Giant Cinnamon Roll

What's better than a cinnamon roll? How about a Giant Cinnamon Roll? This larger-than-life recipe uses three different kids of sugar to reach the perfect balance of sweet. Perfect for breakfast for multiple guests.

Prep Time

1 hour

Bake Time

45 minutes + rest time


One 10-inch iron skillet

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For the dough

  • ¾ cup Whole milk
  • 1 (21 gram) packet Active dry yeast
  • 3 large Eggs, at room temperature
  • 4 cups All-purpose flour
  • ½ cup Cake flour
  • ½ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1 ½ teaspoon Salt 
  • 12 tablespoons Unsalted butter, softened

For the filling

  • ¾ cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1 tablespoon Ground cinnamon
  • ¼ teaspoon Salt 
  • 4 tablespoons Unsalted butter, softened

For the Icing

  • ¾ cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 4 ounces Cream cheese, softened
  • ¼ cup Unsalted butter, softened
  • 1 ½ cups Florida Crystals® Regenerative Organic Powdered Sugar
  • ½ teaspoon Pure vanilla extract
  • pinch Salt 


Step 1

In a small saucepan, heat milk to 105-110°F. Pour the milk into a 2–cup liquid measuring cup with spout. Add the yeast and whisk until it dissolves. Add eggs and whisk until fully incorporated.

Step 2

In a large bowl whisk together flour, cornstarch, sugar and salt. Add the liquid mixture and beat until a soft dough forms. Add butter, a few pieces at a time. Continue beating until incorporated. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is still too sticky, add more flour in 1-tablespoon increments.

Step 3

Turn the dough onto a lightly floured surface. Knead the dough for 5 minutes. If using a stand mixer, use the hook attachment and mix for 10 minutes. Knead the dough until smooth. Form a ball with the dough and place in a lightly greased bowl. Cover with a clean kitchen towel. Let the dough rise at room temperature until doubled in size, about 1 ½ - 2 hours.

Step 4

Prepare the filling by mixing the sugar, cinnamon, and salt until well combined. Set aside.

Step 5

When the dough is ready. Turn into a lightly floured surface. Roll the dough into an 18x16-inch rectangle. Spread the butter and sprinkle the filling on top. Grease with butter one 10-inch iron skillet.

Step 6

Using a pastry cutter or sharp knife, cut the dough into eight 2-inch wide strips. Roll one piece and set it in the middle of the skillet. Loosely roll up the rest of the strips into a coil forming the giant roll. Make sure the dough is not coiled too tight as the dough needs room to expand.

Step 7

Cover with a clean kitchen towel and allow to rise until doubled in size, about 1 hour.

Step 8

Preheat oven to 350°F. Bake the cinnamon roll for 40-45 minutes or until golden brown. Remove from oven and transfer to a cooling rack.

Step 9

Prepare the frosting by whisking together all the ingredients until smooth. Drizzle over warm cinnamon roll and serve.