Hey y'all! If you’ve ever wished you could turn your favorite gooey cinnamon rolls into one massive cake, this Giant Cinnamon Roll Sheet Cake recipe is your sweet dream come true. Combining irresistible cinnamon-sugar swirls with a pillow-soft cake and creamy vanilla glaze, it’s perfect for birthday breakfasts, holiday brunches, family gatherings, or just because you deserve something amazing. So grab your apron—let’s get cooking!
Why You'll Love This Giant Cinnamon Roll Sheet Cake
- Crowd-Pleaser: Giant size means everyone gets a slice—no fighting over the last roll!
- Easy to Serve: Sheet cake style makes cutting and sharing super simple.
- Ultimate Texture: Fluffy, soft, and tender with caramelized cinnamon-sugar in every bite.
- Make-Ahead Friendly: Perfect for prepping in advance for stress-free brunches.
- Decadent Glaze: The creamy vanilla glaze seeps into every swirl for extra indulgence.
Ingredients for Giant Cinnamon Roll Sheet Cake
For the Cake Dough:
- 3 ½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- ½ teaspoon salt
- 1 cup (240ml) warm milk (110°F/43°C)
- ¼ cup (60g) unsalted butter, melted
- 2 large eggs, room temperature
For the Cinnamon Swirl Filling:
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup (113g) unsalted butter, softened
For the Creamy Glaze:
- 1 ½ cups (180g) powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Giant Cinnamon Roll Sheet Cake
Step 1: Prepare the Cake Dough
In a large bowl, combine flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and eggs. Pour wet ingredients into the dry ingredients and mix until a soft dough forms. Knead by hand or with a stand mixer for 5-7 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Step 2: Make the Cinnamon Swirl Filling
In a bowl, mix together brown sugar, granulated sugar, and cinnamon. Set aside. In another bowl, beat the softened butter until creamy.
Step 3: Assemble the Giant Cinnamon Roll Sheet Cake
Preheat oven to 350°F (175°C). Grease a 12x17-inch rimmed baking sheet. Roll the dough on a floured surface to a 10x16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture. Using a pizza cutter, slice the dough into 2-inch-wide strips.
Starting with one strip, roll it up tightly and place it in the center of your prepared sheet pan. Take the next strip and wrap it around the center roll, pinching seams to seal as you go, to form a giant spiral. Repeat with all strips until the sheet is filled. Cover loosely and let rise for 20 minutes.
Step 4: Bake the Cake
Bake the Giant Cinnamon Roll Sheet Cake for 22-26 minutes, or until golden, puffed, and just set in the center. If the top browns too quickly, lightly tent with foil during the last 10 minutes.
Step 5: Drizzle the Glaze
In a bowl, whisk powdered sugar, milk, vanilla, and pinch of salt until smooth. Pour the glaze evenly over the warm cake, letting it ooze into the swirls. Let cool slightly before slicing and serving.
Notes – Helpful Tips for Giant Cinnamon Roll Sheet Cake
- Ensure your milk is warm (not hot!) to help activate the yeast for a perfect rise.
- Knead until the dough is smooth and springs back when lightly pressed; under-kneading results in dense cake.
- Don’t over-bake—pull the cake when the center is set, but still soft for extra gooeyness.
Giant Cinnamon Roll Sheet Cake Variations
- Nutty Twist: Sprinkle ½ cup chopped toasted pecans or walnuts over the cinnamon filling before rolling.
- Chocolate Swirl: Add ½ cup mini chocolate chips to the filling for a chocolatey surprise.
- Maple Glaze: Swap milk for maple syrup in the glaze for an autumn-inspired flavor.
Required Equipment for Giant Cinnamon Roll Sheet Cake
- 12x17-inch rimmed baking sheet
- Mixing bowls (large and medium)
- Electric mixer or stand mixer (optional, but helpful)
- Rolling pin
- Pizza cutter or sharp knife
- Measuring cups and spoons
Storage Instructions & Shelf Life
Store your Giant Cinnamon Roll Sheet Cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 20 seconds or warm the entire cake in a 300°F (150°C) oven for 10 minutes. Cake can also be frozen (glazed or unglazed) for up to 2 months—wrap tightly before freezing and thaw overnight in the fridge.
Serving Recommendations & Pairings for Giant Cinnamon Roll Sheet Cake
- Pair with hot coffee, chai latte, or cold milk for the ultimate breakfast treat.
- Serve alongside fresh fruit salad or crispy bacon for a balanced brunch spread.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert twist.
Pro Tips for a Perfect Giant Cinnamon Roll Sheet Cake
- Proof the dough in your (turned-off) oven with the light on for a cozy, draft-free rise.
- Use softened butter (not melted) for the filling to prevent the cinnamon sugar from leaking out.
- Let the baked cake cool only briefly before glazing so the topping melts into the swirls.
FAQ – Giant Cinnamon Roll Sheet Cake
- Can I make the dough ahead of time?
- Absolutely! Let it complete the first rise, cover, and refrigerate overnight. Let it come to room temperature before assembling the cake.
- Can I halve the recipe to make a smaller cake?
- Yes, simply halve all ingredients and use a 9x13-inch pan. Baking time may be slightly reduced—check for doneness at 18-20 minutes.
- Is this Giant Cinnamon Roll Sheet Cake best served warm or cold?
- It’s at its gooey best when enjoyed warm, but leftovers are delicious cold or reheated!
Prep Time: 30 minutes
Rising Time: 1 hour 20 minutes
Bake Time: 25 minutes
Total Time: ~2 hours 15 minutes
Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoon active dry yeast (1 packet)
- 1 cup warm milk
- ⅓ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- 1 cup brown sugar, packed
- 2 tablespoon ground cinnamon
- ½ cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
-
1In a large bowl, combine warm milk, granulated sugar, and yeast. Let stand for 5 minutes until foamy. Stir in melted butter, eggs, and salt.
-
2Add flour gradually, mixing until a soft dough forms. Knead for 6-8 minutes, then cover and let rise in a warm place for 1 hour or until doubled in size.
-
3Roll out dough into a large rectangle. Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
-
4Roll dough into long strips and coil into a giant spiral. Place the coil onto a greased rimmed sheet pan. Cover and let rise for 20 minutes.
-
5Preheat oven to 350°F (175°C). Bake for 30 minutes or until golden brown. Cool slightly.
-
6Prepare glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle over the warm cinnamon roll sheet cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply