Cinnamon Roll Cake

Cinnamon Roll Cake

Kristina Vanni

  • Total: 2 hrs 10 mins
  • Prep: 90 mins
  • Cook: 40 mins
  • Yield: Serves 8

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 to 115 F)
  • 1/2 cup heavy whipping cream (warmed to between 110 to 115 F)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 to 4 cups all-purpose flour
  • 1 large egg (beaten and at room temperature)
  • 3 tablespoons butter (melted)
  • For the Filling:
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • For the Frosting:
  • 1/2 cup butter (softened)
  • 1/4 cup cream cheese (oftened)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

    Cinnamon Roll Cake
    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
    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
    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
    Kristina Vanni
  5. Turn out dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.

    Cinnamon Roll Cake
    Kristina Vanni
  6. Spread the softened butter over the dough. Sprinkle with brown sugar and cinnamon. 

    Cinnamon Roll Cake
    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
    Kristina Vanni
  8. Wrap the remaining strips around 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
    Kristina Vanni
  9. Bake until golden brown, 30 to 40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.

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

    Cinnamon Roll Cake
    Kristina Vanni
  11. Spread over the top of the cooled cinnamon roll cake. 

    Cinnamon Roll Cake
    Kristina Vanni 
  12. Cut into wedges to serve.

    Cinnamon Roll Cake
    Kristina Vanni 
  13. Enjoy!