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Giant Cinnamon Roll

This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Leah Rekau, Taste of Home food stylist
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup heavy whipping cream, warmed (110° to 115°)
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 3 to 4 cups all-purpose flour
  • 1 large egg, room temperature, beaten
  • 3 tablespoons butter, melted
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 cup sugar
  • 2 tablespoons water
  • 6 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1 teaspoon sea salt


  • Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
  • Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.
  • Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
  • To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.

Test Kitchen Tips
  • Reduce proofing (rising) times by giving the yeast a toasty place to hang out. If your kitchen is cold, microwave a bit of water to create a sauna, then add the bowl of dough to the microwave and close the door. Happy yeast, happy roll!
  • This is also fantastic with cream cheese frosting.
  • Food styling tip: If you're feeling intimidated by this beauty, know that it's much easier to make than you think! That homespun look is our fave, so don't sweat it if your roll doesn't look "perfect." It's perfectly imperfect.
  • Nutrition Facts
    1 piece: 416 calories, 21g fat (13g saturated fat), 76mg cholesterol, 354mg sodium, 55g carbohydrate (30g sugars, 1g fiber), 5g protein.


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    Average Rating:
    • tammycookblogsbooks
      Nov 20, 2017

      This turned out really good and is a different way to serve a familiar treat. I didn't have heavy whipping cream so I used regular milk in the dough. I also choose to use a different icing on mine.

    • LindaS_WI
      Sep 5, 2017

      This was a huge hit when I made it this past weekend for breakfast. Ok, maybe it was more brunch or lunch since I got up a little late. It's simple to do and impressive as all get out. I don't make a lot of breads or rolls from scratch but this was easy to do. Thanks.

    • apschwartz
      Nov 15, 2016

      Although I did not get a chance to taste it, I received rave reviews from the ladies who did. It was an easy recipe to make but just time consuming; I had to use a low-temp oven for the rise of the bread. It made the entire house smell wonderful!

    • ms11145
      Nov 3, 2016

      I like the mechanics of this: just to make one Texas size roll. I'm glad that I upped the sugar /cinnamon for the filling as it needs it. Since not everyone in the household likes caramel, I opted just to glaze it instead.

    • aug2295
      Oct 6, 2016

      I loved the sauce on this - it came out very much like a butterscotch. The rolls themselves were perfect, soft texture.

    • i_like_pie
      Oct 2, 2016

      The idea is really cute, and the bread part is really tender and delicious. The topping needs a bit more specific direction. Stir or not stir the sugar? Does it make a syrup? About how long should it take? I got impatient and ended up with a tasty, but crunchy topping. I did substitute fat free half and half for the cream in the bread dough and skim milk in the topping, and it was no problem.