Why You’ll Love This Recipe
A Giant Gooey Cinnamon Roll is the kind of indulgent, bakery-style treat that instantly turns an ordinary morning into a celebration. Soft, buttery dough spirals around layers of cinnamon sugar, melting into a gooey centre while the outside bakes into a golden, tender crust. This oversized roll is perfect for sharing—though you may not want to. One thing I appreciate about this recipe is its flexibility; when I once ran out of regular milk, I used almond milk for the dough, and the rise and texture still came out beautifully soft. Whether you serve it warm from the oven on a weekend morning, bring it to brunch, or make it for a holiday breakfast, this cinnamon roll guarantees sweet aromas, impressive presentation, and unforgettable flavour.
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Giant Gooey Cinnamon Roll: A Soft, Caramel-Swirled Showstopper for Any Occasion
- Total Time: 1 hr 50 mins
- Yield: 1 giant roll (8 servings)
- Diet: Vegetarian
Description
A massive, ultra-soft cinnamon roll baked in a single swirl, filled with buttery cinnamon sugar and topped with rich cream cheese icing.
Ingredients
-
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tsp salt
Filling:
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- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp cinnamon
Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let bloom for 5–10 minutes.
- Add melted butter, egg, salt, and 2 1/2 cups of flour. Mix, then knead in remaining flour until a soft dough forms.
- Knead 5–7 minutes until smooth. Place in an oiled bowl, cover, and rise 1 hour or until doubled.
- Roll dough into a large rectangle.
- Spread softened butter over the dough and sprinkle with brown sugar and cinnamon.
- Cut dough into long strips and roll one strip into a spiral. Continue wrapping remaining strips around it to form one giant roll.
- Place in a greased 9-inch cake pan. Cover and rise 30–40 minutes.
- Bake at 350°F (175°C) for 25–35 minutes until golden and cooked through.
- Whisk icing ingredients until smooth and spread over warm roll.
Notes
- If browning too quickly, tent loosely with foil.
- Add a pinch of nutmeg to the filling for warmth.
- For extra gooeyness, drizzle with extra melted butter before baking.
- Best served warm with icing melting into the layers.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Forms the structure of the dough while keeping it tender and workable.
Active dry yeast
Essential for creating a soft, pillowy rise that makes the giant roll light and fluffy.
Warm milk
Activates the yeast and helps produce a smooth, enriched dough. Almond milk works beautifully, too.
Sugar
Adds sweetness and helps the yeast activate more effectively.
Butter
Enriches the dough and creates the gooey cinnamon filling, lending depth and softness.
Egg
Adds structure, improves texture, and contributes to the dough’s golden colour.
Salt
Balances sweetness and enhances overall flavour.
Brown sugar
Used in the filling, it melts into a caramel-like layer that defines the gooey interior.
Cinnamon
Warm, fragrant, and essential for creating that iconic cinnamon-roll flavour.
Cream cheese
Forms the base of the frosting, offering tanginess that balances sweetness.
Powdered sugar
Sweetens and smooths the cream cheese frosting.
Vanilla extract
Adds warmth and enhances the aroma of the frosting.
Directions
Start by activating the yeast. In a mixing bowl, combine warm milk, sugar, and yeast, letting it sit until foamy. Add melted butter, egg, and salt, stirring until blended. Gradually incorporate the flour until a soft dough forms. Knead the dough for several minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for about one hour or until doubled in size.
Once risen, punch down the dough and roll it out into a wide rectangle. Spread softened butter across the surface, then sprinkle generously with brown sugar and cinnamon. Starting from one long edge, roll the dough into a tight log. Instead of slicing into individual rolls, roll the log upon itself like a spiral to create one enormous cinnamon roll. Carefully place it in a greased round baking dish, cover, and allow it to rise again for 30 minutes.
Preheat your oven to 350°F. Bake the giant cinnamon roll for 25–35 minutes, or until golden and baked through at the centre. Meanwhile, prepare the frosting by beating cream cheese, powdered sugar, vanilla, and a bit of milk until smooth. Spread frosting generously over the warm roll so it melts into the crevices. Let the roll cool slightly before serving to allow the layers to settle and become extra gooey.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6–8 people.
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Baking time: 30 minutes
Total time: about 2 hours 20 minutes
Storage/reheating
Store leftovers covered at room temperature for up to two days or refrigerate for up to five days. Reheat slices in the microwave for 10–15 seconds or warm the entire roll in the oven at 300°F for about 10 minutes. If freezing, wrap tightly and store for up to one month. Thaw overnight and warm gently before serving.
Variations and Customizations
Maple Cinnamon Roll
Add maple syrup to the frosting for a rich, autumnal flavour.
Pecan Caramel Swirl
Sprinkle chopped pecans and drizzle caramel over the filling before rolling.
Brown Butter Filling
Replace melted butter with brown butter for a deeper, nutty aroma.
Chocolate Chip Cinnamon Roll
Fold mini chocolate chips into the filling for extra indulgence.
Apple Cinnamon Roll
Layer thin apple slices inside for a pie-inspired twist.
Orange Cream Cheese Frosting
Add orange zest and juice to the frosting for a citrus-bright variation.
Espresso Cinnamon Roll
Mix a teaspoon of instant espresso powder into the filling for a coffeehouse flavour.
Vegan Version
Use almond milk, vegan butter, and dairy-free cream cheese.
Extra-Gooey Glaze
Drizzle a warm milk-and-powdered-sugar glaze underneath the frosting for added stickiness.
Whole Wheat Dough
Swap half the flour for whole wheat to add hearty texture.
FAQs
Why is my dough too sticky?
Add flour gradually while kneading until the dough becomes soft but workable.
Can I make this the night before?
Yes. Assemble the roll, refrigerate overnight, and bake in the morning after a short rise.
How do I keep the centre from being underbaked?
Bake on the lower rack and cover loosely with foil if the top browns too quickly.
Can I use instant yeast?
Yes. Skip the activation step and mix directly into the dry ingredients.
How thick should I roll the dough?
About ¼ inch thick to achieve generous layers.
Should the butter in the filling be melted or softened?
Softened works best so it spreads evenly.
Can I freeze the dough?
Yes, freeze after shaping and before the second rise.
Why did my roll uncoil during baking?
Ensure the log is rolled tightly and placed seam-side down.
Can I reduce the sugar?
Yes, though the texture of the filling may change slightly.
Should I frost while warm or completely cooled?
Frost warm for a melty glaze or cooled for a thicker layer.
Conclusion
A Giant Gooey Cinnamon Roll is the ultimate comfort bake—fluffy, fragrant, sticky, and full of nostalgia. With its impressive size, soft crumb, and caramelised centres, this recipe is ideal for special mornings or when you want to delight a crowd. Whether you keep it classic or explore custom flavours, this irresistible cinnamon roll promises warmth, sweetness, and a bakery-style experience right from your kitchen.
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