Description
This Giant Cinnamon Roll is a soft, buttery, cinnamon-swirled showstopper, topped with a rich cream cheese glaze. Perfect for brunches or special occasions.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp instant yeast
- 1 cup whole milk
- 1/4 cup unsalted butter (plus more for spreading)
- 2 large eggs
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1–2 tbsp milk (for glaze)
Instructions
- Warm the milk and 1/4 cup butter together until the butter melts and the mixture is lukewarm.
- In a large bowl, combine flour, yeast, granulated sugar, and salt.
- Add the milk mixture and eggs to the dry ingredients and knead into a smooth dough.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Roll the dough into a large rectangle and spread with softened butter.
- Mix brown sugar and cinnamon and sprinkle evenly over the dough.
- Cut the dough into long strips and roll one into a spiral. Continue adding strips around the spiral to form a giant roll.
- Place the roll into a greased round pan. Let rise again for about 30 minutes.
- Bake at 350°F (175°C) for 30-35 minutes. Cover loosely with foil if browning too quickly.
- Meanwhile, beat cream cheese, powdered sugar, vanilla, and milk until smooth to make the glaze.
- Let the roll cool slightly before spreading the glaze on top.
Notes
- Add chopped nuts like pecans or walnuts for extra crunch.
- Drizzle with caramel or use maple extract in the glaze for variation.
- Incorporate raisins or apples for a fruity twist.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of roll)
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg