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The smell alone of cinnamon rolls baking in the oven is enough to pull everyone into the kitchen. But instead of making a pan full of individual rolls, this recipe takes a slightly more dramatic approach: one Giant Cinnamon Roll baked in a pie plate.
Yes, really. One big spiral of soft, fluffy cinnamon roll dough, layered with buttery cinnamon sugar and finished with creamy frosting. When you slice into it, you get those classic cinnamon roll swirls—just on a much bigger scale.
It’s the kind of breakfast (or brunch… or dessert) that makes people say, “Wait… you made THAT?”
Why Make One Giant Cinnamon Roll?
Sure, you could make a dozen regular cinnamon rolls or even cinnamon sugar muffins. But this method is way more fun.
Instead of rolling and slicing individual rolls, the dough is cut into strips and wrapped into one big spiral inside a pie plate. The result is a beautiful oversized cinnamon roll that you can slice like a cinnamon roll cake.
It’s perfect for serving as a sweet treat for a weekend brunch or holiday morning alongside a breakfast casserole.
How the Giant Cinnamon Roll Comes Together
First, the yeast dough is mixed and kneaded until soft and elastic. After a short rise, the dough is rolled into a rectangle and spread with butter, sugar, and cinnamon.
The Secret to the Big Spiral
The trick to creating that giant swirl is simple: instead of rolling the risen dough into a log, you cut it into strips.
One strip becomes the center spiral, and the remaining strips wrap around it again and again until the whole pie plate is filled. As it bakes, the dough expands and the swirls settle together into one glorious cinnamon roll. It looks impressive, but it’s surprisingly easy.
After a second rise, the roll bakes until golden and fluffy.
Recipe Tips
- Make sure your yeast liquid is between 105 to 110°F, and that it becomes foamy before using it.
- If the dough feels sticky, add flour one tablespoon at a time. Knead until the dough feels smooth and elastic.
- Don’t worry if the second rise isn’t dramatic—the roll expands more in the oven.
- If the top browns too quickly while baking, loosely cover with foil.
- Serve warm for the best cinnamon roll texture.
Once it cools slightly, it’s topped with a smooth cream cheese glaze that melts into all those cinnamon layers.
What Makes This Cinnamon Roll So Good
There are a few little things happening here that make this recipe special:
- The dough is enriched with heavy cream, which gives it a soft, tender texture.
- The cinnamon filling is simple—just butter, sugar, and cinnamon—but it melts beautifully between the layers.
- And the cream cheese icing finishes everything off with just the right balance of sweetness and tang.
Basically, everything you want in a cinnamon roll… just bigger.
Then comes the best part: slicing it like a giant cinnamon roll cake.
A Cinnamon Roll Worth Sharing
Because it’s baked in a pie plate and sliced like a cake, this recipe easily serves a crowd. Each slice reveals those beautiful cinnamon spirals, and everyone gets a warm, gooey piece.
It’s the kind of breakfast treat that disappears quickly—so don’t be surprised if people come back for seconds. If you’re a lover of cinnamon roll-type recipes, you might also enjoy our recipes for Cinnamon Loaf, Cinnamon Roll Monkey Bread and Cinnamon Roll Pie Crust Cookies.
Why Didn’t My Cinnamon Roll Rise?
If your dough didn’t rise as much as expected, a few common things may be the cause.
- The yeast was inactive.: Your yeast mixture should look foamy after a few minutes. If it doesn’t, the yeast may be expired or the liquid temperature may have been too hot.
- The dough was too cold.: Yeast dough rises best in a warm environment. Try letting the dough rise in a slightly warm oven or near a warm kitchen spot.
- Too much flour was added. Adding too much flour can create dense dough that struggles to rise. The dough should feel soft and slightly tacky.
- The rise time was too short. Sometimes dough just needs a little more time. If your kitchen is cool, allow an extra 15 to 20 minutes.
Make-Ahead / Overnight Instructions
If you want to prep this recipe ahead of time, it works beautifully as an overnight cinnamon roll.
After forming the giant cinnamon roll in the pie plate:
- Cover tightly with plastic wrap.
- Refrigerate overnight (up to 12 hours).
- Remove from refrigerator and let sit at room temperature for 30 to 45 minutes.
- Bake as directed.
This makes it perfect for holiday mornings or weekend brunch.
Giant Cinnamon Roll
Ingredients
CINNAMON ROLL DOUGH:
- One .25-ounce envelope active dry yeast
- ½ cup warm water (105℉ to 110℉)
- ½ cup heavy whipping cream (warmed to 105℉ to 110℉)
- ½ cup granulated white sugar
- ½ teaspoon sea salt
- 3 to 4 cups all purpose flour
- 1 large egg, at room temperature (beaten)
- 3 tablespoons unsalted butter, melted
FILLING:
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- 1 tablespoon ground cinnamon
ICING:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- milk, for thinning (as needed)
Instructions
MAKE THE DOUGH:
- In a small bowl, dissolve the yeast in warm water and whipping cream until foamy. In another larger bowl, combine the sugar and salt; add 3 cups of the flour, the yeast mixture, the egg and the melted butter. Stir until moistened. Stir in enough of the remaining flour to form a soft dough.
- Turn the dough out onto a lightly floured surface; knead until smooth and elastic, 3 to 4 minutes. Place in a greased bowl, turning once to grease the top. Cover; let it rise in a warm place until just about doubled, about 45 minutes.
ADD FILLING & BAKE:
- Punch down the dough. Turn the dough onto a lightly floured surface; roll into a 15×12-in. rectangle. Spread the softened butter over the 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 the remaining strips around the center to form 1 giant roll. Cover with greased foil; let it rise until almost doubled, about 1 hour. Don't worry if it doesn't rise significantly. It will grow more in the oven! Meanwhile, preheat the oven to 350°F.
- Bake until golden brown, 30 to 40 minutes. If the dough starts browning too quickly, cover it lightly with foil. Cool on a wire rack.
ADD THE ICING:
- While the cinnamon roll begins to cool, whisk together the icing ingredients in a medium bowl until smooth. If it seems too thick, add in a couple teaspoons of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
- Spread your desired amount of icing on top of the warm cinnamon roll. Cut into slices to serve. Drizzle individual servings with more icing, if desired.
Notes
- Let the roll cool slightly before icing so the frosting doesn’t completely melt.
- Leftovers can be covered and stored at room temperature for up to 2 days.
- Reheat slices in the microwave for about 10 to 15 seconds.
Nutrition
This recipe comes from RecipeBoy.com
