Giant Cinnamon Buns That Break the Internet (And Your Diet)
Forget “portion control.” This is the cinnamon roll that makes brunch legendary, neighbors curious, and your kitchen smell like a bakery just signed a record deal.
Imagine one colossal spiral of butter, brown sugar, and cinnamon that tears apart in warm, sticky ribbons.
This is comfort food turned into a spectacle—simple ingredients, outsized payoff.
If you’ve ever wanted bakery-level buns without a pastry degree, this is your cheat code.
Why Everyone Loves This Recipe
These buns are all about drama and payoff. One giant roll bakes up with a caramelized bottom and gooey center, giving you both texture worlds in every slice.
The dough is soft, buttery, and reliable—even if you don’t bake much.
Plus, giant rolls are shareable, photogenic, and exactly the kind of “whoa” that makes brunch unforgettable.
And yes, the cream cheese glaze is thick enough to qualify as a personality trait.
Giant Cinnamon Buns That Break the Internet (And Your Diet)
Course: Breakfast8–10 slices
servings25
minutes35
minutes520
kcalIngredients
All-purpose flour: 4 cups (480 g), plus extra for dusting
Whole milk: 1 cup, warm (about 110ºF/43ºC)
Instant yeast: 2 1/4 tsp (one packet)
Granulated sugar: 1/3 cup (for the dough)
Salt: 1 tsp
Large eggs: 2, room temperature
Unsalted butter (melted): 6 tbsp for dough
Unsalted butter (softened): 8 tbsp for filling
Brown sugar: 1 cup, packed
Ground cinnamon: 2 1/2 tbsp
Vanilla extract: 2 tsp (divided between dough and glaze)
Cream cheese: 4 oz, softened
Powdered sugar: 1 1/2 cups
Heavy cream or milk: 2–4 tbsp (for glaze)
Optional: Pinch of nutmeg or cardamom in the filling; orange zest for the glaze
Step-by-Step Instructions
- Activate the yeast. In a large bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast ghosted you—start over.
- Make the dough. Add remaining sugar, eggs, melted butter, vanilla, and salt. Stir in flour, one cup at a time, until a soft, slightly tacky dough forms.
- Knead. Knead on a lightly floured surface for 6–8 minutes (or 5 minutes in a stand mixer with dough hook) until smooth and elastic. The dough should bounce back when poked.
- First rise. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Prep filling. Mix softened butter, brown sugar, cinnamon, and a pinch of salt until it’s a spreadable paste. Add nutmeg/cardamom if using.
- Roll it out. Punch down dough. Roll into a large rectangle, about 16 x 22 inches. Aim for even thickness—no thin edges that burn while the middle stays gooey.
- Spread and spiral. Spread filling to the edges. Using a pizza cutter, slice the dough lengthwise into 3 long strips. Roll the first strip into a tight spiral, then wrap the second and third strips around it to form one mega roll.
- Pan it. Place in a greased 9–10 inch cake pan or springform. If it looks huge, that’s the point.
- Second rise. Cover and let rise 30–40 minutes until puffy. Preheat oven to 350ºF (175ºC).
- Bake smart. Tent loosely with foil after 20 minutes to prevent over-browning. Bake 35–45 minutes total, until center reaches about 190ºF and springs back lightly. The middle should be set, not raw.
- Make the glaze. Beat cream cheese, powdered sugar, vanilla, and 2 tbsp cream until smooth. Add more cream to reach a thick, pourable consistency.
- Glaze and serve. Cool for 10 minutes, then smother with glaze. Serve warm, slice like cake, and watch it disappear.
Keeping It Fresh
Store leftovers covered at room temperature for 1–2 days, or refrigerate up to 5 days. Reheat slices in the microwave for 15–20 seconds to revive peak gooeyness.
For make-ahead, assemble through the second rise, refrigerate overnight, then bake cold from the fridge, adding 5–10 minutes to the bake time.
You can also freeze the baked, unglazed roll (well-wrapped) for up to 2 months; thaw and warm at 300°F before glazing.
Why You’ll Love It
- Big bakery energy: You get that iconic swirl and glossy glaze without leaving home.
- Texture goals: Crisp edges, plush interior, sticky center—choose your adventure.
- Share-worthy: Feeds a crowd and looks ridiculous in the best way. Your brunch just leveled up.
- Customizable: Change spices, swap the glaze, add nuts—make it yours, chef.
Nutrition Stats
Per slice (1/8 of roll, with glaze): Calories ~520, Carbs ~72 g, Fat ~20 g, Protein ~8 g, Sugar ~34 g, Sodium ~260 mg.
These are estimates—ingredients and slice sizes shift the numbers. If you’re tracking macros, you can reduce glaze or use less filling to trim sugar and fat, but let’s be honest: this is a treat, not a salad.
Little Mistakes, Big Impact
- Milk too hot: Kills yeast. Aim for warm bath water, not lava (105–110°F).
- Under-kneading: Leads to dense dough.
Elasticity = good structure.
- Skipping the tent: Top burns while the center stays raw. Foil is your friend.
- Impatient slicing: Cut too soon and it compresses. Wait 10 minutes post-bake.
- Too-thin filling layer: Dry bites.
Be generous—cinnamon sugar is the star.
Alternatives
- Overnight version: After shaping, refrigerate 8–12 hours. Bake straight from the fridge.
- Maple glaze: Swap half the powdered sugar for maple syrup; reduce cream.
- Nutty crunch: Add 1/2 cup chopped pecans or walnuts to the filling.
- Citrus vibe: Mix orange zest into the filling and glaze for bakery-level brightness.
- Dairy-light: Use vegan butter and almond milk; swap cream cheese for a plant-based option.
- No yeast emergency: Use a quick dough: 3 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 1/4 cups buttermilk, 6 tbsp melted butter. Not the same rise, but fast and tasty.
FAQ
Can I use active dry yeast instead of instant?
Yes.
Use the same amount, but bloom it in the warm milk with sugar for 10 minutes until foamy, then proceed. Rise times may be slightly longer.
How do I know the center is done?
Hit 190°F on an instant-read thermometer, or look for a center that springs back lightly and isn’t doughy. If the top browns too fast, keep it tented and extend bake by 5–10 minutes.
Can I make mini versions?
Absolutely.
Roll up the dough as a standard log, slice into 12 pieces, and bake in a 9×13 pan for 20–25 minutes. Same flavor, more individual portions.
Why is my dough tough?
Too much flour or overmixing. Keep dough slightly tacky, and flour your surface lightly.
Also, measure with a scale if you can—flour compacts like it has a secret agenda.
What’s the best pan to use?
A 9–10 inch cake pan or springform pan works best. Cast iron also slaps—great heat retention and caramelized edges.
Can I reduce the sugar?
Yes, drop the filling sugar to 3/4 cup and glaze to 1 cup powdered sugar. Flavor holds up, sweetness dials back a notch.
FYI, the texture of the filling will be slightly less gooey.
The Bottom Line
This Giant Cinnamon Bun is the showstopper your brunch didn’t know it needed: easy to make, unapologetically indulgent, and ridiculously good.
It bakes up towering and tender, pulls apart in buttery spirals, and turns any table into a celebration.
Bake it once, and people will “just happen” to visit every weekend—pure coincidence, of course.
