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 .

Giant Cinnamon Roll Cake: 7 Irresistible Tips for Fluffy Perfection

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

Scale

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

Cook Mode Prevent your screen from going dark

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