Giant Cinnamon Roll
An easy giant cinnamon roll made with refrigerated crescent dough, buttery brown sugar cinnamon filling, and homemade cream cheese icing. Perfect for breakfast, brunch, and holidays.
Ingredients
- Cinnamon Roll
- 2 tubes 8 oz each refrigerated crescent dough sheets
- 1/2 cup salted butter softened
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- Cream Cheese Icing
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch round baking dish.
- Unroll the crescent dough sheets and pinch together any perforations.
- Spread softened butter over both sheets.
- Combine brown sugar and cinnamon, then sprinkle evenly over the butter.
- Cut dough lengthwise into 1 1/2-inch strips.
- Roll the first strip into a spiral and place in the center of the dish.
- Wrap the remaining strips around the center, forming one large cinnamon roll.
- Bake for 30–35 minutes or until golden brown and fully cooked in the center. Cover loosely with foil if browning too quickly.
- Beat cream cheese, softened butter, powdered sugar, and vanilla until smooth.
- Allow the roll to cool slightly, then spread with cream cheese icing and serve warm.
Notes
Keep crescent dough chilled until ready to use.
Use softened butter for the filling.
Don't wrap the dough too tightly.
Check the center carefully for doneness.
Refrigerate frosted leftovers for up to 4 days.
Use softened butter for the filling.
Don't wrap the dough too tightly.
Check the center carefully for doneness.
Refrigerate frosted leftovers for up to 4 days.
