Cinnamon Roll Cake

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/4/21
Cinnamon Roll Cake

The Spruce / Kristina Vanni
Prep: 90 mins
Cook: 40 mins
Total: 2 hrs 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
705 Calories
31g Fat
100g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 705
% Daily Value*
Total Fat 31g 39%
Saturated Fat 19g 93%
Cholesterol 105mg 35%
Sodium 255mg 11%
Total Carbohydrate 100g 37%
Dietary Fiber 3g 11%
Total Sugars 50g
Protein 9g
Vitamin C 0mg 1%
Calcium 71mg 5%
Iron 3mg 19%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe rolls everything you love about an ooey-gooey frosted cinnamon roll into the form of a cake. It's sure to be the centerpiece of your next brunch table.

The ingredients are similar to what you would expect when making a batch of traditional cinnamon rolls, but the assembly is uniquely different. The result is a single, giant cinnamon roll cake that is sliced into wedges to serve.

The dough is cut into long strips and then continuously rolled around itself forming a spiral pattern. Once the dough rises and bakes, it perfectly fills a 9-inch round cake pan.

A classic cream cheese frosting is spread on top, with any additional frosting passed around the table for anyone who craves an extra dollop. This cinnamon roll cake is easy to create yet offers a big "wow" factor for your guests gathered around the table.

Ingredients

For the Dough:

  • 1 (1/4-ounce) package active dry yeast

  • 1/2 cup warm water, between 110 and 115 F

  • 1/2 cup warm heavy whipping cream, between 110 to 115 F

  • 1/2 cup sugar

  • 1/2 teaspoon salt

  • 3 to 4 cups all-purpose flour

  • 1 large room temperature egg, beaten

  • 3 tablespoons (1 1/2-ounces) unsalted butter, melted

For the Filling:

  • 1/4 cup (2-ounces) unsalted butter, softened

  • 3/4 cup packed brown sugar

  • 2 tablespoons ground cinnamon

For the Frosting:

  • 1/2 cup (4-ounces) unsalted butter

  • 1/4 cup cream cheese, softened

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

  • 1 1/2 cups confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  2. Dissolve the yeast in warm water and whipping cream until foamy. In another bowl, combine the sugar and salt, then add 3 cups of the flour, the yeast mixture, egg, and melted butter. Stir until moistened. Add just enough of the remaining flour to form a soft dough.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  3. Turn out the dough onto a lightly-floured surface and knead until smooth and elastic, about 3 or 4 minutes.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  5. Turn out dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  6. Spread the softened butter over the dough. Sprinkle with brown sugar and cinnamon. 

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  7. Using a pizza cutter, cut into 2-inch wide strips. Roll up one strip and place in the center of a greased 9-inch round cake pan. 

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  8. Wrap the remaining strips around the center to form one giant roll. Cover with greased foil and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 F. 

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  9. Bake until golden brown, 30 to 40 minutes. If the dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  10. For the frosting, beat butter, cream cheese, vanilla, and salt until blended. Gradually beat in the confectioners’ sugar. 

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  11. Spread over the top of the cooled cinnamon roll cake. 

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  12. Cut into wedges to serve.

    Cinnamon Roll Cake
    The Spruce / Kristina Vanni

  13. Enjoy!