A common question from bakery customers was, “Do you have cinnamon roll cake?” The answer was always no—none of the bakeries I worked in sold one. One day I went home, searched online, and only found sheet cakes that barely resembled a real cinnamon roll. So I set out to create a homemade version that captures the soft, gooey perfection of a classic cinnamon roll.
I used my Cinnabon-style cinnamon roll dough as the base, layered it with a buttery brown sugar cinnamon swirl, and finished it with a sweet vanilla cream cheese frosting. The result is essentially a giant cinnamon roll in cake form—a perfect brunch centerpiece with soft, pillowy dough and a gooey, cinnamon-packed center.
If you’re new here, I’m a self-proclaimed cinnamon roll enthusiast with 20+ cinnamon roll recipes for every craving. If you like fruity rolls, try the peach cobbler cinnamon rolls; for chocolate lovers, the Nutella rolls are rich and decadent.
Let’s Bake It!
1. Make the tangzhong. This roux of cooked water and flour is key to keeping the dough soft and moist for days. Cook and whisk until thick and paste-like, then let it cool.
2. Combine wet and dry ingredients. In a mixing bowl, whisk the flour, sugar, yeast, and salt. Add milk, egg, vanilla, and the cooled tangzhong and begin mixing until a rough dough forms.
3. Knead in the butter. Gradually add softened butter, about one tablespoon at a time, ensuring each addition is incorporated. Knead for 10–11 minutes until the dough is smooth, elastic, and only slightly sticky.
4. Shape and rest. Form the dough into a smooth ball, place seam-side down in a buttered bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
5. Roll out the dough. On a lightly floured surface, roll the dough into an 18×12-inch rectangle so it’s ready for the filling.
6. Add filling and assemble the giant roll. Spread the brown sugar and cinnamon filling to the edges. Cut six 2-inch strips, roll the first strip and add the next strips to build one large roll. Wrap remaining strips around the sides as needed.
If you prefer classic individual cinnamon rolls, try variations such as almond croissant rolls or red velvet cinnamon rolls for different flavors and textures.
7. Proof in the pan. Transfer the assembled giant roll to a greased 8×3-inch springform pan. Cover and let it rise until it doubles and fills the pan, about 45–60 minutes. Preheat the oven to 325°F (162°C) while it proofs.
8. Bake the cake. Bake 50–60 minutes, covering with foil after 25–30 minutes when the top becomes lightly golden. The internal temperature should reach 170°F (78°C). Remove from oven, unlock the springform, and let cool slightly.
9. Make the cream cheese frosting. Beat cream cheese, softened butter, and powdered sugar until smooth, then add milk or cream, vanilla, and a pinch of salt to reach desired consistency.
10. Finish and serve. Spread the frosting over the warm cake so it melts into the layers for extra gooeyness. Slice and enjoy warm for the best texture and flavor.
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Cinnamon Roll Cake
Equipment
- 8×3 springform pan
Ingredients
Tangzhong
- 2/3 cup + 1 tablespoon water
- 1/4 cup all-purpose flour
Cinnamon Roll Dough
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Tangzhong, prepared above
- 6 tablespoons unsalted butter, softened
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light or dark brown sugar
- 2 tablespoons ground cinnamon
- Pinch fine sea salt
Cream Cheese Icing
- 6 tablespoons unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup powdered sugar
- 3–4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- In a small pot, whisk the water and flour. Cook over medium heat, whisking constantly, until thick and paste-like (4–5 minutes). Remove and let cool.
- In a mixing bowl, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla, and cooled tangzhong. Mix until a rough dough forms.
- Gradually add softened butter, one tablespoon at a time. Knead for 10–11 minutes until the dough is smooth, elastic, and slightly sticky.
- Shape into a smooth ball, place seam-side down in a buttered bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
- Lightly grease an 8×3 springform pan.
- Combine butter, brown sugar, and cinnamon for the filling until smooth. Roll the dough into an 18×12-inch rectangle and spread the filling to the edges.
- Cut six 2-inch strips. Roll the first strip and continue adding strips to form one large roll. Wrap additional strips around the sides. Transfer to the greased pan, cover, and let rise 45–60 minutes until it fills the pan. Preheat oven to 325°F (162°C).
- Bake 50–60 minutes, covering with foil after 25–30 minutes if the top is browning. The center should reach 170°F (78°C) for doneness. Cool on a wire rack, remove the springform sides, and let cool slightly.
- Make the frosting by beating cream cheese, butter, and powdered sugar until smooth. Add milk or cream, vanilla, and salt to reach desired consistency.
- Spoon the warm glaze over the cake so it melts into the layers, creating a gooey center. Slice and serve warm.
Notes
Measure flour properly: Fluff the flour, spoon into the measuring cup, and level off. For the most consistent results, use a kitchen scale.
Cover the top with foil during baking if it browns too quickly to prevent burning while the center finishes baking.
Bake to temperature: Remove when the internal temperature reaches 170°F (78°C) to avoid a dry cake.
Pan size tip: For a 9-inch springform, bake 35–45 minutes at 325°F. For a 10-inch pan, bake 30–40 minutes at 325°F.
Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days or at room temperature for 3–4 days. Warm slices before serving for best texture.
Nutritional Information
Serving: 1 | Calories: 700 kcal | Carbohydrates: 90 g | Protein: 10 g | Fat: 34 g | Sugar: 42 g
The calorie information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
Recipes tested by a home or professional baker deliver consistent, trustworthy results.