I’m always in a battle to get my kids excited about cinnamon cakes, even a single bite. Well, not with this show-stopping giant cinnamon roll cake, though! Its stunning rose-like appearance keeps my little ones’ eyes open and dashing to the table to devour that goodness. Oh, and the taste? My kids lick their fingers for the very last morsel. You guessed it! The best part is that this treat is surprisingly simple to make!
This Giant Cinnamon Roll Cake Is A Big Hit!
Simple yet eye-catching beauty: No frosting! No fancy decorating! The dough itself swirls into a delicate, timeless rose on the table, guaranteed to turn heads. I bet even an amateur baker can create this work of art.
A fusion of delightful texture and harmonious flavor: Imagine taking a bite into those crispy edges, then enveloped with a soft, fluffy goodness. Each bite takes you on a journey from the gooey, sweet vanilla icing to the warm, caramel-hinted explosion of brown sugar and ground cinnamon that cling to every crevice of the roll. My kids and I can’t ask for more than that!
Suitable for any occasion: Like a pumpkin bundt cake, it’s a cozy and comforting celebration for any get-together, from Mother’s Day to Father’s Day to birthdays, Halloween, Christmas, potlucks, or simply an intimate family party. It comes in the size of my head (yes, my head!), enough for everyone to have their own slice. Talk about giant!
11 Steps To Make The Best Giant Cinnamon Roll Cake
Prep the Dough
Step 1
Whisk the all-purpose flour, yeast, sugar, and salt in a medium bowl, and then put them aside.
Put the butter and milk into a microwave-safe bowl and heat them in the microwave until the mixture melts and warms up to about 100°F – 110°F (38°C-43°C). This is the ideal temperature to wake up the yeast. If you exceed that range, wait for the milk to cool down a bit, or your yeast friend might take a nap.
Step 2
Slowly pour the warm milk and butter into the dry ingredients you set aside in step 1. Crack in an egg and mix them until you get a soft dough.
I usually beat them using my beloved stand mixer attached with a dedicated dough hook. But you can use a stand mixer or mix them by hand with a silicone spatula. Get ready for some elbow grease, though!
You know the dough is ready if it forms a smooth, clean ball and no longer sticks to the bowl anymore. If the dough too sticky, toss in 2 to 4 tablespoons of flour. But don’t go overboard; you’ll want it to be on the softer side.
Kneading the Dough
Step 3
Continue beating the dough in the mixer for 5 more minutes. If you knead by hand, do the same; just remember to scatter some flour on the surface to prevent stickiness.
During kneading, add 1 teaspoon of flour to the bowl or on the kneading surface if you feel the dough is too wet. We aim for a soft and slightly gooey dough, so DON’T sprinkle more flour!
I usually test the dough’s readiness by pressing on it. Ideally, it should feel a bit sticky to the touch, but no dough really sticks to my fingers, and the lump bounces back slowly.
Another trick you can try is the “windowpane test.” Pinch off a small piece of dough and stretch it thinly so light can go through it. Hold the stretched dough up to a window and see if light can shine through it without it ripping off. If not, you’d better knead for a few more minutes.
Step 4
Cover the bowl of dough with aluminum foil, food wrap, or a clean kitchen towel. Let it sit for about half an hour at room temperature to rest. Afterward, you can grease another bowl and put the dough into it for easy removal.
Making the Filling
Step 5
After resting, it’s time to pack a cinnamon bomb inside the dough!
Stretch the dough into a 12×15” rectangle. Give it a luxurious layer of softened butter for an extra depth of flavor. Here comes our MVPs: Whisk the ground cinnamon and brown sugar and sprinkle the mixture evenly on the buttered dough.
Step 6
Grease a 9” cake pan or a 9” pie dish with nonstick spray or butter.
Shaping the Roll
Step 7
Important! This step can make or break the visual appeal of your cinnamon bun cake!
Slice the rectangle dough into six equal 2” strips using a pizza cutter or a sharp knife. Start by rolling up one strip and putting it in the center of the greased pan. Then, carefully wrap the rest of the strips around the center roll, starting each one at the end of the last. And boom! A giant cinnamon roll to the scene! Easy, right?
Sprinkle the sugar and cinnamon mixture on the rolled dough, as some might fall off as you roll the strips. That’s also the secret weapon for that gorgeous caramel-brown surface out of the oven!
Note: Remember to roll snugly so the stunning swirl won’t fall apart after baking.
Step 8
Drape a plastic wrap or aluminum foil over the cake and let it rise in a warm environment for a couple of hours or until it doubles in size. Rising at room temperature takes a bit longer, though.
A life-saving tip on cold days: Warm up the oven to 150°F, switch it off, and put the rolled cake inside. Don’t close the oven just yet! Crack it open a bit for 30 minutes to feed the yeast with oxygen and prevent gas build-up. Then, close the door tightly and let the yeast do its job. Check it regularly to see if the dough has doubled its size, and pop it out of the oven.
Baking
Step 9
Preheat your oven to 350°F or 177°C and bake the cake for 30 to 35 minutes. Its surface should turn out golden brown. If the cake becomes brown too soon, loosely cover the pan with aluminum foil to shield it from direct heat.
Don’t worry if some parts of the roll rise up higher than others. It’s part of the charm, my friends. Its uneven rise makes the cake look wayyy more like a gorgeous rose!
But if you’re a stickler for precision and want a picture-perfect cake, during baking, use a spatula to press down the protruded spots to even out the surface and put it back in the oven.
Step 10
Take the cake out and let it cool in a wire rack for 10 to 15 minutes.
Make the Icing
Step 11
Whisk the confectioners’ sugar, heavy cream (or milk), and vanilla extract in a bowl. Here’s the rule of thumb: more sugar for a thicker icing and more heavy cream or milk for a thinner texture.
Now, glaze the icing on your cinnamon cake roll and dig in!
Btw, here are my secret recipes to keep my kids eager to eat more spiced treats if you also have some fussy eaters around: pumpkin cheesecake and pumpkin spice cake.
Notes
Storage: Use it within 1 day of being out of the oven for the best flavor. But yeah, I know that giant treat is sometimes too much for a small family. You can cover it tightly and stack it in the fridge for 4-5 days. When the mood strikes, just pop it in the microwave for 15 seconds. Freezing is also good for 3 months; just thaw it overnight in the fridge when needed.
Making ahead: Want a freshly baked cinnamon roll cake for breakfast? Easy peasy! Just follow my recipe until step 7, I mean, when you have that nice cinnamon bun. Cover it tightly and put it in the fridge overnight. Next morning, just let it rise at room temp for 1-2 hours before continuing with the baking.
A cinnamon boost: My grandma is team cinnamon, so she usually tosses ¼ to ½ cup of cinnamon sweet bits into the dough before kneading. Well, a cinnamon bomb, I promise!
Use ingredients at room temp: Don’t skip this step! The secret to smoothly incorporated dough is letting the ingredients cool to room temperature. Take them out of the fridge for about 1 hour before mixing them.
FAQs
Can I Use Dry Yeast Instead Of Instant Yeast?
Of course! The only difference is that dry yeast needs some prep to get active. You need to stir them in warm water or milk first before teaming up with the dry ingredients.
What About The Vegan Version?
Whipping a giant vegan cinnamon roll cake is a breeze. Just swap the dairy ingredients for their plant-based versions, like non-dairy milk and vegan butter. Oh, and remember to remove the egg. Don’t worry; it won’t affect the texture that much!
Discover More Unique Cake Recipes:
Giant Cinnamon Roll Cake
Ingredients
For the dough
- 2 ¾ cups spooned, leveled all-purpose flour (plus some more for kneading)
- ¼ cup granulated sugar
- 1 tsp salt (2 ¼ tsp) instant yeast
- 1 packet
- ¾ cup whole milk
- 4 tbsp (¼ cup) unsalted butter
- 1 egg, room temperature
For the filling
- 4 tbsp (¼ cup) unsalted butter, room temperature
- ¼ cup dark or light brown sugar or granulated sugar
- 1 ¼ tbsp ground cinnamon
Instructions
Prep the Dough
- Whisk the all-purpose flour, yeast, sugar, and salt in a bowl; put aside.
- Warm the butter and milk in the microwave to 100°F – 110°F (38°C-43°C).
- Slowly pour the warm milk and butter into the dry ingredients you set aside. Crack in an egg and mix it using a hand or stand mixer until you get a soft dough that can come away from the bowl. Toss in 2 to 4 tablespoons of flour if too wet.
Knead the Dough
- Continue beating the dough in the mixer (or by hand on a floured surface) for 5 more minutes. During kneading, add 1 teaspoon of flour to the bowl or on the kneading surface if you feel it’s too wet.
- If you press on the dough and the lump bounces back slowly, it is ready. You can also try the “windowpane test.”
- Cover the bowl of dough with aluminum foil, food wrap, or a clean kitchen towel. Let it sit for around half an hour at room temperature to rest.
Make the Filling
- Stretch the dough into a 12×15” rectangle. Spread softened butter on the dough and then sprinkle the ground cinnamon and brown sugar mixture.
- Grease a 9” cake pan or a 9” pie dish with nonstick spray or butter.
Shape the Roll
- Slice the rectangle dough into six equal 2” strips using a pizza cutter or a sharp knife. Start by rolling up one strip and putting it in the center of the greased pan. Then, carefully wrap the rest of the strips around the center roll, starting each one at the end of the last. Coil them tightly! Sprinkle some cinnamon sugar mixture on the rolled dough.
- Drape a plastic wrap or aluminum foil over the cake and let it rise in a warm environment for a couple of hours or until it doubles in size. On cold days, let it rise in a preheated oven (150°F)
Baking
- Preheat your oven to 350°F or 177°C and bake the cake for 30 to 35 minutes until golden brown. If the cake becomes brown too soon, loosely cover the pan with aluminum foil to shield it from direct heat.
- If needed, during baking, use a spatula to press down the protruded spots to even out the surface and put it back in the oven.
- Take the cake out and let it cool in a wire rack for 10 to 15 minutes.
Make the Icing
- Whisk the confectioners’ sugar, heavy cream (or milk), and vanilla extract in a bowl. Drizzle the icing on your cinnamon cake roll, and enjoy!
Notes
- Eat the cake in 1 day. Otherwise, cover it and keep it in the fridge for 4-5 days or in the freezer for 3 months.
- To make it ahead, follow the cinnamon roll recipe until you form the cinnamon bun. Put it in the fridge overnight and let it rise for 1 hour the next morning before baking.
- Add ¼ to ½ cup of cinnamon sweet bits to enhance the cinnamon flavor.
- Let all the ingredients cool to room temp before making the cake.
