Imagine a breakfast treat so grand, so irresistibly delicious, it effortlessly takes center stage at any gathering. This isn’t just a cinnamon roll; it’s a magnificent, show-stopping Giant Cinnamon Roll Cake! We’ve taken everything you adore about classic cinnamon rolls – that incredibly soft, fluffy dough, the luscious gooey cinnamon-sugar swirl, and the decadent vanilla bean cream cheese glaze – and transformed it into an impressive cake that’s perfect for sharing. Whether it’s a festive holiday brunch, a leisurely weekend breakfast, or a delightful dessert, this recipe promises an unforgettable experience, striking the perfect balance of sweetness, warming spice, and sheer indulgence.
If your heart beats for sweet morning delights, you’re in for a treat! Discover more of our cherished breakfast recipes: Homemade Jelly Donuts, our famously Easy Cherry Cheese Danish Recipe, and this absolutely amazing Fluffy Waffle Recipe!
The Ultimate Giant Cinnamon Roll Cake Recipe
What could possibly be better than the comforting aroma of warm, freshly baked cinnamon rolls emerging from the oven, lavishly slathered with a rich vanilla bean cream cheese glaze? You guessed it – a truly enormous cinnamon roll, skillfully designed to be sliced and served just like a cake, ensuring there’s enough to go around for the entire family, or perhaps just a very generous serving for yourself!
Envision biting into an unbelievably soft and pillowy dough, meticulously swirled with a buttery, aromatic cinnamon-sugar mixture, all crowned with a tangy, luscious vanilla cream cheese glaze. This is the essence of homemade cinnamon rolls, elevated to a grand, cake-like form. Our Giant Cinnamon Roll Cake isn’t just a bigger version; it’s a celebration of that classic, iconic treat we all know, love, and crave, presented in a spectacular new way.
Each slice offers a golden-brown exterior that hints at perfection, while the inside remains irresistibly velvety, with a harmonious blend of sweet sugar, rich butter, and warming cinnamon spice. Baked until it achieves that beautiful golden hue and generously topped with its signature creamy, vanilla bean-infused cream cheese glaze, this cake promises a delightful symphony of textures and flavors in every single forkful. This indulgent and profoundly satisfying cake is incredibly versatile, making it the ideal choice for a memorable breakfast, a luxurious brunch, or a truly special dessert. The occasion is yours to define!
Following the immense popularity of my Cinnamon Roll Layer Cake, which cleverly uses refrigerated cinnamon rolls, I received countless requests for a completely from-scratch version. And here it is – this is that highly anticipated recipe!
Why You’ll Fall in Love with This Giant Cinnamon Roll Cake
This exceptional cinnamon roll cake recipe isn’t just a feast for the eyes; its unparalleled flavors and textures are guaranteed to captivate everyone who takes a bite. It’s more than just a recipe; it’s an experience waiting to unfold in your kitchen and at your table.
- Incredible Versatility: One of the greatest charms of this giant cinnamon roll is its adaptability. Serve it as the star of your breakfast spread, the centerpiece of a decadent brunch, or as an unforgettable dessert to cap off any meal. It’s truly enjoyed at any time of day, making it perfect for special occasions or simply elevating an ordinary day.
- Unforgettable Flavor Profile: Each element of this cake is crafted to perfection. It features a tender, buttery yeast dough that provides the ideal foundation for a richly spiced cinnamon-sugar filling, bursting with aromatic warmth. To top it all off, a velvety, smooth, and generously vanilla bean-infused cream cheese glaze blankets the cake, adding a delightful tang and creamy finish. It’s a harmonious blend of sweet, spice, and everything nice, delivering a taste sensation that will have everyone asking for more.
- Stunning Presentation: Prepare for gasps of delight and wide eyes when you unveil this magnificent creation. Pulling this giant cinnamon roll cake from the oven, golden and fragrant, and then lavishly drizzling it with that luxurious cream cheese glaze is nothing short of a show-stopping moment. It’s not just delicious; it’s visually spectacular, making it the ultimate centerpiece for any gathering and an impressive display of your baking prowess.
Understanding Your Ingredients: The Keys to a Perfect Cinnamon Roll Cake
Before diving into the baking process, let’s take a moment to appreciate the star players in this delicious production. Understanding the role of each ingredient is key to achieving that signature fluffy texture and rich flavor.
- Yeast (Instant Yeast): The lifeblood of our dough, instant yeast allows for a faster rise without the need for proofing it separately. It’s what gives our cake its incredible lift and airy texture. Ensure your yeast is fresh for optimal results!
- Whole Milk: Warmed milk provides the ideal environment for the yeast to activate, contributing to a soft, rich dough. Whole milk adds fat and flavor, making the final product extra tender and delicious.
- Unsalted Butter: Used in both the dough and the filling, butter provides richness, flavor, and tenderness. Softened butter for the filling ensures an even spread and melty goodness, while melted butter in the dough contributes to its pliability.
- Granulated Sugar: Essential for both sweetening the dough and creating that classic, irresistible cinnamon-sugar filling. It also helps activate the yeast and tenderizes the dough.
- Large Egg (Room Temperature): An egg adds richness, binds the ingredients, and helps create a more tender crumb structure. Room temperature eggs incorporate more smoothly into the dough.
- Salt: Crucial for balancing the sweetness and enhancing all the flavors. It also helps control yeast activity and strengthens the gluten structure in the dough.
- Bread Flour (or All-Purpose Flour): Bread flour, with its higher protein content, develops stronger gluten, resulting in a chewier, more elastic, and ultimately softer dough – perfect for rolls. All-purpose flour will still yield a delicious cake, just slightly less chewy.
- Ground Cinnamon: The star spice of our filling! High-quality ground cinnamon provides that warm, aromatic, and comforting flavor that is synonymous with cinnamon rolls.
- Cream Cheese (for Glaze): The foundation of our tangy, creamy glaze. Ensure it’s softened for a lump-free, smooth finish.
- Powdered Sugar (for Glaze): Provides the sweetness and body for the glaze, dissolving easily to create a silky-smooth texture. Sifting is recommended to prevent lumps.
- Vanilla Bean Paste (or Extract): Adds a beautiful depth of vanilla flavor to the glaze. Paste offers those lovely specks of vanilla bean, enhancing both appearance and taste.
Crafting Your Masterpiece: How To Make This Giant Cinnamon Roll Cake
This Giant Cinnamon Roll Cake brilliantly captures the comforting warmth of a classic cinnamon roll, transforming it into a truly delectable cake suitable for any celebration. The journey begins with preparing a tender, yeasted dough, generously filled with a rich, aromatic blend of butter, sugar, and cinnamon. This masterpiece is then expertly rolled into one magnificent spiral before being baked to golden perfection. A lavish layer of smooth and creamy cream cheese glaze provides the ideal finishing touch to this fluffy, giant cinnamon roll creation!
For your convenience, you can find the comprehensive, printable recipe card with exact measurements and detailed steps at the very end of this post.
Phase 1: Preparing the Irresistible Dough
- Warm the Milk: Gently warm your whole milk in the microwave for approximately one minute, or until it reaches a temperature between 105°F and 110°F. Stir well to ensure even heating and prevent any hot spots. This warmth is vital for activating the yeast.
- Combine Wet Ingredients: In the large bowl of your stand mixer, fitted with the dough hook, combine the warmed milk, instant yeast, room temperature egg, granulated sugar, and melted unsalted butter. Whisk these ingredients thoroughly by hand until well combined, then allow the mixture to rest, uncovered, for 5 minutes. This step gives the yeast a head start.
- Introduce Dry Ingredients: Add the salt and bread flour (or all-purpose flour) to the wet mixture. Use a wooden spoon or a Danish whisk to mix everything together until a shaggy, cohesive dough begins to form.
- Knead the Dough: Attach the mixing bowl to your stand mixer and, using the dough hook, knead the dough on the lowest speed for exactly 3 minutes. After this brief kneading, your dough should appear smooth and feel wonderfully elastic. When gently touched with a clean, dry finger, it should feel tacky but crucially, it should not stick. If you find it too sticky, incorporate additional flour, one tablespoon at a time, until the desired tackiness is achieved. (Don’t worry if you don’t have a mixer; this dough can also be expertly made by hand – refer to the tips section for guidance!)
- First Rise: Lightly oil a clean bowl, then transfer your beautifully kneaded dough into it. Cover the bowl tightly with plastic wrap and place it in a warm environment. Allow the dough to rise for about one hour, or until it has visibly doubled in size. This slow rise develops flavor and creates that signature fluffy texture.
Phase 2: Crafting the Filling and Assembling Your Giant Cake
- Prepare the Filling: While your dough is undergoing its first rise, prepare the luscious filling. In a small bowl, combine the softened unsalted butter, sugar (your choice of white, light, or dark brown), and ground cinnamon. Mix these ingredients thoroughly until they are uniform in color and have a delightful, spreadable consistency. Set this aromatic mixture aside.
- Prepare Pan: Lightly grease the bottom of a 9-inch springform pan and line it with parchment paper. This will ensure your beautiful cake releases effortlessly. Set the prepared pan aside.
- Roll the Dough: Once your dough has majestically doubled in size, gently punch it down in the bowl to release the air. Lightly flour a clean work surface and turn the dough out onto it. Roll the dough into a substantial rectangle, approximately 20 inches by 12 inches. Aim for even thickness.
- Spread the Filling: Generously and evenly spread the prepared cinnamon-sugar filling across the entire surface of the dough rectangle, extending almost to the edges.
- Cut into Strips: Using a sharp knife or a pizza wheel, carefully cut the dough rectangle vertically into 4 equal strips. These strips will form the layers of your giant swirl. (Refer to the images in the post if you need a visual guide!)
- Assemble the Giant Roll: Take the first dough strip and gently roll it into a tight spiral, forming the center of your giant cinnamon roll. Place this rolled spiral onto the beginning of the second strip and continue rolling, incorporating the second strip into the growing spiral. Repeat this process for the remaining two strips, carefully adding each one to the expanding roll until you have one glorious, giant cinnamon roll.
- Second Rise: Carefully transfer your giant roll into the prepared springform pan (or a similar-sized round baking dish). Cover it lightly and place it in a warm spot for another 30 minutes to allow for a final, crucial rise.
- Preheat Oven: During the final rise, preheat your oven to 350°F (175°C).
- Bake to Perfection: The cinnamon roll will have puffed up beautifully in its pan during the second rise. The middle may gently pop up – this is perfectly normal. Use the palm of your hand or a spatula to gently press it back into place before baking. Place the pan in the center of your preheated oven. Bake for 30 minutes. After 30 minutes, cover the cake loosely with aluminum foil to prevent the top from browning too quickly, and continue baking for another 15 minutes. If the middle has popped up again, gently press it down with a wooden spoon before adding the foil.
- Cooling: Remove the golden-brown cake from the oven. The edges should feel firm and dry to the touch, indicating it’s perfectly baked. The interior will still be wonderfully soft. Allow the cake to cool in the pan for 10 minutes before proceeding to the glazing stage. This brief cooling period helps it set.
Phase 3: The Creamy, Dreamy Glaze
- Prepare the Glaze: In a medium-sized mixing bowl, combine all the ingredients for the cream cheese glaze: cream cheese, softened butter, whole milk, vanilla bean paste (or vanilla extract), and sifted powdered sugar. Mix thoroughly until the mixture is completely smooth, creamy, and wonderfully combined. This glaze is designed to be thinner and runnier than traditional cream cheese frosting, allowing it to seep into all the delicious grooves of the cinnamon roll.
- Adjust Consistency: If you prefer a thinner glaze, gradually add a little extra milk, one teaspoon at a time, until you achieve your desired consistency. Conversely, if you wish for a thicker glaze, incorporate more sifted powdered sugar, a tablespoon at a time, until it thickens to your liking.
- Glaze and Serve: Once the cake has cooled for its initial 10 minutes in the pan, generously pour the prepared cream cheese glaze all over the top, allowing it to cascade down the sides and melt into the warm nooks and crannies. Slice your magnificent creation, serve it immediately while it’s still beautifully warm, and revel in every delightful bite!
Storage and Make-Ahead Tips for Your Cinnamon Roll Cake
Ensuring your delicious Giant Cinnamon Roll Cake stays fresh and delightful is simple with these handy storage and make-ahead instructions.
Proper Storage: To maintain its peak freshness, store your giant cinnamon roll cake in an airtight container at room temperature. Under these conditions, it will remain wonderfully fresh for 2 to 3 days. If you wish to extend its shelf life, you can transfer it to the refrigerator, tightly covered, where it will keep well for up to a week. For the best experience, gently warm individual slices in the microwave for a few seconds before serving when retrieving from the fridge.
Freezing for Later Enjoyment: This cake freezes beautifully! To freeze, carefully wrap individual slices or the entire cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cake or slices into a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, thaw the cake at room temperature for several hours or overnight in the refrigerator. For an ultimate indulgence, warm a slice in the microwave for about a minute to restore that freshly baked warmth and gooey texture before eating.
Making Ahead: If you’re planning a special occasion and want to get a head start, you can prepare the dough a day in advance. Follow the recipe instructions through step 6 of the “Assembly” phase (after placing the giant roll in the springform pan). Instead of letting it rise for 30 minutes, wrap the pan tightly in plastic wrap and refrigerate it overnight. The next day, remove the pan from the fridge and allow the dough to come to room temperature for one to two hours before proceeding with the rest of the recipe as written, starting with preheating your oven. This allows you to bake a fresh, warm cake with minimal effort on the day of your event.
Exciting Variations to Elevate Your Cinnamon Roll Cake
While our classic Giant Cinnamon Roll Cake is a masterpiece on its own, there are many delightful ways to customize it and add your own unique twist. Get creative and experiment with these delicious variations!
- Nutty Crunch: For an added layer of texture and a rich, earthy flavor, sprinkle a generous handful of finely chopped pecans or walnuts over the cinnamon-sugar filling before rolling the dough. The nuts will toast slightly during baking, adding a delightful crunch to every bite of this fluffy giant cinnamon roll recipe.
- Fruity or Chocolatey Swirls: Introduce extra sweetness and texture by scattering plump raisins or miniature chocolate chips over the cinnamon-sugar filling. Once added, proceed with rolling the dough as directed. The raisins will soften and become wonderfully jammy, while the chocolate chips will melt into gooey pockets of joy.
- Zesty Glaze: Infuse your creamy cream cheese glaze with a bright, refreshing kick. Add a teaspoon or two of fresh lemon or orange zest to the glaze ingredients before mixing. The citrus zest will perfectly complement the sweetness of the cake and add a vibrant aromatic note.
- Spiced Up Filling: Elevate the classic cinnamon flavor by adding a pinch of other warm spices to your cinnamon-sugar filling. A quarter teaspoon of nutmeg, cardamom, or allspice can add intriguing depth and complexity.
- Maple Glaze Alternative: For a different kind of sweetness, consider substituting some of the milk in the glaze with pure maple syrup. This will give your glaze a lovely maple flavor that pairs wonderfully with cinnamon.
Flour Power: Bread Flour vs. All-Purpose Flour in Cinnamon Rolls
This Giant Cinnamon Roll Cake recipe has been rigorously tested using both bread flour and all-purpose flour, and we’re happy to report that both types will yield a delicious outcome. However, understanding the differences can help you achieve your preferred texture.
Bread Flour: Opting for bread flour will result in a dough that is noticeably softer and more elastic. This is due to bread flour’s higher protein content, which, when kneaded, develops a stronger gluten network. This robust gluten structure is what gives baked goods like cinnamon rolls their characteristic chewiness and helps them rise higher and maintain a beautifully soft interior. If you’re aiming for that classic, slightly chewy cinnamon roll texture, bread flour is your best bet.
All-Purpose Flour: While all-purpose flour has a lower protein content, it is still a perfectly suitable choice for this recipe. Your resulting cinnamon roll cake will still be wonderfully soft and delicious, perhaps just a tad less chewy than one made with bread flour. It’s a great option if you don’t have bread flour on hand or prefer a slightly more cake-like crumb.
Regardless of your choice, ensure your flour is spooned and leveled for accurate measurement, as too much flour can lead to a dense, dry cake.
No Mixer? No Problem! Making Cinnamon Roll Cake Dough by Hand
Don’t have a stand mixer with a dough hook? Absolutely no need to worry! You can easily and successfully prepare this impressive giant fluffy cinnamon roll cake recipe by hand. It might require a little more elbow grease, but the reward of a homemade, from-scratch cinnamon roll cake is well worth it.
Here’s how to adapt the dough preparation:
- Follow steps 1 and 2 in the “Prepare the Dough” section exactly as written, combining the wet ingredients and allowing the yeast to activate.
- When it comes time to add the dry ingredients (salt and flour) in step 3, mix them into the wet ingredients using a sturdy wooden spoon until a shaggy dough forms.
- Instead of using the stand mixer for kneading (step 4), lightly flour a clean, spacious work surface. Turn the dough out onto this surface.
- Now, begin to knead the dough by hand. Push the dough away from you with the heels of your hands, then fold it back over itself. Rotate the dough slightly and repeat the process. Continue kneading by hand for a solid 5 to 8 minutes. You’re looking for the dough to become smooth, elastic, and less sticky.
- Wash and thoroughly dry your hands. Test the dough with a clean, dry finger: it should feel tacky but should not stick. If it’s still too sticky, knead in an additional tablespoon of flour at a time until the desired texture is reached.
- Once kneaded, proceed with step 5 for the first rise, and continue with the rest of the recipe as instructed. Your arms might get a good workout, but the result will be just as magnificent!
Expert Baker’s Wisdom: Trish’s Top Tips for Success
Achieving the perfect Giant Cinnamon Roll Cake is made easier with these seasoned tips from Trish. Pay close attention to these details for a truly outstanding result!
- Milk Temperature is Crucial: When warming your milk, aim for a temperature between 105°F and 110°F. If you don’t have a thermometer, it should feel comfortably warm to the touch, not hot. The milk will likely take around one minute in the microwave, but this can vary. Always give it a good stir after heating to evenly distribute the warmth and eliminate any potential hot spots. Milk that is too hot will unfortunately kill the yeast, preventing your dough from rising properly. Err on the side of slightly cooler milk if you’re unsure; it might slow the rise slightly, but it’s better than inactive yeast.
- Understanding Enriched Dough: Cinnamon roll dough is a rich, enriched dough, meaning it contains higher amounts of fat (butter) and sugar. This means it won’t behave like a lean bread dough. It will always feel a bit softer and tackier, and it won’t be completely dry. After its first rise, however, it should be incredibly easy and enjoyable to work with, feeling smooth and wonderfully elastic. It shouldn’t be excessively sticky. If it is, you can add an extra tablespoon of flour at a time while kneading, but be cautious not to add too much, as this can result in a dense cake that won’t rise as beautifully.
- Ensuring Perfect Doneness: Bake your cinnamon roll cake until the edges and top are a beautiful golden brown. When gently touched, the outer crust should feel dry and firm. Remember that the inside of the cake will still be delightfully soft and moist. A common pitfall is underbaking, which can lead to raw dough in the center. For precise doneness, use an instant-read thermometer inserted into the center of the cake; it should register between 190°F and 200°F (88°C to 93°C). This ensures a thoroughly cooked and safe internal temperature.
- The Art of the Glaze: Our cream cheese glaze is intentionally thinner and more pourable than a traditional cream cheese frosting. This consistency is by design! We want the luxurious glaze to flow effortlessly into all the delightful groves, crevices, and swirls of your giant cinnamon roll, saturating every part with its creamy goodness. Don’t be tempted to thicken it too much unless you prefer a frosting-like topping. A brilliant tip: consider reserving about half a cup of the glaze to drizzle extra over individual sliced pieces of cake just before serving. This adds an extra touch of decadence and a beautiful presentation.
Frequently Asked Questions About Giant Cinnamon Roll Cake
Got questions about baking this incredible Giant Cinnamon Roll Cake? We’ve got answers! Here are some common queries to help you master this recipe.
- Can I use active dry yeast instead of instant yeast? Yes, you absolutely can! If you’re using active dry yeast, you’ll need to activate it first. Dissolve the active dry yeast in the warm milk along with a pinch of the granulated sugar from the recipe. Let this mixture sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready to go. Then, proceed with the rest of the recipe as directed.
- Can I make a cream cheese frosting instead of a glaze? Certainly! If you prefer a thicker, more traditional cream cheese frosting consistency for your cake, simply add more sifted powdered sugar to the glaze ingredients until it reaches your desired thickness. You might also reduce the milk slightly if necessary. The result will be a richer, more substantial topping.
- Can I add extra ingredients to the filling? Absolutely! Customizing the filling is a fantastic way to personalize your cinnamon roll cake. Feel free to stir in some finely chopped nuts (like pecans or walnuts) for crunch, plump raisins for a chewy fruitiness, or even a sprinkle of mini chocolate chips for an added layer of sweetness. Add them after spreading the cinnamon-sugar mixture, then roll as usual.
- How do I know when the cake is truly done baking? The giant cinnamon roll cake typically bakes for about 45 minutes in a 350°F (175°C) oven. Look for the edges and top to turn a beautiful golden brown. When gently pressed, the top and edges should feel firm and dry. Remember, the very center will remain delightfully soft. For ultimate certainty, insert an instant-read thermometer into the thickest part of the cake; a reading between 190°F and 200°F (88°C to 93°C) indicates it’s perfectly baked through.
- What if I don’t have a springform pan? While a 9-inch springform pan is highly recommended for its ease of release and beautiful presentation, you can use a similar-sized round cake pan (a 9 or 10-inch round cake pan will work) or even a square pan. Just ensure it’s at least 2-3 inches deep to accommodate the rise. Keep in mind that the baking time might vary slightly in different pans, so monitor the cake closely for visual cues of doneness. You may need to run a knife around the edges before inverting the cake if using a regular pan.
- My glaze is too thick or too thin. How can I fix it? Adjusting the glaze consistency is straightforward. If your glaze is too thick, add a small amount of milk (about half a teaspoon at a time) and whisk until it reaches your desired pourable consistency. If it’s too thin, gradually whisk in more sifted powdered sugar (one tablespoon at a time) until it thickens to your liking. Always add incrementally to avoid over-adjusting.
More Delectable Breakfast Treats You’ll Love
If you’ve enjoyed this delightful Giant Cinnamon Roll Cake, you’ll surely love exploring these other fantastic breakfast and brunch recipes from our collection!
- Classic Glazed Donuts
- Sweet Blackberry Turnovers
- Irresistible Almond Bear Claw
- Refreshing Lemon Blueberry Scones
- The Best Fluffy Buttermilk Pancakes
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Giant Cinnamon Roll Cake
Ingredients
Dough
- 1¼ cups whole milk warmed, 105°F to 110°F
- 2¼ teaspoons instant yeast
- 1 large egg room temperature
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- 4 cups bread flour or all purpose flour, spooned and leveled, plus extra
Filling
- ¾ cup unsalted butter softened
- ¾ cup sugar use white, light or dark brown
- 1½ tablespoons ground cinnamon
Glaze
- 4 ounces cream cheese
- 3 tablespoons butter softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup powdered sugar sifted
Instructions
Prepare the Dough
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Warm the milk in the microwave for about 1 minute then stir to disperse any hot spots (see notes). Aim for between 105°F and 110°F.
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In the large bowl of a stand mixer, with the dough hook attached, add the warm milk, yeast, egg, granulated sugar and melted butter. Use a handheld whisk to thoroughly combine the ingredients then leave uncovered for 5 minutes.1¼ cups whole milk, 2¼ teaspoons instant yeast, 1 large egg, ¼ cup granulated sugar, 3 tablespoons unsalted butter
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Add the salt and flour to the mixing bowl and use a wooden spoon or danish whisk to mix the ingredients together until a shaggy dough has formed.1 teaspoon salt, 4 cups bread flour
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Place the mixing bowl on the stand mixer and mix with the dough hook on the lowest speed for 3 minutes. After this time the dough should look smooth and elastic. If you touch it with a clean dry finger the dough should feel tacky but should not stick to your finger. If any dough sticks add more flour a tablespoon at a time until it doesn’t stick. (This dough can also be made by hand – see notes.)
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Transfer the dough into a lightly oiled bowl and cover with plastic wrap. Let rise in a warm location for about an hour, or until the dough has doubled in size.
For the Filling
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While the dough is rising, make the filling. Placed the softened butter, sugar and cinnamon into a small bowl and mix thoroughly until uniform in color. Set aside for now.¾ cup unsalted butter, ¾ cup sugar, 1½ tablespoons ground cinnamon
Assembly
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Lightly grease and line a 9 inch springform pan with parchment paper just on the bottom. Set aside.
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Once the dough has doubled in size, punch it down in the bowl then lightly flour a surface and turn the dough out on to it.
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Roll the dough into a rectangle of about 20 inches by 12 inches.
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Spread the filling evenly across the entire surface of the rectangle.
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Use a sharp knife or pizza wheel to vertically cut the dough rectangle into 4 even strips. (Refer to images in post if needed.)
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Roll the first strip into a spiral then place the rolled spiral on top of the second strip and roll it again. Repeat for the remaining two strips until you have one giant cinnamon roll.
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Place the giant roll into the prepared springform pan (or similar), cover and leave somewhere warm for 30 minutes.
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Preheat the oven to 350°F.
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The cinnamon roll will have puffed up in its baking pan. The middle will keep popping out and that’s normal. Use the palm of your hand or spatula to gently press it back in then place the pan in the center of the preheated oven.
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Bake for 30 minutes, cover with foil and bake for another 15 minutes. The middle will have probably popped out again in which case, use a wooden spoon to press it down before adding the foil.
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Remove the cake from the oven when it is golden brown and feels dry and hard when touched on the edges. Leave to cool in the pan for 10 minutes.
Prepare the Glaze
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In a medium sized mixing bowl, add all the cream cheese glaze ingredients and mix thoroughly until smooth and combined. The cream cheese glaze will be a thinner and runnier consistency than that of typical cream cheese frosting. If you want to thin it out you can add a little extra milk. If you want to thicken, add more powdered sugar.4 ounces cream cheese, 3 tablespoons butter, 2 tablespoons whole milk, 1 teaspoon vanilla bean paste, 1 cup powdered sugar
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After the cake has cooled for 10 minutes, pour the cream cheese glaze all over the top.
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Slice, serve and enjoy while still warm!
Notes
Storage: The giant cinnamon roll recipe should be stored in an airtight container at room temperature, where it will last for 2 to 3 days. However, if you want to extend its freshness, you can store it, tightly covered, in the refrigerator for up to a week.
Freezing: To freeze, wrap individual slices or the whole cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or overnight in the refrigerator before eating or better still, warm for a minute in the microwave.
Making Ahead: To make in advance, the dough can be prepared a day ahead and refrigerated overnight. Prepare through step 6 in assembly. Wrap tightly in plastic and refrigerate overnight. Remove from fridge and let come to room temperature for one to two hours before proceeding with recipe as written.
Warming Milk
The milk will take around one minute to warm in the microwave depending how cold it was to begin with. Give it a give stir after heating to disperse any hot spots. The milk should only be warm – if it’s too hot it will kill the yeast. You can check the temperature by sticking your finger into it, if you need to immediately withdraw your finger it is too hot. Leave it to cool. If you can comfortably leave your finger in the milk and it feels warm but not hot then the temperature is ok. It’s best to err on the side of caution and use milk on the cooler side if you’re unsure. Warm milk helps to activate your yeast while cold milk will slow the process which will affect timing but it’s better than using milk that’s too hot. If using a thermometer your milk should have a reading of around 110°F.