Giant Cinnamon Roll Recipe
This Giant Cinnamon Roll is baked in a cast iron skillet for golden edges and a soft, gooey center. Swirled with buttery cinnamon sugar and topped with creamy frosting, it’s a show-stopping treat perfect for sharing!
Giant Cinnamon Roll
My mom was a true cinnamon roll connoisseur. I can still picture walking into a kitchen lined with trays of rolls—some ready for the oven, others warm and waiting for a thick layer of frosting. Once they were packed up, she’d send me off on delivery duty, sharing them with neighbors and the priests and nuns who lived across the street.
Now I get it. I often do the same thing with my baked goods because 1) we don’t need all of the carbs, and 2) it’s fun to share.
This is the only cinnamon roll recipe I bake in a cast iron skillet, and it’s truly a show-stopper. Serve it straight from the pan with the frosting swooped on top, and you’ve got a brunch centerpiece that will wow every guest at the table.
Reasons to love this recipe:
- Prep ahead. You can make the dough ahead and instead of forming the roll, you can store it in the refrigerator and shape later. You can also form the dough, place in the pan, and place in the refrigerator for several hours before baking.
- Tender and delicious. This giant roll is soft and melt in your mouth delicious.
- You can add different types of frosting. In addition to this powdered sugar frosting, try my amazing caramel icing or a cream cheese frosting for something different.
- Great for entertaining. This giant cinnamon roll is pretty impressive for company. A super fun treat for your holiday morning or any special occasion!
You do not need a fancy mixer to make rolls. This can be made by hand as well, using a large mixing bowl and a little bit of muscle.
What You’ll Need:
- active dry yeast
- granulated sugar
- milk
- large egg
- unsalted butter
- kosher salt
- all-purpose flour
- filling Ingredients – include butter, brown sugar, and cinnamon.
- icing – includes powdered sugar, vanilla, half and half, and butter
How to make a Giant Cinnamon Roll:
Step 1
Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.
Step 2
Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.
Step 3
Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency.
Step 4
Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
Step 5
Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.
Step 6
Slice dough. Use a pizza cutter to slice the dough into 1.5-2 inch slices.
Step 7
Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
Step 8
Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
Step 9
Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
Step 10
Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
Step 11
Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.
NOTE: Using our Old Fashioned Caramel Icing would also be delicious!
Step 12
Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
Step 13
Serve. Use a sharp knife to slice the large cinnamon roll into wedges.
Enjoy this Cinnamon Roll with a cup of cold brew or the best caramel latte!
Storing and Freezing:
- STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
- FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.
Recipe Tips:
- I use active dry yeast for baking. Instant yeast can be used in a dry climate or if you’re in a hurry.
- Use warm water to activate the yeast. If using a digital thermometer, it should read between 105-110 degrees F.
- When adding the flour, be sure to add it gradually and not all at one time.
- When ready, the dough should be a little bit tacky – not overly sticky. It should be easy to handle.
- When forming the roll, I recommend using a large baking mat to roll out the dough. If the dough is difficult to roll, let it rest so that the gluten can relax a bit.
Recipe FAQs:
Cast iron gives you golden, slightly crisp edges while keeping the center soft and gooey. It also helps the roll bake evenly.
Yes. Even if it’s well-seasoned, buttering the skillet ensures easy release and adds extra flavor to the edges.
The center should be set (not doughy), and the internal temperature should be around 190–200°F.
Yes. Assemble it, cover, and refrigerate overnight. Let it come to room temperature before baking.
More Sweet Roll Recipes:
Looking for more sweet roll options? Try one of the following recipes next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Giant Cinnamon Roll Recipe
Ingredients
I redid this recipe in Feb of 2026. Instead of a giant twist, I made it into a giant roll.
For the bread:
- 1 Tablespoon active dry yeast – I use Red Star Active Yeast
- 1/4 cup granulated sugar (50 grams)
- 1 ¼ cup warm 2% milk (225 grams)
- 1/4 cup unsalted butter – melted
- 1 large egg – whisked
- 3 ½ cups all-purpose flour (420 grams)
- 1 teaspoon kosher salt
For the filling:
- 1/4 cup unsalted butter – softened
- 1/2 cup brown sugar (110 grams)
- 2 Tablespoons ground cinnamon
For the icing:
- 1 ½ Tablespoons unsalted butter – melted
- 1 teaspoon vanilla extract
- 3 Tablespoons half and half
- 1 ¾ cups powdered sugar (210 grams) – sifted
Instructions
- Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
- Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.1/4 cup unsalted butter, 1 large egg
- Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency. 3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
- Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
- Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
- Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
- Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
- Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
- Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
- Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
- Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
- Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
- Serve. Use a sharp knife to slice the large cinnamon roll into wedges.
Notes
- STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
- FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.
Hi Sue! Have you ever made this with sourdough?
I have not but that would be delicious!
Hi Sue I baked these thank you for sharing. They were an absolute heaven. My husband and I enjoyed seconds. Next time I will be sure to make a longer rectangle to wind around the cast iron pan. I used a cream cheese frosting.
Hi Norma! I’m so happy you enjoyed this giant roll. Thanks so much for letting me know!
Can’t go wrong with a giant cinnamon roll! Thanks for sharing!
I know, right? So good! 🙂
Oh man, I’m salivating!! Going to try them out tomorrow.
Thanks for sharing your beautiful creation!
Enjoy, Caroline! 🙂
OMG, I am trying to avoid gluten and sugar, but these rolls are one of my favorite childhood, and adult, memories. So if you are eating like a normal person, you need to try this recipe. Just do it!!!
Ha! I think you should splurge, Jackie! It’s worth it at Christmas time. And my tips will help you make it just right for your family! 🙂
What an amazing recipe! Something special about bread and family time that makes special memories. I have a feeling that I will be eating this soon and that takes me to a happy place.
I’ll be making this again soon! 🙂