This Giant Cinnamon Roll Cake is a fun and delicious breakfast treat for the whole family! Soft and fluffy milk bread dough swirled with a buttery cinnamon brown sugar filling, baked until golden and then topped with a dreamy cream cheese glaze!
This Giant Cinnamon Roll Cake is as impressive looking as it is delicious! The dough is ultra soft and extra fluffy thanks to a combination of tangzhong paste and dry milk powder.
If you're unfamiliar with tangzhong, it's a paste consisting of cooking flour with water or milk until thickened. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
I've used this technique in my Strawberry Cinnamon Rolls, Nutella Cinnamon Rolls and Almond Croissant Rolls.
Jump to:
♡ Why You Will Love This Giant Cinnamon Roll Cake
- Soooo soft. Making a Tangzhong paste and adding it to the dough is the secret to the softest cinnamon roll.
- Classic flavors. Everything you love about a classic cinnamon roll is in this ginormous cinnamon roll cake. It's swirled in a buttery brown sugar cinnamon filling and topped with a classic tangy cream cheese glaze.
- A showstopper. This special treat is guaranteed to impress your family and guests.
- Perfect for the holidays. This giant cinnamon roll cake is perfect for Christmas brunch, Easter, Mother's Day, Father's Day or any occasion.
Ingredient Notes
Here are some notes about all the ingredients used in this Giant Cinnamon Roll Cake. Quantities and full instructions are in the recipe card below!
Tangzhong Brioche Dough
- Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong.
- Yeast - I like to use dry active yeast, but you can also use instant yeast. If you're using instant yeast, you will not need to bloom the yeast in warm milk.
- Milk - For best results, use whole milk. The active dry yeast will be activated in the warm milk and a bit of sugar.
- Sugar - The sugar will feed the yeast and will also be in the main dough.
- Flour - We are using a combination of bread flour and all-purpose flour for the perfect soft and chewy texture.
- Dry Milk Powder - This is optional, but highly recommended. It makes the rolls super soft and enhances the flavor. I use this one.
- Egg + Yolk - Gives structure and the extra yolk makes the cake tender.
- Unsalted Butter - We'll be using softened butter. Adds richness and flavor.
- Salt - Rounds out the flavors and sweetness.
Cinnamon Filling
- Butter - Make sure your butter is very soft. It will make it easier to spread on the dough. You can use unsalted or salted butter.
- Brown Sugar - I'm using dark brown sugar, but you can also use light brown sugar.
- Cinnamon - I like using Vietnamese cinnamon for it's amazing flavor.
Cream Cheese Glaze
- Powdered Sugar - Also known as confectioners' sugar or icing sugar.
- Cream Cheese - Use full-fat cream cheese brick for best results. I like Philadelphia brand for the smoothest cream cheese.
- Butter - A bit of melted butter will be added to the glaze. You can use unsalted or salted butter.
- Vanilla - For flavor. You can use vanilla extract or vanilla paste.
- Milk - Thins out the glaze. You can also use heavy cream as well.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Giant Cinnamon Roll Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will take only take a few minutes. Transfer to a bowl and allow to cool on the counter.
Step 2. Bloom the Yeast - Combine together ½ cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Step 3. Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all-purpose flour, all of the tangzhong mixture (it's okay if it's still warm), softened butter, white sugar, egg, yolk, salt, dry milk powder and bloomed yeast mixture.
Step 4. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 minutes.
Step 5. Window Pane Test - The dough is ready when it passes the window pane test.
Step 6. Let Double in Size - With oiled hands, form the dough into a smooth ball and place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
💡 Tip
To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 7. Making Filling - In a medium bowl, mix together really soft butter, brown sugar and cinnamon. Set aside.
Step 8. Roll the Dough - Gently punch the dough down to release gas bubbles. Then transfer to a lightly floured surface and roll the dough out to a 12×16 inch (30×40 cm) rectangle.
How To Shape A Giant Cinnamon Roll
Step 9. Add Filling - Evenly spread a layer of the cinnamon sugar filling all the way to the edges. Then, using a pizza cutter or sharp knife, cut the dough lengthwise, into 6, 2-inch wide strips.
Step 10. Shape the Giant Cinnamon Roll - If using a springform pan, I would recommend shaping the giant roll with the base detached to give you more space to coil the strips of dough. Start by rolling up the first stip of dough and place it in the center of the detached base or regular pan if using.
Step 11. Then coil the remaining 5 strips of dough, starting each strip at the end of the previous one until you have one large cinnamon roll. Attach the base to the springform pan.
Step 12. Proof - Cover the pan with plastic wrap that has been lightly sprayed with oil and let it proof for up to 1 hour or until it passes the poke test.
Step 13. Bake - Bake in a preheated oven at 325ºF (162ºC) for 30 minutes and then tent the top with a piece of foil. Continue baking for another 15 to 2o minutes. The cake is done when the internal temperature reaches 175ºF (79ºC). Do not overbake it.
Let the cake sit in the pan for 1 to 2 minutes and then run a paring knife around the edge of the cake. Carefully remove the cake from the pan and place it on a wire rack to cool for 10 minutes.
💡 Tip
Springform Pan - If your springform pan tends to leak, place the pan on top of a baking sheet that has been lined with parchment paper or wrap the bottom with foil.
Step 14. Make Cream Cheese Glaze - In a medium bowl, whip the softened cream cheese until smooth and lump free. Then sift in powdered sugar, melted butter, vanilla and start with 3 tablespoons of milk. If you'd like a thinner glaze, add a bit more milk.
Step 15. Glaze and Serve - Spoon the glaze over the warm cinnamon roll cake. Slice and enjoy!
Substitutions
🍞 For the Tangzhong Dough
- Yeast - I almost always only use active dry yeast, but you can also use instant yeast. If using instant yeast, there is no need to activate it in the milk. Just combine all of the dough ingredients together into the mixing bowl and proceed as written. You'll still want to warm the milk though. Keep in mind that your rise and proof time may be shorter.
- Sugar - If you're out of white sugar, you can replace with brown sugar.
- Dry Milk Powder - Although I highly recommend using milk powder, you can omit it if you don't have any on hand.
Key Equipment
- Kitchen Scale - It's helpful to have when measuring ingredients accurately.
- Stand Mixer - While having a stand mixer is extremely helpful, you can also knead by hand. Please see directions in the FAQ section below.
- Thermometer - Having a thermometer is handy when warming up the milk to bloom the yeast and to let you know when your Giant Cinnamon Roll Cake is fully cooked.
- A pot - For making the tangzhong paste.
- Bowls - For mixing the filling and glaze.
- 9-inch (22.8cm) Round Springform Pan or Regular Pan
Storage
- Room Temperature - This giant cinnamon roll cake is best consumed warmed or on the same day. If unglazed, you can keep on the counter for up to 3 days.
- Refrigerator - Glazed cinnamon roll cake, can be store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature or microwave for 30 to 40 seconds before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Knead your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes or until it passes.
Proof your cinnamon roll cake in a warm oven. During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your cake in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Perform a "poke" test after the second rise. After 45 minutes, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, it will need more time.
Tent the cake. After 30 minutes of baking, loosely tent the top of the cinnamon roll cake with a piece of foil. This will prevent it from becoming too browned.
Don't overbake. The cinnamon roll cake is ready when the internal temperature reaches 175ºF (79ºC).
FAQ
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
You can use a regular round 9 inch baking pan. Make sure to grease and line it with parchment paper for easy removal. You can also use a cast iron pan or pie plate.
Yes, it can get quite sticky, but you can knead the dough by hand for up to 20 minutes. Use a plastic bench scraper to help move the dough around and add flour little by little as needed. It's properly kneaded when it passes a window pane test.
You sure can! Cut into 12 strips and bake in a 9x13 inch baking pan for about 25 minutes. You can also bake it in a regular muffin pan as seen here in my Nutella Cinnamon Rolls.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Giant Cinnamon Roll Cake
INGREDIENTS
Tangzhong
- ½ Cup (113g) Water
- 3 Tablespoons (22g) Bread Flour
Milk Bread Dough
- ½ Cup (113g) Whole Milk warmed to 105ºF (41ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- ¼ Cup + 1 Teaspoon (50g + 4g) Granulated White Sugar divided
- 2 Cups (240g) Bread Flour
- 1 ¼ Cups (150g) All-Purpose Flour
- All the Tangzhong
- 1 Whole Large Egg + 1 Yolk room temp
- 3 Tablespoons (42g) Unsalted Butter softened
- 2 Tablespoons Dry Milk Powder
- 1 Teaspoon Fine Salt
Cinnamon Filling
- 5 Tablespoons (70g) Unsalted or Salted Butter really soft
- ½ Cup + 1 Tablespoon (114g) Dark or Light Brown Sugar
- 1 Tablespoon + 2 Teaspoons Ground Cinnamon
Cream Cheese Glaze
- 3 Ounces (85g) Brick Full-Fat Cream Cheese Brick room temp
- 1 Cup (113g) Powdered Sugar
- 2 Tablespoons (28g) Unsalted or Salted Butter melted
- ½ Teaspoon Vanilla Extract or Paste
- 3 to 5 Tablespoons Milk
Instructions
- Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.½ Cup (113g) Water3 Tablespoons (22g) Bread Flour
- Bloom the Yeast - Combine together ½ cup of warm milk, active dry yeast and 1 teaspoon white sugar and let it bloom for 5 to 7 minutes.½ Cup (113g) Whole Milk2 ¼ Teaspoons (7g) Active Dry Yeast1 Teaspoon (4g) Granulated White Sugar
- Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all-purpose flour, all of the tangzhong mixture (it's okay if it's still warm), softened butter, white sugar, egg, yolk, dry milk powder, salt and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.2 Cups (240g) Bread Flour1 ¼ Cups (150g) All-Purpose Flour3 Tablespoons (42g) Unsalted Butter¼ Cup (50g) Granulated White Sugar1 Whole Large Egg + 1 Yolk2 Tablespoons Dry Milk Powder1 Teaspoon Fine Salt
- Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 minutes or until is passes the window pane test. See note below.
- Let Double in Size - Lightly oil your hands and form the dough into a smooth ball. Place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
- Prepare Pan - Butter a 9-inch (22.8cm) round springform pan (or regular pan) and line the bottom with parchment paper. Set aside.
- Make Cinnamon Filling - In a medium bowl, mix together softened butter, brown sugar and cinnamon. Set aside.5 Tablespoons (70g) Unsalted or Salted Butter½ Cup + 1 Tablespoon (114g) Dark or Light Brown Sugar1 Tablespoon + 2 Teaspoons Ground Cinnamon
- Roll out the Dough - Gently punch the dough down to release gas bubbles. Then transfer to a lightly floured surface and roll the dough out to a 12×16 inch (30×40 cm) rectangle.
- Add Filling - Evenly spread a layer of the cinnamon sugar filling all the way to the edges.
- Cut the Rolls - Using a pizza cutter or sharp knife, cut the dough lengthwise, into 6, 2-inch wide strips.
- Shape the Giant Cinnamon Roll - If using a springform pan, I would recommend shaping the giant roll with the base detached to give you more space to coil the strips of dough. Please see photo for reference. Start by rolling up the first stip of dough and place it in the center of the detached base or regular pan. Then coil the remaining 5 strips of dough, starting each strip at the end of the previous one until you have one large cinnamon roll. Attach the base to the springform pan.
- Proof - Cover the pan with plastic wrap that has been lightly sprayed with oil and let it proof in a warm place for 45 minutes to 1 hour or until it passes the poke test. See note below.
- Preheat Oven - With 20 minutes left of proofing, set a rack in the center of the oven and preheat it to 325ºF (162ºC)
- Bake - Bake for 30 minutes and then tent the top with a piece of foil. Continue baking for another 15 to 20 minutes (I baked mine for 46 minutes). The cake is done when the internal temperature reaches 175ºF (79ºC). Let the cake sit in the pan for 1 to 2 minutes and then run a paring knife around the edge of the cake. Carefully remove the cake from the pan and place it on a wire rack to cool for 10 minutes.
- Make Glaze - In a medium bowl, whisk the softened cream cheese until smooth and lump free. Then sift in powdered sugar, melted butter, vanilla and 3 tablespoons of milk. If you'd like a thinner glaze, add a bit more milk.3 Ounces (85g) Brick Full-Fat Cream Cheese Brick1 Cup (113g) Powdered Sugar2 Tablespoons (28g) Unsalted or Salted Butter½ Teaspoon Vanilla Extract or Paste3 to 5 Tablespoons Milk
- Glaze and Serve - Spoon the glaze over the warm cinnamon roll cake. Slice and enjoy!
Notes
Leave a Rating and Comment