How to Bake a GIANT Cinnamon Roll

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giant cinnamon roll recipe

What’s Up, Hungry People

We live in a world of giant food. Every day, there seems to be something else supersized. A few weeks ago, the challenge was “fad foods” – I immediately knew what I had to make: a GIANT cinnamon roll baked in cast iron, nonetheless, to truly play into the hottest trends of the season.

At over nine inches wide and five inches thick, this cinnamon roll certainly fits the bill of GIANT. The massive roll is composed of layers of homemade dough stuffed with a rich cinnamon and demerara sugar filling.

Of course, no cinnamon roll is complete without a generous helping of frosting – and not just any frosting; thick cream cheese icing that oozes into every nook and cranny, ensuring every bite is as decadent as the last.

The demerara sugar is the secret to the perfect GIANT cinnamon roll. While the typical mixture of butter, brown sugar, and more butter works for your standard-sized cinnamon roll, the big grains of demerara add a bit of texture and a robust brown sugar flavor that complements the cinnamon perfectly.

cast iron cinnamon roll

Cooking this giant cinnamon roll in a cast iron skillet helps to evenly cook the roll all the way through. No room for soggy bottoms or raw centers in this kitchen!

The final result is something beyond heavenly – several layers of cinnamon-y goodness sandwiched between cake-like dough. In some instances, such as those regarding the size of cinnamon rolls, bigger really does mean better. As you slice into this colossal treat, you’re met with spirals of sweet, spiced perfection that make a stunning visual impact.

So, Hungry People, ready your cast iron skillets and let’s create a sweet spectacle that’s not only perfect for satisfying your cinnamon cravings but is also a showstopper at any gathering. This is one challenge where going big really does pay off!

giant cast iron cinnamon roll

Here’s What You Need

  • Flour: Provides structure and texture to the dough.
  • Milk: Adds moisture and helps activate the yeast for rising.
  • Sugar: Sweetens the dough and feeds the yeast.
  • Instant dry yeast: Leavens the dough, allowing it to rise.
  • Baking powder: A secondary leavening agent to ensure the dough rises.
  • Sea salt: Enhances the overall flavor of the dough.
  • Butter: Adds richness and tender texture to the dough and filling.
  • Demerara sugar: Offers a caramel-like sweetness and crunchy texture.
  • Cinnamon powder: Gives the filling its signature warm, spicy flavor.
  • Cream cheese: Base for the creamy, tangy frosting.
  • Powdered sugar: Sweetens and thickens the frosting.
  • Vanilla: Adds a sweet, aromatic flavor to the frosting.
icing for cinnamon rolls

Let’s Cook

First up, grease your trusty cast iron skillet with butter and set it aside. You’ll need that soon. Then, take your milk and give it a quick warm-up in the microwave for about 30-45 seconds until it hits that sweet spot of 110°F. It should feel warm on your fingertips, but definitely not hot. Stir in the sugar and a couple of tablespoons of room temperature butter. This mix is going to feed your yeast, which you’ll sprinkle over the top next. Let it sit and get foamy for about 5-10 minutes—that’s your yeast waking up and getting ready to work.

While the yeast is doing its thing, grab a large bowl and toss in four cups of flour, the sea salt, and baking powder. Whisk them together to mix well. Once your milk mixture looks bubbly and active, pour it into the flour mixture. Grab a wooden spoon and stir until a thick dough forms. If it’s still sticking to the sides of the bowl, it’s not quite ready, so keep stirring. When you’ve got it to the right consistency, cover the bowl with plastic wrap and then a towel on top for good measure. Find a warm spot in your kitchen and let it rise for about an hour, or until it’s nicely doubled in size.

Kneading and Rolling

After your dough has doubled, give it a good punch down—yes, literally deflate that dough with your fist. It’s oddly satisfying. Stir in the remaining flour until it’s all incorporated. Dust your countertop with a little more flour and turn the dough out onto it. Now, let’s get kneading! You want to work it for about 5-10 minutes until it’s smooth and elastic. If the dough feels too sticky, don’t be shy about adding a little more flour, just a sprinkle at a time.

Now, for the fun part. Roll that dough out into a big rectangle, roughly 15 inches by 30 inches, and about a half-inch thick. Get those edges nice and tidy, either by molding them with your hands or giving them a quick trim with a knife.

baked cinnamon roll in cast iron

Adding the Filling and Shaping

In a small bowl, whip up your filling by beating together the butter, both sugars, and that lovely cinnamon. Go ahead and spread this glorious mixture all over your rolled-out dough, right to the edges. You want every bite of this roll to be packed with flavor.

Grab a pizza cutter—it’s the easiest tool for this—and slice the dough into three long strips. Start with one strip and roll it tightly from left to right, then continue rolling it at the end of the next strip, and repeat with the last one until you have one giant cinnamon roll. Place this beauty into your prepared cast iron skillet. Cover it again with plastic wrap and let it rise once more, just for about 30 minutes, to get it extra fluffy.

Baking Your Masterpiece

It’s time to bake! Preheat your oven to 350°F. Take off the plastic wrap and cover the skillet loosely with foil to keep the top from getting too dark too fast. Pop it into the oven and bake for about 40-45 minutes. Then, remove the foil and continue baking for another 30-35 minutes. Keep an eye on it; if the top is perfect but the middle isn’t quite done, keep it in the oven for an extra 5 minutes at a time until it’s just right.

Frosting and Finishing Touches

While that giant roll is turning golden brown, let’s whip up the frosting. Beat together the cream cheese, milk, melted butter, and vanilla until smooth. Gradually add in the powdered sugar until it’s thick like toothpaste. Once your cinnamon roll is out of the oven and still hot, pour over as much or as little frosting as you desire.

sliced cinnamon roll in cast iron

Tips for Perfecting Your GIANT Cinnamon Roll

  • Dough Consistency: Getting the dough right is crucial for a good cinnamon roll. It should be soft and slightly tacky, but not overly sticky. If it’s too wet after mixing, add a little more flour, a tablespoon at a time, until the consistency is correct.
  • Letting the Dough Rise: Make sure your dough is in a warm, draft-free area to rise. This can significantly speed up the rising process. A turned-off oven with the light on or a spot near a warm kitchen appliance are good places.
  • Rolling the Dough: When rolling out your dough, aim for an even thickness to ensure uniform cooking. Use a rolling pin and gently work the dough into a large rectangle as directed.
  • Applying the Filling: Spread the filling evenly over the dough, right up to the edges, to maximize flavor in every bite. A spatula or the back of a spoon works well for this task.
  • Slicing the Roll: Use a sharp knife or a pizza cutter to slice the roll cleanly. This helps maintain the roll’s shape and ensures even segments.
  • Baking Temperature: Keep an eye on the oven temperature. If your roll is browning too quickly on top, cover it loosely with foil to prevent burning while allowing it to continue cooking through.
cinnamon roll on a fork

In wrapping up, tackling a giant cinnamon roll might seem like a culinary behemoth, but it’s an adventure well worth the effort. Baking this colossal treat not only challenges your baking skills but also promises a spectacularly satisfying outcome. The sweet aroma of cinnamon fused with the rich, buttery layers of dough becomes a celebration in itself, each slice a testament to the joys of baking. It’s a perfect match for lazy weekend mornings, special brunches, or just a way to spice up an ordinary day. So next time you’re in the mood for something fun and a little out of the ordinary, remember that sometimes, bigger really is better, especially when it comes to cinnamon rolls.

giant cinnamon roll recipe

Giant Cinnamon Roll

The Starving Chef
Enjoy a slice of heaven with this giant cinnamon roll, baked to perfection in a cast iron skillet.
No ratings yet
Prep Time 1 hour 10 minutes
Cook Time 1 hour 30 minutes
Cooling Time 30 minutes
Total Time 3 hours 10 minutes
Course Breakfast, Dessert
Cuisine American, Breakfast, Giant Food
Servings 8


  • 5 ½ cups flour
  • 2 cups milk warmed 110°F
  • 2 tablespoons sugar
  • 1 packet instant dry yeast
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup butter room temperature
  • ¾ cup demerara sugar
  • ¼ cup sugar
  • 3 tablespoons cinnamon powder


  • 8 oz cream cheese room temperature
  • 3 cups powdered sugar + more as needed
  • 2 tablespoons butter
  • 2 tablespoons milk + more as needed
  • 1 teaspoon vanilla


  • Grease a cast iron skillet with butter and set aside. Microwave the milk for about 30-45 seconds, until it reaches 110°F. It should be warm to the touch but not steaming hot. Stir in the sugar and 2 tablespoons of room temperature butter. Sprinkle the yeast over the warm milk and let bloom for 5-10 minutes.
  • Meanwhile, add 4 cups of flour, salt, and baking powder to a large bowl and whisk together. Pour in the milk mixture and combine with a wooden spoon until a thick dough forms. When it no longer sticks to the sides, cover the bowl tightly with plastic wrap and a towel. Let the dough rise for at least an hour, or until doubled in size.
  • Punch down the dough and stir in the remaining 1 ½ cups of flour. Lightly flour a flat surface and knead the dough for 5-10 minutes, until it is smooth and elastic. If the dough is too sticky, add a quarter cup of flour as needed.
  • Roll the dough into a large 15 inch by 30 inch rectangle, about a half inch thick. Mold the edges smooth or trim with a knife. In a small bowl, beat together the room temperature butter, demerara sugar, granulated sugar, and cinnamon. Spread the butter mixture across the rolled dough, all the way to the edges.
  • Use a pizza cutter to cut the dough into three long strips, about 4-5 inches wide. Take the end of one strip and roll it from left to right. Set it on the left end of the second strip and roll again from left to right. Repeat with the last strip until a large cinnamon roll shape is formed. Place the rolled dough into the buttered cast iron. Cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 350°F. Remove the plastic wrap from the cast iron. Tent the cinnamon roll with foil and pop into the oven. Bake for 40-45 minutes, until the cinnamon roll is puffed up, then remove the foil and bake for an additional 30-35 minutes, until the top is golden brown and puffed up. Check that the center is baked through and continue cooking at 5-minute intervals as needed.
  • While the cinnamon roll finishes baking, beat together the cream cheese, milk, melted butter, and vanilla. Stir in the powdered sugar until the frosting reaches your desired consistency; I recommend going for the thickness of toothpaste. Pour the frosting over the still-hot cinnamon roll, as desired. Let the cinnamon roll cool for at least 20-30 minutes before serving.
Keyword cast iron, cinnamon
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