Easy Giant Cinnamon Roll Cake

Is it the weekend already??

This week has been sooo busy, that I am kind of glad that it will be over soon. Report card deadlines are looming, and so are 4 upcoming tests. So once that is over, I will be a whole new kind of busy: can't see over my desk because of all of the tests kind of busy. One regular sized cinnamon roll just won't cut it today.

Also, do you think busy old me has time to make cinnamon rolls? Pfft. By now you know that whenever something looks like it took me ages to make, slaving over it all morning long, 99% of the time it was made using Pillsbury crescent rolls. Or Pillsbury biscuits. Basically, I hang out in the refrigerated section of my store a lot.

This Easy Giant Cinnamon Roll Cake was inspired from the cake on Sally's Baking Addiction, but obviously I am not as make-it-from scratch as she is. Whenever there is an opportunity to use Pillsbury products, I jump on it.

This post is not sponsored by Pillsbury. Just to make it clear, I genuinely love what they do.

Check out that crazy ooey gooey glaze on this Easy Giant Cinnamon Roll Cake. Can I just lick it right off of the pan please?

Personally, I love it when my glaze gets everywhere. I only let the cake cool a little bit before pouring the glaze. That way, I can have a healthy amount on the bottom of the pan to save for later (I'm not disgusting..), and it also spreads better in my opinion.

But if you would like a more...beautiful dessert/breakfast, maybe hold off on pouring it on right away.

Either way, this Easy Giant Cinnamon Roll Cake is guaranteed to make you feel like you are sitting down to a relaxing Sunday brunch. Even if you are sitting next to piles of tests to mark.

Easy Giant Cinnamon Roll Cake Ingredients

This recipe is super simple. All you need is:

• refrigerated crescent rolls
• salted butter
• ground cinnamon
• sugar
• powdered sugar
• milk
• maple syrup
• vanilla extract

Other Recipes using Refrigerated Crescent Rolls

Like these Easy Giant Cinnamon Roll Cake? Then you will love these recipes:

• Churro Crescent Rolls
• Easy Air Fryer Oreos
• Easy Strawberry Raspberry Cream Cheese Danishes

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Giant Cinnamon Roll Cake

Why make little individual cinnamon rolls when you can make this Easy Giant Cinnamon Roll Cake? Made with Pillsbury crescent rolls.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 466kcal

Author: Cathleen Childs

Ingredients

Cinnamon Roll

• ▢ 1 (8 oz) can refrigerated crescent rolls
• ▢ 3 tablespoon salted butter, melted
• ▢ 1 ½ tablespoon ground cinnamon
• ▢ ¼ cup granulated sugar

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1 tablespoon milk of choice
• ▢ 1 tablespoon pure maple syrup
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350˚F. Lightly spray a round 8-inch pan. Set aside.
• Unroll the crescent rolls, and lay them on the baking sheet in 4 rectangles. Make sure to press the two triangles together to form the rectangles.
• Spread the butter evenly over the rectangles.
• In a small bowl, mix together the cinnamon and sugar. Sprinkle evenly on top of the rectangles.
• Cut each rectangle into 6 even strips.
• Loosely coil one of the strips, and place it into the centre of the round pan. Coil the remaining strips around the centre roll. 
• Place in the preheated oven, and bake for around 30 minutes, or until lightly browned. Remove from oven, and allow to cool.
• In a medium bowl, mix together the glaze ingredients until smooth. Pour over the slightly cooled cake. 

Notes

1. This is best served immediately. However, you can store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 466kcal

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