This Giant Cinnamon Roll is made with an easy and homemade cinnamon roll dough that’s generously spread with butter, cinnamon and sugar, then rolled into the shape of a giant cake. Finished with a cream cheese frosting, it’s best served for Easter, Mother’s Day, Father’s Day, breakfast, brunch or anytime you please!
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If there were ever a time to rush to the kitchen, it would be now. Nothing beats a cinnamon roll, but what if I told you it was possible to make a GIANT cinnamon roll cake.
You heard that right. Let’s get started!
Why You’ll Love This Recipe
- One rise (not two!) makes for a quick and easy cinnamon roll recipe.
- Fun for the whole family, and a great way to get your kids in the kitchen!
- Best served for breakfast, brunch, dessert – or any time the craving strikes.
- A giant, scrumptious cinnamon roll – need I say more?!
Ingredients
The list of ingredients have been broken down into three sections for ease — you have the dough, filling and frosting.
Dough
- coconut milk – you can use either canned or from the carton coconut milk, just make sure it is full-fat for the richest flavor.
- instant yeast – instant yeast ensures a much faster rise and prevents you from having to wait for 2 rises. Just make sure to use the freshest yeast available. If the yeast does not foam up during the first step, it was either old or not activated and you will need to start over.
- brown sugar – brown sugar will give a slightly softer dough, but white sugar can be used in it’s place.
- unsalted butter – melt the butter first to allow time for it too cool. This way it is not too hot when adding it to the yeast mixture.
- egg – one egg helps bind and enrich the dough.
- salt – to enhance all the flavors.
- all-purpose flour – unbleached all-purpose flour provides the best texture. If you’d like, you can go all out and use bread flour instead for an even chewier cinnamon roll.
Filling
- unsalted butter – leave the butter out on your kitchen counter while the dough is rising. This softens it to the right texture.
- brown sugar – use either light or dark brown sugar, whichever you have on hand.
- cinnamon – use the full amount of cinnamon for the ultimate cinnamon flavor.
Frosting
- cream cheese – room temperature cream cheese is easier to whip. Leave out on your kitchen counter while the dough is rising.
- unsalted butter – melt and cool the butter while you gather the rest of the ingredients for the icing.
- confectioner’s sugar – for sweetness and texture.
- vanilla extract – a dash of vanilla goes a long way!
- coconut milk – start with 1 tablespoon and then add more if you would like a thinner consistency.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make A Giant Cinnamon Roll
The hardest part about this cinnamon bun cake is waiting for the dough to rise. After that, it’s a quick assembly and an easy bake in the oven. I like to prep the cream cheese frosting while the cake is in the oven.
Proof the Yeast
In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot, it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
Make the Dough
Once the milk and yeast mixture is foamy, whisk in melted butter and egg until combined. Use a wooden spoon to stir about 1/2 cup flour at a time, stirring gently, and add salt. Stop adding flour at 2.75 cups. Dough should be soft but not overly sticky. Knead the dough by hand on a floured surface, using a couple additional tablespoons of flour. If the dough feels very sticky, add in more flour.
Allow Dough to Rise
Lightly oil a large bowl and shape dough into ball. Place dough in the greased bowl and cover with a clean kitchen towel. Let rise in a warm environment until dough has doubled in size, about 45 minutes.
TIP: Set the oven to warm or preheated to 170ºF, then turn it off. Place the bowl in the warmed oven and allow to rise.
Prepare Pie Plate
Grease a 9” pie dish with butter and set aside.
Assemble the Cinnamon Roll
Remove the dough and place on large flat floured surface. Roll out the dough into 15×12 inch rectangle. Spread the butter into one even layer. Then, sprinkle on sugar and cinnamon, patting into dough. Using a pizza cutter, slice dough lengthwise into 6 long 2” strips. Take one strip and roll into a coil, place in center of greased baking dish. Then with the remaining strips, carefully lift and start placing around the coil, wrapping around and continuing this process.
TIP: Make sure the filling is well patted in or you’ll lose lots of cinnamon-sugar when transferring.
Bake
Bake for 30-35 minutes, until the top is golden brown. Cover with foil at the 20-minute mark to prevent it from browning too much, but to ensure the center cooks through. Your cake may need 40 minutes.
Make the Cream Cheese Frosting Glaze
While the cinnamon roll is cooling, beat softened cream cheese until light and fluffy. Add melted butter, powdered sugar, vanilla and milk to thin as desired. Continue mixing until smooth. Spread onto cinnamon roll cake before serving.
Serving Suggestions
This is a showstopping centerpiece on your breakfast, brunch or dessert table. Just watch everyone’s eyes light up when you bring this freshly glazed cake over for serving. Some of my favorite ways to serve include:
- Breakfast and Brunch: Nothing says brunch to me more than a cinnamon roll — and this one takes the cake — literally! Serve it fresh in the mid-morning with a hot pot of coffee. Perfect for Easter and the spring season!
- Afternoon Treat: Slice a wedge for yourself and enjoy for the ultimate afternoon pick-me-up!
- Dessert: For extra decadence, slice and serve with some vanilla or salted caramel ice cream.
How to Store and Reheat
The giant cinnamon roll can be baked ahead of time, but I would refrain from glazing it until the moment you are ready to serve. Keep it in baking vessel you baked it in and wrap tightly in a double layer of plastic wrap. Store for up to 3 days at room temperature or in the fridge.
To reheat, place in a 350 degree F oven for 15-20 minutes, or until the center is warm to the touch. Finish with glaze and enjoy!
Recipe Tips
- Proof in the warmest part of your kitchen. This could be on top of the refrigerator, on top of the oven or even in the microwave. You can also preheat the oven to the lowest setting, turn it off and stick the bowl of dough right in.
- The dough is ready when it springs back slowly. Gently press the surface. If the dough springs back right away, it needs more time. If there is gentle giveback, the dough is ready!
- Pat the filling into the dough. This ensures the cinnamon sugar mixture sticks to the dough and you do not loose too much during shaping. I like to sprinkle all the extra bits left on my counter on the top of the dough before baking.
More Cinnamon Rolls Recipes
If you make this Giant Cinnamon Roll recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Giant Cinnamon Roll
Ingredients
Dough
- 1 cup coconut milk, carton is fine
- 1 packet instant yeast, rapid rise yeast, equal to 2¼ tsp
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted & cooled, plus more for greasing
- 1 large egg
- 2 ¾ -3 ¼ cups unbleached all-purpose flour, plus more for rolling
- ¼ teaspoon fine sea salt
Filling
- 6 tablespoons unsalted butter, softened
- ¼ cup brown sugar
- 1 ½ tablespoons ground cinnamon
Frosting
- 5 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, melted
- ⅔ cup organic confectioners sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons coconut milk, to thin as needed
Instructions
- Warm milk: In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot, it will kill the yeast. Add yeast and sugar into large mixing bowl of a stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
- Combine wet & dry ingredients: Once the milk and yeast mixture is foamy, whisk in melted butter and egg until combined. Use a wooden spoon to stir about 1/2 cup flour at a time. After 1 cup, add in salt and continue stirring gently while adding more flour, stopping at 2.75 cups. Dough should be soft but not overly sticky. Knead the dough by hand on a floured surface, using a couple additional tablespoons of flour. IF dough feels very sticky, add in more flour.
- Let dough rise: Lightly oil a large bowl and shape dough into ball. Place dough in the greased bowl and cover with a clean kitchen towel. Let rise in a warm environment until dough has doubled in size, about 45 minutes. TIP: Set the oven to warm or preheated to 170ºF, then turn it off. Place the bowl in the warmed oven and allow to rise.
- Preheat oven and prepare pie plate: Preheat oven to 350ºF and grease a 9” pie dish with butter and set aside.
- Assemble the Cinnamon Roll: Remove the dough and place on large flat floured surface. Roll out the dough into 15×12 inch rectangle. Spread the butter into one even layer. Then, sprinkle on sugar and cinnamon, patting into dough. Using a pizza cutter, slice dough lengthwise into 6 long 2” strips. Take one strip and roll into a coil, place in center of greased baking dish. Then with the remaining strips, carefully lift and start placing around the coil, wrapping around and continuing this process(Make sure the filling is well patted in or you’ll lose lots of cinnamon-sugar when transferring).Cover pie plate with dish towel and allow the cinnamon roll to rise for about 15 minutes. (Place on top of stovetop near heating oven.)
- Bake for 30-35 minutes, until the top is golden brown. Cover with foil at the 20-minute mark to prevent it from browning too much, but to ensure the center cooks through.
- Make the frosting glaze: While the cinnamon roll is cooling, beat softened cream cheese until light and fluffy. Add melted butter, powdered sugar, vanilla, and milk to thin as desired. Continue mixing until smooth. Spread onto cinnamon roll cake.
- Serve: Cut into triangle slices to serve, as you would a pie/cake. Enjoy!
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