Giant Fluffy Cinnamon Roll Recipe

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Our recipe for this giant fluffy cinnamon roll is not only scrumptious and delicious, but it’s also easy to make and perfect as a great dessert for any occasion. This homemade giant fluffy cinnamon roll recipe features a sweet buttery brioche dough filled with a gooey cinnamon filling and smothered in a creamy rich cream cheese frosting. Every single bite is bursting with flavor.

This is the ultimate big cinnamon roll that will literally be the talk at the table. These huge cinnamon rolls are golden, super soft, and fluffy, there a true showstopper that everyone will love.

Cinnamon roll recipes can be tricky. This is the best recipe for a giant fluffy cinnamon roll that you’ll ever find. You will use fewer ingredients to make these homemade giant cinnamon rolls, the instructions are simple and straightforward to follow and you will end up with the fluffiest and most delicious huge cinnamon bun. Another great thing is that you can bake them using a skillet or cake pan.

You will love this giant cinnamon roll cake recipe, they’re so much better than any store-bought variety. Make these homemade giant cinnamon rolls for a special morning breakfast, they’re great for birthday celebrations in place of a cake, or family gatherings, and they’re especially perfect for the holidays.

Giant Cinnamon Roll Cake

Is it just a big cinnamon roll or a cake, you might be wondering right? Well, let’s say it’s both. Since this is a huge cinnamon bun that resembles the typical size of a cake, we call it a giant cinnamon roll cake. I’ve made this cinnamon bun cake for my daughter’s birthday twice now and they always impress everyone.

Substitutions And Ingredients For Giant Cinnamon Bun

Here are a few notes about substitutions and ingredients for this giant cinnamon bun recipe that you might need.

• Flour: For this recipe, I’m using all-purpose flour, which contains about 12% protein. You can substitute it with bread flour. Using a higher protein flour will make these cinnamon buns chewier with less of a short bite.
• Yeast: For this recipe, I used rapid yeast, you can use fresh yeast instead or any other type of dry yeast. For fresh yeast, you will need to use three times the amount of instant rapid yeast.
• Eggs: Egg help give these big cinnamon rolls their flavor, soft tender texture, and volume.
• Milk: Milk is another key ingredient to making this cinnamon bun dough, but you can remove it from the recipe and replace it with any type of milk or water. Milk gives these rolls their creamy flavor, and the fat and the lactose in the milk help to further tenderize the cinnamon buns crumb making it softer and fluffier. The crust of these rolls will also have a nicer caramelization.
• Butter: This cinnamon bun dough is rich partly because of the amount of butter it contains, it makes the roll tender and gives it a wonderful buttery taste. I use the butter also as a spread in combination with cinnamon and sugar for the cinnamon bun filling. You can replace the butter with good-quality margarine if you prefer.
• Sugars: We will be using three types of sugars to prepare these cinnamon rolls, granulated, brown, and confectioners sugar.
• Salt: A pinch of salt goes such a long way, it adds contract to the dough and brings out the flavors in this cinnamon bun.
• Cream cheese: I use cream cheese to prepare the frosting for this big cinnamon roll, any cream cheese will work, light or full fat.

Giant Cinnamon Bun Tips

• Bloom the yeast: Whether you’re using active dry yeast or instant rapid yeast like the one I use in this giant cinnamon bun recipe, I always recommend blooming the yeast first. To bloom the yeast you simply hydrate it with some warm water or milk at a temperature of 90°F-108°F or 32-42°C. This will ensure your yeast is activated resulting in a shorter waiting time for the dough to ferment and proof.
• Always use a multipurpose thermometer: I always recommend using a good all-purpose thermometer that can be used to check the dough temperature after mixing or kneading. A thermometer also comes in handy to check the internal baking temperature of the cinnamon roll which should be above 200°F (93°C).
• Pre-scale all the ingredients: I recommend scaling the ingredients in grams to be accurate. Also, scale your ingredients ahead of time, this will save you time and ensure you don’t miss any ingredients.
• Keep the cinnamon bun dough covered: This is especially important, to keep your dough covered, even a small draft will dry the surface of the dough.
• Use room temperature butter: Remove the butter from the refrigerator a few hours before using it to make the dough and filling. Room-temperature butter will mix into the dough easier, it will also spread better when you’re preparing the cinnamon roll filling.
• Scalding The Milk: When using fresh milk I recommend scalding first before adding it to prepare the dough. The milk is scalded when it reaches a temperature of 180F°F (82°F). Milk contains whey which breaks down the gluten in the dough, it also weakens the yeast’s performance slowing down the fermentation.

Ready to make this homemade giant fluffy cinnamon roll recipe? Let’s do it!!

Ingredients For Giant Fluffy Cinnamon Roll Dough

• 3 cups all-purpose flour (360 grams)
• 5 tablespoons unsalted butter (70 grams), room temperature
• 6 tablespoons granulated sugar (75 grams)
• 3/4 teaspoon salt (5 grams)
• 1 cup milk or water (240 grams)
• 1 large egg (50 grams), beaten
• 3 teaspoons instant yeast (9 grams)

Ingredients For Giant Cinnamon Roll Filling

• 5 tablespoons unsalted butter (70 grams), softened
• 1/3 cup packed brown sugar (65 grams)
• 1/3 cup granulated sugar (65 grams)
• 5 teaspoons ground cinnamon (15 grams)

Giant Cinnamon Cream Cheese Frosting Ingredients

• 3/4 cup cream cheese (170 grams), softened
• 2 cups confectioners sugar 260 grams)
• 1 1/4 teaspoon vanilla extract (6 grams)
• 1 tablespoon milk or cream (15 grams)
• 4 tablespoons butter softened ( 60 grams)

How To Make Fluffy Giant Cinnamon Roll?

1. Scald The Milk And Bloom The Yeast: First start by scalding the milk, add the milk into a microwave-safe bowl, and heat in intervals of 30 seconds. You can also use a pot, the milk is scalded when the temperature reaches 180F°F or 82°F.
2. Remove the scalded milk and allow it to cool down to 108°F or 42°C, for about 10 minutes.
3. Take 2 tablespoons from the milk and add to the yeast in a small bowl and stir together. Allow the yeast to bloom for 10 minutes, it will begin to bubble and foam at the surface.
4. Prepare The Dough: Add the flour, salt, sugar, egg, yeast, and milk into a mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 5 minutes, then increase the speed and continue to mix for 6-7 minutes or until the dough is developed a smooth silky texture. The desired dough temperature should be between 78-82°F (26-28°C).
5. Add the butter and mix for 3 minutes on low speed or until the butter is blended into the dough.
6. Transfer the dough to a greased or floured bowl. Cover and let it rest for 20 minutes.
7. Prepare The Cinnamon Filling: Combine the birth sugars with the cinnamon in a bowl and whisk together. Set aside.
8. If the butter is hard, place it in a bowl and microwave it for a few seconds to soften.
9. Add The Filling And Shape The Giant Cinnamon Roll: Turn the dough onto a floured work surface. Flour the rolling pin, and roll out the dough into a rectangular shape about 12X16 inches.
10. Spread the softened butter evenly over the top of the dough leaving about 1/2 inch unbuttered from the top end of the dough. This will help to seal the seams once the dough is rolled into a log.
11. Sprinkle evenly the cinnamon mixture over the butter and lightly pat it down.
12. Shape Into Giant Cinnamon Bun: Grease an 8-inch round cake pan or cast iron skillet.
13. Cut strips of dough about 16X2 inches, you should get 6 strips.
14. Curl and roll one strip, then match the roll with the end of the second strip, and roll into a coil. Repeat with two more strips then transfer the roll to the center of the cake pan or skillet. Wrap the remaining two strips one at a time around the cinnamon roll.
15. Cover the pan or skillet with a damp kitchen cloth or plastic wrap and allow it to rise for 35-40 minutes or until the roll reaches the sides of the pan.
16. Preheat the oven to 365°F (185°C), and set the rack to the middle position.
17. Bake the huge cinnamon bun for 25-30 minutes or until golden brown on the top. If you have a thermometer the internal temperature should be above 200°F (93°C), this indicated the cinnamon roll is baked through.
18. Remove the big cinnamon bun from the oven, then transfer it to a cooling rack.
19. Prepare The Cream Cheese Frosting: Add the cream cheese, icing sugar, vanilla, and butter into a bowl and beat with a hand mixer or stand mixer with the paddle attachment until the frosting is smooth and creamy. You can whisk the ingredients together until the frosting consistency is achieved.
20. Spread the cream cheese icing evenly over the top of the cinnamon roll.
21. Serve warmly sliced into wedges.
22. Enjoy your huge cinnamon roll!

Giant Fluffy Cinnamon Roll Recipe

Our recipe for this giant fluffy cinnamon roll is not only scrumptious and delicious, but it’s also easy to make and perfect as a great dessert for any occasion. This homemade giant fluffy cinnamon roll recipe features a sweet buttery brioche dough filled with a gooey cinnamon filling and smothered in a creamy rich cream cheese frosting. Every single bite is bursting with flavor.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Dough Plus Final Proofing 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 8 slices

Calories 280 kcal

Ingredients

  

• CINNAMON ROLL DOUGH
• 3 cups all-purpose flour 360 grams
• 5 tablespoons unsalted butter 70 grams, room temperature
• 6 tablespoons granulated sugar 75 grams
• 3/4 teaspoon salt 5 grams
• 1 cup milk or water 240 grams
• 1 large egg 50 grams, beaten
• 3 teaspoons instant yeast 9 grams
• CINNAMON FILLING
• 5 tablespoons unsalted butter 70 grams, softened
• 1/3 cup packed brown sugar 65 grams
• 1/3 cup granulated sugar 65 grams
• 5 teaspoons ground cinnamon 15 grams
• CHEESE FROSTING INGREDIENTS
• 3/4 cup cream cheese 170 grams, softened
• 2 cups confectioners sugar 260 grams)
• 1 1/4 teaspoon vanilla extract 6 grams
• 1 tablespoon milk or cream 15 grams
• 4 tablespoons butter softened 60 grams

Instructions

 

• Scald The Milk And Bloom The Yeast: First start by scalding the milk, add the milk into a microwave-safe bowl, and heat in intervals of 30 seconds. You can also use a pot, the milk is scalded when the temperature reaches 180F°F or 82°F.
• Remove the scalded milk and allow it to cool down to 108°F or 42°C, for about 10 minutes.
• Take 2 tablespoons from the milk and add to the yeast in a small bowl and stir together. Allow the yeast to bloom for 10 minutes, it will begin to bubble and foam at the surface.
• Prepare The Dough: Add the flour, salt, sugar, egg, yeast, and milk into a mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 5 minutes, then increase the speed and continue to mix for 6-7 minutes or until the dough is developed a smooth silky texture. The desired dough temperature should be between 78-82°F (26-28°C).
• Add the butter and mix for 3 minutes on low speed or until the butter is blended into the dough.
• Transfer the dough to a greased or floured bowl. Cover and let it rest for 20 minutes.
• Prepare The Cinnamon Filling: Combine the birth sugars with the cinnamon in a bowl and whisk together. Set aside.
• If the butter is hard, place it in a bowl and microwave it for a few seconds to soften.
• Add The Filling And Shape The Giant Cinnamon Roll: Turn the dough onto a floured work surface. Flour the rolling pin, and roll out the dough into a rectangular shape about 12X16 inches.
• Spread the softened butter evenly over the top of the dough leaving about 1/2 inch unbuttered from the top end of the dough. This will help to seal the seams once the dough is rolled into a log.
• Sprinkle evenly the cinnamon mixture over the butter and lightly pat it down.
• Shape Into Giant Cinnamon Bun: Grease an 8-inch round cake pan or cast iron skillet.
• Cut strips of dough about 16X2 inches, you should get 6 strips.
• Curl and roll one strip, then match the roll with the end of the second strip, and roll into a coil. Repeat with two more strips then transfer the roll to the center of the cake pan or skillet. Wrap the remaining two strips one at a time around the cinnamon roll.
• Cover the pan or skillet with a damp kitchen cloth or plastic wrap and allow it to rise for 35-40 minutes or until the roll reaches the sides of the pan.
• Preheat the oven to 365°F (185°C), and set the rack to the middle position.
• Bake the huge cinnamon bun for 25-30 minutes or until golden brown on the top. If you have a thermometer the internal temperature should be above 200°F (93°C), this indicated the cinnamon roll is baked through.
• Remove the big cinnamon bun from the oven, then transfer it to a cooling rack.
• Prepare The Cream Cheese Frosting: Add the cream cheese, icing sugar, vanilla, and butter into a bowl and beat with a hand mixer or stand mixer with the paddle attachment until the frosting is smooth and creamy. You can whisk the ingredients together until the frosting consistency is achieved.
• Spread the cream cheese icing evenly over the top of the cinnamon roll.
• Serve warmly sliced into wedges.
• Enjoy your huge cinnamon roll!

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