Giant Cinnamon Roll

12 Servings
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Giant Cinnamon Roll is a family-style version of this favorite breakfast pastry. Baked in a cast iron skillet with a gooey center.

Looking for the perfect family Breakfast for a holiday or special occasion? Look no further; this is the perfect fun and shareable twist on Classic Cinnamon Rolls. Making one large cinnamon roll is a fun twist on the classic recipe that looks and tastes incredible. Plus, it’s slightly quicker to prepare than rolling several individual cinnamon rolls.

Sabrina’s Giant Cinnamon Roll Recipe

This makes an amazing brunch recipe for a holiday or special occasion. For this Giant Cinnamon Roll recipe, you’ll roll the dough out and circle it into one large spiral in a cast iron skillet. Baking the oversized pastry in a skillet creates delicious, golden brown, slightly crisp edges while the center remains perfectly soft and gooey.


  • Yeast Mixture: Use 2 packets of dry instant yeast to make the cinnamon roll dough rise. Ahead of adding the other ingredients, you’ll mix together warm milk and a bit of sugar with the instant yeast. The warm milk mixture wakes up the yeast to begin the fermentation process.
  • Milk: Use 2 cups of whole milk for the base liquid ingredient in the dough recipe. Using whole milk adds fat and flavor and helps to soften the dough into a tender, elastic mixture.
  • Flour: Altogether, you’ll need 6 ½ cups flour for this recipe. However, you only use 6 cups in the dough. Reserve the additional flour to prepare a floured surface to roll the dough out on. You can use all-purpose flour but bread flour, which is more protein-rich, is ideal for making a fluffy, soft dough.
  • Cinnamon Sugar: To make the cinnamon sugar filling, whisk together 1 cup granulated sugar and 3 tablespoons ground cinnamon. Cinnamon has such a strong flavor, so it’s important to balance it out with enough sweetness from the sugar. Combining them makes the perfect blend of warm and sweet flavors.
  • Cream Cheese: Cream cheese frosting is great for this pastry recipe because its tangy flavor adds more dimension to the sweet flavors. Mix softened cream cheese with 3 cups powdered sugar and butter for a fluffy, sweet, and tangy topping to finish the Giant Cinnamon Rolls.
Giant Cinnamon Roll ingredients

Kitchen Tools & Equipment

  • Stand Mixer: Using a stand mixer with a hook attachment will help bring your dough together in a cinch. You’ll use the same stand mixer with a whisk attachment to make your frosting.
  • Rolling Pin: To begin working with your dough, you’ll need a classic rolling pin to shape it into a wide rectangle. Make sure to roll it as even as possible so your layers are even in the skillet.
  • Cast Iron Skillet: Baking the Cinnamon Roll in a cast iron skillet allows it to brown nicely, and also encourages even baking. 

How to Make Giant Cinnamon Roll

Time needed: 1 hour and 40 minutes.

  1. Yeast Mixture

    Heat the milk and butter in a small saucepan over medium heat until it reaches 110 degrees F (warm to the touch). Then add the warm milk mixture and dry yeast to your stand mixer. Whisk, and then let the yeast mixture sit for 1 minute.Giant Cinnamon Roll wet ingredients in bowl

  2. Mix Cinnamon Roll Dough

    Add 6 cups of flour, sugar, kosher salt, and eggs to the stand mixer. Use the dough hook attachment to mix at low speed for 3-4 minutes. Continue mixing for up to 5-7 minutes, if needed, until the dough ball doesn’t stick to the sides of the bowl. Add ¼ cup flour at a time to stop the dough from sticking to the sides of the bowl. Remove the dough ball from the stand mixer, and grease the stand mixer bowl. Then add the dough back into the greased bowl, and cover it with a dish towel. Let the dough sit for 10 minutes.Giant Cinnamon Roll dough in bowl

  3. Prep Dough

    Preheat the oven temperature to 325 degrees. Then whisk the cinnamon sugar mixture together. Prepare a large flat surface with ½ cup of flour, and roll the rolling pin over the floured surface to coat it.Giant Cinnamon Roll dough being rolled out

  4. Roll Out Dough

    Roll the dough into a large 1/2-inch thick rectangle, around 12 x 18 inches. Using clean hands, spread the soft butter over the dough without tearing it. Then sprinkle cinnamon sugar evenly over the top.Giant Cinnamon Roll dough being rolled out

  5. Shape Cinnamon Roll

    Cut the dough into 4 even, long strips bout 3 inches wide. Roll up one section of dough and place it at the center of a 12-inch cast iron skillet.Giant Cinnamon Roll dough being rolled up

  6. Shape in Skillet

    Then roll the additional strips of dough around the center piece to make one large, spiraling roll. Place the prepared roll in a warm place for 20 minutes.Giant Cinnamon Roll dough being rolled in skillet

  7. Cream Cheese Frosting

    Add softened cream cheese, unsalted butter, vanilla extract, powdered sugar, and whole milk to your clean stand mixer. Then whisk the ingredients together until fluffy. Giant Cinnamon Roll unbaked dough in skillet

  8. Baking Time

    Cover the pan in aluminum foil, then place the cast iron skillet in the preheated oven for 35 minutes. Then carefully remove the foil, and bake the cinnamon roll for another 25 minutes, until the top is golden brown and the dough is baked through.Giant Cinnamon Roll baked dough in skillet

  9. Frosting

    Use an offset spatula to spread the cream cheese frosting over the freshly baked cinnamon roll. Serve warm, slicing the Giant Cinnamon Roll into wedges.Giant Cinnamon Roll iced in skillet

“Can Giant Cinnamon Roll be made ahead?”

Yes. A great way to meal prep this recipe is to freeze the dough before baking it. Follow the recipe instructions to prepare the dough as normal. Then add the cinnamon filling, and roll the dough. Instead of letting the dough rise, cover it in a layer of plastic wrap and then a layer of foil. You can freeze the unbaked roll for up to 2 months. To bake premade cinnamon roll dough, put the dough in a warm place to thaw and rise for a few hours. Then bake and add fresh cream cheese frosting before serving.

Nutritional Facts

Nutrition Facts
Giant Cinnamon Roll
Amount Per Serving
Calories 738 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 102mg34%
Sodium 345mg15%
Potassium 190mg5%
Carbohydrates 111g37%
Fiber 3g13%
Sugar 57g63%
Protein 11g22%
Vitamin A 960IU19%
Vitamin C 0.1mg0%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Tips & Tricks

Your homemade baked goods will turn out fantastic with these handy hints! 

  1. Frosting Perfection
    • If the cream cheese frosting seems too thick, you can add whole milk or heavy cream to thin it out as needed. If it looks too thin, add some powdered sugar until it thickens.
  2. Keep the Flour in the Bowl
    • After you add the ingredients to the mixing bowl, cover it in a clean kitchen towel so the mixing won’t make your flour go everywhere. You can use this same towel for your dough while it rises later.

What to Pair With Giant Cinnamon Roll

This family-style treat is so great to serve on a holiday or special occasion. You can also make other crowd-pleasing, shareable dishes like Ham and Hash Brown Casserole and Candied Bacon to go with the sweet breakfast treat and serve your family for brunch.

How to Store

  • Serve: Don’t leave your Giant Cinnamon Roll recipe uncovered for more than 2 hours.
  • Store: To keep the breakfast recipe fresh, you can cover the pan in plastic wrap. If you just have a small amount left, transfer the cinnamon roll pieces to an airtight container. Kept sealed, the recipe will stay good at room temperature for 2 days or in the fridge for 1 week.
  • Freeze: You can also carefully seal the cinnamon roll recipe to keep it frozen for up to 2 months. Let the dish thaw at room temperature and serve cool or reheat it in the oven to make it gooey and warm.

Ideas to Serve Giant Cinnamon Roll

When serving, cut the Giant Roll into wedges the same way you’d serve a pie. That way, everyone can have bites of the outer and center pieces for the perfect cinnamon roll experience. You can serve each slice with berries on the side. You could also set out some extra frosting for the big frosting-lovers in your life.

Frequently Asked Questions

How can I tell when cinnamon rolls are done baking?

When cinnamon rolls are done baking, the top will be shades of light to dark golden brown, while the center and inside are baked through but still soft. To check that the Giant Cinnamon Roll is done baking, you can use a fork to pull up on the center of the roll and check that there is no unbaked dough left.

Why aren’t my cinnamon rolls rising?

There are a few reasons that your cinnamon roll dough may not be rising as it should. If the yeast you’re using is too old, it may expire. Similarly, if you heat the milk too high, the temperature will kill the yeast before it has a chance to rise. The weather can also impact how well dough rises. Put the dough in a warm area to help it grow.

Recipe Card

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Giant Cinnamon Roll

Giant Cinnamon Roll is a family-style version of this favorite breakfast pastry. Baked in a cast iron skillet with a gooey center.
Yield 12 Servings
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Cinnamon Roll Dough:

  • 2 cups whole milk
  • 1/2 cup butter , room temperature
  • 6 1/2 cups flour , divided
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packets instant yeast , rapid rise
  • 2 large eggs

Cinnamon Sugar Filling:

  • 1 cup sugar
  • 3 tablespoons cinnamon
  • 1/2 cup unsalted butter , room temperature

Cream Cheese Icing:

  • 8 ounces cream cheese , softened
  • 1/4 cup unsalted butter , room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons whole milk


Cinnamon Roll Dough:

  • In a small saucepan, heat the milk and butter to 110 degrees (warm to touch).
  • Add the yeast and milk to a stand mixer. Whisk and let sit for one minute.
  • Add 6 cups of the flour, sugar, salt, and eggs to the stand mixer.
  • Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
  • Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
  • If you find sticking, add flour ¼ cup at a time until it pulls away (no more than another cup).
  • Take the dough out, grease the stand mixer bowl and put it back in.
  • Cover the dough with your dish towel you used to keep the flour in the stand mixer.
  • Let sit for 10 minutes while you set the oven to preheat to 350 degrees and make the filling.
  • In a medium-sized bowl, mix the sugar and cinnamon.
  • Using a large even surface, add ½ cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
  • Roll out the dough into a large rectangle about 1/2-inch thick (if your space is limited do this in two halves).
  • The dough rectangle should be about 12 x 18 inches.
  • Spread the butter over the dough (you can use you hands) and sprinkle the cinnamon sugar over the butter.
  • Cut the dough into 4 even, long strips, about 3 inches wide.
  • Start rolling one piece, then place it into the center of a 12-inch cast iron skillet.
  • Roll the additional strips around the center piece making one large roll.
  • Place the skillet into a warm place for 20 minutes.
  • Preheat the oven to 325 degrees.

Cream Cheese Icing:

  • In your stand mixer whisk all the ingredients together.

To Finish the Giant Cinnamon Roll:

  • Bake the giant cinnamon roll for 35 minutes covered in foil.
  • Remove the foil bake an additional 25 minutes until golden brown and baked through.
  • Spread the cream cheese frosting over the rolls and serve warm or at room temperature.


Calories: 738kcal | Carbohydrates: 111g | Protein: 11g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 345mg | Potassium: 190mg | Fiber: 3g | Sugar: 57g | Vitamin A: 960IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 3mg
Keyword: Giant Cinnamon Rolls


  • Brown Sugar Cinnamon Filling: For a rich, caramelized flavor, you can fill your Giant Cinnamon Roll with a delicious brown sugar-cinnamon mixture. Swap out the granulated sugar in the cinnamon filling for brown sugar and sprinkle it over the rolled-out dough as usual.
  • Chocolate Chip Cinnamon Rolls: For a delicious, chocolatey twist on this breakfast treat, you can sprinkle mini chocolate chips into the filling along with the cinnamon sugar.
  • More Filling Add-Ins: You can experiment with other types of fillings like chopped nuts, blueberries, coconut flakes, raisins, or toffee bits to add flavor and texture to the cinnamon rolls.

More Favorite Cinnamon Roll Recipes

Giant Cinnamon Roll Pinterest image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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