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Cinnamon Twist Roll

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This Giant Cinnamon Twist Roll takes the classic cinnamon roll and elevates it big time. Follow my simple instructions to make the giant twist and bake the roll in a large cast iron skillet. A delicious cinnamon icing is the perfect topper for this giant roll!

Try our Cinnamon Raisin Sourdough Bread next!

Side view of a plate of cinnamon twist roll with a bite out.

Giant Cinnamon Roll

Skip the cinnamon buns and make your own giant cinnamon twist bread topped with a delicious icing. One of the best things you’ll ever eat!

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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 cinnamon frosting, try my amazing caramel icing or a cream cheese frosting for something different. Or a simple powdered sugar glaze works well too.
  • Great for entertaining. This giant cinnamon roll is pretty impressive for company. A super fun twist (pun intended!) for your Christmas morning or any special occasion!
Two sliced wedges of cinnamon twist roll with cinnamon maple icing.

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:

  • Yeast
  • Granulated Sugar
  • Milk
  • One Large Egg
  • Unsalted Butter
  • Kosher Salt
  • All-Purpose Flour
  • Filling Ingredients – include butter, brown sugar, and cinnamon.

How to make a Cinnamon Twist 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 100-110 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 about 3.5 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 rectangle. Spread the softened butter on the dough. Sprinkle with brown sugar and cinnamon, leaving a little room at the edges.

Step 6
Roll the dough. Use your hands to roll the dough up into a log, starting from the bottom long-side of the rectangle. Try to get it as tight as you can while keeping the fillings inside of the log.

The rolled cinnamon roll dough.

Step 7
Slice the dough in half. Use a sharp knife to slice the log in half the long way.

The Giant roll after slicing in half.

Step 8
Form twist. Form a criss cross with both sides of the dough. Twist the sections around each other.

The Gian cinnamon roll twisted in a log.

Step 9
Transfer dough to pan. Gently place the twisted dough into the prepared cast iron pan (prepped with cooking spray), starting at the outside edge and ending in the middle.

Step 10
Let rise. Let the dough (almost) double again, about 45-60 minutes. This is the second rise.

Step 11
Bake. Preheat your oven to 350 degrees. Place pan in the oven and bake for 30-35 minutes until golden brown and cooked through.

Step 12
Cool. Let roll sit for five minutes and then carefully remove to a wire rack.

Step 13
Make cinnamon icing. Melt butter in medium bowl. Add the maple extract, the half and half, and the cinnamon. Mix well. Then add the sifted powdered sugar and mix ingredients well. Adjust icing as needed.

NOTE: Using our Old Fashioned Caramel Icing would also be delicious!

Sifting your powdered sugar will result in a creamier frosting. You will eliminate any hard nuggets of powdered sugar, and the frosting will be extra smooth.

Step 14
Add icing. Spread the icing on the slightly warm cinnamon roll.

Step 7
Serve. Use a sharp knife to slice the large cinnamon twist roll.

Storing and Freezing:

STORE leftover cinnamon roll twist 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.

Side view of a plate of cinnamon twist roll.

Recipe Tips:

  1. I use active dry yeast for baking. Instant yeast can be used in a dry climate or if you’re in a hurry.
  2. Use warm water to activate the yeast. If using a digital thermometer, it should read between 100-110 degrees F.
  3. When adding the flour, be sure to add it gradually and not all at one time. 
  4. When ready, the dough should be a little bit tacky – not overly sticky. It should be easy to handle.
  5. 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.

Enjoy this Cinnamon Twist Recipe with a cup of cold brew or the best caramel latte!

Overhead view of a large cinnamon twist roll on a board, sliced in wedges.

XOXO ~Sue

Side view of a slice of cinnamon twist roll on a black plate.

Cinnamon Twist Roll

This Giant Cinnamon Twist Roll takes the classic cinnamon roll and elevates it big time. Follow my simple instructions to make the giant twist and bake the roll in a large cast iron skillet. A delicious cinnamon icing is the perfect topper for this giant roll!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
time to rise: 1 hour 30 minutes
Total Time: 2 hours 35 minutes
Servings: 10 slices
Calories: 452kcal
Author: Sue Ringsdorf

Ingredients

For the bread:

  • 1 1/2 Tablespoons yeast – I use Red Star Active Yeast
  • 1/4 cup granulated sugar (50 grams)
  • 1 2/3 cup warm milk (374 grams)
  • 1/4 cup unsalted butter – melted
  • 1 large egg – whisked
  • 4 cups all-purpose flour (480 grams)
  • 2 teaspoons kosher salt

For the filling:

  • 1/4 cup unsalted butter – softened
  • 1/2 cup brown sugar (110 grams)
  • 2 teaspoons ground cinnamon

For the icing:

  • 1 ½ Tablespoons unsalted butter – melted
  • 1/2 teaspoon maple extract – or use vanilla
  • 2 Tablespoons half and half
  • 1/2 teaspoon cinnamon
  • 1 ¾ cups powdered sugar (210 grams) – sifted

Instructions

For the dough:

  • Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 100-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed. 
  • Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.
  • Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and about 3.5 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.
  • 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 rectangle. Spread the softened butter on the dough. Sprinkle with brown sugar and cinnamon, leaving a little room at the edges.
  • Roll the dough. Use your hands to roll the dough up into a log, starting from the bottom long-side of the rectangle. Try to get it as tight as you can while keeping the fillings inside of the log.
  • Slice the dough in half. Use a sharp knife to slice the log in half the long way.
  • Form twist. Form a criss cross with both sides of the dough. Twist the sections around each other.
  • Transfer dough to pan. Gently place the twisted dough into the prepared cast iron pan (prepped with cooking spray), starting at the outside edge and ending in the middle.
  • Let rise. Let the dough (almost) double again, about 45-60 minutes. This is the second rise.
  • Bake. Preheat your oven to 350 degrees. Place pan in the oven and bake for 30-35 minutes, or until golden brown and cooked through.
  • Cool. Let roll sit for five minutes and then carefully remove to a wire rack.
  • Make icing. Melt butter in medium bowl. Add the maple extract, the half and half, and the cinnamon. Mix well. Then add the sifted powdered sugar and mix ingredients well. Adjust icing as needed.
  • Add icing. Spread the icing on the slightly warm cinnamon roll.
  • Serve. Use a sharp knife to slice the large cinnamon twist roll.

Notes

  1. I use active dry yeast for baking. Instant yeast can be used in a dry climate or if you’re in a hurry.
  2. Use warm water to activate the yeast. If using a digital thermometer, it should read between 100-110 degrees F.
  3. When adding the flour, be sure to add it gradually and not all at one time. 
  4. When ready, the dough should be a little bit tacky – not overly sticky. It should be easy to handle.
  5. 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.
Sifting your powdered sugar will result in a creamier frosting. You will eliminate any hard nuggets of powdered sugar, and the frosting will be extra smooth.

Nutrition

Calories: 452kcal | Carbohydrates: 78g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 496mg | Potassium: 153mg | Fiber: 2g | Sugar: 38g | Vitamin A: 453IU | Vitamin C: 0.05mg | Calcium: 81mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

12 Comments

  1. Hi Sue! Have you ever made this with sourdough?

    1. Suebee Homemaker says:

      I have not but that would be delicious!

  2. Norma Schramm says:

    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.

    1. Suebee Homemaker says:

      Hi Norma! I’m so happy you enjoyed this giant roll. Thanks so much for letting me know!

  3. Can’t go wrong with a giant cinnamon roll! Thanks for sharing!

    1. Suebee Homemaker says:

      I know, right? So good! 🙂

  4. Oh man, I’m salivating!! Going to try them out tomorrow. Just want to check thatbthe icon no is supposed to have a Tablespoon ( not a teaspoon) of vanilla.
    Thanks for sharing your beautiful creation!

    1. Suebee Homemaker says:

      I DO use a tablespoon, but you could use less if you’d like. Enjoy, Caroline! 🙂

  5. Jackie Thill says:

    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!!!

    1. Suebee Homemaker says:

      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! 🙂

  6. 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.

    1. Suebee Homemaker says:

      I’ll be making this again soon! 🙂

5 from 3 votes

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