Have you ever seen one of those giant cinnamon rolls at your local bakery or coffee shop and thought, “Wow, that must have taken some effort?” Well, the good news is it doesn’t take all that much effort after all! Easy Giant Cinnamon Roll proves that when you use the right rolls of golden-brown pastry filled with smoky sweet and spicily warm cinnamon sugar, you can literally make a pastry the size of your face! And then there’s the sweet and creamy icing on top, too! Easy Giant Cinnamon Roll makes enough for everyone… or for one exceptionally large sweet tooth!
Ingredients
- 5 ounces unsalted butter, melted, plus 1 tablespoon, softened, for greasing the pan
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 2 1/2 tablespoons pure vanilla extract, divided
- 3 (8-ounce) tubes crescent roll dough
- 1 large egg
- 1 tablespoon water
- 1 cup confectioners’ sugar
- 3 tablespoons heavy cream, plus more, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9-inch oven-safe skillet with 1 tablespoon of the softened butter.
Step 3 –In a medium bowl, add the remaining 5 ounces of the melted butter, the light brown sugar, the flour, the granulated sugar, the cinnamon, and 1 teaspoon of the vanilla and mix to form a smooth paste.
Step 4 –Open the 3 tubes of crescent roll dough and roll each one out into a long, rectangular piece.
Step 5 –Spread about 2 tablespoons of the cinnamon mixture evenly over the entire surface of each of the dough rectangles.
Step 6 –Cut each of the dough rectangles in half lengthwise to create 2 long strips. You will have 6 strips.
Step 7 –Roll 1 strip into a tight spiral and place it in the center of the prepared skillet.
Step 8 –Wrap the remaining pieces of dough around the outside of the spiral, working outward, until all of the dough strips have been used and 1 large cinnamon roll has formed.
Step 9 –In a small bowl, add the egg and the water and whisk to combine.
Step 10 –Brush the egg wash evenly over the cinnamon roll.
Step 11 –Bake the cinnamon roll until golden-brown, about 35-40 minutes.
Step 12 –Cool the cinnamon roll for about 15 minutes.
Step 13 –In a medium bowl, add the confectioners’ sugar, 3 tablespoons of the heavy cream, and the remaining vanilla and whisk together until the mixture reaches a smooth, spreadable consistency. If the icing is too thick, add the extra heavy cream, a little at a time, until it reaches the desired consistency.
Step 14 –Ice the cinnamon roll with the glaze and let it set for 5 minutes.
Step 15 –Serve.
