Here's how to make a giant cinnamon roll like a cake instead of the classic cinnamon rolls. I topped with a cream cheese glaze but the options are plenty. The recipe is surprisingly simple and easy and can be done in just over an hour.
Table of Content
We had a birthday in the family recently and she loves cinnamon rolls so I thought instead of making her the small cinnamon rolls let's just make her one giant cinnamon roll cake! Needless to say, it was a huge success.
Why make a giant cinnamon roll?
- Honestly, because it so much fun to make a giant version of your favorite treat.
- Most of the ingredients are simple pantry staples you can make them any time at all
- The recipe is very simple and easy to make just like most standard enriched bread recipes.
- The dough can be proofed for as little as 20 minutes or kept in the fridge overnight which is perfect for breakfast over the weekends.
- The roll is filled with delicious cinnamons sugar but you can also try adding chocolate to your filling.
- Today, I am using cream cheese but condensed milk for glazing is very popular in our home.
- The process could not be any more simple.
- Prepare the dough - 10 minutes
- Rise the dough - 20 mins up to overnight
- Fill and shape the giant bun - 10 mins
- Proof - 20 to 30 mins
- Bake - 20 mins
- Glaze - 10 mins
Ingredients and substitutes
- Flour - You can use bread flour as it gives a nice soft fluffy bun but I have used all-purpose and it works beautifully too.
- Instant dry yeast - I like to use instant dry because I've always had great success with it.
- 2 ¼ or one package Active dry yeast
- 21 grams of fresh yeast
- Sugar/Honey - You can use honey or sugar for the dough but you must use brow sugar for the filling.
- Butter - Butter adds a wonderful falvor but 2 tablespoon of oil for the dough would work too. The filling must be made with butter or margarine.
Step by step instructions
Dough
- In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.
- Measure the flour and salt in a bowl. Add the yeast mixture and combine well.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. - Knead
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 30 to 45 minutes until double in volume.
Pro tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
- Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Transfer the dough to a lightly floured surface. Roll into a 14-inch square
Pro tip - The measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. - Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too. Using a pizza cutter and a ruler, cut into long strips about 1 ½ inches each as shown in the video.
- Roll the first strip onto itself, followed by the second round the first. Place it in an 8-inch springform pan or cake ring. Continue spiraling the rest of the strips around the first two.
Pro tip - To make it easier to work, open the springform pan, and work on the base. Once you finish rolling the strips, add the rest of the pan. Today, I used a ring cake pan but you can also use a pie pan. - Cover and leave to rise until almost double in volume for about 20 to 30 minutes.
Pro tip - If you place them in a warm oven with the light only they will rise in just 20 minutes. - About 10 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
- Bake for 40 to 45 minutes until the top is lightly golden. Remove from the oven and cover for 10 minutes to keep it soft. Then, cool to room temperature on a cooling rack.
Pro tip - If necessary, tent the top with foil to prevent browning too much.
Cream cheese frosting
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.
Pro tip - You can also serve some cinnamon rolls without glaze because these are delicious on their own too.
More sweet bread recipes
- Cinnamon Rolls Crescent Rolls
- Easy Cinnamon Rolls with Cream Cheese
- Cinnamon Rolls with Condensed Milk Glaze
- Chocolate Rugelach or Rugelach Chocolate Rolls
- Chocolate Babka Recipe
- See all sweet Bread recipes
Frequently asked questions
How long will this cinnamon roll keep?
This giant cinnamon roll recipe will keep at room temperature for 2 days without frosting. Once frosted, it needs to be in the fridge because cream cheese is a perishable frosting. In addition, you can keep it in the fridge for a week. You can also freeze it for up to a month.
How can I keep my cinnamon roll soft?
Once it's out of the oven, wrap it with a clean kitchen cloth so the steam stays in the roll, keeping it soft.
What other icings can I use for my cinnamon roll?
The most common glaze used on cinnamon rolls is cream cheese but you can use others too such as condensed milk, caramel, butterscotch, sugar glaze, ganache, or frosting.
Maple icing is wonderful over cinnamon rolls - all you need is 2 cups of powdered sugar and 4 tablespoon maple syrup.
Or try
Orange icing - is 2 cups of powdered sugar with 4 tablespoon orange juice and 1 teaspoon orange zest.
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Printable Recipe
Giant Cinnamon Roll
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 552kcal
Adjust Servings Here: 9 servings
Description
Here's how to make a giant cinnamon roll like a cake instead of the classic cinnamon rolls. I topped with a cream cheese glaze but the options are plenty. The recipe is surprisingly simple and easy and can be done in just over an hour.
Video
Ingredients
- ¾ cup (180 ml) Milk
- ¼ cup (60 g) Butter unsalted, room temperature
- 2 ¼ teaspoon (7 g) Instant dry yeast (1 envelope)
- 2 tablespoon Sugar white
- 2 Eggs large
- 3 cup (375 g) All-purpose flour
- ½ cup All-purpose flour for kneading
Cinnamon filling
- 6 tablespoon (90 g) Butter (4 oz) unsalted, room temperature
- ⅓ cup (75 g) Brown sugar for eggwash
- ¼ cup (50 g) White sugar
- ½ teaspoon Vanilla extract
- 2 teaspoon Cinnamon powder
Cream cheese glaze
- ¼ cup (30 g) Powdered sugar (4 tbsp)
- 6 oz (150 g) Cream cheese (10 tbsp)
- ½ teaspoon Vanilla extract
Instructions
Dough
- In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.
- Measure the flour and salt in a bowl. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 30 to 45 minutes until double in volume. Pro-tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
- Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Transfer the dough to a lightly floured surface. Roll into a 14-inch square Pro tip - the measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls.
- Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too. Using a pizza cutter and a ruler, cut into long strips about 1 ½ inches each as shown in the video.
- Roll the first strip onto itself, followed by the second round the first. Place it in an 8-inch springform pan or cake ring. Continue spiraling the rest of the strips around the first two.Pro tip - To make it easier to work, open the springform pan, and work on the base. Once you finish rolling the strips, add the rest of the pan. Today, I used a ring cake pan but you can also use a pie pan.
- cheeseclothsCover and leave to rise until almost double in volume for about 20 to 30 minutes. Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes.
- About 10 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
- Bake for 40 to 45 minutes until the top is lightly golden. Remove from the oven and cover for 10 minutes to keep it soft. Then, cool to room temperature on a cooling rack.Pro tip - If necessary, tent the top with foil to prevent browning too much.
Cream cheese frosting
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls. Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
Recipe Notes
- Quick cinnamon roll
- If you don't have time to proof the roll.
- Before you start the dough turn the oven on 35 C / 100 F
- Prepare the dough and place in an oiled bowl (step 13)
- Turn the oven OFF and place the bowl in the oven.
- The dough will get double in size in about 20 minutes.
- Remove the dough from the oven and warm the oven again to 35 C/ 100 F
- Prepare the cinnamon roll - fill and slice then place it in the baking pan.
- Turn the oven OFF and proof the roll in the oven for 10 minutes.
- Remove the roll from the oven.
- Preheat the oven, then bake the cinnamon rolls as directed above.
- Overnight Cinnamon Roll
- Once you have prepared and cut the cinnamon roll - place it in the baking pan. (fill the rolls step 6)
- Cover them with plastic or aluminum foil (to prevent it from drying out)
- Keep it in the fridge for 8 to 12 hours.
- The next morning - remove them from the oven and let them thaw for about 1 to 1 ½ hours.
- Preheat the oven at 190 C / 375 F
- Eggwash (optional)
- Bake for 25 to 30 minutes until golden brown
- Make-ahead cinnamon roll dough
- Prepare the dough (step 13) but instead of proving it on the counter for an hour
- Place the bowl in the fridge for 8 to 12 hours.
- Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
- Once doubled continue with the recipe above - to fill, slice, proof, and bake.
- Freezing unbaked cinnamon roll
- This can be done if you want to make a quick cinnamon roll on holidays and weekends without having to wait hours for the rolls to thaw and proof.
- You follow the recipe above until baking.
- Bake the cinnamon roll for just 15 minutes - It will be underbaked of course.
- Remove it from the oven - let cool completely.
- Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)
- Freeze for up to a month
- Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.
- Continue baking at 190 C 375 F for 15 to 20 minutes or until golden brown.
- Freezing baked cinnamon roll
- I like to freeze rather than put the leftover cinnamon roll in the fridge. The fridge dries bread out easily
- Once baked cool it completely. Cut into portions so you can remove a few at a time.
- Place them in freezer-safe storage bags
- Freeze for up to three months.
- Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon roll in the microwave for 30 to 45 seconds. The condensation helps keep them moist.
- Bread machine - this dough can be easily made in a bread machine.
- Pour all ingredients in the pan set to dough or manual.
- Start and let the dough run its cycle for about 9 to 10 minutes
- Continue with the recipe as shown above.
Nutrition Information
Calories: 552- kcalCarbohydrates: 70- gProtein: 9- gFat: 27- gSaturated Fat: 16- gCholesterol: 107- mgSodium: 245- mgPotassium: 154- mgFiber: 3- gSugar: 25- gVitamin A: 891- IUCalcium: 85- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lucy-Sarah Raymond Gounder
?Another great recipe Veena. I made the giant cinnamon roll with orange icing. I had so much fun making this. My only setback was that I didn't cut the long pieces into a set size. Although it looked rustic, it was absolutely delicious.
Veena Azmanov
Thank you, Lucy. I am so happy to hear you enjoyed it.