Name: Giant Cinnamon Roll
Prep time: 25 min
Cook time: 35 min
Total time: PT-488151H5M4S
Cuisine: American
Ingredients: 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; 4 tbsp butter (filling); 3/4 cup brown sugar; 3 tsp cinnamon; 2 Tbsp flour (filling); 1/8 tsp salt (filling); 1 cup powdered sugar; 1 tbsp butter (icing); 3 Tbsp milk (icing); 1 tsp vanilla extract (icing); Pinch of salt (icing)

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This giant cinnamon roll is a show-stopping twist on the classic breakfast favorite. Soft, fluffy dough swirled with buttery cinnamon sugar and finished with a sweet vanilla glaze makes this recipe perfect for brunch, holidays, or any special occasion.

Why You’ll Love This Recipe

This recipe takes everything you love about traditional cinnamon rolls and transforms it into one giant, impressive centerpiece. The fluffy dough is tender and slightly sweet, the cinnamon-sugar filling caramelizes beautifully, and the glaze adds just the right touch of sweetness. It’s easier than making individual rolls and is guaranteed to wow your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

In a stand mixer with the dough hook, combine lukewarm water, yeast, and sugar. Let sit for 10 minutes to proof.
Heat butter and milk until lukewarm (about 110°F), then add to the yeast mixture along with vanilla. Stir in salt.
Add flour and knead with the mixer until a shaggy dough forms. Continue kneading for 2 minutes on low speed.
Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot for 25 minutes.
Make the filling by mixing melted butter, brown sugar, cinnamon, flour, and salt into a paste.
Roll out the dough into an 8 x 10-inch rectangle. Spread the filling evenly across the dough.
Cut the rectangle lengthwise into four long strips. Roll up one strip, place it in the center of a greased pie dish, then wrap the remaining strips around it to form a giant spiral. Pinch ends together.
Let rise for another 25 minutes, or refrigerate overnight for a slower rise.
Preheat oven to 400°F. Bake for 25–35 minutes, covering loosely with foil if browning too quickly.
Allow to cool slightly. Make the glaze by whisking melted butter, powdered sugar, milk, vanilla, and salt until smooth. Pour over the warm cinnamon roll and spread evenly.
Serve warm or allow glaze to set before slicing.

Servings and timing

This recipe makes 1 giant cinnamon roll, serving 8–10 people.
Preparation time: about 25 minutes active, plus 50 minutes of rising
Baking time: 25–35 minutes
Total time: about 1 hour 45 minutes

Variations

Add chopped pecans or walnuts to the filling for a nutty crunch.
Swap brown sugar for coconut sugar for a slightly different sweetness.
Drizzle cream cheese glaze instead of vanilla glaze for a tangy finish.
Make it festive by adding a touch of orange zest to the filling.
Use pumpkin spice instead of cinnamon for a seasonal twist.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this giant cinnamon roll ahead of time?

Yes, you can prepare the dough, shape it, and refrigerate overnight. Bake the next day after letting it come to room temperature.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted. Skip the proofing step and add it directly to the dry ingredients.

Do I need a stand mixer to make this recipe?

No, you can knead the dough by hand for 8–10 minutes until smooth and elastic.

What type of pan works best?

A 9-inch pie dish or cast-iron skillet works perfectly. Just make sure it’s greased well.

Can I double this recipe?

Yes, but instead of making one very large roll, make two giant rolls to ensure even baking.

How do I know when the cinnamon roll is done baking?

It should be golden brown on top and register around 190°F in the center with a kitchen thermometer.

Can I make this recipe dairy-free?

Yes, use plant-based butter and milk alternatives for the dough, filling, and glaze.

Can I add raisins or dried fruit?

Absolutely, you can sprinkle raisins or other dried fruit over the filling before rolling.

What if my dough doesn’t rise?

Make sure your yeast is fresh and the liquid wasn’t too hot or too cold. If the dough doesn’t rise, the yeast may be inactive.

Can I skip the glaze?

Yes, the cinnamon roll will still be delicious without it, but the glaze adds extra sweetness and moisture.

Conclusion

This giant cinnamon roll is the ultimate way to enjoy a classic breakfast treat in an unforgettable form. With soft, fluffy dough, a rich cinnamon filling, and a sweet glaze, it’s perfect for sharing with family and friends. Whether you serve it at brunch, during the holidays, or simply as a special weekend bake, this recipe is sure to impress and satisfy.