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Ultimate Gooey Giant Cinnamon Roll Recipe Easy Perfect for Sharing

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A giant, gooey cinnamon roll perfect for sharing, featuring a soft buttery dough, cinnamon-sugar filling, and a rich cream cheese glaze. Ideal for brunches, potlucks, or cozy weekend mornings.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (1 packet) instant yeast
  • 1 tsp salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 4 tbsp (57g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 6 tbsp (85g) unsalted butter, softened (for spreading)
  • ¾ cup (150g) brown sugar, packed (light or dark)
  • 3 tbsp ground cinnamon
  • Pinch of salt
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp (30-45ml) milk or heavy cream (to thin glaze as needed)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, egg, and salt to the yeast mixture. Gradually mix in flour, 1 cup at a time, until a shaggy dough forms. Knead with stand mixer dough hook on medium speed for 7-8 minutes or by hand for about 10 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or towel, and let rise in a warm spot for 60-75 minutes until doubled in size.
  4. Prepare the filling: Mix brown sugar, cinnamon, and salt in a bowl. Set aside softened butter for spreading.
  5. Shape the cinnamon roll: Punch down dough and roll out on floured surface into a 16×12-inch rectangle. Spread softened butter evenly over dough, then sprinkle cinnamon-sugar mixture on top, pressing lightly.
  6. Roll and coil: Starting from the longer edge, roll dough tightly into a 12-inch log. Pinch seam to seal. Coil log into a spiral and place into greased 8 or 10-inch cast-iron skillet, tucking tail underneath.
  7. Second rise: Cover pan loosely and let rise for 30-40 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes until top is golden brown and center is set but soft. Tent with foil if top browns too fast.
  9. Make the glaze: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 2 tbsp milk or cream, mixing until creamy. Adjust thickness with more milk if needed.
  10. Glaze and serve: Let cinnamon roll cool for 10 minutes. Drizzle glaze generously over warm roll. Serve warm.

Notes

Do not skip the second rise for a soft, pillowy texture. Roll dough tightly to prevent gaps and uneven baking. Tent with foil if top browns too fast. Use a small pan of water in oven for steam to keep roll moist. Glaze while roll is warm for best absorption. Dough can be prepared ahead and refrigerated overnight after first rise.

Nutrition

Keywords: giant cinnamon roll, gooey cinnamon roll, cinnamon roll recipe, cream cheese glaze, brunch recipe, easy cinnamon roll, cast iron skillet cinnamon roll

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