Soft Fluffy Giant Cinnamon Roll Recipe
There’s something magical about the smell of cinnamon and sugar wafting through the house, especially on a weekend morning. This giant cinnamon roll is everything you love about classic cinnamon rolls but in one beautiful, pull-apart centerpiece that’s perfect for sharing. Soft, fluffy layers swirled with buttery cinnamon sugar and topped with a creamy glaze, it’s an easy yet impressive bake that will become a family favorite for breakfast, brunch, or a cozy treat anytime you need a little comfort on the table.
As a mom of two who bakes at home almost daily, I’ve learned that sometimes, the simplest bakes are the ones that bring the most joy. My kids love cinnamon rolls, but making a whole batch on a busy weekend isn’t always practical. One morning, we decided to turn the idea on its head and make one giant cinnamon roll instead, and it instantly became a new tradition. We all get to sit around the table, pulling apart warm, gooey spirals, with sticky fingers and big smiles—exactly the kind of memory I want them to have from our kitchen.
Why You’ll Love This Giant Cinnamon Roll
- All the cinnamon roll goodness in one beautiful, shareable centerpiece.
- Perfect for brunch, birthdays, or weekend treats.
- Easier than making a full batch of rolls.
- Soft, fluffy, and loaded with buttery cinnamon sugar.
- Freezer-friendly and easy to reheat for leftovers.
Ingredients and substitutes
- Flour: Bread flour for extra fluffiness, or all-purpose for convenience.
- Yeast: Instant yeast for simplicity; active dry can also be used with proofing.
- Milk: Whole milk for richness, but 2% also works.
- Butter: Adds flavor and softness; unsalted recommended.
- Sugar: Brown sugar for the filling, white sugar or honey for the dough.
- Eggs: For structure and richness.
- Cinnamon: Use fresh, high-quality cinnamon for the best flavor.
- Cream Cheese Frosting: Cream cheese, powdered sugar, vanilla extract, and a splash of milk for drizzling.
Step-by-step: Giant cinnamon roll recipe
- Prepare the Dough: Warm milk, mix with yeast, sugar (or honey), butter, and eggs. Combine with flour and salt, knead until soft, elastic, and slightly sticky. Then, place in a greased bowl, cover, and let rise until doubled (about 45–60 minutes).
- Make the Cinnamon Sugar Filling – Mix softened butter, brown sugar, white sugar, cinnamon, and vanilla until combined.
- Assemble the Roll – Roll the dough into a large rectangle (about 14 x 18 inches). Then, spread the cinnamon sugar filling evenly to the edges. Next, slice into long 1.5-inch strips. Roll the first strip into a spiral, then continue adding strips around it to form a giant roll.
- Proof and Bake – Place in an 8-inch greased springform pan or cake ring. Cover and let rise until puffy (about 30–45 minutes). Preheat oven to 375°F (190°C). Bake for 40–45 minutes, tent with foil if browning too quickly.
- Frost and Serve – Mix cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the warm roll or wait until it cools for a cleaner finish. Slice and enjoy!
You will also like these recipes
- Cinnamon 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
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.
Yes! Can I make this giant cinnamon roll ahead of time? and place in the pan, cover, and refrigerate overnight. Let it come to room temperature for 45–60 minutes before baking.
Bake, cool, and slice into portions before freezing for up to 2 months. Reheat in the microwave or wrapped in foil in the oven.
Warm slices in the microwave for 20–30 seconds, or cover with foil and reheat in a 300°F oven for 10 minutes.
Ideally, if it’s a large cinnamon roll, you can just unroll it like the small cinnamon rolls, but a giant one like this is best cut into slices like a cake. In our home, we like to place the roll on a large platter and peel it off just like a small one.
Giant Cinnamon Roll
Here's how to make a giant cinnamon roll like a cake instead of the classic cinnamon rolls. The recipe is surprisingly simple and easy, resulting in a soft buttery slice loaded with cinnamon sugar and cream cheese.
Video
Ingredients
- 240 ml (1 cups) Warm milk 100°F
- 60 g (4 tbsp) Butter unsalted, room temperature
- 9 g (2¼ tsp) Instant dry yeast
- 15 g (1 tbsp) Sugar white
- 100 g (2 large) Eggs
- 500 g (4 cups) Bread flour or 50/50 Bread and all-purpose flour
- 9 g (1 tsp) Salt
- 6 tbsp (6 tbsp) Butter (4 oz) unsalted, room temperature
- 80 g (⅓ cups) Brown sugar for eggwash
- 50 g (¼ cups) White sugar
- 1 tsp Vanilla extract
- 1 tbsp Ground Cinnamon
- 228 g (8 oz) Cream cheese
- 3 – 4 tbsp (60 g) Powdered sugar
- 1 tsp Vanilla extract
Method
- Prepare the Dough: Warm milk, mix with yeast, sugar (or honey), butter, and eggs. Combine with flour and salt, knead until soft, elastic, and slightly sticky. Place in a greased bowl, cover, and let rise until doubled (about 45–60 minutes).240 ml Warm milk, 60 g Butter, 9 g Instant dry yeast, 15 g Sugar, 100 g Eggs, 500 g Bread flour, 9 g Salt
- Make the Cinnamon Sugar Filling – Mix softened butter, brown sugar, white sugar, cinnamon, and vanilla until combined.6 tbsp Butter, 80 g Brown sugar, 50 g White sugar, 1 tsp Vanilla extract, 1 tbsp Ground Cinnamon
- Assemble the Roll – Roll dough into a large rectangle (about 14 x 18 inches). Spread the cinnamon sugar filling evenly to the edges. Slice into long 1.5-inch strips. Roll the first strip into a spiral, then continue adding strips around it to form a giant roll.
- Proof and Bake – Place in an 8-inch greased springform pan or cake ring. Cover and let rise until puffy (about 30–45 minutes). Preheat oven to 375°F (190°C). Bake for 40–45 minutes, tent with foil if browning too quickly.
- Frost and Serve – Mix cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the warm roll or wait until it cools for a cleaner finish. Slice and enjoy!228 g Cream cheese, 3 – 4 tbsp Powdered sugar, 1 tsp Vanilla extract
Notes
Tips for Success
- Use Bread Flour for Best Texture: It gives a fluffier, bakery-style crumb, but all-purpose flour works if that’s what you have.
- Check Dough Consistency: Your dough should be soft, slightly sticky, but easy to handle. If too sticky, add a tablespoon of flour at a time; if dry, add a splash of milk.
- Don’t Rush Proofing: Let the dough double in size for the best rise and soft texture in your roll.
- Avoid Overbaking: Cover loosely with foil if browning too quickly, and check at 40 minutes. It should be golden and sound hollow when tapped.
- Frost While Warm or Cool: Frosting on a warm roll melts into the layers for extra gooeyness, while frosting on a cooled roll gives a neat drizzle on top.
- Slice with a Serrated Knife: It helps keep the swirl neat when serving.
- Enjoy Fresh or Freeze: This roll is best enjoyed fresh, but leftovers can be frozen and reheated for quick treats.
Quick Cinnamon Roll Method
Short on time? You can speed up proofing by using your oven as a warm spot. Preheat your oven to 35°C (100°F), then turn it off. Place the dough in an oiled bowl, cover, and let it rise in the warm oven for about 20 minutes until doubled. Shape and fill the cinnamon roll, place it in the pan, and return it to the warm oven (turned off) for another 10 minutes before baking as usual.? Overnight Cinnamon Roll
To prep ahead, shape and fill the roll, place it in the pan, cover, and refrigerate overnight. The next morning, let it rest at room temperature for 1 to 1.5 hours, then bake as directed.? Make-Ahead Dough
You can prepare the dough ahead by letting it rise in the fridge overnight instead of on the counter. The next day, let it come to room temperature and finish proofing until doubled (about 2 hours) before shaping, filling, and baking.❄️ Freezing Options
Freeze Before Baking
Par-bake the cinnamon roll for 15 minutes, let it cool, wrap well, and freeze for up to 1 month. Thaw overnight in the fridge, then finish baking at 190°C (375°F) for 15–20 minutes.Freeze After Baking
Cool the baked roll, slice, and freeze in portions for up to 3 months. Thaw overnight in the fridge and warm in the oven wrapped in foil, or microwave individual pieces for 30–45 seconds.? Bread Machine Option
You can prepare the dough in a bread machine using the dough setting. Once kneaded, continue with shaping, filling, and baking as directed.Equipment you will need
Nutrition
Tried this recipe?
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?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.
Thank you, Lucy. I am so happy to hear you enjoyed it.
Bloomin heck that really is a family size portion. Looks great!
Thanks, Jacqueline
Oh wow, this looks epic. I wouldn’t want to share it.
I hope you try it Dannii.
It’s beautiful! A giant cinnamon roll in all its glory- definitely my kind of weekend breakfast. Can’t wait to try it!
Thanks, Farah
This is such a comforting and delightful recipe. I love cinnamon rolls and will certainly try this out.
Thanks, Rachna
I was looking for a recipe for giant cinnamon roll and yours is the only one I found that’s so detailed. Love the step-by-step pics. This is going on my list of things to try before Christmas!
Thank you, Alice