Giant Cinnamon Roll Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or in the microwave until warm but not hot (about 105–115°F / 40–46°C). Add 2 tablespoons of the butter and stir until melted. Let cool slightly to warm temperature.

Bloom the yeast

In a small bowl, stir the warm water (about 110°F / 43°C) with the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Combine wet ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk the egg and vanilla. Add the warmed milk + butter mixture and the foamy yeast mixture and stir to combine.

Add flour and salt

Add 2 1/2 cups of the all-purpose flour and the salt to the wet mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. Gradually add the remaining flour, 1/4 cup at a time, mixing until the dough pulls away from the sides and is slightly sticky but manageable. You may not need all flour or you may need an extra tablespoon depending on humidity.

Knead the dough

Knead the dough with the stand mixer dough hook on medium for 5–7 minutes, or turn onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not overly sticky. Add a teaspoon of flour at a time if it's too sticky.

First rise

Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Prepare filling

While the dough rises, combine the softened butter, packed brown sugar, ground cinnamon, nutmeg (if using), and salt in a bowl. Mix until evenly combined and spreadable. Taste and adjust cinnamon or sugar if desired.

Roll the dough

Once the dough has doubled, punch it down and turn it onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle roughly 16 x 12 inches and about 1/4-inch thick. Try to keep the edges straight for an even roll.

Spread filling

Evenly spread the softened cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch border along one long edge. Use an offset spatula or the back of a spoon to press the filling into an even layer.

Roll up tightly

Starting from the long edge opposite the reserved border, tightly roll the dough into a log. Pinch the seam to seal and use your fingers to gently compress the log so the filling adheres.

Form the giant roll

Preheat the oven to 350°F (175°C). Prepare a 9–10-inch round cake pan or springform pan by greasing it with butter. Place the log seam-side down. You can either coil the log into a spiral to form one giant roll (tucking the ends under) or place the entire log in the pan as a spiral; pressing gently to create an even mound. If desired, brush the top lightly with the remaining 1 tablespoon melted butter and sprinkle coarse sugar.

Second rise

Cover the shaped roll loosely with plastic wrap or a towel and let rise in a warm place until puffy, about 30–45 minutes. It should not double again but should be noticeably puffed.

Bake

Bake in the preheated 350°F (175°C) oven for 28–40 minutes, rotating the pan halfway through, until the top is deep golden-brown and an instant-read thermometer inserted to the center reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool slightly

Remove from oven and let the cinnamon roll cool in the pan for 10–15 minutes so it holds its shape but is still warm for glazing.

Make the glaze

While the roll rests, beat together the softened cream cheese and 2 tablespoons butter until smooth. Gradually add the powdered sugar, vanilla, and salt, mixing until combined. Add milk or cream, 1 teaspoon at a time, until the glaze reaches a pourable but thick consistency (about 1 tablespoon total).

Glaze the roll

Spread or pour the cream cheese glaze generously over the warm cinnamon roll so it melts into the swirls. If desired, sprinkle additional coarse sugar or chopped nuts on top.

Serve

Let the glazed roll rest 10 minutes so the glaze sets slightly. Slice into large wedges and serve warm. Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days; reheat gently before serving.