Giant Cinnamon Roll

A Giant Cinnamon Roll is a delectable and indulgent pastry that takes the classic cinnamon roll to a whole new level of sweetness and size. This oversized treat is a delightful twist on the traditional individual-sized rolls, making it perfect for sharing on special occasions or as a decadent centerpiece for brunch.

The dough, typically enriched with butter, eggs, and milk, is rolled out into a large rectangle and generously slathered with a mixture of cinnamon, sugar, and often a hint of butter. This flavorful filling creates intricate swirls of sweetness throughout the roll. Once assembled, the dough is rolled into a large spiral, creating a giant cinnamon-infused coil.

Baked to golden perfection, the Giant Cinnamon Roll emerges from the oven with a tantalizing aroma that wafts through the air, promising a heavenly combination of warm, gooey goodness. The finishing touch is a generous slathering of cream cheese icing, adding a rich and velvety sweetness that perfectly complements the spiced interior.

Whether enjoyed fresh out of the oven or at room temperature, the Giant Cinnamon Roll offers a delightful experience for those with a sweet tooth. Its impressive size and deliciously soft texture make it a standout treat for celebrations or weekend breakfasts. Sliced into generous portions, this indulgent pastry invites friends and family to gather around and savor the comforting and irresistible flavors of a classic cinnamon roll, elevated to a grand scale.


Roll Dough:

  • One package (.25 ounce) active dry yeast
  • 1/2 cup warm water (105 to 110 degrees)
  • 1/2 cup heavy whipping cream, warmed (105 to 110 degrees)
  • 1/2 cup granulated white sugar
  • 1/2 teaspoon sea salt
  • 3 to 4 cups all-purpose flour
  • 1 large egg, at room temperature (beaten)
  • 3 tablespoons unsalted butter, melted


  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1 tablespoon ground cinnamon


  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • Milk, for thinning (as needed)


  1. In a small bowl, dissolve the yeast in warm water and whipping cream until foamy.
  2. In a larger bowl, combine the sugar and salt; add 3 cups of the flour, the yeast mixture, the beaten egg, and the melted butter. Stir until moistened. Add enough of the remaining flour to form a soft dough.
  3. Turn the dough out onto a lightly floured surface; knead until smooth and elastic, 3 to 4 minutes. Place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until just about doubled, about 45 minutes.
  4. Punch down the dough. Turn the dough onto a lightly floured surface and roll into a 15×12-inch rectangle.
  5. Spread the softened butter over the dough and sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-inch-wide strips.
  6. Roll up one strip and place it in the center of a greased 9-inch deep-dish pie plate; wrap the remaining strips around the center to form one giant roll.
  7. Cover with greased foil and let it rise until almost doubled, about 1 hour. Don’t worry if it doesn’t rise significantly; it will grow more in the oven. Preheat the oven to 350°F.
  8. Bake until golden brown, 30 to 40 minutes. If the dough starts browning too quickly, cover it lightly with foil. Cool on a wire rack.
  9. While the dough is rising, whisk together the icing ingredients in a medium bowl until smooth. Adjust the consistency with milk if needed.
  10. Spread your desired amount of icing on top of the warm cinnamon roll. Cut into slices to serve. Drizzle individual servings with more icing, if desired.

Leave a Comment