This post may contain affiliate links, please see our privacy policy for details.
Extra fluffy, buttery, and irresistibly gooey, this Giant Cinnamon Roll with vanilla icing is a holiday breakfast showstopper. It’s the same comforting cinnamon roll you love, only much larger — perfect for sharing on Christmas morning or any special occasion. A soft enriched dough is rolled with a rich cinnamon-brown sugar filling, baked until golden, then finished with a thick vanilla icing that melts into every crevice. The result is a warm, tender, melt-in-your-mouth treat you’ll want to serve straight from the oven.
With the holiday season here, it’s the perfect time to add a new cinnamon roll recipe to your baking rotation. Over the years we’ve shared everything from Cranberry Orange Sweet Rolls to Bakery-Style Cinnamon Rolls, and this year’s giant version might be the best yet. It’s tender, sweet, cinnamon-forward, and incredibly indulgent. Whether you want a festive centerpiece for breakfast or simply crave something extra special, this recipe delivers.
Why You Will Love This Giant Cinnamon Roll
- Ultra gooey. The center stays soft and moist — no crunchy edges, just tender layers and a gooey interior.
- Impressive size. A single cinnamon roll big enough to share makes a fun and memorable breakfast.
- Simple process. The dough is straightforward: mix, proof, roll, fill, and bake. It’s accessible even if you’re new to enriched doughs.
- Covered in icing. A thick vanilla icing finishes the roll for sweetness and extra richness.
- Reliable recipe. We’ve developed and tested this recipe thoroughly so it’s forgiving whether you’re a beginner or an experienced baker.
Ingredients for the Best Giant Cinnamon Roll
Full ingredient quantities and the printable recipe are in the recipe card below.
For the Dough:
- Unsalted butter — adds richness and a clean buttery flavor.
- Whole milk — helps create a soft, tender crumb; prefer whole milk for best texture.
- All-purpose flour — provides the right structure for enriched dough.
- Granulated sugar — sweetens the dough and feeds the yeast for fermentation.
- Instant yeast — gives the dough lift and structure.
- Salt — balances and enhances flavor.
- Large egg — adds moisture, color, and helps bind the dough.
For the Filling:
- Unsalted butter — softened to spread easily and provide a rich base for the filling.
- Brown sugar — gives a caramel-like, gooey center.
- Ground cinnamon — the star spice; use your favorite variety.
- Salt — enhances the sweetness and warms the flavors.
- All-purpose flour — a little flour helps thicken the filling so it stays luscious while baking.
- Vanilla extract — brightens and rounds out the filling’s flavor.
For the Icing:
- Powdered sugar — gives a smooth, silky icing that sets slightly on the warm roll.
- Half and half — creates a thick, creamy icing; you can substitute equal parts whole milk and heavy cream if needed, or use whole milk for a thinner glaze.
- Vanilla extract — the primary flavor for the icing, complementing the cinnamon filling.
How to Make a Giant Cinnamon Roll — Overview
Step 1: Make the dough
Whisk the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Heat milk and butter together until the butter melts, then cool the mixture to a warm temperature (around 115–130°F / 46–54°C). With the mixer on low, pour the milk mixture into the dry ingredients. When the dough becomes tacky, add the egg, mix briefly, then increase speed and knead 8–10 minutes until smooth and no longer sticky.
Step 2: Proof
Place the dough in a lightly greased covered container or bowl and let it rise in a warm spot until doubled in size, about 1½ hours. If you have a proofing box, proof at around 78°F (26°C) for best results.
Step 3: Prepare the filling
While the dough proofs, beat together softened butter, brown sugar, cinnamon, salt, flour, and vanilla until smooth and fully combined. Set the filling aside until ready to assemble.
Step 4: Assemble
Turn the dough onto a lightly floured surface and roll it into a square roughly 3/8 inch thick. Spread the filling evenly to the edges. Cut the dough into 1¼-inch strips, then cut each strip in half. Starting with one strip, roll it jelly-roll style and place it in the center of a greased 12-inch skillet. Continue wrapping strips around the center until all the dough is used.
Step 5: Final proof and bake
Cover the pan with plastic wrap and let the assembled roll rise in a warm place until noticeably puffy, about 1 hour. Preheat the oven to 350°F (177°C) during the last part of proofing. Bake for 25 minutes or until the roll is golden brown and set.
Step 6: Make the icing
Whisk powdered sugar, half and half, and vanilla together until silky smooth. Drizzle or spread the icing over the warm cinnamon roll so it pools in the crevices for maximum gooeyness.
FAQ & Troubleshooting
Well-kneaded dough should be smooth and slightly glossy. It will pull away from the bowl cleanly and come together in a single, elastic mass rather than tearing apart.
Check the yeast’s expiration date and the temperature of the milk-butter mixture. If the liquid is too hot (above about 130°F / 54°C) it can kill the yeast. Using a thermometer helps avoid temperature issues.
Yes. You can freeze the baked, uniced roll for up to three months. Icing is best made fresh but can be prepared a day ahead and refrigerated. Reheat from frozen wrapped in foil and warm gently in the oven.
Allow the roll to cool slightly before icing. If you ice it while piping hot, the icing will melt away; slightly warm is ideal so the glaze soaks into the swirls without disappearing entirely.
Yes — simply skip cutting strips in half and roll each full strip into an individual roll. You may need extra pans or a larger baking sheet. For an alternative individual roll recipe, try our bakery-style cinnamon rolls.
Looking for more sweets? Try these other recipes:
Extra Fluffy & Gooey Giant Cinnamon Roll with Vanilla Icing
Ingredients
Sweet Dough
- 2 1/4 cups all-purpose flour
- 5 Tablespoons granulated sugar
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon Kosher salt
- 5 Tablespoons unsalted butter
- 5/8 cup whole milk
- 1 large egg, room temperature
Filling
- 2/3 cup unsalted butter, room temperature
- 2/3 cup brown sugar, firmly packed
- 1 1/2 Tablespoons ground cinnamon
- 3/8 teaspoon salt
- 3 Tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
Icing
- 2 cups powdered sugar, sifted
- 1/4 cup half and half
- 1/2 teaspoon vanilla extract
Instructions
Sweet Dough
- Spray a covered container or glass bowl with cooking spray and set aside.
- Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook.
- In a small saucepan, heat milk and butter, stirring occasionally, until the butter melts. Remove from heat and cool to about 115°F (46°C).
- With the mixer on low, pour the milk mixture into the dry ingredients. When the dough becomes tacky, add the egg and mix until incorporated.
- Increase mixer speed and knead for 8–10 minutes until the dough is smooth and no longer sticks to the bowl.
- Scrape dough into the prepared container, cover, and let rise in a warm place until doubled, about 1½ hours. If proofing in a box, proof uncovered at 78°F (26°C).
Filling
- While the dough proofs, combine butter, brown sugar, cinnamon, salt, flour, and vanilla in a small bowl.
- Beat with an electric mixer until blended, about 1–2 minutes. Set aside.
Assembly
- Spray a 12-inch cast iron skillet with cooking spray and set aside.
- Turn dough out onto a lightly floured surface and roll into a square 3/8-inch thick.
- Spread the filling evenly to the edges.
- Cut the dough into 1¼-inch strips and then cut each strip in half.
- Beginning with one strip, roll up jelly-roll style and place in the center of the prepared pan. Continue wrapping with additional strips until all dough is used.
- Cover the pan with plastic wrap and allow to rise until noticeably swollen, about 1 hour. Preheat oven to 350°F (177°C) during the last part of proofing.
- Bake for 25 minutes or until golden brown and set.
Icing
- Combine powdered sugar, half and half, and vanilla in a small bowl.
- Whisk until smooth and drizzle or spread over the warm cinnamon roll.
Notes + Tips
Storage: Store the roll unglazed in the freezer for up to three months; reheat wrapped in foil for a fresh-baked taste. If already iced, keep refrigerated for 3–5 days or freeze for about a month. Reheat gently and be aware that icing may soften when warmed.
Tips:
- Use a reliable instant yeast and check the expiration date for best rise.
- Cool the milk-butter mixture to the proper temperature before adding to the dough so you don’t kill the yeast.
- If you don’t have a lidded container for proofing, a glass bowl covered with plastic wrap works well.
- Room-temperature butter is best for the filling so it spreads smoothly.
- To speed proofing, place the dough near a warm appliance (not inside the oven).
– Still Hungry? –
Here are a few more recipes you may like!
-
Apple Bourbon Coffee Cake
-
Quick & Easy Pumpkin Butter French Toast Bake
-
Cinnamon Apple Butter Puff Pastry Tarts