Giant Cinnamon Roll with Cream Cheese Frosting is the ultimate cozy indulgence—a supersized version of the classic breakfast favorite, swirled with cinnamon sugar and topped with rich, tangy cream cheese frosting. This stunning treat is soft, gooey, and perfect for sharing!
Giant Cinnamon Roll
Why This Giant Cinnamon Roll with Cream Cheese Frosting Is the Best
- Soft, Pillowy Dough: The enriched dough bakes up fluffy and tender, perfect for soaking up all that cinnamon goodness.
- Cinnamon Sugar Swirl: A generous layer of buttery cinnamon sugar creates that iconic gooey spiral in every bite.
- Luscious Cream Cheese Frosting: Smooth and slightly tangy frosting melts into the warm roll, making it irresistibly decadent.
- Showstopping Size: This single, giant cinnamon roll is not only delicious—it’s a visual wow factor for breakfast tables and brunch spreads.
Perfect for Any Occasion
Whether you’re planning a weekend brunch, a holiday breakfast, or simply craving a comforting treat, this Giant Cinnamon Roll is the ultimate crowd-pleaser. Its warm spices and creamy topping bring cozy vibes to any moment.
Ingredient Notes
Dough:
- Unsalted Butter (melted): Adds richness and softness to the dough, while also helping with browning.
- Whole Milk (warm): Activates the yeast and gives the dough a tender texture.
- Granulated Sugar: Feeds the yeast and adds subtle sweetness to the dough.
- Active Dry Yeast: The leavening agent that helps the cinnamon roll rise and become fluffy.
- All-Purpose Flour: The base of the dough, providing structure and chew.
- Baking Powder: Adds an extra lift to ensure a soft, airy crumb.
- Salt: Balances the sweetness and enhances flavor overall.
Filling:
- Softened Butter: Helps the cinnamon-sugar mixture spread easily and creates gooey layers as it bakes.
- Light Brown Sugar: Adds deep, caramel notes and keeps the center sticky and rich.
- Ground Cinnamon: The star of the show—warm, spicy, and aromatic.
Frosting:
- Cream Cheese (softened): Adds tang and creaminess to balance the sweetness.
- Butter (melted): Gives the frosting a silky texture and richness.
- Whole Milk: Thins out the frosting for the perfect drizzle.
- Vanilla Extract: Adds depth and a comforting flavor note.
- Powdered Sugar: Sweetens and thickens the frosting for a smooth finish.
Tips for Making the Best Giant Cinnamon Roll
- Let the Dough Rise Properly: Ensure the dough doubles in size for that light and fluffy texture.
- Use Softened Butter: Spread softened—not melted—butter for even cinnamon sugar distribution.
- Roll It Gently: Roll the dough into a spiral without pressing too tightly to allow for expansion.
- Bake Low and Slow: A lower temperature ensures the inside bakes without the outside overbrowning.
- Frost While Warm: Spread frosting over the roll while it’s still warm so it melts into every swirl.
Serving Suggestions
- With Hot Coffee or Chai: The sweetness of the roll pairs beautifully with a warm, spiced beverage.
- Topped with Toasted Pecans: Add crunch and a nutty layer by sprinkling chopped pecans on top.
- With a Drizzle of Maple Syrup: For extra indulgence, drizzle warm maple syrup over each slice.
- With Fresh Berries: Serve with a handful of raspberries or strawberries for a fruity contrast.
A Must Try
Picture pulling apart the tender, buttery layers of this Giant Cinnamon Roll with Cream Cheese Frosting, warm from the oven and dripping with luscious icing. It’s everything you love about a classic cinnamon roll—but bigger, better, and made to be the centerpiece of your table. Bake it for your next gathering, and watch it disappear in minutes!
Be sure to check out these other delicious recipes!
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Apple Crisp Cinnamon Rolls
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Cinnamon Roll Bites
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Lemon Blueberry Cinnamon Rolls
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Pistachio Cinnamon Rolls
Giant Cinnamon Roll
Giant Cinnamon Roll with Cream Cheese Frosting is the ultimate cozy indulgence—a supersized version of the classic breakfast favorite, swirled with cinnamon sugar and topped with rich, tangy cream cheese frosting. This stunning treat is soft, gooey, and perfect for sharing!
Ingredients
Dough
- ½ cup unsalted butter 115 g, melted, plus more for greasing the pan
- 2 cups whole milk 480 mL, warm to the touch
- ½ cup granulated sugar 100 g
- 5 cups all-purpose flour 625 g, divided
- 1 pack active dry yeast
- 1 tsp baking powder
- 2 tsp salt
Filling
- ¾ cup butter 175 g, softened
- ¾ cup light brown sugar 165 g
- 2 tbsp ground cinnamon
Frosting
- 4 oz cream cheese 115 g, softened
- 2 tbsp butter melted
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup powdered sugar 120 g
Instructions
- Start by generously buttering a 1-inch (2.5 cm) cast-iron skillet or cake pan—don’t be shy with it! You want that roll to lift out easily later.
- In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should feel pleasantly warm to the touch, around 100–110˚F (40˚C). If it’s too hot, give it a few minutes to cool down so it doesn’t harm the yeast.
- Sprinkle the yeast evenly over the warm mixture and let it sit for about a minute to wake it up. Now, add 4 cups of flour and stir it in using a wooden spoon until it’s just combined. Cover the bowl with a clean towel or plastic wrap and place it somewhere cozy to rise for 1 hour.
- After an hour, your dough should be puffed up and nearly doubled in size. Take off the cover and stir in another ¾ cup (95 g) of flour along with the baking powder and salt. Mix everything well, then turn the dough out onto a floured surface.
- Gently knead the dough, adding a bit more flour if needed, until it’s soft, smooth, and no longer sticking to your hands or the counter.
- Roll the dough into a big rectangle, about ½ inch (1.5 cm) thick. Take a moment to square off the corners so your roll will look nice and even.
- For the filling, mix together the softened butter, light brown sugar, and cinnamon in a small bowl. Spread this sweet, buttery mix all over your rectangle of dough, going right up to the edges for maximum cinnamon-sugar goodness.
- Using a pizza cutter, slice the dough into 4 long, even strips by making 3 horizontal cuts. Start at the top and roll the first strip from right to left. Once you have a roll, place it on the end of the next strip and keep rolling. Keep stacking and rolling until you’ve built one giant cinnamon roll!
- Gently place your cinnamon roll into the prepared skillet or pan and cover it with plastic wrap. Let it rest in a warm spot for about 30 minutes. It should puff up nicely and fill the pan during this time.
- Preheat your oven to 325˚F (160˚C).
- Once your roll has risen, remove the plastic and bake for 45 minutes. Then cover it loosely with foil to keep it from browning too much and bake for another 35 minutes.
- While it’s baking, whip up the frosting! In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until it’s smooth and dreamy.
- After baking, let the giant cinnamon roll cool in the pan for at least 20 minutes. Then carefully remove it, drizzle with that creamy frosting, and get ready to dig in.
- Enjoy every gooey, warm, cinnamon-filled bite!
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Giant Cinnamon Roll