This giant cinnamon roll is the ultimate breakfast/brunch treat. This easy homemade skillet cinnamon roll recipe is twisted together, baked sky high, and topped with a delicious vanilla icing. You can also turn this giant cinnamon roll recipe into smaller individual cinnamon rolls too!
Why make this giant cinnamon roll recipe?
- It’s a fun twist on an old classic
- It’s a GIANT cinnamon roll
- It is a fun family activity
- An easy recipe for beginner or advanced bakers
- You don’t need a stand mixer, but can use one if you have it
- Again…it’s a GIANT cinnamon roll
Giant cinnamon roll ingredients
The ingredients for the giant cinnamon roll are: Flour, whole milk, brown sugar, butter, instant yeast, vanilla extract, eggs, kosher salt, and cinnamon.
I use bread flour for the cinnamon roll to make it extra fluffy, but you can substitute all purpose flour. For the yeast, use a fast acting yeast such as rapid rise/instant yeast.
Creating the cinnamon bun dough
- Add whole milk and brown sugar to a heat safe measuring cup, microwave for 40 seconds until warm, about 110F (not hot). Add in the instant yeast and mix with fork or whisk until combined and frothing.
- In a large mixing bowl add the bread flour, kosher salt, melted butter, vanilla extract, and eggs. Stir a few times to combine.
- Slowly begin pouring in the milk/yeast mixture while stirring.
- Stir/mix until liquid is absorbed.
Kneading cinnamon bun dough
If you have a stand mixer, you can use the dough attachment to mix and make the dough. I knead the dough by hand.
- Lightly flour a clean counter surface
- Dump the dough out, begin kneading until the dough forms and is smooth, 8 minutes. The dough should spring back if you poke with your finger.
- Tuck dough under until it forms a ball.
- Place back into the mixing bowl, cover with plastic wrap, and allow it to rise for 1 hour.
Cinnamon roll filling
- Add room temperature/softened butter, cinnamon, and brown sugar to a bowl
- Mix until it is fully combined and paste-like
Assembling giant cinnamon roll
- Using a rolling pin (or an empty wine bottle) lightly flour and roll out the dough into a large rectangle. Trying to make it as symmetrical as possible.
- Add the cinnamon filling
- Carefully spread the cinnamon filling to cover the dough
- Using a pastry cutter or pizza cutter, cut 5 even horizontal strips (about 2 inches wide)
- Begin tightly rolling the cinnamon bun
- Once done with one strip, place the end piece at the beginning of the next strip and continue rolling until fully rolled
- Place in a small greased cast iron, small pie dish, or cake pan (I used a 7 inch cast iron, your pie dish can be 9 inches but do not go bigger or the whole bun will unravel while baking)
- Cover and allow to rise for 30 minutes
Baking the giant cinnamon roll
Bake the cinnamon roll for 35-40 minutes at 350F. If it begins browning too quickly, tent with foil. The parts where you connected the dough strips may pop up as you bake, you can gently push those down with a tool and continue baking.
The vanilla icing is a very simple 3 ingredients: confectioners sugar (powdered sugar), vanilla extract, and whole milk. If you want your icing thicker, you can add 1 tbsp of cream cheese or just add more confectioners sugar till desired thickness. You can whisk or use an electric mixer. I refrigerate until the cinnamon roll is done baking.
Remove the cinnamon roll and allow it to cool for 20 minutes. Wait to add the vanilla icing until it’s done cooling or else it will melt right off.
Once the giant cinnamon bun has cooled you can pour the icing on it. You can also serve the extra icing on the side for dipping! Transfer the giant cinnamon bun onto a plate or you can serve directly from the dish.
The giant cinnamon bun is best served fresh. You can store in an airtight container for 2 days in fridge and reheat in microwave.
Looking for more breakfast/brunch baked recipes?
- Dutch Baby Pancake
- Overnight French Toast Bake
- Cast Iron Buttermilk Biscuits
- Cinnamon Streusel Blueberry Muffins
- Pumpkin Spice Baked Donuts
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- 3 ½ cups bread flour (or all purpose flour) + more for dusting
- ¾ cup whole milk
- 2 tbsp brown sugar or granulated
- 1 packet instant or rapid rise yeast (2 ¼ tsp)
- 1 egg + 1 egg yolk
- ¼ tsp kosher salt
- 1 stick salted butter, melted
- 1 tsp vanilla extract
- 1 tsp butter to grease pan
Cinnamon Sugar Filling
- 1 cup confectioners sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Making the dough: Add whole milk and brown sugar to a heat safe measuring cup, microwave for 40 seconds until warm, about 110F. Add in the instant yeast and mix with fork or whisk until combined and frothing. In a large mixing bowl add the bread flour, kosher salt, melted butter, vanilla extract, and eggs. With a silicone spatula stir a few times to combine. Slowly begin pouring in the milk/yeast mixture while stirring/mixing until dough begins to come together. You can add a few tbsp of flour if too sticky, but you want a soft dough.
- Kneading the dough (see note #1): Lightly flour a clean counter surface and turn the dough out onto the counter. With lightly floured hands, begin kneading dough. The dough should be smooth and should spring back if you poke with your finger, about 5-8 minutes of kneading. Tuck dough under until it forms a ball. Place back into the mixing bowl, cover with plastic wrap, and allow it to rise for 1 hour.
- Cinnamon Roll Filling: In a small bowl, add the soft butter, cinnamon, and brown sugar. Using a spatula, mix until it s fully combined and paste-like.
- Assembling the cinnamon roll: Using a rolling pin (or an empty wine bottle) lightly flour the pin and roll out the dough into a large rectangle (about ½ inch thick). Trying to make it as symmetrical as possible. Using a spatula, gently spread the cinnamon filling evenly over the entire dough. Using a pastry or pizza cutter, cut 5 horizontal strips about 2 inches wide.
- Rolling the cinnamon roll: Begin tightly rolling the cinnamon bun. Once done with one strip, place the end piece at the beginning of the next strip and continue rolling until fully rolled. Place in a small greased cast iron, small pie dish, or cake pan (see note #2). Cover and allow to rise for 30 minutes, it should double in size (see note #3).
- Baking: While the cinnamon roll rises, preheat the oven to 350 degrees F. Remove plastic wrap and bake the cinnamon roll for 35-40 minutes minutes until golden brown. If it begins browning too quickly, tent with foil. The parts where you connected the dough strips may pop up as you bake, you can gently push those down with a tool and continue baking. Remove from oven and allow to rest for 20 minutes while you make the icing.
- Vanilla icing: In a medium bowl, add the confectioners sugar, milk, and vanilla extract. Using a whisk or electric mixer, beat until fully combined. If you want the icing thicker, add more confectioners sugar (see note #4). Set aside in the refrigerator until the cinnamon bun has cooled.
- Serve: Once the cinnamon bun has cooled pour a few tbsp of icing on it. You can also serve the extra icing on the side for dipping! Transfer the giant cinnamon bun onto a plate or you can serve directly from the dish. The cinnamon bun is best served fresh. You can store in an airtight container for 2 days in fridge and reheat in microwave
- If you have a stand mixer, you can use the dough attachment to mix and make the dough on a low speed.
- I used a 7 inch cast iron. Your pie dish or round cake pan can be 8 inches, but don't recommend bigger or the whole bun will unravel while baking. The larger cooking device can affect the final
- If you live in a cold climate the dough may not rise correctly if it is too cold in your house. You can use a proofing oven if you have or find a warmer area of your house.
- For a thicker icing, you can also add a tbsp of cream cheese.
- This recipe can also be used to roll individual cinnamon rolls. Adjust the baking time to 25-30 minutes.
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Amount Per Serving: Calories: 470Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 128mgSodium: 433mgCarbohydrates: 53gFiber: 2gSugar: 40gProtein: 6g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*