Giant Cinnamon Roll Cake with Gooey Layers and Vanilla Icing

This giant cinnamon roll cake is the kind of over-the-top, crowd-pleasing comfort bake that makes you feel like a total kitchen hero.

You ever crave a cinnamon roll, but one just doesn’t cut it? Like, what if the entire thing was one big swirl of buttery, cinnamon-sugar goodness? That was me a while back. I had this random weekend craving for something warm, sweet, and nostalgic, but also impressive enough to plop in the middle of the table and watch everyone go, “Wait… you made that?!”

So I started messing around with my go-to cinnamon roll dough, shaped it into one big coiled beauty, and baked it like a cake. The result? A soft, fluffy center with golden edges, buttery cinnamon sugar in every bite, and just enough icing to melt down into all the cracks.

It’s got everything you love about a classic cinnamon roll, just supersized. No pulling apart a dozen tiny rolls. No one fighting over the middle piece (okay, maybe still some light fighting). It’s cozy, gooey, and ridiculously good with coffee.

Let’s bake it together. Trust me, it’s worth every minute.

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WHY YOU WILL LOVE THIS RECIPE

• One giant swirl of buttery cinnamon goodness – Instead of fiddling with a dozen little rolls, you get one big, beautiful spiral packed with gooey cinnamon-sugar filling in every bite. It looks fancy, but it’s secretly pretty simple.
• Soft, fluffy dough that’s forgiving – I’ve tested this dough more times than I can count. It’s soft and easy to work with, even if you’re not an expert bread baker. And if it sticks a little? No big deal. A sprinkle of flour and you’re back on track.
• That icing sinks into every crevice – As the cake cools, the vanilla icing melts right into all the nooks and crannies. Some of it pools around the bottom and I swear that’s the best part. It’s sweet, but not too sweet, and ties the whole thing together.
• It makes a killer weekend brunch centerpiece – Want to impress your brunch crowd? This thing does the job. People lose their minds when they realize it’s not just a cinnamon roll, it’s a whole dang cake.
• Make it ahead or freeze for later – Yep, you can prep this the night before or even freeze it in stages. So if you’re not a morning person (hi, same), you can still serve it fresh with zero stress.
• It’s just fun to make – I’m not gonna lie, coiling those strips into a giant cinnamon roll is oddly satisfying. It’s like edible arts and crafts. And the smell while it bakes? Unreal.

INGREDIENTS FOR GIANT CINNAMON ROLL CAKE

Dough

• 2 and 3/4 cups (344g) all-purpose flour (spooned and leveled), plus more if needed
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 2 and 1/4 teaspoons halal instant yeast (like SAF or another certified halal brand)
• 3/4 cup (180ml) whole milk
• 1/4 cup (56g) unsalted butter
• 1 large egg, at room temperature

Filling

• 1/4 cup (56g) unsalted butter, softened
• 1/4 cup (50g) packed light or dark brown sugar (or granulated sugar, your call)
• 1 tablespoon ground cinnamon

Vanilla icing

• 1 cup (120g) confectioners’ sugar
• 2 tablespoons (30ml) milk or heavy cream
• 1 teaspoon alcohol-free vanilla extract or vanilla powder

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STEP BY STEP INSTRUCTIONS

• STEP 1). In a large bowl, whisk the flour, sugar, salt, and yeast, then set it aside.
• STEP 2). Warm the milk and butter in the microwave until the butter melts and the mixture feels warm but not hot, around 100 to 110°F.
• STEP 3). Pour the warm milk mixture into the dry ingredients, add the egg, and mix until a soft dough forms using a mixer or a sturdy spatula.
• STEP 4). Knead the dough for 5 minutes by hand or in a mixer until it’s smooth and a bit tacky but not too sticky.
• STEP 5). Shape the dough into a ball, cover it with a towel or plastic wrap, and let it rest for 30 minutes at room temperature.
• STEP 6). Roll the dough into a 15×12-inch rectangle and spread the softened butter all over the top.
• STEP 7). Stir together the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
• STEP 8). Slice the dough into six long 2-inch-wide strips, roll one into a spiral, place it in the center of a greased 9-inch pan, and wrap the remaining strips around it one at a time to form one big swirl.
• STEP 9). Cover loosely and let the dough rise for 1 to 2 hours until doubled in size.
• STEP 10). Preheat the oven to 350°F, then bake the cake for 30 to 35 minutes until golden brown on top.
• STEP 11). Cool the cake in the pan for 10 minutes while you whisk together the icing, then drizzle it all over the warm cake and serve.

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EXPERT COOKING TIPS

• Use warm milk, not hot. If the milk is too hot, it can kill the yeast and ruin the rise. Aim for something that feels like warm bath water when you touch it.
• The dough should feel soft and slightly tacky. If it’s sticking all over your hands like glue, add a spoonful of flour at a time. But if it’s dry, you’ve gone too far. Moist, soft dough gives you that fluffy, bakery-style texture.
• Roll evenly for even baking. Try to keep the dough the same thickness all the way across when you roll it out. If one end is too thick, it might stay undercooked in the center or puff unevenly in the oven.
• Press down tall spots mid-bake. If your cinnamon roll cake starts rising up in random spots while baking (which it probably will), just open the oven and gently press those spots down with the back of a spatula. Totally normal. Totally fixable.
• Don’t wait too long to ice it. You want that icing to hit the cake while it’s still warm so it sinks into the cracks. If the cake’s too hot, it’ll melt into a glaze. If it’s too cool, it’ll just sit on top. Somewhere in the middle is the sweet spot.

RECIPE FAQ

HOW TO STORE AND REHEAT LEFTOVERS

Keeping leftovers soft and gooey is totally doable if you store them right. I’ve tested a few ways and here’s what actually works.

• To store: Once the cake has fully cooled, cover it tightly with plastic wrap or foil, or pop it in an airtight container. Keep it in the fridge for up to 4 days. It’ll stay soft for a couple days on the counter too, but I like the fridge better for freshness.
• To reheat a slice: Microwave it for about 15 to 20 seconds. That’s all it takes to bring the goo back to life and melt the icing just a bit. Don’t overdo it or it’ll dry out.
• To reheat the whole cake: If you’ve got a crowd and want to warm the whole thing up, cover it loosely with foil and pop it in a 300°F oven for about 10 to 15 minutes. The foil helps keep it from drying out.

CAN I MAKE THIS AHEAD?

Oh yes, and honestly, it makes life way easier. If you’re hosting brunch or just want to enjoy a lazy morning without flour all over your counter, here’s how to prep ahead.

• Make the dough the night before. Go through all the steps up to shaping the cake (right before the second rise). Then cover the whole pan tightly and pop it in the fridge overnight. The next morning, let it sit on the counter for 1 to 2 hours until it’s puffy and doubled in size, then bake as usual.
• You can freeze it too. Freeze the shaped cake before it rises, or freeze it after baking. If you go the pre-rise route, thaw it overnight in the fridge, then let it rise at room temp before baking. If you freeze it after baking, just wrap it up tight and reheat when you need it. It’s a total brunch lifesaver.

This cake is flexible like that. Whether you’re baking now or later, it works with your schedule, not against it.

Now that you’ve got all the tips and tricks, go make this cake and enjoy every gooey bite. You earned it.

And that wraps it up! You’ve got everything you need to bake this giant cinnamon roll cake like a total pro. It’s soft, warm, sweet, and honestly kind of magical when it hits the table. Whether you’re baking it for brunch, dessert, or just because it’s Tuesday and you feel like it, I hope it brings some joy to your kitchen like it did to mine.

If you try it, come back and let me know how it turned out—I seriously love hearing your baking wins (or fails… I’ve had plenty of those too). Until next time, happy baking!