Giant Cinnamon Roll


Feast your eyes and your taste buds on this foot-wide classic sweet roll, covered in a blanket of gooey cream cheese glaze.

Giant Cinnamon Roll
  • ¾ cup firmly packed light brown sugar
  • ½ cup unsalted butter, softened
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • Sour Cream Dough (recipe follows)
  • ¼ cup heavy whipping cream
  • 2 ounces cream cheese, softened
  • 2¼ cups confectioners’ sugar
  • ⅛ teaspoon vanilla extract
Sour Cream Dough
  • 1 cup warm whole milk (105° to 110°), divided
  • 1 (0.25-ounce) package active dry yeast
  • ⅓ cup unsalted butter, melted
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 large egg
  • 4 cups all-purpose flour, divided
  • 1¼ teaspoons kosher salt
  1. Spray a 12-inch cast-iron skillet with baking spray with flour.
  2. In a small bowl, stir together brown sugar, butter, cinnamon, and nutmeg. On a lightly floured surface, roll Sour Cream Dough into a 12×10-inch rectangle. Spread brown sugar mixture onto dough. Cut dough into 4 (10×3-inch) strips. Gently roll up one strip, jelly roll style, and place in center of pan. Carefully pick up another strip, and wrap around center roll. Repeat with remaining strips, creating a spiral. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 30 minutes.
  3. Preheat oven to 350°
  4. Bake for 25 minutes. Cover with foil and bake until an instant-read thermometer inserted in center registers 200°, 5 to 10 minutes more.
  5. In a medium bowl, beat cream and cream cheese at medium speed until smooth. With mixer at low speed, add confectioners’ sugar and vanilla, beating until smooth. Spread glaze onto warm roll before serving.
Sour Cream Dough
  1. In a medium bowl, stir together ¾ cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter, sugar, sour cream, egg, and remaining ¼ cup warm milk.
  3. In a large bowl, whisk together 3½ cups flour and salt. Add half of flour mixture to butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 3 minutes, adding remaining ½ cup flour, if needed. (Dough should be tacky but not sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.