Giant Cinnamon Roll Recipe
Amanda Powell | A Cookie Named DesireEveryone will go crazy over this giant cinnamon roll. This fluffy breakfast treat will become the best part of your weekends.
Cinnamon rolls are probably the best thing to ever happen to breakfast.
Fluffy bread filled with sweet cinnamon and the most irresistible cream cheese frosting… there is no way to resist them.
Giant cinnamon rolls only makes breakfast that much better.
Not only are giant cinnamon rolls fun to make, but they make they are just as easy to put together as regular-sized cinnamon rolls.
The only difference is you cut the dough in strips instead of rolling it up in a log.
Then simply roll up one strip and add each strip to the roll until it becomes one delicious roll.
A lot of people find it intimidating to work with yeast, but it is actually quite simple. The primary thing to do is make sure you are using good yeast.
You can find out if your yeast is good with you go through a process called “proofing.” Add the yeast to the warm milk with a bit of sugar.
After a few minutes, you should see foam on top of the milk. If you do not see foam, then your yeast is not good, and you need to buy new yeast.
Once you get that foam, you are basically good to go.
The dough for giant cinnamon rolls starts off as wet and super sticky, but it comes together as you knead it (either by hand or with a dough hook on your mixer).
You will know your dough is ready to use when you can stretch it so you can almost see through it without it ripping. This is called the “window pane test.”
Giant cinnamon rolls are perfect for experimenting with flavors. You can add in different spices with the cinnamon, or even add berries, or instead use Nutella.
The possibilities are endless!
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Stuck in a rut or looking for fun new recipes to try?
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Giant Cinnamon Roll Recipe
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Ingredients
- 1 cup Whole Milk
- 6 tablespoons Granulated Sugar, divided
- 2 1/4 teaspoons Active Dry Yeast
- 3 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 large Egg, room temperature
- 6 tablespoons Unsalted Butter, melted
- 1/2 cup Unsalted Butter, melted
- 1/3 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 1 1/2 tablespoons Ground Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, room temperature
- 8 ounces Cream Cheese
- 3 cups Powdered Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Pure Almond Extract
- 1-2 tablespoons Heavy Cream
Directions
- In a bowl, mix together the milk, two tablespoons of sugar, and yeast together. Set aside for 5 minutes to proof. The milk should form a thick layer of foam on top.
- In a mixing bowl, mix together the remaining sugar, flour, baking powder, and salt together.
- Mix in the yeast mixture, egg, and melted butter. Mix until the dough starts to come together. It may look very moist and clumpy, but do not add more flour.
- Switch to a dough hook and knead for 8 - 10 minutes.
- Cover with a plastic wrap and allow to double in size for about an hour.
- While you wait, mix together the ingredients for the filling.
- Once the dough is doubled in size, gently punch down the dough and turn out the dough onto a lightly floured surface. Roll the dough until it is about 16 x 20 inches and spread the filling evenly throughout, including the edges.
- Cut the dough along the long side into five even strips. Take one of the strips and tightly roll. Once you reach the end of the strip, use another strip to continue adding on until you’ve used up all the strips.
- Place the roll into a large baking pan (I recommend a cast iron skillet or springform cake pan.) Cover and allow to rise for 30 minutes.
- While the roll is rising, preheat the oven to 350°F.
- Uncover and bake for about 55 - 60 minutes, covering with aluminum halfway through.
- While the cinnamon roll is baking make the cream cheese frosting. Beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar, salt, and extracts. Mix until well-combined. Add heavy cream one tablespoon at a time as needed to get a nice, soft consistency.
- Once the cinnamon roll is finished, allow to cool before slathering with the frosting.
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- Published:
- Modified:
- Author:
- Amanda Powell
- Cooking Method:
- Baking
- Category:
- Desserts
- Tags:
- Breakfasts, Brunches, Coffee Cake, Rolls, Cinnamon, Baking, Baked, Desserts
- Related Recipes:
- Breakfast Recipes, Brunch Recipes, Coffee Cake Recipes, Roll Recipes, Cinnamon Recipes, Baking Recipes, Baked Recipes, Dessert Recipes
- Recipe Yields:
- 1 large cinnamon roll
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Amanda Powell
Recipe Yields: 1 large cinnamon roll
Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 120 minutes
Nutrition Facts
Amount Per Serving
