Giant Cinnamon Bun: Perfect Recipe and Baking Guide

A giant cinnamon bun is an oversized version of the classic pastry, typically measuring 8-12 inches in diameter and serving 4-8 people. These indulgent treats feature the same cinnamon-sugar filling and cream cheese icing as traditional rolls but scaled up for sharing at special occasions or as a centerpiece dessert.

Nothing says celebration quite like a giant cinnamon bun fresh from the oven. While regular cinnamon rolls are perfect for breakfast, their oversized counterparts transform this beloved pastry into a show-stopping centerpiece for brunches, holidays, or special gatherings. The magic of a giant cinnamon bun lies in its perfect balance of fluffy yeast dough, generous cinnamon-sugar swirl, and rich cream cheese icing that cascades down its sides.

What Defines a True Giant Cinnamon Bun

Not all large cinnamon rolls qualify as "giant" buns. True giant cinnamon buns typically measure 8-12 inches across and stand 3-4 inches tall. They're not simply multiple rolls baked together, but a single, unified pastry with a continuous spiral of filling. The dough must be specially formulated to support the increased size without collapsing during baking—a common challenge when scaling up traditional cinnamon roll recipes.

Why Size Matters in Cinnamon Bun Baking

Baking a successful giant cinnamon bun requires understanding how increased dimensions affect the baking process. The surface-to-volume ratio changes significantly, requiring adjustments to:

Characteristic	Regular Cinnamon Roll	Giant Cinnamon Bun
Diameter	2-3 inches	8-12 inches
Baking Temperature	350°F (175°C)	325°F (160°C)
Baking Time	20-25 minutes	35-45 minutes
Dough Hydration	Standard	Slightly increased

Lower baking temperatures prevent the exterior from burning before the center cooks through. Many professional bakers recommend using an instant-read thermometer to verify the internal temperature reaches 190°F (88°C) for perfect doneness without dryness.

Perfecting Your Giant Cinnamon Bun Recipe

Creating an exceptional giant cinnamon bun starts with quality ingredients and proper technique. For the best results when making giant cinnamon roll from scratch:

• Use bread flour for better structure that supports the larger size
• Allow proper proofing time—giant buns need 45-60 minutes after shaping
• Create a thick, paste-like cinnamon filling to prevent leakage
• Bake in a springform pan for clean removal
• Cover loosely with foil if browning too quickly

Classic Giant Cinnamon Bun Recipe

This reliable giant cinnamon bun recipe for special occasions yields one impressive 10-inch bun serving 6-8 people:

Dough Ingredients

• 3 1/2 cups bread flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt

Filling Ingredients

• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened
• 2 tbsp all-purpose flour

Cream Cheese Icing

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp milk

Instructions

1. Mix yeast with warm milk and 1 tsp sugar; let sit 5 minutes until foamy
2. Combine flour, remaining sugar, and salt in stand mixer bowl
3. Add yeast mixture, melted butter, and egg; mix with dough hook 7-8 minutes
4. Cover and let rise 1-1.5 hours until doubled
5. Mix filling ingredients to form thick paste (prevents leakage in giant bun)
6. Roll dough into 18x12 inch rectangle; spread filling evenly
7. Roll tightly from long side; pinch seam to seal
8. Form into spiral in greased 9-inch springform pan
9. Cover and proof 45-60 minutes until puffy
10. Bake at 325°F for 35-45 minutes until golden and internal temp reaches 190°F
11. Cool 10 minutes before icing
12. Mix icing ingredients; drizzle generously over warm bun

Troubleshooting Common Giant Cinnamon Roll Problems

Even experienced bakers encounter challenges with giant cinnamon roll dough. Here's how to solve frequent issues:

• Leaking filling: Mix filling with 1-2 tablespoons flour to create a thicker paste that won't seep out during baking
• Dense texture: Ensure proper proofing time—giant buns need longer rise than regular rolls due to their mass
• Burning edges: Lower oven temperature by 25°F and cover loosely with foil during last 15 minutes of baking
• Collapsed center: Avoid overfilling and ensure proper oven spring by not opening the oven during first 20 minutes of baking
• Dry texture: Verify internal temperature reaches exactly 190°F—overbaking dries out the larger mass more noticeably

Creative Variations for Special Occasions

Once you've mastered the basic giant cinnamon bun, experiment with these popular variations that work particularly well at larger sizes:

• Holiday spice blend: Add 1/2 tsp each of nutmeg, allspice, and cardamom to the filling for festive flavor
• Caramel apple: Layer thinly sliced apples and caramel sauce between the cinnamon swirls
• Bacon maple: Incorporate crumbled cooked bacon into the filling and use maple syrup in the icing
• Chocolate hazelnut: Spread Nutella between the cinnamon layers and top with toasted hazelnuts
• Lemon poppy seed: Add lemon zest to the dough and poppy seeds to the filling for a bright variation

Serving and Storage Tips

Giant cinnamon buns shine as centerpiece desserts but require proper handling:

• For best texture, serve within 2 hours of baking when the bun is still slightly warm
• Use a serrated knife for clean slices through the sticky filling
• Store leftovers covered at room temperature for up to 24 hours
• Reheat individual slices in microwave for 15-20 seconds or in oven at 300°F for 5 minutes
• Freeze whole unbaked bun for up to 3 months—thaw overnight in refrigerator before baking

When Giant Cinnamon Buns Shine Best

While delicious anytime, giant cinnamon buns particularly excel in specific situations where their size becomes an asset rather than a challenge:

• Brunch gatherings: Serve as the centerpiece dessert that everyone shares
• Holiday mornings: Replace multiple regular rolls with one impressive holiday cinnamon roll centerpiece
• Special celebrations: Birthday brunches, anniversaries, or graduation parties
• Gift giving: Deliver a freshly baked giant bun as a thoughtful, homemade gift
• Restaurant specials: Many bakeries feature giant cinnamon buns as weekend specials for table sharing

How do you prevent giant cinnamon bun filling from leaking during baking?

To prevent filling leakage in giant cinnamon buns, mix your cinnamon-sugar filling with 1-2 tablespoons of flour to create a thicker paste. This helps contain the filling during baking. Additionally, avoid overfilling the dough and ensure you roll the bun tightly before placing it in the springform pan.

What's the ideal baking temperature for a giant cinnamon bun?

The ideal baking temperature for a giant cinnamon bun is 325°F (160°C), which is 25 degrees lower than standard cinnamon rolls. This lower temperature allows the center to cook thoroughly without burning the exterior. Baking time typically ranges from 35-45 minutes, or until the internal temperature reaches 190°F (88°C).

Can you make a giant cinnamon bun ahead of time?

Yes, you can prepare a giant cinnamon bun ahead of time. After shaping the bun in the pan, cover it tightly and refrigerate overnight. The next morning, let it come to room temperature for 45-60 minutes before baking. Alternatively, you can freeze the unbaked bun for up to 3 months—thaw overnight in the refrigerator before proofing and baking.

How many people does a giant cinnamon bun serve?

A standard giant cinnamon bun (8-12 inches in diameter) typically serves 4-8 people, depending on appetite and occasion. For brunch settings, it often serves 6-8 as part of a larger meal, while as a dessert centerpiece it might serve 4. The generous size makes it perfect for sharing at special occasions without needing multiple individual rolls.