Easy Giant Cinnamon Roll Recipe

Easy Giant Cinnamon Rolls! Seriously, this isn’t your grandma’s dainty cinnamon roll – this is a MONSTER of cinnamon-y goodness, perfect for lazy weekend brunches, “I need sugar NOW” emergencies, or just plain showing off. It’s fluffy, gooey, packed with cinnamon sugar, and topped with a cream cheese frosting that’ll make you wanna slap yo’ mama (but don’t, she’s probably the one who taught you how to bake!). Trust me, you need this recipe in your life.

Oh man, my husband, bless his sweet, carb-loving soul, goes absolutely bananas for these! The first time I made them, he literally ate half of it straight from the pan with a fork. I’m not even kidding. Now, it’s a tradition. Every Christmas morning, these bad boys are baking, filling the house with that warm, comforting smell. My little ones are in on the action too, covered in flour, and somehow managing to get cinnamon sugar everywhere! It’s chaos, but it’s our chaos, and it wouldn’t be Christmas without it. One time I tried to make a double batch and our ancient mixer almost died. I still hear its dying whines sometimes, when I am making cookies… Worth it!

Why You’ll Love This Easy Giant Cinnamon Roll Recipe

• It’s HUGE. Seriously, one roll is basically a meal. Perfect for sharing… or not.
• It’s surprisingly easy. Don’t let the “giant” part scare you. If I can do it, you can do it! And I once burned water.
• That frosting! Oh, the cream cheese frosting. It’s tangy, sweet, and the perfect complement to the cinnamon-y dough. I could eat it with a spoon, no shame.
• It’s pure comfort food. One bite and all your troubles just melt away (at least for a little while).
• You’ll be a baking rockstar! Everyone will think you’re a culinary genius. Little do they know how easy it really is!

How to Make It

Okay, so listen up, because this is how we roll (pun intended!).

First, you gotta warm up that milk. Not too hot, or you’ll kill the yeast – lukewarm is the key! Think baby bottle temperature (if you’ve ever made one!). Then, you toss in the yeast and a little sugar. Let it sit and get all foamy, like a bubble bath for yeast. This is important, so don’t skip it! If it doesn’t foam, your yeast is dead, Jim. Get new yeast.

While the yeast is doing its thing, grab your biggest bowl (and I mean BIGGEST!), and dump in the flour, sugar, and salt. Give it a little mixy-mix to combine. Then, pour in the yeast mixture, the melted butter (cooled down, please, don’t want to cook the eggs!), the eggs, and the vanilla.

Now, comes the fun part – kneading! You can use a mixer with a dough hook if you’re fancy, or you can get down and dirty and knead it by hand. I usually go for the hand method, it’s a great stress reliever. Knead it for like 5-7 minutes, until it’s smooth and elastic. It should be tacky, but not sticky. If it’s too sticky, add a little flour, a tablespoon at a time.

Put the dough in a greased bowl, cover it up, and let it rise! Find a warm place – I usually stick it in the oven with the light on. Let it rise for about an hour, or until it’s doubled in size.

While you wait, let’s make that cinnamon-sugar filling. Just mix together the brown sugar, cinnamon, and melted butter. Easy peasy!

Once the dough has risen, punch it down! Don’t be shy, get all your frustrations out! Then, roll it out into a big rectangle, like a giant pizza crust gone wrong. Spread that cinnamon-sugar mixture all over it, leaving a little border around the edges.

Now, the rolling! Start at one end and roll it up tightly, like a jelly roll. Pinch the seam to seal it. Then, slice that bad boy into one GIANT roll. I usually use a sharp knife or dental floss (yep, you read that right!).

Place the giant roll in a greased baking dish and bake it until it’s golden brown and cooked through. Keep an eye on it!

While the roll is baking, whip up that cream cheese frosting! Beat together the cream cheese, butter, powdered sugar, and vanilla extract until it’s smooth and creamy. Taste it, adjust to your liking! More sugar if you like it sweeter, a pinch of salt if you want to balance it out.

Once the roll is out of the oven, let it cool slightly, then slather it with that glorious frosting! And then… EAT IT!

Ingredient Notes

• Yeast: This is what makes the magic happen! Make sure it’s not expired, or your roll will be flat and sad. I once used yeast that was like a year old and ended up with a hockey puck. Learn from my mistakes!
• Butter: Use real butter, people! It makes all the difference. And make sure it’s softened for the frosting – nobody wants lumpy frosting. I forgot to soften it once and microwaved it… big mistake. Don’t do it.
• Brown Sugar: Light or dark brown sugar works, but I prefer dark for that extra molasses-y flavor. If you only have white sugar, you can make your own brown sugar by mixing it with a little molasses! Improvise, adapt, overcome!
• Cream Cheese: Full-fat is the way to go for the frosting. Don’t even try to skimp on this one. It won’t be the same. Trust me, I’ve tried it.
• Vanilla Extract: Don’t underestimate the power of vanilla! It adds a warmth and depth of flavor that you just can’t get from artificial vanilla. I buy the big bottle from Costco. #noshame

Recipe Steps:

1. Warm milk, then add yeast and sugar; let foam.
2. Combine flour, sugar, and salt.
3. Pour yeast mixture, melted butter, eggs, and vanilla into the dry ingredients.
4. Knead dough until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise.
6. Mix brown sugar, cinnamon, and melted butter for filling.
7. Punch down risen dough and roll into a rectangle.
8. Spread cinnamon-sugar mixture over dough.
9. Roll up tightly, pinch seam, and slice into one giant roll.
10. Bake until golden brown and cooked through.
11. Beat cream cheese, butter, powdered sugar, and vanilla for frosting.
12. Slather frosting over the cooled roll and enjoy.

What to Serve It With

Honestly, this is pretty much a meal on its own! But if you’re feeling fancy, here are a few ideas:

• A big glass of cold milk or a hot cup of coffee.
• Fresh fruit, like berries or sliced oranges.
• Bacon! Because everything is better with bacon.
• A mimosa… because why not? It’s brunch!
• Vanilla Ice Cream, warmed up, or cold.

Tips & Mistakes

• Don’t overbake the roll! It should be golden brown, but still a little soft in the center.
• If the frosting is too thick, add a little milk or cream to thin it out.
• If you don’t have time to let the dough rise, you can use store-bought pizza dough. It won’t be quite the same, but it’ll still be delicious!
• Don’t be afraid to experiment with the filling! Add nuts, raisins, chocolate chips… go wild!
• If your roll starts to brown too quickly in the oven, cover it with foil.
• I tried putting jam inside one time, and it was too soggy, so dont do that!

Storage Tips

If you happen to have any leftovers (which is highly unlikely), store them in an airtight container in the fridge. They’ll keep for a few days, but they’re best eaten fresh.

And let me tell you, cold cinnamon roll for breakfast is a perfectly acceptable life choice. Don’t let anyone tell you otherwise! I might even prefer it cold… shhh, don’t tell my husband.

Variations and Substitutions

• Nuts: Add chopped pecans or walnuts to the filling for a little crunch. I love pecans, but my husband is allergic (darn!), so I usually skip them.
• Raisins: If you’re into that sort of thing, go for it! I’m not a huge fan of raisins, but my grandma always added them to her cinnamon rolls, so it’s nostalgic for me.
• Chocolate Chips: Chocolate and cinnamon? Yes, please! I usually use mini chocolate chips.
• Orange Zest: Add a little orange zest to the frosting for a bright, citrusy flavor.
• Maple Syrup: Substitute maple syrup for some of the sugar in the frosting for a more complex flavor. I did that one time when I ran out of powdered sugar. Don’t tell anyone, it was great!
• Gluten-Free: I have not tried this with gluten-free flour, so good luck?

Frequently Asked Questions

Easy Giant Cinnamon Roll Recipe

This delicious giant cinnamon roll is perfect for breakfast or dessert, with layers of cinnamon sugar and a creamy glaze.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups all-purpose flour plus more for dusting
• ▢ 0.25 ounce active dry yeast one packet
• ▢ 1 cup warm milk about 110°F
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons ground cinnamon
• ▢ 1.5 cups confectioners' sugar for glaze
• ▢ 3 tablespoons milk for glaze
• ▢ 0.5 teaspoon vanilla extract for glaze

Instructions

Preparation Steps

• In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until bubbly.
• Add sugar, melted butter, eggs, and salt to the yeast mixture. Gradually mix in the flour to form a dough.
• Knead dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
• Roll dough into a large rectangle and spread with softened butter. Sprinkle with cinnamon and sugar.
• Roll up the rectangle into a log and shape it in a circular pan. Let rise for 30 minutes.
• Bake in a preheated oven at 350°F for 20-25 minutes until golden brown.
• Mix confectioners' sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm cinnamon roll.

Notes

Best served warm. Store covered at room temperature for up to 2 days.