Giant House Baked Cinnamon Bun Recipe
Recipe information
Make Giant House Baked Cinnamon Bun in just 2h . Topped with homemade caramel icing, served with house grits, homestyle potatoes or fresh fruit
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Ingredients
General (shared)
Dough
Filling
Homemade Caramel Icing
House Grits (side)
Homestyle Potatoes (side)
Fresh Fruit (side)
Dough
1. Warm liquids & activate yeast
Warm 1 cup milk to about 105–115°F (warm to the touch but not hot). Stir in 1 tablespoon sugar and 2 1/4 teaspoons (one packet) active dry yeast. Let sit 5–10 minutes until foamy.
2. Mix wet ingredients
In a large bowl, melt 4 tablespoons butter and let cool slightly. Whisk in 1/3 cup sugar (or to taste) and 1 large egg. Stir in the activated yeast mixture.
3. Combine dry ingredients and form dough
Add 3 to 3 1/2 cups all-purpose flour and 1/2 teaspoon salt to the wet mixture. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes (or use a stand mixer with dough hook 5–7 minutes) until smooth and elastic. If dough is too sticky, add flour 1 tablespoon at a time.
4. First rise
Lightly oil a large bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.
Filling & Shaping
5. Prepare filling
Mix 1 cup packed brown sugar with 2–3 tablespoons ground cinnamon and 4 tablespoons softened butter until it forms a spreadable paste (adjust cinnamon to taste).
6. Roll the dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a rectangle roughly 18 x 12 inches (thickness about 1/4 inch).
7. Spread filling
Evenly spread the softened butter over the rectangle, then sprinkle the brown sugar–cinnamon mixture across the surface, pressing lightly so it adheres.
8. Form a giant spiral
Starting from the long edge, roll the dough tightly into a log. Seal the seam by pinching the dough. For a single giant bun, coil the log into a spiral (like a cinnamon roll swirled into a round) and place seam-side down into a greased 10-inch round cake pan or cast-iron skillet. Tuck the tail under the spiral so it sits neatly.
9. Alternative: large pull-apart
If you prefer, cut the log into 8–10 thick slices and arrange them close together in the same pan so they bake into one giant pull-apart bun.
Second Rise & Bake
10. Second rise
Cover the shaped bun with a clean towel or lightly greased plastic wrap and let rise in a warm spot until puffy, about 30–45 minutes (it should look noticeably expanded but not double). Meanwhile preheat the oven to 350°F (175°C).
11. Egg wash (optional)
For a glossy top, whisk 1 beaten egg with 1 tablespoon water and brush lightly over the dough before baking.
12. Bake
Bake in the preheated oven 30–40 minutes for a large single bun (or 25–35 minutes for a grouped pull-apart) until golden brown and an instant-read thermometer inserted into the center reads about 190°F, or the internal dough feels set. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Homemade Caramel Icing
14. Make the caramel base
In a small saucepan over medium heat, combine 6 tablespoons butter and 1/2 cup packed brown sugar. Stir until the sugar dissolves and mixture comes to a gentle simmer, about 2–3 minutes.
15. Finish the sauce
Carefully whisk in 1/4 cup heavy cream (or milk) and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon vanilla and a pinch of salt.
16. Sweeten to spreadable glaze
Whisk in 1/2 to 3/4 cup powdered sugar a little at a time until the icing reaches a pourable but not runny consistency. If it becomes too thick, thin with a teaspoon of warm cream or milk. If too thin, add more powdered sugar.
17. Glaze the bun
Pour or spoon the warm caramel icing over the slightly cooled bun so it seeps into the swirls. Serve while warm.
House Grits (side option)
18. Boil liquid
Bring 2 cups water and 1 cup milk (or 3 cups water for lighter grits) to a boil in a medium saucepan. Add 1/2 teaspoon salt.
19. Add grits and simmer
Slowly whisk in 1 cup stone-ground or regular grits. Reduce heat to low, cover partially, and simmer gently, stirring occasionally, until thick and tender: 20–30 minutes for stone-ground, 5–10 minutes for quick grits. Add more liquid if needed to reach desired consistency.
20. Finish and flavor
Stir in 2 tablespoons butter and 1/2 cup shredded cheddar cheese if desired. Adjust salt and pepper to taste and keep warm until serving.
Homestyle Potatoes (side option)
21. Prepare potatoes
Wash and dice 1–1.5 pounds of potatoes into 1/2–3/4-inch cubes (leave skins on if desired). Parboil in salted water 5–7 minutes until just tender but not falling apart, then drain and pat dry.
22. Sauté
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Add 1 small diced onion and 1/2 diced bell pepper; cook until softened, 3–4 minutes.
Fresh Fruit (side option)
24. Prep fruit
Select a variety of fresh fruit (strawberries, blueberries, sliced apples, oranges, grapes). Wash and drain. Hull and slice strawberries and larger fruit as needed; leave berries whole.
25. Optional citrus-honey dressing
Toss fruit lightly with a squeeze of lemon or orange juice and 1 tablespoon honey or maple syrup to brighten flavors. Chill briefly or serve immediately.
Serve & Storage
26. Serve
Cut the giant cinnamon bun into wedges and serve warm topped with extra caramel icing. Offer house grits, homestyle potatoes or a bowl of fresh fruit as side choices.
27. Storage & reheating
Cool completely, then store leftovers in an airtight container in the refrigerator up to 3–4 days. Reheat slices in a 325°F oven 8–12 minutes (or microwave individual portions 20–40 seconds) and refresh with warmed caramel sauce. Grits reheat on the stove with a splash of milk; potatoes reheat well in a skillet to regain crispness.
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