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Giant Cinnamon Roll

This Giant Cinnamon Roll is made from a soft and pillowy homemade dough with a pecan/cinnamon/brown sugar filling and a cream cheese glaze. Instead of making individual rolls, one giant roll is baked in a 9-inch pie pan.
Course Breakfast
Cuisine Southern
Keyword cinnamon roll
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10 servings
Calories 504kcal

Ingredients

  • 1 (1/4-ounce) packet package active dry yeast
  • 1/2 cup warm water 110 to 115 degrees
  • 1/2 cup heavy whipping cream 110 to 115 degrees, warmed
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 to 4 cups White Lily all-purpose flour
  • 1 large egg beaten
  • 3 tablespoons butter melted

Filling

  • 1/4 cup butter softened
  • 1/3 cup packed light brown sugar
  • 1/2 cup finely chopped pecans
  • 1 tablespoon ground cinnamon

Frosting

  • 4 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons milk

Instructions

  • In a small bowl, dissolve yeast in warm water and heavy cream until foamy, about 5 minutes.
  • In a large bowl, combine sugar and salt. Add 3 cups flour, yeast mixture, egg, and melted butter. Stir to mix. Add enough of the remaining 1 cup flour to form a soft dough.
  • Turn onto a lightly floured surface. I find it easiest to use a pastry cloth. You will find the dough hardly sticks at all. Knead dough until smooth and elastic, 3 to 4 minutes.
  • Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and place in a warm place until doubled, about 30 to 60 minutes.
  • Punch dough down. Place on a lightly floured surface and roll into a 15x12-inch rectangle.
  • Spread the 1/4 cup butter over the dough. Sprinkle with brown sugar, cinnamon, and pecans. Press them lightly into the dough.
  • Use a pizza cutter to cut the dough into 2-inch strips.
  • Take a strip, roll it up and place in the center of a greased 9-inch pie plate. Wrap remaining strips around it.
  • Cover with greased plastic wrap and let rise until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees.
  • Bake cinnamon roll 30 to 40 minutes, until golden.
  • Prepare frosting. Using an electric mixer, mix cream cheese, butter, confectioners' sugar, and milk until smooth.
  • Transfer to a plastic bag, snip the corner, and drizzle on cinnamon roll.

Notes

If you don't have White Lily Flour, use a mixture of half cake flour and half regular all-purpose fllour.

Nutrition

Calories: 504kcal