This giant cinnamon roll is perfect for sharing (OR NOT) and tastes just as good as a regular one, and is made with my classic and trusted cinnamon roll recipe.
Cinnamon rolls are classic for a reason. Soft, fluffy, delicious, warm – they taste like autumn in a bite. And while I love making regular cinnamon rolls, sometimes you just need something a little extra, and that’s where this giant cinnamon roll comes in.
It’s perfect as a table centerpiece at your party, and even makes for a great birthday cake substitute. Who wouldn’t want a giant cinnamon roll instead of a cake?
These cinnamon rolls are made with the same dough as my classic cinnamon rolls, and if you’re looking for a foolproof recipe, this is the one. It’s easy to make and results in soft, fluffy, and super delicious rolls. The only difference between a regular cinnamon roll and a big one is the rolling process.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
I have a detailed page on cinnamon rolls with all the details, tips, and tricks. I highly recommend going through it before starting to understand the process better.
How to make Cinnamon Roll Dough
This recipe uses an enriched dough (which means it’s high in fat). I highly recommend using a stand mixer for making the dough, as the kneading process takes time. But if you don’t have one, you can always knead by hand; it will only take a little longer.
- Add the softened butter, sugar, and salt to the bowl. Whisk on medium speed for 3-5 minutes until pale and fluffy.
- Add the egg and whisk for 2 minutes until fully combined.
- Mix the yeast with warm milk and let it sit for 2 minutes, then add it to the dough along with the flour.
- If using a stand mixer, switch to a dough hook and knead for 10-15 minutes, until the dough is smooth and passes the windowpane test. If kneading by hand, this may take up to 20 minutes. The dough will be sticky at first, but will become smooth as you knead it.
How to do the windowpane test: pull a small part of the dough and stretch it until it’s thin enough that you can see light pass through it. If the dough breaks in the process, then you need to knead it further. - Oil a bowl and place the dough into it, then cover and let it rise for 60-90 minutes, until it almost doubles in size.
- Once the dough has risen, punch the air out and place it on baking paper sprinkled with flour (to make sure it does not stick). Roll the dough into a rectangle with a 2mm thickness.
- Cut the sides of the dough to create straight edges (this will help in creating an evenly shaped cinnamon roll).
- Spread the filling evenly over the dough, then slice the rectangle lengthwise into 1.5-inch strips.
- Place the first roll on top of the second strip, at the edge closest to you, and repeat the rolling process, rolling the strip around the first roll.
- Repeat this process with the third or fourth strip. Once the cinnamon roll becomes too big to pick up and roll, place it on a baking sheet, then place each remaining strip on the side of the roll, pushing it against the roll to secure it.
- Once all the strips have been used, cover the cinnamon roll and let it rise for 45-60 minutes. You can also cover it and place it in the fridge overnight at this step. Take it out 3 hours before baking, letting it come to room temperature and rise.
- Bake the cinnamon roll at a low temperature, around 160 degrees, for about 30 minutes. The size of the cinnamon roll is big; we want to make sure that it cooks completely throughout without burning the bottom.
- While the cinnamon roll is still hot, cover it with the cream cheese glaze, let it cool down, and enjoy!
Frequently Asked Questions
- Why did my dough not rise?
Sounds like the yeast was too old. Fun fact – yeast is a living organism that dies and loses its potency over time, which means that it will not work in any dough. Make sure your yeast isn’t too old before using. You can also test it by mixing it with some warm milk – it should bubble slightly on top. - Do I need to use a pan for baking this cinnamon roll, or can I bake it directly on a baking sheet?
I would highly recommend baking it in a springform pan or a round pastry frame so that the shape of the cinnamon roll is proper and it does not unravel while baking. The pan just gives it a certain mold to hold its shape. - Is a stand mixer necessary for making this dough?
It’s not necessary, but it definitely makes things easier. As this is an enriched dough recipe, it takes a little time and energy to knead it fully, but it can be done by hand. It will take a little longer and a little extra effort, but it’s definitely worth it! - Can the cinnamon roll be made in advance?
Yes, it can be made a day in advance and baked fresh before serving. To make ahead, follow the steps as mentioned up to the rolling process, then cover the roll tightly with cling film and place it in the fridge to slow ferment overnight (12-18 hours works well). Take it out of the fridge at least 3 hours before baking, allowing it time to come to room temperature and rise, and bake as usual.
Storage and Reheating
I recommend storing this cinnamon roll on the counter instead of the fridge, as the fridge dries the dough up very quickly.
- Counter: Store the glazed cinnamon roll on the counter in an airtight container for up to 3 days. Heat in the microwave for 20 seconds before serving.
- Freezer: Cover the baked, glazed cinnamon roll tightly in plastic wrap and place it in a box or a Ziploc bag. Place it in the freezer for up to 1 month. To reheat, thaw it for up to 3 hours, then place it in the oven for 5 minutes at 140 degrees Celsius before serving.
Giant Cinnamon Roll
A giant version of everyone's favorite dessert. Soft, fluffy, and absolutely ginormous! It's a perfect centerpiece for your next party,
Equipment
- Electric or stand mixer with a whisk attachment and dough hook
- Baking paper
- Rolling Pin
- Offset spatula
- Knife
- Baking tray
- 12" springform pan or round cake ring
Ingredients
Dough
- 90 grams granulated white sugar
- 80 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 450 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Filling
- 100 grams packed brown sugar
- 60 grams unsalted butter softened
- 20 grams cinnamon powder
Cream Cheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
Instructions
- Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 1-2 minutes.90 grams granulated white sugar, 80 grams unsalted butter, 7 grams salt, 1 large egg
- Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.6 grams instant yeast, 255 grams full-fat milk, 450 grams all-purpose flour
- If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.
- Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.
- Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
- Make the filling: Mix the softened butter, brown sugar, and cinnamon powder until fully combined.
- Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a length-wise rectangle (around 18×14 inches). Keep the thickness to around 2mm.
- Cut the sides of the dough to form an even rectangle. Spread the filling on the dough evenly with an offset spatula.100 grams packed brown sugar, 20 grams cinnamon powder, 60 grams unsalted butter
- Cut 1.5-inch-wide strips lengthwise from the dough. Roll the first strip, starting from the edge closest to you. Make sure the roll is as tight as possible.
- Place the first roll on top of the second strip, at the edge closest to you. Roll the strip around the first roll, keeping it tight as you roll. Repeat the process with till the 3rd or 4th strip, until the cinnamon roll becomes too big to handle. Once it does, place it on a baking sheet lined with baking paper, then place the remaining strips, one at a time, around the roll, pushing them down to secure them to the dough. Repeat until all the strips have been used.
- Cover the dough with cling film and proof it for 45-60 minutes, until it rises. You can also place the roll in the fridge at this step and let it chill overnight, then take it out 3 hours before baking and let it proof until it doubles in size.
- Once the roll has risen, preheat the oven to 160℃ and bake for 25-30 minutes.
- Make the cream cheese glaze: Whip the softened cream cheese, butter, and icing sugar until fully combined.120 grams cream cheese, 55 grams unsalted butter, 120 grams powdered sugar
- Top the cinnamon rolls with the cream cheese glaze while they are still warm.
Notes
Make-Ahead Instructions
These cinnamon rolls can be prepared ahead and baked fresh before serving.
- To make ahead, follow up to step 9 of the dough recipe, then place the cinnamon rolls (without rising them) into the fridge.
- Remove the buns from the fridge 3 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
- The unbaked rolls can be stored in the fridge for up to two days.
If you have a friend who doesn’t like birthday cakes, then this is the perfect celebration dessert to make for them.
If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
