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.
Servings: 4
Calories: 466kcal
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
- 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
