milk.
- Unsalted butter – Adds richness and helps create a tender crumb. Vegan butter can be substituted if needed.
- Egg – Gives the dough structure and helps with rise. For an egg-free version, try a flax egg or commercial egg replacer.
- Brown sugar & cinnamon – The classic filling duo that creates those gooey spirals of sweetness. You can use dark brown sugar for deeper caramel notes or even coconut sugar for a slightly healthier twist.
- Confectioners’ sugar, milk, and vanilla extract – Whisked together to make the simple vanilla icing that drizzles beautifully over your warm cake. For a variation, swap in maple syrup or coffee for unique flavor twists.
Step-by-Step Instructions (with Tips!)
Making a Giant Cinnamon Roll Cake may look impressive, but the process is easier than you might think. Follow these simple steps, and you’ll have a gooey, golden masterpiece ready to serve:
1. Make the Dough
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Warm the milk and butter until the butter melts and the mixture reaches about 100–110°F — the ideal temperature for activating yeast. Pour into the dry ingredients, add the egg, and mix until a soft dough forms. If it feels sticky, add a little more flour, but keep it slightly tacky for the best texture.
2. Knead Until Smooth
Knead by hand for about 5 minutes on a floured surface or use a stand mixer with a dough hook. The dough is ready when it feels elastic and bounces back when gently pressed. For beginners, the “windowpane test” (stretching a piece thin enough to see light through) is a foolproof way to check readiness.
3. First Rise
Shape the dough into a ball, cover it, and let it rest for 30 minutes. This short rest gives the gluten time to relax, making it easier to roll out later.
4. Add the Filling
Roll the dough into a 15×12-inch rectangle. Spread softened butter evenly, then sprinkle a mixture of brown sugar and cinnamon on top. This filling is the heart of your Giant Cinnamon Roll Cake, creating the sweet, gooey layers everyone loves.
5. Shape the Spiral
Cut the dough into strips, then roll the first strip into a spiral and place it in the center of a greased cake pan. Continue wrapping the remaining strips around until the pan is filled with one giant roll. Don’t worry if some filling spills — just sprinkle it on top.
🖼️ Image Placement 2
- Description: The coiled dough spiraled in a pan before baking.
- MidJourney Prompt: Close-up of cinnamon roll cake dough spiraled in a round cake pan before baking — golden dough, cinnamon filling peeking through, natural lighting.
- Alt Text: Unbaked Giant Cinnamon Roll Cake spiraled in a cake pan with cinnamon sugar.
6. Second Rise
Loosely cover and let the cake rise in a warm place for 1–2 hours until doubled in size. On chilly days, you can use your oven: preheat briefly to 150°F, turn it off, and let the dough rise inside.
7. Bake to Golden Perfection
Bake at 350°F for 30–35 minutes. If the top browns too quickly, tent with foil. Don’t panic if some spots puff higher — just press them gently down with a spatula.
8. Add the Icing
While the cake cools slightly, whisk together confectioners’ sugar, milk, and vanilla. Drizzle generously over the warm cake so it melts into the swirls, making every slice gooey and irresistible.
Pro Tip:
For extra flavor, try swapping the vanilla icing with a maple or coffee glaze. It gives your Giant Cinnamon Roll Cake a gourmet twist while keeping the same comforting base.
Tips for Success
Baking a Giant Cinnamon Roll Cake is all about getting the little details right. Here are some tried-and-true tips to make sure yours turns out perfectly every time:
- Use room temperature ingredients. Cold milk, butter, or eggs can slow down yeast activity. Room temperature ingredients help the dough rise faster and more evenly.
- Don’t over-knead. A soft, slightly tacky dough makes for the fluffiest cake. Over-kneading can make it tough instead of tender.
- Grease the pan generously. Cinnamon sugar is delicious but sticky. A well-greased pan ensures your Giant Cinnamon Roll Cake comes out beautifully without tearing.
- Be patient with the rise. If the dough hasn’t doubled, give it more time. A properly risen cake will bake up taller, lighter, and fluffier.
- Tent with foil if needed. If the top starts browning too quickly, loosely cover it with foil. This keeps the inside soft and prevents over-browning.
- Ice while warm. Drizzling icing over a warm cake lets it seep into the swirls, creating that gooey, bakery-style finish.
- Experiment with flavors. Swap vanilla icing for maple, add chopped pecans for crunch, or dust powdered sugar before serving. Small tweaks can give your Giant Cinnamon Roll Cake a signature touch.
These small adjustments can make the difference between a good bake and a jaw-dropping one. With these tips, your Giant Cinnamon Roll Cake will look as impressive as it tastes.
Variations to Try
One of the best things about a Giant Cinnamon Roll Cake is how versatile it is. With a few simple tweaks, you can transform the base recipe into something new and exciting for any occasion. Here are some of the most popular ways to put your own spin on the classic Giant Cinnamon Roll Cake:
🍁 Maple Pecan Cinnamon Roll Cake
Swap the vanilla icing for a maple glaze and sprinkle chopped pecans between the layers before baking. This version turns your Giant Cinnamon Roll Cake into a nutty, caramel-sweet treat that’s perfect for fall brunches or Thanksgiving gatherings.
🧀 Cream Cheese Icing Version
For a richer finish, top your Giant Cinnamon Roll Cake with cream cheese icing instead of vanilla glaze. The tangy-sweet frosting balances the gooey layers beautifully, giving this variation a bakery-quality touch.
🎃 Pumpkin Spice Cinnamon Roll Cake
Add pumpkin puree to the dough and a pinch of nutmeg and cloves to the filling. The seasonal flavors transform your Giant Cinnamon Roll Cake into the ultimate autumn centerpiece. Serve it at Halloween parties or cozy fall mornings with a cup of coffee.
🌱 Gluten-Free Option
Use a gluten-free all-purpose baking blend in place of standard flour. The result is still fluffy and indulgent, proving that everyone can enjoy a slice of Giant Cinnamon Roll Cake no matter their dietary needs.
🧁 Mini Cinnamon Roll Cakes
Instead of making one giant spiral, divide the dough into smaller spirals and bake them in a muffin tin. These individual servings deliver the same gooey sweetness, but with all the charm of a downsized Giant Cinnamon Roll Cake.
No matter which variation you choose, the base recipe guarantees success. Each version celebrates the irresistible flavors of cinnamon, sugar, and buttery dough — while keeping the star of the show, the Giant Cinnamon Roll Cake, front and center.
Related Article: Guinness Chocolate Cupcakes Without Beer: 7 Steps to Bold Flavor
FAQs About Giant Cinnamon Roll Cake
1. Can I make a Giant Cinnamon Roll Cake ahead of time?
Yes! You can prepare the dough, shape the spiral, and refrigerate it overnight. The next morning, let the cake rise at room temperature for 1–2 hours before baking. This make-ahead method makes your Giant Cinnamon Roll Cake perfect for holiday mornings or brunch gatherings.
2. Can I freeze the cake?
Absolutely. You can freeze it unbaked after shaping, partially baked, or fully baked. If freezing unbaked, thaw in the refrigerator overnight, then let it rise before baking. Freezing allows you to always have a Giant Cinnamon Roll Cake ready when cravings strike.
3. What type of yeast should I use?
Instant yeast works best because it saves time, but active dry yeast is also fine — just whisk it into the warm milk mixture first and allow for a slightly longer rise. Both will give you a soft and fluffy Giant Cinnamon Roll Cake.
4. Can I make it without eggs?
Yes, substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). This keeps the structure while still giving you a soft, rich Giant Cinnamon Roll Cake.
5. Why didn’t my dough rise?
This usually happens if the yeast was expired, or if the liquid was too hot or too cold. Always check yeast freshness and keep liquids between 100–110°F. Proper rise is key to the fluffy texture of a Giant Cinnamon Roll Cake.
Conclusion & Call-to-Action
There’s nothing quite like the joy of pulling a golden, gooey Giant Cinnamon Roll Cake out of the oven and sharing it with family or friends. From its impressive spiral design to its soft, melt-in-your-mouth layers, this recipe is more than just dessert — it’s a centerpiece, a conversation starter, and a memory-maker.
Whether you keep it classic with vanilla icing or experiment with maple, pumpkin spice, or cream cheese variations, the Giant Cinnamon Roll Cake always delivers that perfect blend of comfort and wow-factor. It’s the kind of recipe that looks bakery-level but feels approachable enough for any home baker.
Now it’s your turn: bake it, slice it, and watch the smiles appear around your table. When you try this recipe, don’t forget to Leave a comment, share it with friends, and follow us on Pinterest for more bake and no-bake dessert inspiration straight to your feed!
And if you’re hungry for more sweet inspiration, check out our other no-bake desserts and easy baking recipes here on the site. Every bite is a chance to make everyday moments a little more delicious.
Related Article: Chocolate Peanut Butter Cheesecake Bars: 7 Irresistible Layers of Flavor
Giant Cinnamon Roll Cake: 7 Irresistible Tips for Fluffy Perfection
- Total Time: 3 hours 30 minutes
- Yield: 1 (9-inch cake, about 8–10 servings) 1x
Description
Bake a gooey, fluffy Giant Cinnamon Roll Cake that doubles as a show-stopping centerpiece for brunch, holidays, or birthdays. With soft spiraled layers, a gooey cinnamon filling, and a drizzle of sweet icing, this cake is bakery-quality but surprisingly easy to make at home.
Ingredients
Dough
2 ¾ cups (344g) all-purpose flour, plus more as needed
¼ cup (50g) granulated sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast (1 standard packet)
¾ cup (180ml) whole milk
¼ cup (56g) unsalted butter
1 large egg, at room temperature
Filling
¼ cup (56g) unsalted butter, softened
¼ cup (50g) brown sugar (light or dark)
1 tablespoon ground cinnamon
Icing
1 cup (120g) confectioners’ sugar
2 tablespoons (30ml) milk or heavy cream
1 teaspoon pure vanilla extract
Instructions
Make the dough: In a bowl, whisk together flour, sugar, salt, and yeast. Warm milk and butter until butter melts and mixture is 100–110°F. Pour into dry ingredients, add egg, and mix until a soft dough forms.
Knead: Knead by hand for 5 minutes or with a stand mixer until smooth and elastic. Dough should be soft and slightly tacky.
First rise: Shape into a ball, cover, and let rest 30 minutes.
Add the filling: Roll dough into a 15×12-inch rectangle. Spread with butter, sprinkle with brown sugar and cinnamon.
Shape the cake: Cut into six 2-inch wide strips. Roll the first strip into a spiral and place in a greased 9-inch cake pan. Wrap remaining strips around it.
Second rise: Cover loosely and let rise 1–2 hours, or until doubled in size.
Bake: Bake at 350°F (177°C) for 30–35 minutes until golden brown. Tent with foil if browning too quickly.
Add icing: Whisk sugar, milk, and vanilla. Drizzle over warm cake before serving.
Notes
Overnight option: Shape the cake, refrigerate overnight, then let rise 1–2 hours at room temperature before baking.
Freezing: Freeze unbaked, par-baked, or fully baked for up to 3 months. Thaw overnight in the fridge before reheating or finishing.
Flavor variations: Try maple pecan, pumpkin spice, or cream cheese icing for a twist.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg