Giant Cinnamon Roll Cake
Learn how to make a giant cinnamon roll cake using my easy 7 ingredient homemade cinnamon roll dough and swirling it into one large cake. Top with vanilla icing for an extra fun and indulgent breakfast, Easter, Mother’s Day, Father’s Day, or Christmas brunch. Kids LOVE this!
If you find yourself (1) with a giant cinnamon roll craving, (2) bored and looking for a fun baking project, and/or (3) in need of a FUN family-friendly breakfast, brunch, or dessert– I have just the recipe. I originally published this giant cinnamon roll cake several years ago and after making it 7,938x since then (approximation, of course), I decided to add some updates. It’s even better now!
Discover new pictures, extra recipe notes, and a video tutorial to help guarantee mega cinnamon roll success. Because if you’re going to make cinnamon rolls, you might as well make the best, most giant cinnamon roll ever. It’s impossible not to love this.
Ingredients:
- 2 and 3/4 cups (344g) 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