Introduction

This Birthday Cinnamon Roll Cake is a fun and festive twist on classic cinnamon rolls, shaped into a giant cake perfect for celebrations. Soft, gooey, and bursting with cinnamon flavor, it’s topped with a creamy cream cheese frosting and colorful sprinkles to make every birthday extra special.

A round cinnamon roll cake with visible swirled layers covered in a thin, glossy white icing that drips slightly down the sides, topped with small, colorful round sprinkles in pink, yellow, blue, green, and orange. The cake has a golden-brown baked texture with the icing layered unevenly on top. It sits on a white cake stand with a smooth wooden base, all placed on a white marbled surface, with a soft light gray background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast
¼ cup + 1 teaspoon granulated sugar
½ cup whole milk, room temperature
1 large egg
1 large egg yolk
1 teaspoon kosher salt
4 cups all-purpose flour
5 tablespoons unsalted butter, softened
⅓ cup unsalted butter, softened to mayo consistency
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
1 tablespoon ground cinnamon
Pinch kosher salt
4 oz cream cheese, cold
¼ cup unsalted butter, softened
1 ½ cups confectioners’ sugar
Pinch fine sea salt
1 teaspoon pure vanilla extract
Confetti sprinkles, as needed to garnish

Instructions

Step 1: In the bowl of a stand mixer, sprinkle the yeast over the warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes until bubbly and activated.
Step 2: Add the remaining ¼ cup sugar, milk, egg, egg yolk, and salt to the yeast mixture. Whisk until the eggs are well combined. Add 2 cups of flour.
Step 3: Using the dough hook attachment, mix on low speed until flour is incorporated. Add another cup of flour and continue mixing.
Step 4: Gradually add softened butter, one tablespoon at a time, while kneading on low speed. Add the remaining cup of flour and knead until the dough is smooth and no longer sticks to the bowl. Add extra flour by the tablespoon if the dough is too sticky.
Step 5: Transfer the dough to a large greased bowl. Cover with a kitchen towel or plastic wrap and let rest at room temperature until doubled in volume, about 1 hour.
Step 6: Punch down the dough and place it on a lightly floured surface. Roll into a 20×14-inch rectangle.
Step 7: Spread ⅓ cup softened butter over the dough. In a small bowl, combine granulated sugar, brown sugar, cinnamon, and a pinch of salt. Sprinkle this cinnamon sugar mixture evenly over the buttered dough.
Step 8: Using a ruler and a sharp knife or pizza cutter, divide the dough into 2 ¼-inch horizontal strips along the 20-inch length.
Step 9: Starting from the right, roll one strip into a snail shape. Align the tail of that roll with the beginning of the next strip and continue rolling into a large snail shape. Repeat for all strips until you form one giant cinnamon roll.
Step 10: Place the giant cinnamon roll into a 9-inch springform pan. Cover and let rest for 45 minutes at room temperature until it has risen and expanded.
Step 11: Preheat the oven to 350°F. Remove the cover and bake for 20 minutes. Rotate the pan and bake another 20 minutes until golden brown on top.
Step 12: Cover the top with foil to prevent burning and bake an additional 15-20 minutes, until the internal temperature reaches 185°F. Let rest in the pan for 10 minutes before removing the springform ring.
Step 13: For the frosting, beat together cold cream cheese and softened butter until smooth. Add confectioners’ sugar, fine sea salt, and vanilla extract. Continue beating until thick and creamy. Spread over the warm or room temperature cake.
Step 14: Garnish with confetti sprinkles and serve.

Tips & Variations

Use a kitchen thermometer to check the dough’s rising temperature and ensure perfect yeast activation.
Substitute part of the all-purpose flour with bread flour for a chewier texture.
Add chopped nuts or raisins into the cinnamon sugar filling for extra texture.
If you prefer, swap confetti sprinkles for chopped toasted pecans or a drizzle of caramel sauce.

Storage

Store leftover cinnamon roll cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly in plastic wrap and foil for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

A close-up top view of a cinnamon roll with thick white icing swirled smoothly over its top layer, showing the brown spiral bread base underneath. The icing is decorated with small round sprinkles in bright colors like pink, blue, yellow, green, orange, and purple scattered evenly across the surface. The cinnamon roll sits on a simple white plate, all placed on a white marbled texture with some colorful sprinkles scattered around outside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but skip proofing in warm water. Instead, mix instant yeast directly with the dry ingredients and proceed with the recipe.

What if I don’t have a springform pan?

You can use a round cake pan with high sides, but greasing it well is important. You may need to cut the cinnamon roll cake into wedges to remove it easily after baking.