Gigantic Cinnamon Rolls Recipe
Gigantic Cinnamon Rolls Recipe photo by Taste of Home

Gigantic Cinnamon Rolls Recipe

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These large, luscious cinnamon rolls are always a hit at my parents' Christmas brunch. The recipe yields two so you can keep one and give the other as a gift.
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 12-16 servings


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 cup butter, melted
  • 1/2 cup chopped pecans
  • 1-1/4 cups confectioners' sugar
  • 6 teaspoons milk
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 roll equals 322 calories, 11 g fat (4 g saturated fat), 16 mg cholesterol, 377 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a shallow bowl, combine sugars and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12-in. x 4-in. rectangle. Cut each rectangle lengthwise into four 1-in. strips. Roll each into an 18-in.-long rope. Dip in butter, then roll in sugar mixture.
  2. Coil one rope in the center of a greased 12-in. pizza pan. Add three more ropes, pinching ends together to fill one pan. Repeat with remaining ropes on a second pizza pan. Sprinkle with pecans and remaining cinnamon-sugar. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Bake at 350° for 20-30 minutes or until golden brown. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 2 rolls (6-8 servings each).
Originally published as Gigantic Cinnamon Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p86

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Reviewed Jul. 8, 2011

"They look wonderful!"

Reviewed Jan. 24, 2011

"i have made this so many times now."

Reviewed Dec. 28, 2010

"I might make these again with some changes mostly I liked the idea of a huge cinnamon roll, but I didn't like the actual recipe. My results turned out kind of tough & I think it might have been the cinnamon sugar that was used. Next time I'd try using the Baker's Cinnamon Filling that I buy from King Arthur Flour. The ends do come apart, so pinching them really well is very important."

Reviewed Dec. 21, 2010

"I'll be making these for Christmas morning.  I'll make then Friday so I can send one home with my son's family after our Christmas Eve gathering. 


Reviewed Dec. 20, 2010

"This recipe is absolutely delicious and so easy to make.Thanks for a great recipe."

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