cinnamon roll cake

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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#baking #recipes #cinnamonroll

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

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Cinnamon Roll Cake

flour

sugar

tsp baking powder

tsp salt

evaporated milk

water

eggs

vanilla

butter (melted)

butter

brown sugar

tbs flour

confectioner's sugar

milk

Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.

Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."

Pour cake batter into prepared pan. Set aside.

In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.

Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.

Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.

Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.

Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.

Makes about 12 servings.

This cinnamon roll cake may just be better than regular cinnamon rolls. It is perfectly sweet, is full of warm cinnamon flavors and surprisingly easy to make.

all purpose flour

baking powder

sour cream

butter, softened

Preheat your oven to 350 degrees F and grease a 9x13 baking dish.

Start by making the cake. Add the flour, brown sugar, baking powder, vanilla, eggs, milk, and sour cream into a large bowl. Stir everything together well to form a smooth batter.

While stirring, slowly pour in the melted butter. Mixing the butter in a little bit at a time will help blend it well without causing the batter to separate.

Pour the cake batter into your baking dish and spread it into an even layer in the pan.

Next, make the cinnamon filling. Mix all of the ingredients for the cinnamon filling together in a medium-sized bowl. The mix will look thick and sugary.

Scoop spoonfuls of the cinnamon filling and drop it onto the cake batter. Put dollops of the cinnamon filling evenly across the surface of the cake batter until you have used all of the cinnamon filling.

Run a butter knife through the cinnamon filling and cake batter, swirling them together. Try to make a spiral or marble effect as you swirl the knife through the batter. You do not want to over-mix the cinnamon into the batter but keep the defined swirls.

Bake the cinnamon roll cake in the preheated oven for 35 minutes. The top will be a light golden brown and a toothpick inserted into the center of the cake will come out clean.

Let the cake cool for about 10 minutes while you make the glaze.

To make the cinnamon roll glaze, whisk the powdered sugar, milk, melted butter, and vanilla together in a medium-sized bowl. Pour the glaze over the cinnamon roll cake, spreading it across the entire top of the cake.

Slice the cinnamon roll cake and enjoy while warm!

Cinnamon roll cake is a favorite breakfast treat in cake form. With a quick prep and cook time it&#039;s on the table in no time!

Cinnamon Roll Cake Recipe

all-purpose flour

unsalted butter (melted)

unsalted butter (softened)

Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish.

In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla together.

Slowly stir in melted butter and pour batter into the prepared baking dish.

Make the cinnamon topping: In another bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.

Swirl your topping and cake mixture with a knife, only inserting it halfway into the cake batter and going up and down the length of the pan.

Bake for 28–32 minutes.

Meanwhile, mix all glaze ingredients together in a small bowl. Drizzle over the cake while it is still warm.

https://content.jwplatform.com/videos/WLnEZUUT.mp4

This Cinnamon Roll Cake Is Simple And Takes Your Favorite Roll And Puts It In Cake Form. Swirled With Cinnamon, Butter And Brown Sugar And Topped With A Glaze, This Cake Is Sure To Be A New Favorite.

If your looking for the Best Cinnamon Roll Cake With Cream Cheese Glaze, you have come to the right place.  It has all the delicious flavors of a warm homemade cinnamon roll without any of the fuss.  Vanilla cake batter swirled with a delicious brown sugar and cinnamon filling, then topped with a smooth cream cheese glaze.  This cake will become a family favorite

The Best Cinnamon Roll Cake With Cream Cheese Glaze

unsalted butter, melted

unsalted butter, softened

Tbsp. flour

cream cheese, softened

Tbsp. milk

Preheat oven to 350F and grease a 9×13 inch cake pan.

In a large mixing bowl whisk together flour, white granulated sugar, salt, and baking powder.

Add milk, eggs, and vanilla to flour mixture. Using a hand or stand mixer, mix until just combined.

Slowly stir in melted butter and mix until just combined. *Be careful not to over mix batter or your cake will become dense*

Pour batter into prepared baking pan and set aside.

In a medium size mixing bowl combine softened butter, brown sugar, cinnamon, and flour until well combined.

Drop spoonful’s of filling evenly over cake batter. Using the end of a knife, marble the filling into the batter. *Be sure to keep the filling from getting too close to the edge of the pan, or the brown sugar will crystalize too much*

Place cake into a preheated oven and bake for 35-40 minutes or until a toothpick comes out clean when inserted.

While cake is baking make the glaze by mixing softened cream cheese, powdered sugar, milk and, vanilla until it becomes smooth and creamy.

Remove cake from oven and drizzle glaze evenly over warm cake.

Serve cake warm or at room temperature. Enjoy!

Cinnamon Roll Dump Cake

12.4 oz refrigerated cinnamon roll tube

cinnamon bread mix

half and half (or milk)

Preheat the oven to 350 F degrees.

Melt the butter in the microwave.

Drizzle a couple tablespoons of melted butter in...

Drizzle a couple tablespoons of melted butter in an 8 x 8 pan.  Then, turn the pan this way and that to cover the bottom of it with the butter.

Open the cinnamon rolls and set the frosting...

Open the cinnamon rolls and set the frosting aside.  Take the cinnamon rolls and place them evenly in the pan.  Then, use your fingers to press them a little flatter to cover more area.

Take half the cinnamon quick bread and sprinkle...

Take half the cinnamon quick bread and sprinkle it over the cinnamon rolls.  Set the cinnamon/sugar packet mixture aside for now.

Pour the half and half over the quick...

Pour the half and half over the quick bread mix, all over.

Then, pour the rest of the melted butter...

Then, pour the rest of the melted butter over the half and half and any missed spots of the quick bread mix.

Take half the cinnamon/sugar mixture from the quick...

Take half the cinnamon/sugar mixture from the quick bread and sprinkle it over the top of the entire thing.

Bake for 40-45 minutes, until the top of...

Bake for 40-45 minutes, until the top of the cake is golden brown.

When it's done, remove it from the oven.

Transfer the cinnamon roll frosting to a plastic...

Transfer the cinnamon roll frosting to a plastic zipper baggie.  Snip off the very corner and drizzle the frosting all over the cake.

Serve immediately. This cake is delicious and best...

Serve immediately.  This cake is delicious and best served warm.

https://mediavine-res.cloudinary.com/video/upload/sfzsgpws7fafuk4cfh6a.mp4

Make a Cinnamon Roll Dump Cake with just 4 ingredients!

This easy Cinnamon Roll Layer Cake is topped with a luscious cream cheese frosting and comes together quickly with the help of canned cinnamon rolls! This delicious layer cake that is perfect for a weekend breakfast, holiday brunch or easy dessert!

Cinnamon Roll Layer Cake

refrigerated cinnamon rolls ((1) 7.3 ounce can, Pillsbury Cinnamon Rolls with Icing)

cream cheese (softened)

ground cinnamon (ground or whole stick)

Prepare two 8&quot; cake pans by lining the bottom with parchment paper and lightly spraying the bottom and sides with nonstick cooking spray.

Preheat the oven according to the instructions on the back of the cans of cinnamon rolls.

Unwrap and separate each of the two large containers of cinnamon rolls. Place one cinnamon roll in the center of each prepared cake pan. Arrange the remaining cinnamon rolls evenly around the center. Stretch or shape the cinnamon rolls as needed for them to fit nicely in the pan. The cinnamon rolls should be touching as much as possible. All of the outer cinnamon rolls should be touching the center cinnamon roll, but you will likely still have a few gaps around the edges. Gently press the cinnamon rolls down as needed to try to make them even in height.

Unwrap and separate the can of small cinnamon rolls. This step may work a little differently depending on the brand of cinnamon rolls you purchase. If the small cinnamon rolls you purchased are a solid piece of dough without the traditional spiral then take two or three of the rolls and lay them onto a clean work surface. Arrange them into a line, tightly touching. Use a rolling pin to flatten the rolls into a thin sheet of dough. Sprinkle the flattened dough with cinnamon. Starting from one of the long edges, tightly roll the dough up into a log then slice the uneven ends off of the log. Slice the log into 1/3&quot;-1/2&quot; pieces.

If the cinnamon rolls you purchased are actually spirals/rolls take one of the rolls and unroll it so that it is one long flat strip. Gently flatten the strip using your fingers or a rolling pin. Cut the strip lengthwise as needed so that it is about 1/3" - 1/2" wide, then cut it into 4" strips. Roll each 4" strip into a tight cinnamon roll.

Set the mini rolls spiral side up onto a parchment lined cookie sheet.

Place both the large cinnamon rolls and mini rolls into the oven and bake as directed on the back of the cinnamon roll packages. Start checking on the mini cinnamon rolls after 7 minutes as they will need less bake time than the larger rolls.

Remove them from the oven once lightly golden. Let the cinnamon rolls cool completely before frosting.

Mini Cinnamon Rolls (Garnish)

Place the softened butter and half of the sugar into the bowl of a stand mixer. Beat on high with the paddle attachment until light and airy.

Add the softened cream cheese, vanilla extract and salt and continue to beat until smooth and creamy.

Add the rest of the sugar and continue beating until light, airy, and smooth.

Place a spoonful of the frosting onto the center of your cake plate or serving platter. Turn one of the cinnamon roll cake layers out, placing it bottom-side down onto the center of the serving platter.

Smooth a thick layer of buttercream over the top of the first cake layer. Turn the second cake layer out of the pan and place it bottom side up so you have a nice flat surface on top. Gently press the layer down to make sure the top is flat and even.

Cover the cake in a thin layer of the frosting. If the cake is moving around too much you can place it in the fridge to help it set up a bit before frosting the outer edges.

Once the cake is frosted, gently scrape the sides with an offset spatula or the dull side of a knife to achieve a "naked cake" effect.

Place any leftover frosting into a piping bag fitted with a large star tip.

Pipe swirls of the buttercream alternating between tall and short swirls all along the top edge of the cake. Place one of the mini cinnamon rolls onto each of the short buttercream swirls.

Sprinkle the top of the cake with a little cinnamon, for an extra special look, try using freshly grated cinnamon sticks.

Set in the fridge for at least 2 hours to allow the frosting to set up.

Serve and enjoy!

Cream Cheese Buttercream Frosting

This cake is so easy to make, it starts with a yellow gluten-free cake box mix! Tastes like a cinnamon roll without the trouble of making them.

Gluten-Free Honey Bun Cake (Dairy-Free)

avocado oil vanilla

Icing:1 ½ cups powdered sugar4 tablespoons almond milk1 teaspoon vanilla

Preheat oven to 350°. Spray a 9&#215;13&#8243; baking pan with cooking spray.

Mix in a small bowl the brown sugar, cinnamon, and nutmeg and set aside.

In a large bowl. mix together gluten-free cake mix, milk, oil, eggs, and vanilla until combined.

Pour half of the cake batter into the baking pan and spread out evenly. Then spread the brown sugar mixture over the batter. Next, spoon out the remaining batter on top. Then take a knife and swirl around through the batter in &#8220;s&#8221; shapes. 

Bake for 35-38 minutes. Remove from oven and let cool on a wire rack. 

Mix together the powdered sugar, almond milk, and vanilla. Drizzle over cake after it has cooled. 

If you want the icing to be more solid on the top, wait to drizzle it until the cake is completely cool. 

Made this today and it was delicious!!  Used king Arthur’s GF yellow cake mix.

I made this today and it turned out pretty good my sister wasn’t a fan but the rest of the family liked it. She said it was too much cinnamon. I used the yellow cake mix by King Arthur  Gluten Free, and used oat milk instead of almonds since I have nut allergies

This was delicious!  How about white/yellow cake mixes for carrot cake, banana cake, etc,?  For those of us not up to baking from total scratch, shortcuts are appreciated!

This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!

white granulated sugar

(1 stick) salted butter, melted ((slightly cooled))

salted butter, softened to room temperature ((1 1/2 sticks))

Tablespoons all-purpose flour

Tablespoons milk

Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract and 1 1/2 cups milk.

While your mixer is running, slowly add 1/2 cup (1 stick) salted butter, melted. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)

Spread this batter evenly into your prepared baking dish.

For the cake:

In a small bowl, combine 3/4 cup salted butter, softened to room temperature, 1 cup packed light brown sugar, 2 Tablespoons all-purpose flour and 1 Tablespoon ground cinnamon. Stir until combined well.

Drop the cinnamon filling by spoonfuls onto the cake batter.

Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.

Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

For the filling:

Whisk together 2 cups powdered sugar, 5 Tablespoons milk and 1 teaspoon vanilla extract in a bowl. If you want it thicker, add more powdered sugar and if you want it thinner, add more milk.

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