Supersize your brunch menu with a Giant Cinnamon Roll made from scratch. Soft, fluffy and dripping with vanilla glaze, this 9-inch cinnamon roll is ooey-gooey and gargantuan.

Recipe Inspiration giant cinnamon roll

Ingredients

Dough – 3/4 cup whole milk (warmed to 110 degrees F) – 2 1/4 tsp quick rise yeast (1 packet) – 1/4 cup granulated sugar – 1 large egg room temperature – 1 large egg yolk room temperature – 1/4 cup unsalted butter melted – 3 cups bread flour – 3/4 tsp sea salt fine Filling – 1/4 cup unsalted butter softened – 1/2 cup dark brown sugar – 1 tbsp ground cinnamon Vanilla Glaze – 1 cup powdered sugar packed – 2 tbsp whole milk

Dough

– Heat milk in microwave for 40 to 45 seconds or until it reaches 110 degrees. – Pour milk into a large bowl and sprinkle with yeast. – Whisk in sugar, egg, egg yolk and butter. – Stir in flour and salt until dough forms. – Knead dough by hand on a floured surface for 10 minutes . – If dough sticks to the counter add an additional 2 Tbsp of bread flour and continue kneading until a soft, ball forms. – Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours. until doubled in size

– Grease the bottom and sides of a 9-inch baking pan. Set aside. – On a floured surface, roll dough with a rolling pin until it is a 15 x 12 inch rectangle. – Spread softened butter onto dough. Sprinkle with brown sugar and cinnamon then press into the butter with your fingers. – Using a pizza cutter, cut dough lengthwise into 6 strips, 2 inches wide. – Roll up the 1st strip and place in the center of your baking pan, flat side down. –

– Gently coil the next strip of dough around the roll in the pan, making sure the cinnamon side is facing toward the center. – Repeat the coiling process, strip-by-strip until a giant cinnamon roll takes shape. – Cover baking pan with plastic wrap and a dry, warm towel then dough allow to rise for 30 to 45 minutes. – Preheat oven to 350 degrees. – Remove towel and plastic wrap from baking pan then bake the giant cinnamon roll for 30 minutes or until the edges are slightly golden brown. Do not overbake. – Allow cinnamon roll to cool in pan for 5 minutes while you make the icing.

Vanilla Icing – Add powdered sugar and milk to a mixing bowl and stir with a spoon until smooth and lump free. – Icing will be thick. If you prefer a thinner glaze, add another tablespoon of milk. – Spoon icing onto the warm cinnamon roll, then cut roll into wedges (like a cake) and enjoy. Store – Cover leftovers with plastic wrap then store up to 5 days in the refrigerator.

Click here to visit WhiskingWolf.com for a printable recipe and more cinnamon roll baking tips