If you love cinnamon rolls, imagine the joy of making one giant cinnamon roll cake that’s perfect for sharing! This oversized version of the classic treat is soft, gooey, and filled with cinnamon-sugar goodness, topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or dessert, this cake is sure to impress.

Ingredients

For the Dough:

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1 cup warm milk (110°F/43°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the Filling:

  • 1/3 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 tbsp ground cinnamon

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2–3 tbsp milk (adjust for desired consistency)

 

Instructions

  1. Make the Dough:
  2. In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
  3. Add warm milk, melted butter, and egg. Mix until the dough starts to come together.
  4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
  5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
  6. Prepare the Filling:
  7. Mix softened butter, brown sugar, and cinnamon in a small bowl until it forms a paste.
  8. Assemble the Roll:
  9. Roll out the dough into a large rectangle (about 18×12 inches).
  10. Spread the cinnamon-sugar filling evenly over the dough.
  11. Cut the dough into long strips (about 2 inches wide).
  12. Roll the first strip into a tight coil to form the center of the roll. Place it in the middle of a greased 9-inch springform pan.
  13. Add the remaining strips around the center coil, continuing to form a giant spiral.
  14. Cover the pan with plastic wrap and let the roll rise for 30–45 minutes until puffy.
  15. Bake:
  16. Preheat your oven to 350°F (175°C).
  17. Bake the cinnamon roll cake for 25–30 minutes, or until golden brown and cooked through. Cover loosely with foil if it browns too quickly.
  18. Make the Cream Cheese Glaze:
  19. Beat cream cheese and butter together until smooth.
  20. Add powdered sugar, vanilla extract, and milk. Mix until the glaze reaches your desired consistency.
  21. Glaze and Serve:
  22. Remove the cinnamon roll cake from the pan and let it cool slightly.
  23. Drizzle the cream cheese glaze generously over the top.
  24. Slice into wedges and enjoy warm!

Tips for Success:

  • Make Ahead: Prepare the dough and assemble the roll the night before. Let it rise in the fridge overnight, then bake in the morning.
  • Customize the Filling: Add chopped nuts, raisins, or a touch of nutmeg for extra flavor.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in the microwave for 10–15 seconds to enjoy them warm.

About The Author

Mary Whitney

Mary Whitney

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