Giant Cinnamon Roll Cake – Like a Cinnabon, But Bigger!

There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through the kitchen. Now, imagine that in the form of one giant, gooey, soft, and perfectly spiced cinnamon roll cake. This indulgent treat is the ultimate centerpiece for brunch, holidays, or whenever you’re craving something sweet and comforting.

Inspired by the classic Cinnabon but on a grander scale, this cinnamon roll cake has layers of buttery, cinnamon-sugar goodness wrapped into a show-stopping spiral. Topped with a rich, creamy glaze, every bite is melt-in-your-mouth perfection. The best part? You don’t need to roll and shape multiple small rolls—just one big, beautiful creation that bakes up golden and soft.

Perfect for sharing (or keeping all to yourself), this recipe is surprisingly simple despite its impressive appearance. With a few pantry staples and some patience while the dough rises, you’ll be rewarded with a bakery-quality cinnamon roll cake that will have everyone coming back for seconds.

If you’ve ever dreamed of making a Cinnabon-style dessert at home but with even more wow factor, this is the recipe for you. Let’s get baking!

Servings and Timing

Serves: 8-10
Total Time: 1 hour 30 minutes

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk (110°F)
• ¼ cup unsalted butter, melted
• 1 egg
• ½ tsp salt

For the Cinnamon Filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 ½ tbsp cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Make the Dough
   In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add melted butter, egg, and salt. Gradually mix in the flour, stirring until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2. Prepare the Filling
   In a small bowl, mix softened butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste.
3. Shape the Roll
   Roll out the risen dough into a large rectangle (about 12×18 inches). Spread the cinnamon filling evenly over the surface. Using a knife or pizza cutter, cut the dough into long, thick strips (about 2 inches wide). Take one strip and roll it into a tight spiral. Continue wrapping additional strips around it, forming one large cinnamon roll. Carefully transfer the roll into a greased 9-inch cake pan.
4. Final Rise & Bake
   Cover the assembled roll and let it rise for another 20-30 minutes. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.
5. Drizzle & Serve
   While the cake bakes, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Once the cinnamon roll cake is out of the oven and slightly cooled, drizzle the glaze generously over the top. Slice and enjoy warm!

Variations

• Nutty Delight: Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling for a crunchy twist.
• Caramel Infused: Drizzle warm caramel sauce over the top before serving for extra decadence.
• Pumpkin Spice Twist: Swap out the cinnamon for pumpkin spice and add a few tablespoons of pumpkin puree to the dough for a fall-inspired treat.
• Chocolate Lover’s Dream: Sprinkle mini chocolate chips inside the layers for a gooey chocolate-cinnamon fusion.

Tips

• Ensure Proper Dough Rise: If your dough isn’t rising well, place it in a slightly warm oven (turned off) with a bowl of hot water nearby to create a warm, humid environment.
• Even Spiral Shape: Roll the dough evenly and cut uniform strips for a balanced spiral. If the strips start to stretch too much, let them rest for a few minutes before rolling.
• Best Served Fresh: This cinnamon roll cake is at its best when warm. However, you can store leftovers in an airtight container and reheat for a few seconds in the microwave to restore its soft, gooey texture.
• Make Ahead: Prepare the dough the night before and refrigerate it overnight after the first rise. The next morning, let it come to room temperature before shaping and baking.

This giant cinnamon roll cake is the ultimate treat for cinnamon roll lovers. Soft, gooey, and smothered in a rich glaze—it’s like a warm hug in dessert form!