This giant cinnamon roll cake is the kind of dessert that makes a weekend feel special without requiring a pastry degree — soft, swirled layers of cinnamon-sugar baked into one impressive round and finished with a glossy, vanilla icing that soaks into the top just enough to be gooey but not soggy. It takes all the cozy elements of a classic cinnamon roll and turns them into a shareable centerpiece that’s equal parts breakfast and dessert.

My husband is positively obsessed with this recipe; he’ll happily claim the warm center piece and tell anyone who’ll listen that “it tastes like Sunday.” It quickly became our weekend ritual: I bake it while he brews coffee, and by the time the kitchen fills with that buttery-cinnamon smell, he’s already planning who gets which slice. It’s also the cake I bring to potlucks when I want a homemade showstopper that’s easy to transport and universally adored.

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Why You’ll Love This Delish Giant Cinnamon Roll Cake

– It has that melt-in-your-mouth, laminated-dough feel without the mitts-out effort of making individual rolls.
– The center stays soft while the edges get a gentle, caramelized chew — a lovely textural contrast.
– A simple powdered-sugar glaze adds the right amount of sweetness and shine and can be adjusted to taste.
– It’s impressive for guests but forgiving enough for cooks who skip a step or two.

Behind the Recipe

This recipe is built around a few key lessons I learned after many experiments: don’t rush the rise — the dough needs a gentle, warm spot to puff up; measure your filling by feel rather than strict volume so the roll layers stay defined; and let the cake cool just enough so the glaze doesn’t completely run off but is still soft and glossy. Bakers often overfill or under-roll, which can cause a doughy middle or a dry cake, so I focus on even spreading and a snug roll before the final bake. Little touches like melting the butter for the glaze or adding a pinch of salt to the sugar mixture make a noticeable difference in balance.

★Top Reader Reviews

I made this Delish Giant Cinnamon Roll Cake for a weekend brunch and the house smelled incredible — the cake turned out moist with a lovely cinnamon swirl, though I found the glaze a touch too sweet for my taste. It's an easy, impressive crowd-pleaser that I'll definitely make again with a slightly lighter icing.

– Isabella

Shopping Tips

– Baking Basics: Use all-purpose flour for the right texture unless you’re experienced with bread flours; check your yeast if using fresh — it should be active and bubbly.
– Dairy: Choose real butter for the filling and topping if you can; it contributes richness and toasty flavor that margarine won’t replicate.
– Eggs: Room-temperature eggs incorporate more easily into dough and give better rise and structure.
– Fats & Oils: Unsalted butter lets you control salt in the dough and filling; if using salted, cut back on added salt elsewhere.
– Flavor Boosts: Fresh vanilla and a good-quality cinnamon (not the dusty, old jar) create the most vibrant aroma and taste.

Prep Ahead Ideas

– Make the dough the night before and refrigerate overnight for a slow, flavorful rise; bring back to room temperature before shaping.
– Prepare the cinnamon-sugar filling and store it in an airtight jar in the fridge; it stays good for several days.
– Mix the glaze ahead and keep in the fridge; thin with a teaspoon of milk or warm water just before glazing.
– Store prepped dough in an oiled bowl covered with plastic wrap; it will keep for about 24 hours in the fridge.

Time-Saving Tricks

– Use a stand mixer with a dough hook to knead quickly and consistently, or give the dough a ten-minute rest and finish by hand.
– For a shortcut, a high-quality refrigerated dough can be rolled out and filled for a passable, faster version — still tasty but with less depth.
– Measure ingredients into bowls before you start (mise en place) so the process flows and you don’t overwork the dough.
– Let the oven do the work: don’t open the door during the crucial last 10 minutes of baking to ensure even rise and caramelization.

Common Mistakes

– Underproofing the dough: I once baked it too soon and the center was dense — always wait for a visible puff. If underproofed, return it to a warm spot for another short rise.
– Overloading the filling: too much butter or sugar can leak and make the bottom soggy; spread evenly and leave a small border when rolling.
– Overbaking: it continues to cook after you remove it, so pull it when it’s golden and slightly soft in the center; use a gentle press test.
– Runny glaze: if your icing is too thin, add more powdered sugar a little at a time; if too thick, loosen with a drop of milk.

What to Serve It With

Serve slices warm with a big mug of coffee, a dollop of vanilla yogurt, or a scoop of ice cream for dessert. It plays nicely against salty sides like pan-fried bacon or a bright fruit salad to cut the sweetness.

✔Tips & Mistakes

If you want clean slices, cool the cake enough that the glaze sets slightly; warm slices can be gooey and hard to cut neatly. If someone prefers less sweetness, serve the glaze on the side so everyone can decide. I always watch the edges in the last five minutes; if they’re browning fast, tent with foil.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Try a pecan- or walnut-studded filling for crunch, or swap in brown butter for a nuttier base. For a fruit-forward version, spread a thin layer of apple butter or chopped dried apples before rolling. You can use maple syrup in the glaze instead of vanilla for a different profile, but keep the classic cinnamon-sugar filling for that unmistakable cinnamon-roll character.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes — use a 1:1 gluten-free baking flour that includes xanthan gum, and expect a slightly different texture. I’ve made this for gluten-free guests with success, though the crumb is a touch more tender than the wheat version.

Can I use canned cinnamon rolls instead of making dough from scratch?

Absolutely — that’s a great shortcut. Arrange the canned rolls in a round pan and bake as directed; the result is quicker and still crowd-pleasing, though less complex than homemade dough.

How do I reheat slices without drying them out?

Reheat single slices in the microwave for 12–20 seconds on a damp paper towel, or warm the whole cake in a 300°F oven for 8–12 minutes covered lightly with foil.

Can I make this ahead and freeze it?

Yes, freeze fully cooled, unglazed slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight and warm gently before glazing.

What if my filling leaks during baking?

That usually means there was too much filling or the roll wasn’t sealed well. Cut back on the butter-sugar amount, roll snugly, and pinch the seam to seal before placing in the pan.

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