Imagine your favorite homemade cinnamon roll but in cake form! That’s exactly what this cinnamon roll cake is—soft, fluffy dough, sweet cinnamon sugar swirl, and a generous layer of cream cheese icing on top.
As a former pastry chef, I’ve seen my share of cinnamon roll cakes, but many are layered or in sheet form (which can be boring). This recipe, however, creates one giant cinnamon roll that’s bursting with all the classic flavors you love and perfect for slicing into cake-sized portions.
Based on my cinnabon rolls, this cake is perfect for serving a crowd and makes a professional, bakery-worthy holiday dessert, birthday, or wedding cake!
If you’re short on time, try my cinnamon bun cookies or cinnamon roll muffins—they’re just as easy to serve a crowd and ready in half the time!
Table of Contents
Tips for a Gooey Cake
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Cover the top with foil once the cake turns golden brown. Otherwise, the outside can get too crispy while the center is still raw.
Bake until the internal temperature reaches 170 F. Baking past this point will result in a dry cake!
Ingredient Notes and Substitutions
Brown sugar: This sugar is the primary sweetener for the filling, adding a caramel-like sweetness—just like in my pumpkin spice rolls. Opt for dark brown sugar if you want a more intense flavor.
Yeast: Instant yeast is essential for leavening the dough and creating a fluffy texture and flavor. See my baking with yeast guide for substituting with active dry yeast.
Milk: Whole milk is essential for a rich, tender dough, resulting in soft and moist cinnamon rolls—just like my peach cobbler rolls!
Find the full ingredient measurements and instructions in the recipe card below!
Flavor Variations
While this recipe is for the classic flavor, here are some other ideas. (PS: you can make any of my cinnamon roll recipes into a giant cake!)
- Blueberry rolls with fresh blueberry jam filling.
- Strawberry rolls with strawberry filling.
- Cookies and cream cinnamon rolls with black cocoa and Oreo cookie filling.
Recipe Instructions
Step 1: Make the tangzhong. Whisk the flour and water over medium-low heat until it reaches a mashed potato consistency.
Step 2: Mix the wet ingredients and dry ingredients. In a stand mixing bowl with the dough hook attachment, knead until a rough dough ball forms.
Step 3: Knead the dough. Then, knead in the softened butter, continuing to knead until a smooth dough ball forms.
Step 4: Shape into a ball. Form the dough into a smooth round ball and place it into a lightly greased bowl.
Step 5: First rise. Cover the top with plastic wrap and set it in a warm place to double in size for about 1 hour.
Step 6: Roll out the dough. Use a rolling pin to roll the cinnamon roll dough into an 18×12 rectangle.
Step 7: Spread the cinnamon sugar filling. Spread the filling to the edges of the dough and cut six 2-inch strips. Roll up the strips, one after the other. When it’s too big to roll, wrap the remaining ones around the sides.
Step 8: Second rise. Transfer the cinnamon roll to the greased cake pan and cover with plastic wrap. Let it rise in a warm spot until it doubles in size.
Step 9: Bake! When ready to bake, it should fill the pan. Bake the cake until the top is golden brown, then cover with foil until the center is baked through.
Step 10: Make the cream cheese frosting. Combine the glaze ingredients until smooth. You can do this by hand or in a stand mixing bowl with the paddle attachment (my preferred way).
Step 11: Frost, cut, and enjoy! Once out of the oven, allow the cake to cool for 10 minutes, then spread the icing on top and allow it to melt between the layers, creating a super gooey center. Enjoy!
How to Store
Leftovers can be stored at room temperature for three days or in the fridge for four to five days. To keep them fresh, they’re best stored in an airtight container!
FAQs
Stick an instant-read thermometer at an angle into the center of the cake. It should read 170°F when it’s done baking!
If the middle is still raw, underbaked, and sinks in the middle after cooling, it needs longer to bake.
I would follow my classic cinnamon roll recipe as it will be easier to follow!
For this recipe, you will need an 8-inch springform pan. However, you can also use a 9-inch pan, 10-inch pan, or a standard cake pan for a wider (not as tall) cake.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cinnamon Roll Cake
Equipment
Ingredients
Tangzong
- 3/4 cup water
- 1/4 cup all-purpose flour, *See notes below for measuring*
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, from recipe above
- 6 tablespoons unsalted butter, softened
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown 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
- Make the Tangzhong. In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is thick and paste-like. Scrape it into a bowl and set it aside.3/4 cup (155 g) water, 1/4 cup (35 g) all-purpose flour
- Make the Dough. In a stand mixing bowl, mix the all-purpose flour, sugar, yeast, and salt until combined. Then add the milk, egg, vanilla, and tangzhong. Knead on low speed until it forms a rough dough ball.3 1/2 cups (455 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/2 cup (113 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla extract, Tangzhong
- Knead the dough. Gradually mix in the softened butter, one tablespoon at a time, ensuring each addition is incorporated fully. Knead for 10-11 minutes or until the dough becomes smooth and elastic, sticking just to the bottom of the bowl. Adjust the consistency as needed with small amounts of flour or milk. If it's too wet and sticky, add flour one tablespoon at a time. If it's too dry, add half a tablespoon of milk at a time.6 tablespoons (84 g) unsalted butter
- First rise. Using buttered hands, shape the dough into a smooth round ball, ensuring the seams are at the bottom. Place the dough seam side down in a buttered bowl, cover with plastic wrap, and let it rise in a warm spot for approximately 1 hour or until it doubles in size.
- Prepare the baking pan. Lightly grease an 8×3 spring form pan. See notes below for other pan sizes.
- Make the cinnamon filling. Combine the butter, brown sugar, and cinnamon until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (135 g) light brown or dark brown sugar, 2 tablespoons ground cinnamon, Pinch fine sea salt
- Roll the dough. Roll the dough out on a lightly floured surface into an 18×12 rectangle. Spread the brown sugar cinnamon filling to the edges.
- Cut the rolls. Cut six, 2-inch strips. Roll up the first strip, then continue rolling it with the second and third strips. You will have a large cinnamon roll now. Lift the next strip and wrap it around the roll, repeating with the remaining two strips. Transfer the giant roll to the greased spring form pan. Cover the top with plastic wrap, and let it rise in a warm place until doubled in size and fills the pan, another 45-60 minutes. The middle of the roll will likely poof up out of the pan, you can gently press the center back down before baking. Preheat the oven to 325°F (162°C) during this time.
- Bake! Bake for 50-60 minutes, covering with foil after 25-30 minutes (or when the top gets light golden brown.) To test for doneness, insert an instant-read thermometer at an angle into the middle part of the roll. It should read 170 F/78 C when it’s done baking! Take it out of the oven and place it on a wire cooling rack. Unlock the clasp and remove the sides of the pan. Let it cool while you make the frosting.
- Make the cream cheese icing. Mix the cream cheese, butter, and powdered sugar in a stand mixing bowl until smooth. Then mix in the heavy cream, vanilla, and salt.6 tablespoons (84 g) unsalted butter, 3 ounces (3 oz) cream cheese, 1 cup (115 g) powdered sugar, 3-4 tablespoons milk or heavy cream, 1 teaspoon vanilla extract, pinch fine sea salt
- Frost with the icing and enjoy! Spoon the glaze over the warm cinnamon roll cake so that it melts down into the cake for gooey centers. You may not care to use all of the icing, which is fine! Then cut into slices and enjoy!
- Store leftovers in an airtight container in the fridge for 4-5 days or at room temperature for 3-4 days. I recommend warming the leftover slices before serving!
- For a 9-inch spring form pan: Bake at 325 F for 35-45 minutes. For a 10-inch pan: bake at 325 F for 30-40 minutes
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Amazing recipe!!
Can the dough be made the day before?
It should be fine, I would refrigerate it right after kneading the dough and store it in a large bowl covered with plastic wrap or in an airtight container in the fridge.
Turned out perfect! The sides got kind of crispy but the center was super soft and gooey but not raw. Completely irresistable!