Delish Giant Cinnamon Roll Cake
I made this because I wanted the aroma of a bakery in my house without committing to 12 separate cinnamon rolls and the consequent dish pile that would stare at me menacingly for two days. This Delish Giant Cinnamon Roll Cake is basically a cinnamon roll that decided it was tired of being cute and went full sheet-pan diva. Same gooey center, same sticky glaze, fewer tiny napkins required. Try it if you like dramatic crumbs, warm carbs, and convincing your friends you woke up at 6 a.m. to bake.
My husband once tried to help by “testing” the glaze temperature. He dunked a finger in, made a face like he’d been betrayed, and then declared it “perfect” while leaving a trail of sticky evidence from countertop to couch. The kids tried to slice it with a plastic knife and labeled half the cake “experimental geometry.” Me? I burnt the first batch because I thought “golden” and “golden-brown” were the same thing. They are not. We ate the (slightly charred) remains with dignity and three bowls of ice cream.
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Why You’ll Love This Delish Giant Cinnamon Roll Cake
– It smells like you own a hip bakery for approximately 47 minutes. Your neighbors will be suspicious and jealous.
– One pan = fewer decisions. No rolling, no perfect spirals, just glorious cinnamon-sugary chaos.
– Foolproof enough for a sleepy weekend; fancy enough to pass as “effortful” at brunch.
– Serves a crowd or one person who’s emotionally committed to carbs.
Time-Saving Hacks
– Use store-bought dough: it’s not cheating, it’s delegation.
– Pre-mix the cinnamon sugar in a travel container and keep it on the counter for emergencies.
– Bake in a larger sheet pan so you can fling the whole thing in the oven and avoid precision.
– Skip the knife and tear it apart like a savage — fewer plates to wash.
– Microwave the glaze for 10–15 seconds instead of stirring on the stove. Yes, it’s lazy. Yes, it works.
Serving Ideas
– Serve warm with coffee for guests, or with cold milk for the people who actually understand life.
– Top with toasted pecans if you’re trying to impress someone who asks questions about texture.
– Drizzle extra glaze and pretend you didn’t overcompensate.
– Serve with wine if the kids drove you nuts that morning. No one will stop you.
– If you want to be basic, present it on a platter and watch everyone act like you’re a culinary genius.
What to Serve It With
– Coffee, strong and unapologetic.
– Whipped cream or vanilla ice cream for the commitment-phobic.
– Fruit on the side if you want a salad in the vicinity of dessert.
Tips & Mistakes
– Don’t overbake. You’ll know it’s done when the top is golden and your will to keep checking the oven wanes.
– If your glaze is too runny, add powdered sugar. If it’s too thick, eat it with a spoon.
– Use room-temperature butter so the filling spreads like a civilized human.
– If the middle sinks, you either hugged the oven door too long or the dough was underproofed. Both are valid mistakes.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered in plastic wrap or a tight container for up to 4 days. Reheat briefly to recover gooeyness.
– Freezes well in slices — thaw overnight in the fridge or zap for 15–20 seconds in the microwave.
Variations and Substitutions
– Add raisins, chocolate chips, or chopped apples to the filling because yes, you can.
– Swap brown sugar for coconut sugar if you want to be crunchy and confusing.
– Use maple in the glaze for a forest-y vibe.
– Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Delish Giant Cinnamon Roll Cake
Ingredients
Main Ingredients
- 4 cups all-purpose flour
- 0.5 cups granulated sugar
- 2.25 teaspoons active dry yeast
- 1 cups milk warm
- 0.5 cups butter melted
- 2 large eggs
- 1 tablespoon ground cinnamon
- 0.5 cups brown sugar
Instructions
Preparation Steps
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Mix in melted butter and eggs until well combined.
- Gradually add flour and mix until a dough forms. Knead for about 5 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
- Roll out the dough into a rectangle, spread with butter, and sprinkle cinnamon and brown sugar.
- Roll up the dough tightly, slice into rolls, and place in a baking dish. Let rise again for 30 minutes.
- Bake at 350°F for 30 minutes or until golden brown.