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.
Overnight and Make Ahead Tips
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.
Giant Cinnamon Roll Storage and Freezing Tips
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.
Giant Cinnamon Roll
Giant Cinnamon Roll
- 3/4 cup whole milk warmed to 110 degrees F
- 2 1/4 tsp quick rise yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 cup unsalted butter melted
- 3 cups bread flour
- 3/4 tsp sea salt fine
Cinnamon Roll Filling
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar
- 1 tbsp ground cinnamon
- 1 cup powdered sugar packed
- 2 tbsp whole milk
Giant Cinnamon Roll
- Heat milk in microwave for 40 seconds or until it's warm to the touch (about 110 degrees).
- Pour milk into the bowl of an electric mixer and sprinkle with yeast.
- Add sugar, egg, egg yolk and melted butter. Whisk until combined.
- Stir in flour and salt with a wooden spoon until dough begins to form.
- Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
- If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
- Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
- Grease the bottom and sides of a 9-inch baking pan. Set aside.
- On a lightly floured surface, roll dough with a rolling pin until it is a 15 x 12 inch rectangle.
- Spread softened (not melted) butter over the surface of dough. Combine brown sugar and cinnamon and sprinkle over buttered dough then press cinnamon sugar mixture into the butter with your hands.
- Using a pizza cutter or sharp knife, cut dough lengthwise into 6 strips, each measuring 2 inches wide.
- Roll up the 1st strip and place in the center of your baking pan, flat side down.
- Gently coil the next strip of dough around the roll in the pan, making sure the cinnamon side is facing toward the center.
- Repeat the coiling process, strip-by-strip until a giant cinnamon roll takes shape.
- Cover baking pan with plastic wrap and a dry, warm towel then dough allow to rise for 30 to 45 minutes.
- Preheat oven to 350 degrees.
- Remove towel and plastic wrap from baking pan then bake the giant cinnamon roll for 30 minutes or until the edges are slightly golden brown. Do not overbake.
- Allow cinnamon roll to cool in pan for 5 minutes while you make the icing.
- Add powdered sugar and milk to a mixing bowl and stir with a spoon until smooth and lump free.
- Icing will be thick. If you prefer a thinner glaze, add another tablespoon of milk.
- Spoon icing onto the warm cinnamon roll, then cut roll into wedges (like a cake) and enjoy.
- Cover leftovers with plastic wrap then store up to 5 days in the refrigerator.