A common question from bakery customers was, “Do you have cinnamon roll cake?” The answer was always no, not a single bakery I worked in ever sold one. One day, I went home, googled it, and only found sheet cakes that barely resembled a cinnamon roll *sigh*. So, I headed straight to the kitchen and made it my mission to create a homemade version that captured the soft, gooey perfection of a real cinnamon roll.
I used my viral Cinnabon-style cinnamon roll recipe as the base, layered it with a buttery brown sugar cinnamon swirl, and topped it with sweet vanilla cream cheese frosting. The result? A giant cinnamon roll in cake form. Voila!
If you’re new here, I am the self-proclaimed cinnamon roll ✨queen✨ with 20+ cinnamon roll recipes for literally any craving. Want something fruity? My peach cobbler cinnamon rolls are a reader favorite. Chocolate lover instead? My Nutella cinnamon rolls are so rich and decadent!
Let’s Bake It!
1
Make the tangzhong. This extra step is key to a soft, gooey texture that lasts for days! It’s a simple roux mixture of cooked water and flour that I learned to use as a pastry chef.
2
Mix the wet ingredients and dry ingredients. This is best done in a stand mixing bowl with the dough hook attachment.
3
Knead the dough. You should have a rough, still dry dough ball. Now you can start kneading in the butter. Then, knead in the softened butter, continuing to knead until a smooth dough ball forms.
4
Shape into a ball. You should have a nice, smooth dough ball! Let it rest—this will relax the gluten and make it easier to roll out.
5
Roll out the dough. Use a rolling pin to roll the dough into an 18×12 rectangle.
6
Spread the cinnamon sugar filling and make the giant cinnamon bun. Cut six 2-inch strips of dough, rolling them up, one after the other. When it’s too big to roll, wrap the remaining ones around the sides.
If looking to bake regular cinnamon rolls, my bakery-style almond croissant rolls and viral red velvet cinnamon rolls are big favorites in my house!
7
Let the cake double in size. Transfer the giant roll to the greased cake pan and cover with plastic wrap. Let it rise in a warm spot until it doubles in size.
8
Bake the cake. It should fill the pan when it’s ready. Bake until the center reads 170°F on a thermometer. You’ll want to cover the top with foil once it is lightly golden brown to keep it from getting too crispy.
9
Make the frosting. This is best done with a stand mixer!
10
Top with cream cheese frosting. Once out of the oven, allow the cake to cool for 10 minutes, then spread the icing on top and melt between the layers, creating a super gooey center.
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!
Cinnabon Cinnamon Roll Cake with Cream Cheese Frosting
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
- 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
- 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
- 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.6 tablespoons (84 g) unsalted butter
- 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.
- Lightly grease an 8×3 spring form pan. See notes below for other pan sizes.
- 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 out on a lightly floured surface into an 18×12 rectangle. Spread the brown sugar cinnamon filling to the edges.
- 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 springform 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 puff 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 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.
- 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
- 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!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Another fan favorite! First time making the tangzhong, easy enough. The picture references are always helpful! Brought the cinnamon roll cake into work and it was a big hit! I used instant yeast and a USA cake pan since I couldn’t find my springform pan. Came out pillowy soft and the cream cheese glaze was the perfect addition.
The tangzhong really is the best secret 🙂 I’m so glad to hear it was a hit!
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.