Giant Cinnamon Roll Recipe

Closeup on the cinnamon roll with one wedge being pulled away.

5 from 3 votes

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!

Course Breakfast

Cuisine American

Keyword cinnamon roll, giant cinnamon roll

Prep Time 30

Cook Time 35

time to rise 1 30

Total Time 2 35

Servings servings

Calories 431kcal

Author Sue Ringsdorf

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.

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