You know what’s better than a regular cinnamon roll? A GIANT cinnamon roll of course. 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.
If you’re wondering why I made this giant cinnamon roll, why not? It makes for the perfect centerpiece at a party or can even replace a traditional cake at a birthday celebration!
I have used my classic cinnamon roll recipe cause it’s perfect (if I say so myself). The only difference comes at the rolling step.
I recommend going through my cinnamon roll guide for making the dough as it includes all the tips and tricks you will need to make the perfect cinnamon rolls.
How To Make A Giant Cinnamon Roll.
As I mentioned earlier, the only step that’s slightly different from a regular cinnamon roll is the rolling step. So once your is ready and risen to double it’s size, follow the below steps:
- Dust the surface of the dough and the rolling pin with some flour, then start rolling it out. Instead of rolling the dough out breadth-wise like you would for a regular cinnamon roll, roll it length-wise. Keep the thickness of dough at about 1/2 inch.
- Spread room-temperature butter on the surface of the dough, then cover it with the brown sugar and cinnamon mixture.
- Slice the dough length-wise into 1.5 inch strips. Now roll the first strip, starting from the side closest to you. Keep the roll as tight as possible.
- Now 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, the place each remaining strip, one at a time, on the side of the cinnamon roll, pushing it against the roll to make sure it’s secured.
- Once all the strips have been used, cover the cinnamon roll and let it rise for 1-2 hours, until it doubles in size. You can also cover it and place it in the fridge overnight at this step. Take it out 3-4 hours before baking, let it rise to double it’s size, then bake.
- Bake the cinnamon roll at a low temperature, around 160 degrees. 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 the cream cheese glaze, let it cool down, and enjoy!
So, ready to make a cinnamon roll bigger than anything you seen before? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Giant Cinnamon Roll
Equipment
- Electric or stand mixer with a whisk attachment and dough hook
- Rolling Pin
- Baking tray
- Baking paper
- Knife
Ingredients
Dough
- 92 gs granulated white sugar
- 78 gs unsalted butter softened
- 7 gs salt
- 1 large egg
- 454 gs all-purpose flour
- 6 gs instant yeast
- 255 gs full-fat milk lukewarm
Filling
- 100 gs packed brown sugar
- 20 gs cinnamon powder
- 30 gs unsalted butter softened
Cream Cheese Glaze
- 120 gs cream cheese
- 55 gs unsalted butter softened
- 120 gs powdered sugar
- 2 tsp vanilla essence
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.92 gs granulated white sugar, 78 gs unsalted butter, 7 gs 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 gs instant yeast, 255 gs full-fat milk, 454 gs 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.
- 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 1/2 inch.
- Spread a thin layer of butter on the dough, then mix the brown sugar and cinnamon and generously sprinkle it on top of the butter.100 gs packed brown sugar, 20 gs cinnamon powder, 30 gs unsalted butter
- Cut 1.5 inch width strips length-wise 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 until it doubles in size, for about 1-2 hours. You can also place the roll in the fridge at this step and let it chill overnight, then take it out 3-4 hours before baking and let it proof until it doubles in size.
- Once the roll has doubled in size, preheat the oven to 160℃ and bake for 20-25 minutes.
- Make the cream cheese glaze: Whip the softened cream cheese and butter until smooth, then add the icing sugar and vanilla and mix until fully combined.120 gs cream cheese, 55 gs unsalted butter, 120 gs powdered sugar, 2 tsp vanilla essence
- Top the cinnamon rolls with the cream cheese glaze while they are still warm. Let the rolls cool for another 20-30 minutes before serving.
Notes
- To make ahead, follow up till step 9 of the dough recipe, then place the cinnamon roll (without rising them) into the fridge.
- Remove the bun from the fridge 3-4 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.
