Comments on: Giant Cinnamon Roll Cake https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/ Trusted Recipes from a Self-Taught Baker Thu, 22 Jan 2026 04:35:41 +0000 hourly 1 By: Renee https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1419479 Thu, 22 Jan 2026 04:35:41 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1419479 This cinnamon roll cake is AMAZING! This was my first time making a cinnamon roll, and I was a bit nervous about making it, but the directions were clear plus the video is a must see!
Thank you for this recipe!


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By: Trina @ Sally's Baking https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1411441 Wed, 14 Jan 2026 22:04:05 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1411441 In reply to Beatriz.

Hi Beatriz! We would wait to add the icing until after re-warming.

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By: Beatriz https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1411421 Wed, 14 Jan 2026 21:05:04 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1411421 I want to make this recipe the day before, fully bake it, and reheat the next day before serving. Should I add the frosting after baking the first day, or after reheating it the next day? And should I reheat it in the oven?

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By: Lexi @ Sally's Baking https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1411286 Wed, 14 Jan 2026 13:12:59 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1411286 In reply to Debbie Bernal.

Hi Debbie, feel free to use cream cheese frosting here if you wish. Enjoy!

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By: Debbie Bernal https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1411276 Wed, 14 Jan 2026 12:55:51 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1411276 Why don’t you use the icing recipe for your individual roll on this big cake? Cream cheese frosting is more traditional.

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By: Erin @ Sally's Baking https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1408137 Mon, 05 Jan 2026 01:02:00 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1408137 In reply to Mary.

Can’t see why not, Mary! Let us know how it turns out!

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By: Mary https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1408126 Mon, 05 Jan 2026 00:37:58 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1408126 Want to include in a brunch menu and wondering about adding fairly finely chopped pecans to the filling as I do with regular cinnamon rolls. Thoughts?

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By: Meg https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/comment-page-8/#comment-1406899 Thu, 01 Jan 2026 16:40:02 +0000 https://sallysbakingaddiction.com/?p=23544#comment-1406899 I did the overnight method but was having the problem that the shaped roll was taking longer than 1-2 hours to get back to room temperature (especially the middle of the roll). After 2.5 hours (including using the low temperature in the oven trick), it still did not puff up in the center and felt cold to the touch in the middle of the roll. I have them in the oven now and at 35 minutes, the outer roll is at 195 and the middle is still around 135 degrees. Not sure if others have had this issue with the overnight method. I definitely won’t use that method again and am pretty bummed.

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