Giant Cinnamon Roll

Supersize your brunch menu with a Giant Cinnamon Roll made from scratch. Soft, fluffy and dripping with vanilla glaze, this 9-inch cinnamon roll is ooey-gooey and gargantuan.

They say a little goes a long way, but let’s be honest: bigger is always better. That’s why I’m bidding adieu to cinnamon rolls the size of my fist and making one the size of my head. On a frizzy hair day. In Florida humidity.

Despite hanging my apron in the Sunshine State, I often have a hankering for a Texas-sized cinnamon roll. Fortunately, a big fat cinnamon roll can be enjoyed in any state at any time. Just know that you’ll enjoy it more if you make it with bread flour instead of all-purpose flour. There’s just something about bread flour cinnamon rolls that bake up to the softest, fluffiest texture you’ve ever tasted. Give it a whirl, your tastebuds will be impressed!

Speaking of whirls, making a giant cinnamon roll is just a matter of circling 6 strips of dough around each other. Simply roll up the first strip and place it flat side down in the center of a greased baking pan. Then, coil the remaining strips around it, one by one, like cinnamon-y snakes. But, fear not, only one sinking their fangs into anything will be you when this cake-sized cinnamon roll comes out of the oven.

Drizzle the top with a sweet vanilla glaze while it’s still warm then cut it into wedges and share with family and friends. Or skip the slicing–and the sharing–and keep the epic-sized cinnamon roll it all to yourself. Even if you eat the entire roll in one sitting, as long as you don’t cut it you technically only had one serving.

Before sharing the recipe for this Giant Cinnamon Roll, here are a few tips and tricks to help you out:

Quick rise yeast is recommended for this recipe since it does not require proofing or dissolving in liquid before use. Active dry yeast can be substituted but will require proofing and longer rise times.

The secret to soft and fluffy cinnamon rolls is bread flour. All-purpose flour can be used as a substitute but will not yield the same results.

The egg and egg yolk need to be at room temperature before making the dough. If you’ve forgotten to take your eggs out of the refrigerator ahead of time then speed up the process by placing them in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.

Take care not to overheat the milk. Liquid hotter than 115 degrees will kill the yeast and your cinnamon rolls will not rise.

The cinnamon roll dough can be made the night before and refrigerated prior to the second rise. Arrange the giant cinnamon roll in a greased 9-inch pan, cover tightly with plastic wrap then refrigerate overnight. In the morning, remove wrap and let the dough come to room temperature for 1 hour before baking.

Cinnamon roll dough can be made ahead and frozen before the second rise. Simply arrange the giant cinnamon roll in a greased 9-inch pan and cover first with plastic wrap then with aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator then uncover and allow dough to come to room temperature for 1 hour before baking.

Cover your cinnamon roll leftovers with plastic wrap then store up to 5 days in the refrigerator.

To freeze your cinnamon roll, place in an airtight container and store up to 3 months. Thaw overnight in the refrigerator then warm in a 350 degree oven for 10 minutes before serving.

I hope you enjoy this Giant Cinnamon Roll recipe. Please leave a rating and review below when you’ve tried it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like cinnamon then you’ll love these Apple Cinnamon Muffins. Loaded with crisp, juicy apples and ground cinnamon these moist, fluffy muffins are topped with pretty apple roses.