Giant Cinnamon Roll



for 12 portions


½ cup unsalted butter (115 g), melted, plus more to grease the pan

2 cups whole milk (480 ml), warm to the touch

½ cup granulated sugar (100 g)

1 packet of active dry yeast

5 cups all-purpose flour (625 g), divided

1 teaspoon of baking yeast

2 teaspoons of salt


¾ cup butter (175 g), softened

¾ cup light brown sugar (165 g)

2 tablespoons ground cinnamon


4 oz cream cheese (115 g), softened

2 tablespoons melted butter

2 tablespoons of whole milk

1 teaspoon vanilla extract

1 cup powdered sugar (120 g)



Generously butter a 2.5 cm cast iron pan or cake pan.

In a large bowl, whisk together the hot milk, melted butter and granulated sugar. The mixture should be just hot, between 100-110˚F (40˚C). If it is hotter, let it cool slightly before continuing.

Sprinkle the yeast evenly over the hot mixture and let stand for 1 minute. Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and place it in a warm place to stand for 1 hour.

After an hour, the dough should have almost doubled in volume. Remove the towel and add an extra cup ¾ (95 grams) of flour, baking powder and salt. Stir well, then turn the dough over on a well floured surface.

Knead the dough lightly, adding extra flour if necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll out the dough into a large rectangle about ½ inches (1.5 cm) thick. Attach the corners to make sure they are sharp and even.

Prepare the filling: In a small bowl, combine the softened butter, light brown sugar and cinnamon.

Spread the filling mixture evenly over the spread dough, spreading it to the edges.

Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly sized strips. Starting at the top, roll the first strip from right to left. Take the first roll and place it on the next strip, starting from the right side and rolling from right to left, leaning on the first one. Continue with the other strips until you have a giant roll of cinnamon.

Place the giant roll of cinnamon in the prepared pan or cake tin and cover with plastic wrap. Place it in a warm place and let it rise for 30 minutes. During this time, the cinnamon roll should extend to the edges of the pan.

Preheat the oven at 325˚F (160˚C).

Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with aluminum foil to prevent the outside from burning and bake for an additional 35 minutes.

While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla and powdered sugar until smooth.

Remove cinnamon roll from oven and let cool in pan for at least 20 minutes. Once cool, remove from pan and pour the icing over the roll before serving.


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