Giant Cinnamon Roll

Weekend is here. I love making something good and fun-to-eat to dazzle my kids. This Giant Cinnamon Roll is my choice. As the name may suggest, it’s the very big version of cinnamon roll. To best serve, you should spread your roll with flavorful frosting of butter, cream cheese, powdered sugar, vanilla extract, and milk or heavy cream. Can’t waiting giving it a try!

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Giant Cinnamon Roll

Recipe by Bell BrittanyCourse: Snacks, Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Snack time is no longer boring with this giant cinnamon roll. It fits my taste buds and hopefully, keeps you satisfied.

Ingredients

• FOR THE CAKE

• 3 tubes crescent dough sheets

• 1/2 c. butter, melted

• 1/2 c. cinnamon-sugar

• Nonstick cooking spray, for the pan

• FOR THE FROSTING

• 1/2 c. butter, softened

• 4 oz. cream cheese, softened

• 1/4 c. milk or heavy cream

• 1 1/2 c. powdered sugar

• 1 tsp. vanilla extract

Directions

• Preheat oven to 350° and spray an 8” skillet with cooking spray.
• Place one tube of crescent dough onto a lightly floured surface, unroll and brush with melted butter and sprinkle with cinnamon-sugar. Cut dough in half lengthwise, then roll each section from long end to long end (to make a rope.) Repeat with remaining tubes of crescent dough.
• Roll up one piece to make a spiral and place in the middle of the pan.
• Then lay remaining pieces around the center spiral to form concentric circles. Bake until golden, about 30 minutes. (If the crescents are browning too quickly, tent the skillet with foil.) Let cool for at least 10 minutes.
• Drizzle frosting onto cake and spread. Slice into wedges and serve warm.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56228/giant-cinnamon-roll-recipe/

Notes

This Giant Cinnamon Roll is a shareable, skillet-baked version of a classic cinnamon roll made with refrigerated crescent dough. The dough sheets are brushed with melted butter, sprinkled with cinnamon sugar, then rolled into long strips and arranged in a spiral pattern before baking. Once baked, the roll is finished with a simple frosting made from butter, cream cheese, powdered sugar, vanilla, and milk or cream.

The recipe works well because crescent dough bakes quickly and creates soft, layered coils when rolled into ropes. Arranging the dough in concentric circles allows the center and outer edges to bake evenly while still pulling apart easily. The cinnamon-sugar filling melts into the dough as it bakes, and the cream cheese frosting adds a rich, slightly tangy contrast to the sweet filling.

This recipe fits well into casual home baking since it requires minimal prep and no yeast or rising time. It is best served warm, shortly after frosting. Leftovers can be covered and reheated gently. The same method can be used with different fillings or toppings while keeping the overall structure intact.