giant cinnamon roll

Learn how to make a beautiful, fluffy, and fun cinnamon roll cake using my kitchen-tested shortcut dough recipe. Review the video tutorial above and recipe notes below before beginning.

Giant Cinnamon Roll Cake

(50 grams) granulated sugar

salt

2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*

(180 milliliters) whole milk

(4 Tablespoons; 60 grams) unsalted butter

egg,

(4 Tablespoons; 60 grams) unsalted butter, softened to room temperature

(50 grams) packed light or dark brown sugar or granulated sugar

cinnamon

(120 grams) confectioners’ sugar

Tablespoons (30 milliliters) milk or heavy cream

vanilla extract

Make the dough

Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you&#8217;d rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.

Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.

Make the filling: 

After 30 minutes, use a rolling pin to roll the dough out into a 15&#215;12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.

Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.

Shape the cinnamon roll cake

See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you&#8217;re done shaping it.

Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Bake

After the cake&#8217;s dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That&#8217;s completely normal and expected from something this large. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.

Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.

Make the icing

Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners&#8217; sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.

The cinnamon roll cake is best enjoyed the same day it&#8217;s made, but will remain fresh covered tightly for up to 4 days in the refrigerator.

This was super cool to make. I got a little nervous that the inner bun would not be completely cooked, but it turned out very yummy!
The icing ended up being a little too much for; there was a good bit of overflow.

I would definitely make this again. :)

There's a restaurant near me that has a cinnamon roll with a cinnamon frosting in addition to the regular cinnamon roll icing so I wanted to try and recreate that. I made this recipe and the Sally's cinnamon cream cheese frosting recipe from her Banana Cupcakes with Cinnamon Cream Cheese Frosting recipe, but I added a boat load of cinnamon. I'd say nearing a quarter cup of cinnamon. I wasn't really measuring, just pouring it in and tasting. MAN, that icing on the warm cake was KILLER. 10/10 need to make that again

Wow!  This Giant Cinnamon Roll Cake was absolutely delicious!  It was easy to make and it looks very impressive.  I will definitely make this again.  Thanks for sharing this recipe, Sally!

Just made this and it turned out beautifully. Tasted fantastic. I’ve made a few things now from your blog snd I’ve never been disappointed. Your recipes are very clear and easy to follow. LOVE the videos, too!  

Wish I could post my picture. ;)

Everytime I saw this recipe I wanted to try it but was intimidated by the whole swirl thing. I tried it today and it was super simple!! Thanks Sally ! My husband who does not even like to eat sweets for breakfast ,loved it !! This recipe is a keeper!

Sooo easy and so tasty 10/10 would recommend!

My 5 year old doesn't care for cake or cookies, but wanted a special treat to share with family for his birthday. After brainstorming for weeks, I stumbled across this. I made it today, and it was a hit at his celebration this evening. Everyone enjoyed it so much it may become a tradition.

I made this giant cinnamon roll cake for my sons birthday and it was a hit! Easy to follow instructions and it turned out wonderful! I will make this again and I highly recommend it! YUM!

This came out as beautifully as the photos, it was PERFECT. I was worried about the inner rings being undercooked and the outer rings being too dry, but it was cooked perfectly. I may never make normal cinnamon rolls again. I didn't have whole milk, so I used 1/4 cup heavy cream and 1/2 cup water, which seemed to be similar. Another phenomenal recipe, Sally, thank you.

I've always been a fan of cinnamon rolls but I've never tried to make a cinnamon roll cake! I just made this and it turned out perfectly! 10/10. Thanks a lot, Sally!

https://www.youtube.com/watch?v=U3mRkcBG_EE

Learn how to make a beautiful, fluffy, and fun cinnamon roll cake using my kitchen-tested shortcut dough recipe. Review the video tutorial above and recipe notes below before beginning.

Ingredients
2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
3/4 cup (180ml) whole milk
1/4 cup (4 Tablespoons; 60g) unsalted butter
1 large egg, at room temperature

Filling
1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
1/4 cup (50g) packed light or dark brown sugar or granulated sugar
1 Tablespoon ground cinnamon

Vanilla Icing
1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) milk or heavy cream
1 teaspoon pure vanilla extract

Get the full recipe: https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Giant Cinnamon Roll Cake | Sally's Baking Addiction

When you can go big for breakfast, go BIG—literally. This larger-than-life cinnamon roll is made with just one ingredient—a can of Pillsbury™ Grands!™ cinnamon rolls—and is so easy to prep, even little hands can help with this one. Watch their delight as you take this sweet treat out of the oven and let everyone dig right in! 

Giant Cinnamon Roll

(17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 5 rolls. 

Place 1 roll in center of cookie sheet. Unroll remaining 4 rolls into long strips of dough. Loosely coil each strip around roll, cinnamon side in, forming giant cinnamon roll (be sure to replace any cinnamon that falls off).

Bake 20 to 25 minutes or until center is thoroughly baked and edge is deep golden brown. Cool 5 minutes. 

Meanwhile, remove cover from icing; microwave on Medium (50%) 15 seconds. Drizzle icing over warm cinnamon roll. Cut into 6 wedges; serve warm.

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Giant Cinnamon Roll

Top 2 giant cinnamon roll recipes from across the web

The most viewed giant cinnamon roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Giant Cinnamon Roll Cake

Giant Cinnamon Roll

The most viewed giant cinnamon roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine