Giant Cinnamon Rolls {Step by Step with Photos}

The only thing better than a cinnamon roll is a GIANT cinnamon roll. Check out this giant cinnamon roll recipe with step-by-step photos.

I stumbled upon something great. The bun is totally on purpose.

Giant cinnamon rolls.

The process is a bit more unique than doubling the size of a cinnamon roll, and I fell in love with this method because it’s quirky, fun, and results in a wonderfully delicious cinnamon roll (think: lots of butter, gooey, and cinnamony).

I’ve made these Mammoth Cinnamon Rolls five or six times in the past few weeks, and they’ll be the star of Christmas morning.

They’re beautifully shaped in the pan, refrigerated overnight, and baked the next morning (there’s a bit of fermentation time there), and the orange-cinnamon version? Oh. Heaven. Beyond.

I think this new giant cinnamon roll will allow creativity to satisfy the average cinnamon roll-eater. For now, these gargantuan cinnamon rolls leave a firm imprint on my past, present, and future.

Giant Cinnamon Rolls

Prep Time: 3 hours Hours 25 minutes

Cook Time: 22 minutes

Total Time: 3 hours Hours 47 minutes

Materials Needed

Flour:

• ¾ cup warm buttermilk (see note)
• 6 tablespoons (85 grams) butter, melted and cooled
• 3 large eggs
• 4 ¼ cups (604 grams) flour (see note)
• ¼ cup (53 grams) granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 ¼ teaspoon salt

Filling:

• ½ cup (113 g) butter, softened to room temperature
• 1 cup (212 grams) brown sugar
• 2 teaspoons cinnamon
• 1 large orange, about 1 teaspoon zest

Glazing:

• 1 cup (114 grams) powdered sugar
• 1 tablespoon freshly grated orange zest
• 1 tablespoon orange juice
• 1 tablespoon milk

Instructions

1. For the dough, mix together the warm buttermilk and butter in a large liquid measuring cup. Combine 3 1/2 cups flour, sugar, yeast, and salt in a stand mixer fitted with a dough hook (or you can use a large bowl and mix with a wooden spoon or electric hand mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead until the dough is smooth and elastic, about 10 minutes (knead by hand for 15-18 minutes). If, after 5 minutes of kneading, the dough is still sticky, add flour a tablespoon or two at a time until the dough just scrapes the sides of the bowl but still feels a little wobbly when pressed between your fingertips. (See this tutorial for a demonstration.)
2. Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place for about 2 to 2 ½ hours, depending on the temperature of your kitchen.
3. Meanwhile, combine the brown sugar, cinnamon, and orange zest in a small bowl, mix well, and set aside. Spray 2 8-inch round baking pans with cooking spray and set aside.
4. Once the dough has risen, gently punch down and roll into a 16X12-inch rectangle. Spread evenly with softened butter. Top with the cinnamon-sugar mixture and gently press the cinnamon and sugar into the butter.
5. Starting at one of the long edges, roll the dough tightly into the classic cinnamon roll shape, pinching to seal the edge.
6. Using a serrated knife (see images below for an illustration), cut the dough in half lengthwise. Carefully take a long piece of dough and wrap it around one of the prepared baking pans. The layers want to crumble a bit, but don’t apply too much pressure and when it’s done, you won’t notice if it’s a little messy in the pan. I place my baking pan very close to the length of the dough and gently lift about four or five inches of dough into the pan, then roll the rest onto itself. Repeat with the remaining dough (put it inside the other prepared pan).
7. Cover the cinnamon rolls loosely with greased plastic wrap and let them rise until doubled in size. Preheat the oven to 350 degrees F and bake the rolls for 18 to 22 minutes, until lightly browned on top. While the rolls are baking, mix together the glaze ingredients until smooth. Remove the cinnamon rolls from the oven and, using a spatula, remove them from the pan onto a cooling rack set over waxed or parchment paper or onto a serving plate. Drizzle the glaze over the cinnamon rolls. Cut the cinnamon rolls into cake-shaped wedges and serve warm.

Notes

Flour: I usually use half to 3/4 finely ground white whole wheat flour with good results; sometimes I go crazy and use 100% whole wheat flour (white wheat is always finely ground) but the bread is 100% dense. Whole wheat flour. If you use whole wheat or partial flour, add a few minutes to the kneading time to help the gluten develop.
Orange Infusion: The Rolls is an orange-infused cinnamon roll. Beyond taste. If you prefer traditional cinnamon without the orange flavor, omit the orange flavor in the filling, omit the orange flavor and juice from the frosting, and add more milk to get the right consistency. You can also use the buttermilk cream cheese frosting from this recipe.
Make Ahead: This post describes how to make sweet rolls ahead of time.
Buttermilk: Here’s a guide to making your own buttermilk.