Why You’ll Love This Recipe
A Giant Gooey Cinnamon Roll is the kind of treat that feels indulgent, nostalgic, and irresistibly comforting. Imagine the softest, fluffiest dough spiralled with buttery cinnamon sugar and baked into an oversized swirl that stays gooey in the centre while turning beautifully golden on the edges. This oversized version beats any store-bought pastry, and it makes a stunning centrepiece for brunches, birthdays, or holiday mornings. I experimented once by using oat milk in the dough, and it worked surprisingly well—yielding a tender crumb without altering the flavour. Whether served warm straight from the oven or drizzled generously with cream cheese icing, this cinnamon roll delivers all the cosy flavours of a classic, but with even more drama and decadence. If you enjoy soft pastries with rich swirls of spice, this recipe will quickly become a favourite.
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Giant Gooey Cinnamon Roll: A Warm, Soft, Bakery-Style Showstopper
- Total Time: 1 hr 55 mins
- Yield: 1 giant cinnamon roll (6–8 servings)
- Diet: Vegetarian
Description
A huge, soft, gooey cinnamon roll baked as one giant spiral, loaded with buttery cinnamon sugar and topped with creamy vanilla icing—perfect for sharing.
Ingredients
-
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/3 cup sugar
- 1/3 cup softened butter
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 tsp salt
Filling:
-
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 tbsp cinnamon
Icing:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit 5–10 minutes until foamy.
- Add remaining sugar, butter, eggs, flour, and salt. Mix and knead until smooth. Let rise 1 hour or until doubled.
- Roll dough into a large rectangle. Spread with softened butter, then sprinkle brown sugar and cinnamon evenly.
- Cut dough into long strips (3–4 strips). Roll the first strip into a spiral, then wrap remaining strips around it to form one giant roll.
- Place in a greased 9-inch cake pan. Cover and let rise 30–40 minutes.
- Preheat oven to 350°F (175°C). Bake 30–40 minutes until golden but still soft in the center.
- Beat icing ingredients together until smooth. Spread over warm roll.
Notes
- If the top browns too quickly, cover loosely with foil.
- For extra gooey centers, slightly underbake.
- Add chopped pecans to the filling for crunch.
- Use cream instead of milk in the icing for richer flavor.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides the structure for the dough while keeping the texture tender and soft when properly kneaded.
Warm milk
Warm milk activates the yeast and helps create a rich, pillowy dough.
Yeast
Yeast gives rise to the dough, creating that light, fluffy texture essential for a perfect cinnamon roll.
Sugar
Adds sweetness to the dough and helps feed the yeast for a strong rise.
Butter
Melted butter enriches the dough and adds depth to the cinnamon filling, contributing to the gooey interior.
Egg
The egg lends richness and improves the dough’s elasticity and softness.
Salt
Balances sweetness and enhances flavour throughout the roll.
Brown sugar
Creates a deep caramel-like sweetness in the filling and helps develop the gooey swirls.
Cinnamon
The essential spice that gives cinnamon rolls their warm, comforting aroma.
Cream cheese
Used in the frosting to create a smooth, tangy finish that balances the sweetness.
Powdered sugar
Blends into the frosting for a silky, pourable glaze.
Directions
Begin by activating the yeast in warm milk with a small amount of sugar. Once foamy, whisk in melted butter, egg, and the remaining sugar. Add flour and salt, then mix until a soft dough forms. Knead for several minutes until smooth and elastic. Allow the dough to rise in a warm place until doubled in size. Meanwhile, prepare the filling by combining softened butter, brown sugar, and cinnamon into a thick paste.
Roll the dough into a large rectangle and spread the filling evenly across the surface. To form the giant swirl, cut the dough into long strips and roll one strip at a time, adding each new strip around the centre to create an oversized spiral. Place it in a greased baking dish and let it rise again until puffy. Bake until golden, checking that the centre remains soft without becoming doughy.
Prepare the frosting by whisking cream cheese, butter, powdered sugar, and a splash of milk until smooth. Spread the frosting over the warm roll, allowing it to melt into the ridges. Serve immediately for the ultimate gooey experience.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6–8 generous portions.
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Baking time: 25–30 minutes
Total time: Approximately 2 hours 30 minutes
Storage/reheating
Store leftovers covered at room temperature for up to two days or refrigerate for up to four days. Reheat slices in a low oven for 8–10 minutes, or microwave briefly until warm. For longer storage, freeze individual portions and thaw before reheating; the roll remains soft and gooey when warmed gently.
Variations and Customizations
Caramel Pecan Cinnamon Roll
Add toasted pecans and drizzle caramel sauce over the finished roll for added crunch and richness.
Maple Cinnamon Roll
Replace part of the sugar in the frosting with maple syrup for warm, autumnal sweetness.
Chocolate Cinnamon Roll
Sprinkle mini chocolate chips over the filling before rolling for a chocolatey twist.
Apple Cinnamon Roll
Add finely diced sautéed apples to the filling for an apple-pie-meets-cinnamon-roll experience.
Pumpkin Spice Roll
Mix pumpkin puree into the dough and replace the cinnamon with pumpkin spice for a seasonal variation.
Nut-Free Version
Simply omit nuts in any variation; the roll remains just as soft and flavourful.
Extra-Gooey Version
Increase the butter and brown sugar filling slightly for more caramelisation.
Orange Glaze Roll
Use orange zest and juice in the frosting to create a refreshing citrus finish.
Espresso Frosting
Add a splash of espresso to the glaze for a subtle coffee note.
Vegan Adaptation
Use plant-based milk, vegan butter, and dairy-free cream cheese; the texture remains soft and satisfying.
FAQs
Why is my dough not rising?
The milk may have been too hot or the yeast expired. Ensure the milk is warm, not hot.
Can I prepare this the night before?
Yes, assemble the roll, refrigerate overnight, and bake in the morning.
Why is the centre still doughy?
The roll may need a few more minutes of baking; cover the top with foil to prevent over-browning.
Can I freeze the dough?
Yes, freeze after the first rise, thaw, and continue with shaping and baking.
Can I reduce the sugar?
You may lightly reduce the filling sugar, though it may be less gooey.
Should I use bread flour?
All-purpose flour gives the softest texture; bread flour makes it slightly chewier.
Can I add raisins?
Yes, sprinkle them over the filling before rolling.
Can I double the recipe?
Yes, but bake in two pans for even cooking.
What if I don’t have a stand mixer?
Mix and knead by hand; it works perfectly well.
How do I keep the roll soft?
Do not overbake, and store well-covered to retain moisture.
Conclusion
A Giant Gooey Cinnamon Roll is the perfect centrepiece for leisurely mornings, celebrations, or any moment that calls for a warm and comforting treat. Its soft layers, rich filling, and velvety frosting create a bakery-quality experience right at home. Whether you keep it classic or experiment with flavour variations, this indulgent pastry is sure to become a beloved favourite.
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