Why make a dozen ordinary cinnamon rolls when you can make one giant birthday cinnamon roll cake? This 9-inch giant cinnamon roll is baked until golden on the outside with a pillowy-soft interior.
No matter how many years it’s been since my dad passed, I still honor his birthday the same way every year: by baking a batch of his favorite treat, cinnamon rolls! It’s ritual from coconut jam cinnamon rolls to caramel walnut sticky buns, I’ll never tire of making his favorite treats.
The smell of cinnamon rolls baking in the oven still reminds of me all the good times we shared: the meals, laughs, hugs, and the goodbye kisses on my forehead.
Giant Cinnamon Roll Cake
Let’s take my go-to cinnamon roll dough (the same one that makes 12 standard rolls) and turn it into one oversized, show-stopping cinnamon roll cake! Instead of slicing the dough log into individual buns, you coil the dough into one single giant spiral. Bake it in a springform pan and forst it just like a birthday cake.
Slice the roll cake into wedges just like any other cake. According to Merriam-Webster, the definition of a cake is “a sweet baked good made from a dough usually containing flour, sugar, eggs, and a raising agent.” Yes. I’d say this cinnamon roll cake checks off all the boxes!
Recipe Highlights
- One dough, one pan, one big payoff. Same easy enriched yeast dough as classic cinnamon rolls. Just a different shape!
- Built for celebrations. Frosted, sliced into wedges, and topped with sprinkles, it reads as a birthday cake while baking (and behaving) like a cinnamon roll.
- Feeds a crowd. One 9-inch round slices into 12 generous wedges.A
Assembly
You’re going to need a ruler, sharp knife (or pizza wheel cutter), and a 9-inch springform pan.
However, instead of rolling the dough into a log and slicing it into 12 buns, the dough is cut into long strips. Using a ruler and sharp knife (or pizza cutter) evenly divide the dough into long horizontal strips. I measured mine at 6 centimeters, about 2 1/4- inch wide strips.
Working from right to left, roll one strip into a snail like form (like a regular cinnamon roll).Align the tail end of the snail roll with the next horizontal strip and continue to roll into a larger snail. Repeat this with the remaining dough until you have a giant cinnamon roll like the one photographed below.
Tips for Success
Springform pan. This is best baked in a springform pan. It’s the same kind of pan used for baking cheesecakes. Springform pans allow for easy un-molding because the sides of the pan easily detach.
Prevent leaks. The buttery cinnamon sugar mixture may leak from the bottom of the springform pan. (It depends on the kind of pan you have.)If your pan is prone to leaks, I suggest either wrapping the bottom of the pan with foil or simply placing the springform pan on top of a baking sheet in the oven.
Don’t skip the ruler. Even strips = an evenly coiled spiral, which bakes and slices more uniformly.
Prep-ahead option: You can assemble the coiled dough in the springform pan, cover, and refrigerate overnight instead of doing the second rise at room temperature. Let it come to room temp the next day before baking.
Serving & Storage
This cake is best enjoyed the day it’s baked, when the crumb is at its softest. If you have leftovers, store loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring slices back to room temp (or give them a quick 10-second microwave zap in the microwave with a cup of water) before serving for the best texture.
The cinnamon roll can be enjoyed warm or at room temperature. If you decided to slice into the cake warm, the bread may be a little gummy. I suggest using a serrated knife for slicing.
As the bread cools to room temperature, it will regain it’s strength and structure, allowing for easy slicing.
Birthday Cinnamon Roll Cake
Equipment
- 9-inch springform pan
- pizza wheel cutter or sharp knife
- stand mixer with dough hook attachment
Ingredients
Dough:
- ½ cup warm water, about 110°F
- 2 ¼ teaspoon active dry yeast (7 g)
- ¼ cup granulated sugar (50 g), divided
- ½ cup whole milk, room temp
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 teaspoon kosher salt
- 4 cups all-purpose flour (520 g)
- 5 Tablespoons unsalted butter (70 g), softened
Cinnamon Sugar Filling:
- 5 Tablespoon unsalted butter (70 g), softened to the consistency of mayo
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (100 g), packed
- 1 ½ Tablespoon ground cinnamon
- ¼ teaspoon kosher salt
Cream Cheese Frosting:
- 4 oz cream cheese, cold, brick/block style
- ¼ cup unsalted butter (56 g), softened
- 1 ½ cup confectioners' sugar (170 g),
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- confetti sprinkles, as needed to garnish
Instructions
- Dough: In the bowl of stand mixer, sprinkle yeast over warm water. Add 1 teaspoon sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- Add remaining sugar, milk, egg, egg yolk, and salt. Whisk until eggs are thoroughly combined. Add 2 cups of flour to mixing bowl. Use the hook attachment to mix dough together. Mix on low speed until flour is incorporated. Add another cup of flour.
- Continue to knead on low speed, adding softened butter one tablespoon at a time. Add remaining cup of flour and knead until dough is smooth and no longer sticks to the sides of the bowl. If dough is too sticky, add additional one tablespoon of flour.
- Transfer dough to a large greased bowl. Cover with kitchen towel or plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20×14-inch rectangle.
- Cinnamon Sugar Filling: Spread softened butter over dough. In a small bowl, mix together sugar, brown sugar, cinnamon and salt. Sprinkle cinnamon sugar filling over dough.
- Using a ruler and sharp knife (or pizza wheel cuter) divide the dough into 2 ¼-inches x 20 inches horizontal strips. Working from right to left, roll one strip into a snail like form. Align the tail of the snail roll with the the beginning of the next horizontal strip. Continue to roll into a larger snail. Repeat this with the remaining dough strips until you have one giant cinnamon roll.
- Place giant cinnamon roll into a 9-inch springform pan. Cover with plastic wrap or kitchen towel and let dough rest for 45 minutes at room temperature, until dough has expanded and risen.
- Preheat oven to 350°F. Remove plastic wrap or kitchen towel. Bake cinnamon roll for 20 minutes, rotate pan, and bake for another 20 minutes. At this point the top of the cinnamon roll should be golden brown. Place foil on top fo the cinnamon roll to prevent it from burning. Bake for another 15-20 minutes until the internal temperature of the cinnamon roll registers at 185 degrees F. Allow cinnamon roll to rest in pan for 10 minutes before unmolding from springform pan.
- Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, salt, and vanilla. Continue to beat until smooth and thickened. Scrape down bowl as needed to ensure thorough mixing. Spread over warm or room temperature cinnamon roll. Top with confetti sprinkles. All images and text ©The Little Epicurean.
Notes
- Be careful of leaks! The buttery cinnamon sugar mixture may leak from the bottom of the springform pan.
- If your pan is prone to leaks, I suggest either wrapping the bottom of the pan with foil or simply placing the springform pan on top of a baking sheet in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is a great alternative to a traditional birthday cake. It’s easy to make, soft, moist and delicious. I made a half recipe for a 6″ springform pan and proofed it in the fridge overnight. The centre had a tendency to pop up so I weighed it down with a plate to keep the top flat. My baked caked is slightly taller than the one in the recipe photo. I added vanilla to the dough, nutmeg to the filling, and made a full recipe of the dry ingredients in the filling. The recipe is well-written and easy to follow. Thank you!
Thank you for trying the the recipe and sharing your results! I’ll have to try making a 6-inch version!
Thanks for the recipe! It turned out great. Fun and easy to make. I took it to work for a coworkers birthday. It got great reviews!
How long in advance can this cake be made
The cinnamon roll cake should be enjoyed the same day it is baked. However, you can prep the dough ahead of time. You can follow the instructions up to step 7. Place the assembled room into a 9-inch springform pan. Cover with plastic wrap and keep in the fridge overnight. The following day, let the dough come to room temperature. Then, place bake as directed.