There’s nothing quite like a warm, homemade cinnamon roll fresh from the oven! This giant cinnamon roll is soft, fluffy, and filled with buttery cinnamon sugar, then topped with a smooth vanilla glaze and a delicious cinnamon crumble. Every bite is sweet, comforting, and full of warm cinnamon flavor.
It’s the perfect treat for a cozy weekend breakfast, brunch, or an afternoon coffee break. The beautiful cinnamon swirls, creamy glaze, and crunchy crumble make this homemade pastry feel extra special, while the simple ingredients make it easy to prepare at home.
Why You’ll Love This Giant Cinnamon Roll
- Soft and fluffy: The homemade dough bakes into a tender, pillowy roll.
- Rich cinnamon filling: Butter, brown sugar, and cinnamon create a deliciously sweet center.
- Creamy vanilla glaze: A smooth glaze adds sweetness and melts beautifully over the warm roll.
- Crunchy cinnamon crumble: A buttery topping adds a lovely texture to every bite.
- Perfect for sharing: Serve it warm for breakfast, brunch, or dessert.
Ingredients You’ll Need
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
For the Cinnamon Filling
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
For the Cinnamon Crumble
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons cream cheese, softened (optional)
How to Make a Giant Cinnamon Roll
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Add the flour, salt, egg, and melted butter.
Mix until a soft dough forms. Knead by hand for 8–10 minutes, or with a stand mixer fitted with a dough hook for about 5–7 minutes, until the dough becomes smooth and elastic.
Step 2: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for about 60–90 minutes, or until doubled in size.
Step 3: Make the Cinnamon Filling
In a small bowl, mix the softened butter, brown sugar, and cinnamon until you have a thick, spreadable mixture.
Set aside while you prepare the dough.
Step 4: Shape the Giant Cinnamon Roll
Punch down the risen dough and roll it into a large rectangle, about 12 × 16 inches.
Spread the cinnamon butter mixture evenly over the dough.
Cut the dough lengthwise into long strips, about 2 inches wide. Roll the first strip into a tight spiral, then wrap the remaining strips around it, joining the ends as you go, until you have one large cinnamon roll.
Place the roll in a greased 9-inch round baking pan.
Step 5: Prepare the Crumble
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and rub it into the dry ingredients with your fingertips until coarse crumbs form.
Sprinkle the crumble over the cinnamon roll.
Step 6: Let It Rise Again
Cover the shaped roll loosely and let it rise for another 30–45 minutes, until puffy.
Meanwhile, preheat the oven to 350°F (175°C).
Step 7: Bake Until Golden
Bake for 25–35 minutes, or until the roll is golden brown and cooked through in the center.
If the top starts browning too quickly, loosely cover it with aluminum foil for the remaining baking time.
Let the cinnamon roll cool for about 10–15 minutes before adding the glaze.
Step 8: Make the Vanilla Glaze
In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
For a creamier glaze, mix in the softened cream cheese until fully combined. Add a little extra milk if needed to reach your preferred consistency.
Step 9: Glaze and Serve
Drizzle the vanilla glaze generously over the warm cinnamon roll. Sprinkle with any extra crumble if desired.
Serve warm while the center is soft and the glaze is deliciously gooey.
Tips for the Best Cinnamon Roll
- Use warm, not hot, milk: Very hot milk can damage the yeast. It should feel comfortably warm.
- Knead until smooth: Properly kneaded dough creates a soft, fluffy texture.
- Give the dough enough time to rise: The dough should become noticeably puffy before baking.
- Spread the filling evenly: This ensures cinnamon flavor in every swirl.
- Keep the crumble cold: Cold butter helps create a crumbly topping.
- Avoid overbaking: Remove the roll when the center is cooked and the top is golden.
- Glaze while warm: Let the roll cool slightly first so the glaze softens without completely disappearing.
Variations to Try
- Pecan Cinnamon Roll: Add chopped pecans to the cinnamon filling or crumble.
- Apple Cinnamon Roll: Add finely diced, lightly cooked apples to the filling.
- Cream Cheese Glaze: Use cream cheese, powdered sugar, vanilla, and milk for a richer topping.
- Caramel Cinnamon Roll: Drizzle caramel sauce over the glaze.
- Chocolate Cinnamon Roll: Sprinkle mini chocolate chips over the cinnamon filling before shaping.
Frequently Asked Questions
Can I make this cinnamon roll ahead of time?
Yes! Prepare the roll, place it in the baking pan, cover it tightly, and refrigerate overnight. The next morning, let it sit at room temperature until puffy before baking. If it has not risen enough, give it additional time.
Why is my cinnamon roll dough not rising?
The milk may have been too hot or too cold, the yeast may be inactive, or the room may be too cool. Keep the dough covered in a warm, draft-free place and allow enough time for it to rise.
How do I know when the cinnamon roll is fully baked?
The top should be golden brown, and the center should look set rather than doughy. If you have a food thermometer, the center should reach approximately 190°F (88°C).
Can I make the dough without a stand mixer?
Absolutely! Mix the ingredients in a large bowl and knead by hand for about 8–10 minutes, until the dough is smooth and elastic.
How should I store leftover cinnamon roll?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days if topped with cream cheese glaze.
Can I freeze a giant cinnamon roll?
Yes. Let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm gently before serving.
Giant Cinnamon Roll with Vanilla Glaze & Cinnamon Crumble
A soft, fluffy giant cinnamon roll filled with buttery cinnamon sugar, topped with a sweet vanilla glaze and a buttery cinnamon crumble.
Prep Time
30 min
Cook Time
30 min
Servings
8
Rise Time: 1 hour 30 minutes · Total Time: About 2 hours 30 minutes
Ingredients
For the dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1 large egg
- 1/4 cup melted unsalted butter
For the filling
- 1/3 cup softened unsalted butter
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
For the crumble
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons softened cream cheese, optional
Instructions
- Combine warm milk, yeast, and granulated sugar. Add flour, salt, egg, and melted butter.
- Knead for 8–10 minutes by hand, or 5–7 minutes in a stand mixer, until smooth.
- Cover and let rise for 60–90 minutes, until doubled.
- Mix softened butter, brown sugar, and cinnamon for the filling.
- Roll the dough into a 12 × 16-inch rectangle. Spread the filling evenly over it.
- Cut into long strips and roll them into one large spiral. Place in a greased 9-inch round pan.
- Mix the crumble ingredients until coarse crumbs form. Sprinkle over the roll.
- Cover and let rise for 30–45 minutes. Preheat the oven to 350°F (175°C).
- Bake for 25–35 minutes, until golden and cooked through.
- Whisk the glaze ingredients until smooth. Let the roll cool for 10–15 minutes, then drizzle with glaze.
Notes
- Use warm milk, not hot milk, to protect the yeast.
- If the top browns too quickly, cover loosely with foil.
- Store at room temperature for up to 2 days, or refrigerate for up to 4 days if using cream cheese glaze. Copy Recipe
