Giant Cinnamon Roll

If you love gooey cinnamon rolls but want something a little more fun (and dramatic), try making one giant cinnamon roll instead of several smaller ones.

Using the Dough Mix, this recipe creates a soft, swirled cinnamon roll baked as one large spiral. A small amount of heavy cream poured over the top before baking helps create a softer center and extra gooey layers.

This can be baked in a regular oven, countertop oven, toaster oven, or air fryer with a bake setting.

What You Need

• 1 batch Dough Mix , using 1/2 the bag
• 2 cups shredded mozzarella cheese
• 1/3 cup heavy cream
• 1 egg

For the Filling

• 1/2 cup sweetener, brown
• 2 tbsp cinnamon (or more to taste)
• 6 tbsp butter, softened and unsalted

For Glaze Frosting

• 1/3 cup powdered sweetener
• 1 tsp vanilla extract
• 3 tbsp liquid, add more as needed to desired consistency

For Cream Cheese Frosting

• 1/2 cup softened cream cheese
• 1/3 cup powdered sweetener (or more to taste)
• 1/2 tsp vanilla extract

Bake This Way

1. Preheat oven to 350°F.
2. In a small bowl prepare the filling by combining the sweetener, cinnamon, and butter. Mix well and set aside.
3. Prepare the dough as directed on package. 
4. Roll out the dough on a flat, nonstick surface (we like to use a silicon mat), with the palm of your hands into a rectangular shape about 1/4” thick. If using rolling pin, we recommend you place parchment paper on top of dough prior to rolling.
5. Spread the cinnamon filling evenly over the dough, careful to not tear it. Allow the filling to firm up slightly before shaping.
6. Shape the Roll.
   1. Allow filling to harden a bit before rolling.
   2. Using a very sharp knife  or a pizza cutter, cut the dough into 6-8 strips about 2 inches wide. Instead of rolling each strip individually in the pan, take the strips and match the ends together to create one long strip of dough.
   3. Starting at one end, roll the strip onto itself on its side, forming one large spiral cinnamon roll.
   4. Once fully rolled, carefully place the giant roll into your prepared baking pan. Best to use a 6' pan so the dough does not fall at sides and it keeps its roll shape throughout.
      1. A 6-inch pan works best to help the roll keep its tall spiral shape while baking, but because the filling is buttery and the heavy cream is added before baking, it may bubble up and spill slightly over the edges. Placing the pan on a small baking sheet can help catch any drips.
      2. If you prefer less mess, you can use an 8-inch pan, which will contain the butter and filling more easily, but the roll may spread and flatten slightly as it bakes
   5. Sprinkle any loose cinnamon filling over the top before baking.
   6. Pour the heavy cream over the roll.
   7. Bake for about 25 minutes, or until the top is browned and the outside of the roll feels set and slightly crisp, not doughy (unless you prefer it softer).
   8. Remove from the oven. If adding frosting, spread it over the cinnamon roll while it is still warm.
   9. Enjoy!