Name: Giant Cinnamon Roll
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 cup warm oat or almond milk (or regular milk); 2 tablespoons maple syrup; 1/4 cup melted vegan or regular butter; 1/2 teaspoon salt; 3 teaspoons active dry yeast; 2 1/2 cups all-purpose flour; 1/3 cup softened vegan or regular butter (for filling); 1/3 cup cane sugar (or 1/4 cup sugar substitute); 3 teaspoons ground cinnamon; 4 ounces cream cheese (vegan or regular); 4 tablespoons softened butter (for frosting); 1 1/2 cups powdered sugar (or 3/4 cup powdered sugar substitute)

Jump to Recipe·Leave a Review

This giant cinnamon roll is a warm, gooey twist on the classic breakfast favorite. I love how the soft, golden dough spirals around layers of buttery cinnamon sugar and is topped with a luscious cream cheese icing that melts perfectly over the roll. It’s a show-stopping treat that’s just as fun to make as it is to eat — ideal for holidays, weekend brunches, or any day I want something extra special.

Why You’ll Love This Recipe

I love this recipe because it’s impressive yet simple to make. The dough rises beautifully, creating a soft, fluffy texture that pairs perfectly with the rich cinnamon filling. It may take a little time to rest and bake, but every second is worth it once I cut into that giant, warm, fragrant roll. Plus, I can easily make it vegan by swapping in plant-based ingredients without losing any flavor or texture.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Dough:

1 cup warm oat or almond milk (or regular milk)
2 tablespoons maple syrup
¼ cup melted vegan or regular butter
½ teaspoon salt
3 teaspoons active dry yeast
2 ½ cups all-purpose flour

For the Filling:

⅓ cup softened vegan or regular butter
⅓ cup cane sugar (or ¼ cup sugar substitute)
3 teaspoons ground cinnamon

For the Cream Cheese Frosting:

4 ounces cream cheese (vegan or regular)
4 tablespoons softened butter
1 ½ cups powdered sugar (or ¾ cup powdered sugar substitute)

Directions

I preheat the oven to 350°F (175°C). In a large bowl, I combine warm milk, melted butter, maple syrup, and salt. I sprinkle the yeast evenly on top, stir gently, and let it sit for 10 minutes until the mixture becomes foamy.
I add the flour and mix until a dough forms. I shape it into a mound, cover the bowl with plastic wrap or a towel, and let it rise in a warm place for about 1 hour, until it nearly doubles in size.
Once risen, I place the dough on a floured surface and roll it into a ¼-inch thick rectangle. I spread the softened butter evenly across the dough and sprinkle the cinnamon and sugar mixture over the top.
I slice the dough lengthwise into 2½-inch strips. I roll the first strip into a pinwheel and place it in the center of a greased 10–12 inch round baking dish. Then, I wrap the remaining strips around the center, forming one large spiral.
I cover the pan again and let the dough rise for another 30 minutes.
Once puffed, I bake it for 35–40 minutes, or until golden brown.
While it bakes, I make the frosting by beating the cream cheese, butter, and powdered sugar with a hand mixer until smooth and fluffy. When the roll cools slightly, I spread the frosting generously over the top.

Servings and Timing

This giant cinnamon roll makes about 12 servings. The total prep and rise time is around 1 hour and 30 minutes, with an additional 35–40 minutes of baking, so it’s ready in just over 2 hours.

Variations

Vegan Version: I use plant-based milk, butter, and cream cheese for a fully vegan roll.
Gluten-Free Option: I substitute with a 1:1 gluten-free flour blend for a gluten-free version.
Nutty Cinnamon Roll: I sprinkle chopped pecans or walnuts between the layers for crunch.
Extra Spice: I mix in a pinch of nutmeg or cardamom with the cinnamon for a richer flavor.
Simple Glaze: Instead of cream cheese frosting, I drizzle a mix of powdered sugar, maple syrup, and milk over the roll.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for 15–20 seconds or place them in a 300°F oven for about 10 minutes. If I’ve already added frosting, I prefer to reheat gently so it doesn’t melt completely — or I reapply a little fresh icing afterward.

FAQs

Can I make this giant cinnamon roll ahead of time?

Yes, I prepare and assemble the roll the night before, refrigerate it covered, and let it come to room temperature for about 30 minutes before baking.

Can I freeze the cinnamon roll?

Yes, I wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. I thaw overnight in the fridge and warm it before serving.

What if I don’t have yeast?

If I don’t have yeast, I can make a no-yeast version using baking powder and yogurt or milk. It won’t be as fluffy but still tastes great.

Why didn’t my dough rise properly?

The milk might have been too hot and killed the yeast, or the yeast was expired. I make sure the liquid is warm (around 105–110°F) before mixing.

How do I know when it’s done baking?

When the top is golden brown and the dough feels firm in the center, it’s ready. A toothpick inserted should come out clean.

Conclusion

This giant cinnamon roll is one of my favorite comfort bakes. I love how the soft, pillowy dough pairs with the sweet cinnamon filling and creamy frosting — it’s indulgent, beautiful, and always a crowd-pleaser. Whether I make it for brunch, a family gathering, or just to treat myself, it’s the perfect way to make any morning special.