Giant Cinnamon Roll RecipeReview #TasteOfHomeTuesday

Giant Cinnamon Roll RecipeReview  #TasteOfHomeTuesday

My family enjoys cinnamon rolls so I couldn't resist trying this recipe. It turned out really good and is a different way to serve a familiar treat. I didn't have heavy whipping cream so I used regular milk in the dough. I also choose to use a different icing on mine.

Be sure to check out Taste of Fall Salad below from Jolene's Recipe Journal for #TasteOfHomeTuesday!

     RECIPE FOR...

Giant Cinnamon Roll RecipeReview #TasteOfHomeTuesday

Giant Cinnamon Roll

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup heavy whipping cream, warmed (110° to 115°)
1/2 cup sugar
1/2 teaspoon sea salt
3 to 4 cups all-purpose flour
1 large egg, beaten
3 tablespoons butter, melted
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon sea salt

Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes.

Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up one strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.

Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.

To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce. Yield: 12 servings.
© 2017 RDA Enthusiast Brands, LLC

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Giant Cinnamon Roll

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  1. This would be perfect for Christmas morning!

  2. I made around the Christmas season last year and it was a good addition to the holiday food.