Show-Stopping Giant Cinnamon Roll

If you want to create a dessert that will have your guests talking long after the dinner party is over, this massive, centerpiece-worthy pastry is exactly what you need. Inspired by a specialty recipe spotted in a King Arthur catalog, this oversized treat is baked beautifully in a 9-inch springform pan. It takes the classic comfort of a standard cinnamon bun and scales it up into a glorious, sliceable cake. The moment you bring this to the table, completely smothered in a sweet glaze, you will see exactly why there are rarely any leftovers.

What makes this recipe truly spectacular is the rich, brioche-style dough. It is heavily enriched with eggs and butter, requiring a slow overnight chill in the refrigerator that develops incredible flavor and makes the dough much easier to handle. Paired with a potent filling of Vietnamese cinnamon, brown sugar, and special cinnamon sweet bits, every single bite is packed with warm, spiced perfection. Whether you are hosting a special holiday brunch or surprising friends at a dinner party, this giant creation is guaranteed to steal the show.

Why You’ll Love This Recipe

• It serves as a breathtaking visual centerpiece that easily replaces a traditional cake for celebrations.

• The dough is enriched with eggs, dry milk, and plenty of butter for an incredibly soft, tender crumb.

• Vietnamese cinnamon and cinnamon sweet bits provide a deep, sweet spice profile that regular cinnamon just cannot match.

• Baking it in a 9-inch springform pan keeps the edges soft and forces the roll to bake up tall and fluffy.

• The dough can be prepped the day before, leaving only the assembly and baking for the day of your event.

• A simple glaze of confectioners’ sugar, vanilla, and a touch of almond extract perfectly balances the rich pastry.

Ingredients

• For the Dough:

• 3 3/4 cups (450g) unbleached all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 tablespoons (14g) baker’s special dry milk

• 4 teaspoons instant yeast

• 1 1/2 teaspoons salt

• 6 tablespoons (85g) water

• 1/4 teaspoon almond extract

• 4 large eggs

• 12 tablespoons (170g) cold unsalted butter, cut into tablespoon-sized pieces

• 1/4 cup (35g) cinnamon sweet bits

• For the Filling:

• 3/4 cup (160g) packed dark brown sugar

• 2 tablespoons (15g) unbleached all-purpose flour

• 1 tablespoon Vietnamese cinnamon

• 1/8 teaspoon salt

• 4 tablespoons (57g) unsalted butter, melted

• 1 tablespoon water

• 1 teaspoon pure vanilla extract

• 1/4 cup (35g) cinnamon sweet bits

• For the Glaze:

• 1 1/4 cups (142g) confectioners’ sugar

• 1/2 teaspoon pure vanilla extract

• 2 to 3 tablespoons (28g to 43g) water

• 1/4 teaspoon almond extract

Step-by-Step Instructions

Step 1: Mix the Base Dough

In the bowl of your stand mixer fitted with a dough hook, combine all of your dough ingredients except for the cold butter and the cinnamon sweet bits. Turn the mixer to a medium-low speed and let it run until a stretchy, cohesive dough begins to form, which should take about 7 to 10 minutes.

Step 2: Incorporate the Butter

Once the dough has formed, begin adding your cold, cubed butter just 1 to 2 tablespoons at a time. Allow the mixer to run for 1 to 2 minutes after each addition to ensure the butter is fully absorbed. Continue this gradual process until all 12 tablespoons of butter are incorporated and your dough looks completely smooth, taking roughly 8 to 12 minutes in total.

Step 3: Add the Cinnamon Bits and Chill

Add the 1/4 cup of cinnamon sweet bits into the bowl and knead the dough for another 1 to 2 minutes until they are evenly dispersed. Form the dough into a smooth ball, place it into a greased bowl, and cover it tightly. Let the dough rise at room temperature for exactly 1 hour. After that, transfer the bowl to the refrigerator for a minimum of 3 hours, or ideally overnight.

Step 4: Prepare the Filling and Pan

When you are ready to assemble, mix the dark brown sugar, flour, Vietnamese cinnamon, and salt in a bowl. Stir in the melted butter, water, and vanilla extract until you have a thick paste. Prepare a 9-inch springform pan by lining the bottom with a parchment paper round and lightly greasing the sides.

Step 5: Roll and Fill the Dough

Take your chilled dough and divide it evenly into two pieces on a lightly floured work surface. Roll each half out into a 9×13-inch rectangle. Take your filling and spread it in an even layer across both rolled-out rectangles, then sprinkle the remaining cinnamon sweet bits over the top. Gently lift one dough rectangle and place it directly on top of the other, creating a stack.

Step 6: Cut and Assemble the Giant Coil

Using a sharp knife or pizza cutter, slice the stacked dough horizontally into strips that are 1 1/2 inches wide. Take the first strip and roll it loosely into a coil, placing it directly in the center of your prepared springform pan. Take the remaining dough strips, fold them in half crosswise, and wrap them one by one around the center coil until all the dough is used and the pan is filled.

Step 7: Final Rise and Bake

Cover your shaped pastry and let it rise for 60 to 75 minutes, or until it looks visibly puffy. While it rises, preheat your oven to 350°F. Bake the roll for 50 to 55 minutes. To prevent the top from burning, tent it loosely with aluminum foil after the 35-minute mark. The center should register 190°F on a digital thermometer when it is fully baked.

Step 8: Glaze and Serve

While the roll cools slightly, whisk together the confectioners’ sugar, vanilla extract, almond extract, and water until smooth. Drizzle the glaze generously over the warm pastry before slicing and serving.

Expert Cooking Tips

• Do not rush the butter incorporation. Adding the cold butter slowly ensures it emulsifies properly into the dough, creating a brioche-like texture rather than a greasy mess.

• Chilling the dough overnight is highly recommended. Not only does it deepen the flavor, but rolling and cutting enriched dough is significantly easier when it is cold and firm.

• When wrapping the strips around the center coil, do not pack them too tightly. The dough needs a little room to expand during its final rise and in the oven.

• Tenting the pan with foil at the 35-minute mark is absolutely crucial. Because the pastry is so large, the outside will quickly darken before the center reaches the safe internal temperature of 190°F.

• Vietnamese cinnamon is stronger and sweeter than standard grocery store cinnamon. If you must substitute it, try adding a tiny pinch of nutmeg to mimic that depth.

Variations to Try

• Add half a cup of finely chopped toasted pecans or walnuts to the filling for a lovely crunch that contrasts with the soft dough.

• Swap the almond extract in the glaze for a splash of fresh orange juice and a teaspoon of orange zest for a bright citrus twist.

• For a more savory-sweet profile, try a cream cheese frosting instead of the traditional water-based sugar glaze.

What to Serve With a Giant Cinnamon Roll

• A large carafe of freshly brewed dark roast coffee or espresso to balance out the intense sweetness.

• A fresh fruit platter featuring tart berries, sliced kiwi, and melon to cut through the richness of the brioche dough.

• Crispy, thick-cut oven-baked bacon or savory breakfast sausage links for a classic sweet-and-salty brunch pairing.

Storage & Reheating

Refrigerator

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. Because the dough is heavily enriched with butter and eggs, keeping it chilled prevents it from spoiling and maintains its moisture.

Freezer

You can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a heavy-duty freezer bag for up to 3 months. Let the slices thaw overnight in the refrigerator before attempting to warm them up.

Reheating

To restore that fresh-from-the-oven softness, place a slice on a microwave-safe plate and heat it in 15-second bursts until warm. Alternatively, wrap the slice in foil and warm it in a 300°F oven for about 10 minutes.

Frequently Asked Questions

Can I make this without a stand mixer?

While technically possible, it is incredibly difficult. Enriched dough requires extensive kneading to develop enough gluten to hold the large volume of butter. Doing this by hand would take a tremendous amount of time and effort.

Why do I need to use dry milk powder?

Baker’s special dry milk tenderizes the dough and helps it achieve a beautiful golden-brown crust in the oven without adding excess liquid that could make the dough too sticky.

What are cinnamon sweet bits?

Cinnamon sweet bits are specialized baking chips designed to hold their shape and deliver concentrated bursts of cinnamon flavor without dissolving completely into the dough.

Can I bake this in a regular cake pan instead of a springform pan?

A 9-inch springform pan with high sides is strongly recommended. A standard cake pan may not be deep enough to accommodate the massive rise of this giant roll, and removing it from a solid pan without ruining the glaze would be very tricky.

How do I know when the center is fully baked?

Because of the giant size, the most accurate way to check for doneness is to insert a digital thermometer into the very center of the coil. It should read exactly 190°F.

Final Thoughts

Making a massive, spiraled pastry from scratch might seem like a project, but the dramatic reveal at the dinner table makes every single step worth it. With its incredibly tender, buttery dough and layers of sweet Vietnamese cinnamon, this recipe transforms a familiar breakfast treat into a luxurious dessert. Don’t be surprised if your guests ask you to bake this for every celebration moving forward!

Giant Cinnamon Roll

A spectacular, oversized cinnamon roll baked in a 9-inch springform pan. Features a rich brioche dough, Vietnamese cinnamon filling, and sweet glaze

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Equipment

• Stand mixer with a dough hook
• 9-inch springform pan
• Rolling Pin
• Digital meat thermometer
• - Parchment paper

Ingredients

  

• 3 3/4 cups 450g unbleached all-purpose flour
• 1/4 cup 50g granulated sugar
• 2 tbsp 14g baker's special dry milk
• 4 tsp instant yeast
• 1 1/2 tsp salt
• 6 tbsp 85g water
• 1/4 tsp almond extract
• 4 large eggs
• 12 tbsp 170g cold unsalted butter, cut into pieces
• 1/4 cup 35g cinnamon sweet bits (plus extra for filling)
• 3/4 cup 160g packed dark brown sugar
• 2 tbsp 15g unbleached all-purpose flour
• 1 tbsp Vietnamese cinnamon
• 1/8 tsp salt
• 4 tbsp 57g unsalted butter, melted
• 1 tbsp water
• 1 tsp pure vanilla extract
• 1 1/4 cups 142g confectioners' sugar
• 1/2 tsp pure vanilla extract
• 2 to 3 tbsp 28g to 43g water
• 1/4 tsp almond extract

Instructions

 

• In a stand mixer with a dough hook, combine dough ingredients except butter and cinnamon bits. Mix on medium-low for 7-10 minutes.
• Add cold butter 1 to 2 tablespoons at a time, mixing until fully incorporated (8-12 minutes).
• Add 1/4 cup cinnamon sweet bits and knead for 1-2 minutes.
• Form dough into a ball, place in a greased bowl, cover, and let rise for 1 hour at room temp, then refrigerate for at least 3 hours.
• Mix brown sugar, flour, cinnamon, salt, melted butter, water, and vanilla for the filling.
• Line a 9-inch springform pan with parchment and grease the sides.
• Divide dough in half, roll each to a 9x13-inch rectangle. Spread filling and remaining cinnamon bits evenly, then stack one piece of dough on top of the other.
• Cut the stacked dough into 1 1/2-inch wide strips. Coil one strip in the center of the pan, and wrap the remaining strips around the coil.
• Cover and let rise for 60-75 minutes. Preheat oven to 350°F.
• Bake for 50-55 minutes, tenting with foil after 35 minutes. Bake until center reaches 190°F.
• Combine glaze ingredients and drizzle over the warm cinnamon bun. Notes:
• The dough must be chilled for at least 3 hours, but overnight is preferred for best flavor and handling.

Notes

The dough must be chilled for at least 3 hours, but overnight is preferred for best flavor and handling.

Do not skip tenting with foil, or the top will burn before the center bakes.