Giant Cinnamon Roll Recipe

Bloom yeast

Pour warm water (about 110°F / 43°C) into a small bowl with 1 tsp of the granulated sugar. Sprinkle active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.

Heat milk and butter: In a small saucepan or microwave, warm 1 cup whole milk with 4 tbs unsalted butter until the butter melts and mixture is warm (about 110°F / 120°F). Do not let it boil.

Combine wet ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), add the warmed milk/butter mixture, the remaining 1 tbs granulated sugar, the bloomed yeast, 1 large egg, and 1 tsp vanilla extract. Stir to combine.

Add dry ingredients and knead: Add 3.5 cups all-purpose flour and 1/2 tsp salt to the wet mixture. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface 8–10 minutes.

First rise: Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling: While the dough rises, combine 4 tbs softened unsalted butter, 3/4 cup packed light brown sugar, 2 tsp ground cinnamon, and 1/8 tsp fine sea salt in a bowl. Mix until smooth and spreadable, using a fork or small spatula.

Roll out dough: After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a rectangle roughly 14 x 10 inches and about 1/4 inch thick. Try to keep edges as straight as possible for even filling distribution.

Spread filling: Using a spatula, spread the cinnamon-brown sugar filling evenly over the rolled dough, leaving a 1/2-inch bare border along the long edge farthest from you.

Form the roll: Starting from the long edge closest to you, tightly roll the dough away from you into a log, sealing the seam by pinching the dough along the length and tucking the ends under.

Make a giant spiral: Lightly grease a 10-inch cast-iron skillet or a 10-inch round cake pan. Place the log seam-side down in the center and coil it into a spiral (snail) shape to form one giant cinnamon roll, tucking the end underneath to finish. Alternatively, use the log as a free-form spiral on parchment to achieve the same shape.

Second rise: Cover the pan loosely with plastic wrap or a damp towel and let the shaped roll rise for 30–45 minutes until noticeably puffy. Meanwhile, preheat the oven to 350°F (175°C).

Brush and optional sprinkle: When the roll has risen, brush the surface lightly with 1 tbs melted butter and, if desired, sprinkle 1 tsp granulated sugar over the top for a slightly crispened finish.

Bake: Bake in the preheated 350°F (175°C) oven for 30–35 minutes, until the top is golden brown and the center registers about 190°F (88°C) if using an instant-read thermometer. If the top browns too quickly, tent loosely with foil. Remove from oven and allow to cool in pan 10 minutes.

Make icing: While the roll rests, beat together 4 oz softened cream cheese and 2 tbs unsalted butter in a medium bowl until smooth. Add 1.5 cups powdered sugar, 1 tsp vanilla extract, 2 tbs whole milk, and a pinch (about 1/4 tsp) of fine salt. Whisk or beat until smooth and slightly pourable. If the icing is too thick, warm gently in the microwave in 5–8 second bursts or add up to 1 additional tablespoon milk to reach a warm, pourable consistency. The goal is a warm, silky icing that will seep slightly into the roll.

Warm the icing (if needed): If the icing cooled and thickened, warm briefly as above just until pourable—do not make hot; around 95–105°F (35–40°C) is ideal for 'warm' icing.

Glaze the roll: Drizzle the warm vanilla icing generously over the warm giant cinnamon roll in the pan, allowing it to flow into the spiral. Use a spatula to spread if needed.

Serve: Let the iced roll sit 5 minutes so the icing sets slightly, then slice into 6–8 large wedges and serve warm. Store any leftovers covered at room temperature up to 1 day or refrigerate up to 3 days; rewarm briefly before serving.