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by Rachelon Dec 19, 2016 (updated Mar 28, 2024) 30 comments
Giant fluffy homemade cinnamon roll cake with a sweet vanilla glaze. A fun addition to any breakfast or brunch!
I finally went to see Fantastic Beasts this weekend. It was such a fun movie and a great addition to the Harry Potter collection. I won’t give away any spoilers. But I will say that the only thing that could’ve made it better for me is if I’d seen it in 3D or IMAX instead. I always question if the price would be worth it for certain movies, but this is definitely one that would’ve been enjoyable for those. If you’ve seen it, I’m sure you can agree. And if you haven’t… then you will understand at some point. Definitely worth a watch if you’re a Harry Potter fan. A nice tie in to the series and magical world. I feel like the way they ended the movie may even leave room for there to be another in the future. I wouldn’t be opposed to that!
We’re having another wacky weather season. From -20°F wind chills last week to today being in the 50s. Seriously ridiculous. I’m not complaining about the 50s, especially after that cold spell but I’d prefer to have some consistency. I should be used to this by now, but I just don’t want to be.
I love baking for so many reasons. Obviously the end result is a big one! But it’s also fun and almost therapeutic to work with dough, especially this one. It’s dreamy! It not only smells amazing but it rolls out beautifully!
I tweaked one of my favorite cinnamon roll recipes to create this ultimate, giant fluffy cinnamon roll cake and topped it off with a sweet vanilla glaze! It is so insanely good! Super soft layers with a sweet cinnamon-sugar filling. The glaze drips between the layers, creating a fun surprise in every bite!
I may never be able to make another personal sized cinnamon roll again. I’m completely in love with this version. And best of all, it’s just as good on the second day as it is on the first! I love my cinnamon rolls warm, so a quick zap in the microwave for 20 seconds did the trick. Absolutely amazing!
This is hands down the only breakfast recipe you’ll need for your holiday mornings from here on out. An absolute must make! And, because it’s a giant cinnamon roll cake… not only can you enjoy this for breakfast, brunch OR dessert… but everyone can also pick their slice size! Small, large… the whole cake! Whatever your heart or belly desires.
Add this giant fluffy cinnamon roll cake to your breakfast and brunch plans. You won’t regret it!
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Giant Cinnamon Roll Cake with Vanilla Glaze
Prep Time: 2 hours hrs 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 3 hours hrs
Yield: 8
Giant fluffy homemade cinnamon roll cake with a sweet vanilla glaze. A fun addition to any breakfast or brunch!
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Ingredients
Dough:
- 3/4 C milk
- 1/4 C plus 1 tsp granulated sugar, divided
- 2 1/4 tsp active dry yeast
- 3 C all purpose flour
- 1/2 tsp salt
- 1/4 C unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 2 large eggs
Filling:
- 2 Tb unsalted butter, melted
- 3/4 C light brown sugar
- 1 1/2 tsp cinnamon
Glaze:
- 1 1/2 C powdered sugar
- 1 tsp vanilla extract
- 2-3 Tb milk
Equipment
Instructions
Heat milk to 115°F. Dissolve yeast and 1 teaspoon granulated sugar in warm milk. Proof for 5-10 minutes.
Prepare a stand mixer with the dough hook attachment.In the bowl of a stand mixer, combine flour, remaining 1/4 cup sugar and salt. With mixer running on low, carefully pour in yeast mixture, followed by butter and vanilla. Add one egg at a time. Increase speed, mixing until dough comes together. If dough is still sticky, add additional flour, one tablespoon at a time until dough comes together in a smooth ball. Transfer dough to a large greased bowl. Cover and allow to rise in a warm location for at least 60 minutes or doubled in size.
Lightly grease a 9-inch round baking pan with baking spray. *See note
In a medium bowl, combine brown sugar and cinnamon.
On a silicone counter mat, roll out dough to a 12x18-inch rectable. Brush entire surface with melted butter. Sprinkle well with brown sugar-cinnamon mixture. Carefully cut dough lengthwise into 2-inch strips. Loosely roll up one 2x18-inch strip. Transfer to the center of the prepared baking pan. Cut remaining strips in half to create ten 2x9-inch strips. Remove one strips and wrap it around the rolled up dough in pan. Repeat with remaining dough strips until all have been wrapped together in the pan, to create a large cinnamon roll. Cover loosely and allow to rise in a warm location for at least 60 minutes.
Preheat oven to 350°F. Bake for 35-40 minutes. Cake may be glazed immediately for a super gooey option or allow it to cool for 20-30 minutes before drizzling glaze over the top.
To creat glaze, in a medium bowl, combine powdered sugar and vanilla. Add in milk to desired consistency. Less milk will create a thicker glaze to spread. A thinner glaze will pour easier. Pour or spread glaze over warm rolls.
Notes
Recipe serves roughly 6-10, yields 1: 9-inch cinnamon roll cake.
*Do NOTuse cooking spray or olive oil. Use a spray specific to baking that includes flour.
An original recipe from Baked by Rachel
Nutrition
Calories: 476kcal, Carbohydrates: 87g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 67mg, Sodium: 180mg, Potassium: 148mg, Fiber: 2g, Sugar: 50g, Vitamin A: 368IU, Vitamin C: 0.02mg, Calcium: 70mg, Iron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast
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Breakfast Christmas Nut Free Peanut Free Vegetarianbaked baking cake cinnamon frosting glaze icing rolls vanilla yeast
by Rachel on Dec 19, 2016 (updated Mar 28, 2024)
30 comments Leave a comment »
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30 comments on “Giant Cinnamon Roll Cake with Vanilla Glaze”
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Kristen — Reply
My son has been wanting to see Fantastic Beasts and he also adores Cinnamon Rolls–I think he would be incredibly jealous of your weekend.
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Rachel —
You should definitely try to see it! :)
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Kristen — Reply
Jacob and I saw it too a couple weeks ago and agree it’s great. Eddie Redemayne (sp?) is one of the best actors of our time. So much talent!
This cake is a brilliant idea!
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Rachel —
He was so fun to watch! Very talented.
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Shashi at RunninSrilankan — Reply
I have yet to catch Fantastic Beats but it’s on the agenda – like this super sized cinnamon roll! This sounds wonderful and you going on about “super soft layers with …sweet cinnamon sugar filling…” and glaze that drips between the layers is sending my salivary glands into overdrive! This is truly phenomenal!
Merry Christmas to you and your family!-
Rachel —
Thanks so much, Shashi! Merry Christmas to you too!
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Sandi G — Reply
My daughter has been begging to go see that movie :-) Definitely on our holiday list. This cakes looks pretty amazing for a holiday treat :-)
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Rachel —
You should definitely take a trip to see it! And thank you :)
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Marye — Reply
Now that is a cinnamon roll! This looks delicious! I would love a slice of this!
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Rachel —
Thanks, Marye!
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Danae @ Recipe Runner — Reply
So I’ve been wanting to make one of these giant cinnamon roll cakes for a while now. I’m a little afraid to though because I have no self control around cinnamon rolls and it’s just me and my husband eating it. Do you think halving the recipe or using only half the dough (freeze the rest) and baking in a smaller cake pan would work?
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Rachel —
You could definitely halve it and use a smaller pan. More manageable for a smaller crowd :)
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Tammy — Reply
When I saw the word ‘giant’ before cinnamon roll, I knew I had to come and check this out :D This cake is everything!!! I’m afraid I’d eat the whole thing in one sitting hehe ;)
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Rachel —
Thanks, Tammy! :)
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Patricia @ Grab a Plate — Reply
Oh! All that cinnamon-y goodness, and let’s not forget that glaze! This looks wonderful, and perfect for the holiday season! LOVE!
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Rachel —
Thanks, Patricia! :)
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Elsie — Reply
This looks Nice.. I should try this
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Rachel —
Thanks, Elsie!
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puja — Reply
I really loved the glazing part, it looks delicious Rachel. Perfect recipe for this holiday. :)
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Rachel —
Thanks, Puja!
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DIane — Reply
The Giant Cinnamon Roll Cake with Vanilla Glaze is totally AMAZING!!! I made one prior to our family coming in town for the holidays as a “test drive” and “quality control”. We LOVED it!!! I made 2 for Christmas and they were a BIG hit! It tastes super delicious just like the title: A Giant Cinnamon Roll with Vanilla Glaze. The only thing I did differently was adding an aluminum foil tent over the pan when baking and removed it for the last 10 minutes. Warning: The Giant Cinnamon Roll Cake with Vanilla Glaze will quickly disappear . . . I highly recommend making 2!!!
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Rachel —
I’m glad to hear you enjoyed it so much, Diane! Thanks for sharing! :)
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Rebecca — Reply
This looks incredible and I can’t wait to try it!
Just one question, though — why do you emphasize in the recipe to use a specialized baking spray with flour and not a regular cooking spray? I routinely use regular spray for my baking (including for your yummy Garlic & Herb Pull-Apart bread which I made for the first time tonight — it was a big hit!) and haven’t noticed any unpleasant flavour or damage to my pans as a result. I’ve also never seen any baking sprays with flour in my local grocery stores (I live in a small town in Canada). But if there’s a really good reason not to use regular PAM or the equivalent for this recipe, I’d love to know so I don’t mess up the cake!
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Rachel —
Olive oil or vegetable oil based sprays are best for savory dishes. Sprays with flour, specifically designed for baking, should be used for sweet dishes. Alternatively, you can butter and flour your pan well prior to adding the dough. Good luck! :)
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Shelby — Reply
I really love to bake too! This looks delicious and your photos make me want to eat it!
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Rachel —
Thanks, Shelby!
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Cara — Reply
Hi Rachel,
This cinnamon roll looks ridiculously delicious!! My partner wants to take one to the office and while I would love to bake it for him, there is NO way I am going to wake up at 4:00 a.m. for the roll to rise and then bake it (he works at 6:30 a.m.)!
My question is: if I bake it the night before, will this stay soft and fluffy the next day?
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Rachel —
It’s always best fresh but stored in an airtight container overnight, you should be fine. If there is a microwave at his office, it can always be warmed slightly. This will also soften it a bit, if needed. :)
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Lisa — Reply
I used rapid rise yeast… don’t do this!!! My cake was flat and wouldn’t rise well. But flavor was delicious 👌 I will try it again with regular yeast.
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Rachel —
Definitely use the right yeast and method next time. So glad you enjoyed it though! :)
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