This recipe is after a late night discussion with a friend about giant versions of our favorite foods. Since many great ideas for recipes come from friends and family, I encourage you as a baker to discuss favorite dishes with others. If you want to make a fast friend, simply ask them what was the best thing their grandma used to make for Sunday supper.
After a while, I to use the cinnamon swirl bread recipe. The roll was around 7.5″ (19cm) in diameter after baking. It became a mountain with the tight swirl forcing the giant cinnamon roll to rise both upward and out.
While baking, the giant cinnamon roll turned a gorgeous golden brown. Topping with icing significantly improved its appearance and made the mountainous cinnamon roll look like snow. It truly reminded me of the West Virginia mountains that surround our home.
Heat milk until it just melts butter, then add yeast. 
Next, add all ingredients into a bowl. 
Stir until you have a shaggy dough. 
Then you will knead until smooth and elastic. 
Finally rest covered. 
Wait until about double in size. 
Grease or line a pan. 
Roll out dough 10×15″ (25x38cm) 
Dollop on some softened butter. 
Spread it out thinly. 
Mix together cinnamon, brown sugar and flour. 
Cover dough with cinnamon mixture. 
Cut into 2″ (5cm) strips. 
Next, roll up strips. 
You’ll now have a giant bun! 
Place in center of the baking dish. 
Let sit and watch it grow! 
If you rolled tightly, the middle will start to rise like a mountain! 
Wait 60-90 minutes. 
Once risen at least an hour, preheat your oven. 
Bake until center reaches 190F (88C.) 
Cover with icing after about 15 minutes. 
Admire your handiwork. 
Slice. 
Happy baking!
WV Giant Cinnamon Roll
These are the classic version of cinnamon rolls, but in a giant size! If you love cinnamon buns, you won't be disappointed. This is one giant roll the size of the mountains in WV. They are easy to make and lots of fun. You just need a little patience waiting for the dough to rise.
Print Recipe
Ingredients
For the Dough
- 1 ¾ cups (263g) flour
- ½ cup (120mL) milk
- 1 large (50g) egg
- 2 tbs (28g) butter or margarine
- 2 tbs (25g) sugar
- 1 tsp (3.5g) yeast
- ½ tsp (2.5g) salt
For the Filling
- ½ cup (113g) brown sugar
- 2 tbs (28g) softened butter or margarine
- 1 tbs (9g) flour
- 1 tbs (6g) cinnamon
For the Topping
- 1 cup (125g) powdered sugar
- 2-3 tbs (30-45mL) milk
Instructions
For the Dough
- Heat milk and butter until butter melts and temperature is no higher than 100F (38C.) Add yeast and stir well. Let sit 5 – 10 minutes or until bubbles begin to form.
- Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
- Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
- Cover and let rest for 1 – 2 hours or until double in size. (90 minutes is average time.)
- Turn dough out onto a clean surface and roll into a 10×15" (25×38cm) rectangle. Pick up edges of dough as you roll to allow it to shrink back and relax the glutens.
For the Filling
- Evenly coat the dough with butter.
- In a small bowl, stir together sugar and cinnamon. Sprinkle on top of the buttered dough.
- Starting from the 10" (25cm) side, cut 5 strips 2" (5cm) wide. Roll one 2" strip into a log starting at narrow end. Pick up and place on top next strip of dough and roll. Continue rolling until there is no more dough left.
- Grease one 8-9" (20-23cm) pan with cooking oil, spray or butter. For easier release, line with parchment.
- Place roll in center of the pan.
- Cover and allow to rest 60-90 minutes or until about double in size.
- When there is 15 minutes left in the rise, preheat oven to 350F (180C.)
- Bake 20 – 30 minutes or until rolls are golden brown. Center of dough should read 190F (88C.)
For the Topping
- In a measuring cup or small bowl, pour in powdered sugar. Add milk 1 teaspoon at time until desired consistency.
- Drizzle over the top of the cinnamon roll after it has cooled 15 minutes.
Notes
Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.
If desired, after shaping you can cover and refrigerate the dough overnight. Bring to room temperature 1/2 hour before baking.
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you’re using active dry yeast, modern varieties generally don’t need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer’s instructions on your yeast package for the best results.
Nutrition Facts
WV Giant Cinnamon Roll
Serving Size
1 slice
Amount per Serving
Calories
339.4
% Daily Value*
Fat
8.2
g
13
%
Saturated Fat
4.9
g
31
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Carbohydrates
61.4
g
20
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.
I am so pleased I came across your website. What a great job you have done. I started watching your YouTube channel and found my way here. Outstanding all who contributed to your channel and website. I’m going to definitely try some of your recipes.
Thank you for the lovely compliments, Wretched Richard! Let me know if I can be of any help with the recipes you pick out.
Mine fell over during baking and looked more like Mount. Crumpet from the Grinch Who Stole Christmas, BUT it tasted fantastic and that is all that matters!
That description sounds quite hilarious! I’ve had bread turn out wonky before, too. I think that’s why I like baking at home as you get to have some laughs along the way as you learn how to make delicious food. Keep practicing and you’ll be a professional in no time. 🙂