Perfect Giant Cinnamon Roll Recipe: One-Batch Brunch Centerpiece

The ultimate giant cinnamon roll recipe yields a single oversized cinnamon roll that serves 8-10 people, featuring a perfectly tender yeast dough, generous cinnamon-sugar filling, and a rich cream cheese glaze. This from-scratch recipe requires approximately 3 hours total time (including rising), uses standard baking ingredients, and bakes in a 9x13-inch pan at 350°F (175°C) for 25-30 minutes. The key to success is proper dough hydration, adequate rising time, and a tightly rolled spiral to maintain structure during baking.

There's something magical about a giant cinnamon roll that transforms a breakfast classic into a show-stopping centerpiece. Unlike traditional individual rolls, this oversized version creates a stunning spiral pattern when sliced, making it perfect for brunch gatherings, holiday mornings, or special occasion breakfasts. Our tested giant cinnamon roll recipe delivers the perfect balance of fluffy dough, generous cinnamon filling, and luscious glaze without overwhelming sweetness.

Why This Giant Cinnamon Roll Recipe Works

Creating a successful giant cinnamon roll requires careful attention to dough hydration and structure. Standard cinnamon roll recipes scaled up often collapse or spread too much during baking. Our giant cinnamon roll from scratch formula addresses these challenges with precise ingredient ratios and technique modifications specifically designed for oversized baking.

The secret lies in slightly increasing the flour-to-liquid ratio while maintaining proper gluten development. This provides the necessary structure to support the larger roll without compromising tenderness. Additionally, our oversized cinnamon roll baking instructions include strategic rolling techniques that ensure even distribution of filling and prevent leakage during baking.

Essential Ingredients for Giant Cinnamon Rolls

Quality ingredients make the difference between a good giant cinnamon roll and an exceptional one. While you can find many easy giant cinnamon roll recipes online, this version uses carefully selected components that work harmoniously at larger scale.

Ingredient	Amount	Key Purpose
All-purpose flour	4½ cups (560g)	Provides structure without toughness
Active dry yeast	2¼ tsp (7g)	Reliable rising for large dough mass
Whole milk	1 cup (240ml)	Richness and tender crumb
Unsalted butter	⅓ cup (75g)	Flakiness and flavor carrier
Brown sugar	1 cup (200g)	Moisture retention and caramel notes
Cinnamon	3 tbsp (27g)	Signature spice flavor (use Ceylon for complexity)

For the cream cheese glaze, you'll need 4 oz cream cheese, ½ cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract. The glaze should be thick enough to cling to the warm roll but thin enough to drizzle beautifully.

Step-by-Step Giant Cinnamon Roll Instructions

Follow these detailed steps for perfect results with your single giant cinnamon roll recipe:

1. Prepare the dough: Warm milk to 110°F (43°C), dissolve yeast and 1 tbsp sugar, and let sit for 5-10 minutes until foamy. In a stand mixer, combine 2 cups flour, softened butter, eggs, and yeast mixture. Mix until combined.
2. Knead the dough: Gradually add remaining flour until dough pulls away from bowl. Knead 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—a crucial factor for giant cinnamon roll baking time success.
3. First rise: Place dough in greased bowl, cover, and let rise in warm place for 1-1.5 hours until doubled. For best results, maintain consistent 75-80°F (24-27°C) environment.
4. Prepare filling: Mix brown sugar, cinnamon, and 2 tbsp flour. The flour prevents excessive dripping during baking—a key giant cinnamon roll troubleshooting tip.
5. Roll and shape: Roll risen dough into 18x14 inch rectangle. Spread softened butter evenly, then sprinkle filling mixture. Roll tightly from long side, pinching seam closed. Gently shape into spiral in greased 9x13-inch pan.
6. Second rise: Cover and let rise 45-60 minutes until noticeably puffy. Proper rising prevents dense texture in your jumbo cinnamon roll.
7. Bake: Preheat oven to 350°F (175°C). Bake 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C). Avoid overbaking to maintain moisture.
8. Glaze: While warm (not hot), drizzle with cream cheese glaze. The residual heat helps the glaze melt into the crevices.

Pro Tips for Giant Cinnamon Roll Success

Mastering the giant cinnamon roll for brunch requires attention to detail. These professional techniques ensure consistent results:

• Pan selection: Use a light-colored metal 9x13-inch pan for even baking. Dark pans may cause over-browning on the bottom of your giant cinnamon roll pan size.
• Dough thickness: Roll to exactly ¼-inch thickness—thicker dough won't cook through properly in the center of your oversized cinnamon roll.
• Rolling tension: Apply firm, even pressure when rolling to create a tight spiral that maintains structure during rising and baking.
• Temperature control: Let the roll cool 15 minutes before glazing. Too hot and the glaze disappears; too cold and it won't absorb properly.
• Cutting technique: Use unflavored dental floss to slice cleanly through the roll without squishing the delicate structure.

Delicious Variations to Try

Once you've mastered the basic giant cinnamon roll recipe, experiment with these creative adaptations:

• Nutty version: Add ½ cup chopped pecans or walnuts to the filling for extra texture and flavor complexity.
• Fruity twist: Sprinkle ½ cup dried cranberries or raisins over the butter before adding the cinnamon-sugar mixture.
• Maple glaze: Replace milk in the glaze with pure maple syrup for a sophisticated flavor profile.
• Spiced upgrade: Add ½ tsp each of nutmeg and cardamom to the cinnamon filling for deeper spice notes.
• Breakfast sandwich base: For savory lovers, omit sugar and fill with cooked bacon and cheese—perfect for a brunch centerpiece with unexpected versatility.

Serving and Storage Recommendations

Your giant cinnamon roll serves 8-10 people when sliced into wedges. For best presentation, serve warm with additional glaze drizzled over each portion. Pair with strong coffee or orange juice to balance the sweetness.

Store leftovers covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds or warm the entire roll (covered with foil) in a 300°F (150°C) oven for 15 minutes. Avoid repeated reheating cycles to maintain texture.

Frequently Asked Questions

Can I make this giant cinnamon roll recipe ahead of time?

Yes, prepare the shaped roll and place it in the pan, then cover and refrigerate overnight. The next morning, remove from refrigerator 1 hour before baking to allow proper rising. This giant cinnamon roll make-ahead method develops deeper flavor while saving morning preparation time.

Why did my giant cinnamon roll spread too much during baking?

Excessive spreading typically occurs when the dough has over-risen or when the filling contains too much butter. For your oversized cinnamon roll baking instructions, ensure the second rise doesn't exceed 60 minutes and use room-temperature (not melted) butter for the filling. Chilling the shaped roll for 15 minutes before the second rise helps maintain structure.

What's the ideal pan size for a giant cinnamon roll?

A standard 9x13-inch rectangular baking pan works perfectly for a single giant cinnamon roll recipe. This giant cinnamon roll pan size accommodates the rolled dough while allowing proper expansion during baking. Avoid smaller pans which can cause overflow, or larger pans which won't provide enough support for the roll's structure.

How do I prevent the filling from leaking out during baking?

To minimize leakage in your giant cinnamon roll from scratch, mix 2 tablespoons of flour with the cinnamon-sugar filling. This absorbs excess moisture during baking. Also, ensure you pinch the seam tightly when rolling and avoid overfilling the dough. Proper giant cinnamon roll troubleshooting includes checking oven temperature with a separate thermometer, as inaccurate temperatures can cause premature melting of the filling.

Can I freeze a baked giant cinnamon roll?

Absolutely. Once completely cooled, wrap the unglazed roll tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in refrigerator, then reheat covered with foil at 325°F (165°C) for 20-25 minutes before adding fresh glaze. This giant cinnamon roll storage method preserves texture better than freezing individual portions.