Cinnamon rolls are a beloved treat, perfect for breakfast or brunch, and making a giant 12-inch roll creates a stunning centerpiece that’s as impressive as it is delicious. This recipe combines a soft, fluffy dough with a generous cinnamon-sugar filling and a luscious cream cheese glaze, guaranteeing a show-stopping pastry that’s worth the effort.
Ingredients
- 4 ½ cups (540g) all-purpose flour, plus extra for dusting
- 1 cup (240ml) warm milk (110°F/43°C)
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (115g) unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- ½ cup (100g) light brown sugar
- ⅓ cup (67g) unsalted butter, softened
- 2 tablespoons ground cinnamon
- ½ cup (100g) granulated sugar
- ½ cup (60g) chopped nuts (optional)
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
For the filling:
For the cream cheese glaze:
Instructions
- Activate the yeast: In a small bowl, combine warm milk, a teaspoon of sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add the melted butter, egg, and the foamy yeast mixture. Mix with a dough hook or wooden spoon until combined.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6-8 minutes.
- First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
- Shape the dough: Punch down the risen dough and turn it onto a floured surface. Roll into a large rectangle approximately 16×20 inches (40×50 cm).
- Assemble the cinnamon roll: Spread softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter, then add chopped nuts if using. Starting from a long side, roll the dough tightly into a log.
- Form the giant roll: Carefully transfer the rolled dough onto a large parchment-lined baking sheet or a greased 12-inch (30 cm) round cake pan. Gently shape into a perfect circle, joining the ends to form a large ring.
- Second rise: Cover loosely and let rise for another 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon roll for 25-30 minutes, or until golden brown and cooked through.
- Make the glaze: While baking, beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Finish and serve: Remove the cinnamon roll from the oven. Let cool for 5 minutes, then generously spread the cream cheese glaze over the warm pastry. Slice and serve.
Tips
- Substitutions: Use dairy-free milk and vegan butter if needed. For a different flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
- Storage: Keep leftovers in an airtight container at room temperature for up to 24 hours or refrigerate for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.
- Common mistakes: Overworking the dough can make it tough; knead just until smooth. Avoid underbaking, which can leave the center doughy—bake until a toothpick inserted in the center comes out clean.
- Size tips: Rolling the dough into a large rectangle ensures a uniform giant roll. Be gentle when shaping the circle to prevent tearing.
Serving Suggestions
Serve these giant cinnamon rolls warm, topped with extra glaze or a dusting of powdered sugar. Pair with fresh fruit, coffee, or a glass of milk for a satisfying breakfast or brunch spread. For an extra indulgence, add a scoop of vanilla ice cream on the side.
Variations
Experiment with fillings by adding chopped apples, raisins, or chocolate chips before rolling. For a cream cheese swirl, spread a thin layer of cream cheese mixture over the dough before sprinkling cinnamon sugar. You can also make mini versions of this recipe by dividing the dough into smaller portions and baking in muffin tins.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days. Reheat individual slices in the microwave for 20-30 seconds, or rewarm the whole roll in a 300°F (150°C) oven for about 10 minutes to restore freshness and warmth.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the assembled cinnamon roll the night before. Cover it tightly and refrigerate. In the morning, let it come to room temperature for about 30 minutes before baking. This allows the yeast to activate and ensures a fresh, fluffy texture.
How do I prevent the roll from sticking to the pan?
Use parchment paper or lightly grease your baking pan. If shaping into a ring, ensure the ends are joined well and the dough is handled gently to prevent tearing. Non-stick baking spray also helps with easy removal.
What if my dough doesn’t rise properly?
Ensure your yeast is fresh and active. The dough should be kept in a warm, draft-free environment during rising. If it still doesn’t rise, it may be due to expired yeast or too cold a temperature. Adjust by proofing in a warmer spot or replacing the yeast.
Can I freeze the unbaked cinnamon roll?
Absolutely. Shape the dough as instructed, then wrap tightly in plastic wrap and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then let it rise at room temperature before baking.
What makes a cinnamon roll perfectly fluffy?
Proper kneading to develop gluten, adequate rising time, and the right oven temperature are key. Avoid overworking the dough and ensure it doubles in size during each rise, which traps air and creates a light, airy texture.
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