Giant Cinnamon Roll

pink glass pie plate next to cream linen, filled with a giant cinnamon roll cake, partially sliced

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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!




  • 1 cup coconut milk (carton is fine)
  • 1 packet instant yeast (rapid rise yeast, equal to 2 1/4 tsp)
  • 3 tablespoons brown sugar (or white sugar)
  • 4 tablespoons unsalted butter, melted & cooled, plus more for greasing
  • 1 large egg
  • 1/4 teaspoon salt
  • 2.753.25 cups unbleached all-purpose flour, plus more for rolling


  • 5 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 1.5 tablespoons ground cinnamon


  • 5 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup organic confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 12 tablespoons coconut milk, to thin as needed


  1. 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 stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
  2. 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.
  3. 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.
  4. Preheat oven and prepare pie plate: Preheat oven to 350ºF and grease a 9” pie dish with butter and set aside.
  5. 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.)
  6. 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.
  7. 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.
  8. Serve: Cut into triangle slices to serve, as you would a pie/cake. Enjoy!


STORAGE – Stored the unglazed cake wrapped tightly in a double layer of plastic wrap for up to 3 days at room temperature or in the fridge.

REHEAT – Place in a 350 degree F oven for 15-20 minutes, or until the center is warm to the touch. Finish with glaze.

Recipe inspired by Sally’s Baking Addiction.