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Giant Cinnamon Roll Cake Recipe
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Servings: 4
Calories: 466kcal

Ingredients

Cinnamon Roll

  • 1 (8 oz) can refrigerated crescent rolls
  • 3 Tbsp salted butter, melted
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup granulated sugar

Glaze

  • 1 cup powdered sugar
  • 1 Tbsp milk of choice
  • 1 Tbsp pure maple syrup
  • 1 tsp 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.