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Giant Cinnamon Roll

Wow everybody with this fabulous giant cinnamon roll 'cake' ~ it's a crowd pleasing breakfast for holidays and special occasions.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings: 8 servings
Calories: 459 kcal
Course: Breakfast
Cuisine: American

Ingredients

for the cinnamon roll dough
  • 3/4 cup lukewarm water
  • 1/4 cup sugar
  • 3 1/2 tsp active dry yeast (about 1 1/2 packets)
  • 3 Tbsp butter
  • 1/2 cup milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 3 cups flour
for the filling
  • 4 tbsp butter
  • 3/4 cup brown sugar
  • 3 tsp cinnamon
  • 2 Tbsp flour
  • 1/8 tsp salt
for the icing
  • 1 cup powdered sugar
  • 1 tbsp butter
  • 3 Tbsp milk
  • 1 tsp vanilla extract
  • Pinch salt

Instructions

    Cup of Yum
  1. In a stand mixer fitted with the dough hook attachment, combine the lukewarm water, yeast, and sugar. Allow to proof for 10 minutes.
  2. Meanwhile, gently heat the butter and milk until lukewarm, about 110F. You can do this in a small saucepan on the stovetop or in a microwave safe dish in the microwave. Note: Be sure the mixture is cooled to lukewarm: warm to the touch but not hot, before adding to the other ingredients or you can kill the yeast. Check the temperature with a kitchen thermometer if you're not sure.
  3. Add the milk and butter mixture along with the vanilla to the yeast mixture. Add the salt and mix briefly to combine.
  4. Add the flour, and mix slowly until a shaggy dough forms. Allow the machine to continue kneading the dough for another 2 minutes on low speed.
  5. Transfer dough to a lightly oiled bowl, and cover tightly. Allow the dough to rise in a warm spot for 25 minutes.
  6. While the dough is rising, make the cinnamon filling. Melt the butter in a small bowl in the microwave. Mix in the sugar, flour, cinnamon, and salt. You should have a thick paste-like consistency.
  7. When it is done rising, remove the dough to a lightly floured surface and gently pat into a rectangle about 8 x 10 inches.
  8. Use a spoon to dot the cinnamon filling evenly over the dough and then spread it out into an even layer. You don't need to be completely perfect, just get it as even as you can, all the way to the edges.
  9. Using a pizza cutter or a sharp knife, slice the rectangle in half lengthwise, and then do the same for each half. You should have four long, narrow strips of dough.
  10. Take one strip and roll it up like you would make a single cinnamon roll. Place this in the center of your prepared pie plate or skillet.
  11. Next, take another strip of dough (handle it gently so it doesn't stretch out too much), and continue to wrap around the first spiral of dough. Pinch the two ends together where they meet. Repeat for the other two strips of dough, continuing to wind around for one "giant" cinnamon roll.
  12. Don't worry if your cinnamon roll looks a little wonky or doesn't fill up the pie plate. The dough will expand a bit more during the second rise, and while it bakes. Plus, once you cover the whole thing in glaze, no one will be looking at the details!
  13. At this point you can let the dough rise in a warm spot for another 25 minutes. Or you can cover the unbaked cinnamon roll tightly in plastic wrap and set in the fridge to rise overnight.
  14. If you've left the dough to rise in the fridge overnight, take it out for about 30 minutes to come to room temperature before baking.
  15. Preheat oven to 400F. Bake the cinnamon roll for 25-35 minutes until golden brown. If it looks like it's getting too brown on top, cover loosely with a piece of tinfoil.
  16. Remove from the oven and allow to cool partially before glazing.
  17. To make the glaze, first melt the butter (I do this in a small bowl in the microwave). Combine the melted butter, powdered sugar, milk, and vanilla extract in a bowl and whisk well until smooth. Pour evenly over the warm cinnamon roll and spread out with a spoon or an offset spatula.
  18. Enjoy warm or allow the glaze to set and the cinnamon roll to cool before slicing and serving.

Notes

  • For a more 'flooded' look on the top of your giant cinnamon roll feel free to increase the glaze amount.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 80g (27%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 33mg (11%) Sodium 433mg (18%) Potassium 121mg (3%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 386IU (8%) Vitamin C 0.03mg (0%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 80g 27%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 33mg 11%
Sodium 433mg 18%
Potassium 121mg 3%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 386IU 8%
Vitamin C 0.03mg 0%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.