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Giant Cinnamon Roll with Caramel Drizzle

How To Make a Giant Cinnamon Roll

Leah Rekau, Milwaukee, WI
This Giant Cinnamon Roll was a hit with the entire family. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout.
Prep Time 30 minutes
Cook Time 40 minutes
Rise Time 1 hour 30 minutes
Course Breads, Breakfast, Brunch
Servings 12

Ingredients
  

For the Dough

  • 1 pkg. (1/4 ounce) active dry yeast be sure yeast is fresh
  • 1/2 cup warm water 110° - 115° F.
  • 1/2 cup warm heavy whipping cream 110° - 115° F.
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 3-4 cups all-purpose flour
  • 1 large egg beaten
  • 3 Tablespoons butter melted

For the Cinnamon Filling

  • 1/4 cup butter softened
  • 1 cup sugar
  • 1 Tablespoon ground cinnamon

For the Caramel Topping

  • 1 cup sugar
  • 2 Tablespoons water
  • 6 Tablespoons butter
  • 1/2 cup heavy whipping cream

Instructions
 

For the Cinnamon Roll

  • Dissolve yeast in warm (110° - 115° F.) water and cream until foamy. I verified the temperature with my instant read thermometer. In a separate bowl, whisk together sugar, salt and 3 cups flour. Stir in yeast mixture, beaten egg and melted butter. Add enough remaining flour to create a soft dough.
  • Turn dough out onto a floured surface. Knead until smooth and elastic, adding additional flour if mixture is too sticky. Place in a greased bowl, turn once to grease the top. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in size, about 30 minutes.
  • Turn dough out onto a lightly floured surface. Roll into a 12-inch x 15-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon sugar mixture. Using a pizza cutter, cut dough into (6) 2-inch wide strips. Roll one strip and place in center of greased 9-inch deep-dish pie plate. Wrap remaining strips around center. Cover with plastic wrap and let rise until doubled in size, about an hour.
  • Preheat oven to 350° F. Bake until golden brown about 35-40 minutes.

For the Caramel Sauce

  • To prepare the topping, combine sugar and water in a small saucepan over medium heat. Cook undisturbed until it turns light amber, about 8-9 minutes. Resist the urge to stir. Add butter, stirring vigorously. Remove from the heat, add cream and continue to stir vigorously. Cool slightly. Pour 3/4 cup over cinnamon roll. Serve with remaining caramel sauce.