Giant Gingerbread Cinnamon Roll
This Giant Gingerbread Cinnamon Roll is pillowy soft, fluffy, and irresistibly gooey in the center. Made with a perfectly spiced gingerbread dough and filled with a warm gingerbread cinnamon swirl, every bite tastes cozy and indulgent. Finished with a tangy cream cheese frosting that melts into the warm roll, this oversized cinnamon roll is best served fresh from the oven with a hot cup of coffee for the ultimate holiday breakfast or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Warmed to 110°F to activate the yeast and help create soft, fluffy dough.
Granulated Sugar: Sweetens the dough and helps activate the yeast for a soft, fluffy rise.
Active Dry Yeast: Leavens the dough and creates a light, pillowy cinnamon roll texture.
Salted Butter: Adds richness, tenderness, and buttery flavor to both the dough and filling.
Egg: Provides structure and richness, helping the dough bake up soft and tender.
Molasses: Gives classic gingerbread depth, warmth, and that signature dark sweetness.
Vanilla Bean Paste Or Extract: Enhances all the warm spices and adds aromatic sweetness.
Bread Flour: Creates structure and chew for a bakery-style cinnamon roll (all-purpose works as a substitute).
Salt: Balances sweetness and enhances the overall flavor of the dough and filling.
Cinnamon: Adds warmth and classic cinnamon roll flavor throughout the dough and filling.
Ground Ginger: Brings a warming spice that defines the gingerbread flavor.
Ground Nutmeg: Adds subtle warmth and depth to the spice blend.
Ground Cloves: Provides bold, cozy spice that rounds out the gingerbread flavor.
Light Brown Sugar: Adds moisture and caramel-like sweetness to the cinnamon filling.
Heavy Cream: Poured over before baking to create a gooey, soft interior.
Cream Cheese: Forms the base of the tangy, creamy frosting that balances the sweetness.
Powdered Sugar: Sweetens the frosting while keeping it smooth and silky.
Nutmeg (Optional): Adds extra warmth and spice to the cream cheese frosting for a festive finish.
Why You’ll Love a Giant Gingerbread Cinnamon Roll:
Pillowy Soft Texture: The gingerbread dough bakes up incredibly fluffy and tender.
Gooey Cinnamon Center: A warm gingerbread cinnamon swirl melts into every bite.
Perfectly Spiced Flavor: Cozy gingerbread spices give this roll classic holiday warmth without being overpowering.
Giant, Shareable Size: One oversized cinnamon roll makes the ultimate centerpiece for brunch or dessert.
Tangy Cream Cheese Frosting: The slightly tangy frosting balances the sweetness and melts beautifully over the warm roll.
Bakery-Style Results: Looks and tastes like something straight from a holiday bakery case.
Perfect With Coffee: Designed to be enjoyed warm alongside a hot cup of coffee.
Great for Holidays: Ideal for Christmas morning, winter brunches, or cozy weekend baking.
Tips for Making a Giant Gingerbread Cinnamon Roll:
Use Warm, Not Hot, Milk: The milk should feel like a warm bath—too hot can kill the yeast and prevent proper rising.
Bloom Active Dry Yeast Properly: Let the yeast sit until frothy so you know it’s alive and ready to leaven the dough.
Instant Yeast Shortcut: If using instant yeast, you can skip the blooming step and mix everything together right away.
Mix Dry Ingredients First: Whisking the flour, salt, and spices evenly prevents pockets of spice and ensures consistent flavor.
Allow the Dough to Rest Briefly: Letting the dough rest after initial mixing helps the flour hydrate and improves texture.
Knead Until Smooth and Elastic: Proper kneading creates structure and gives the roll its pillowy, fluffy crumb.
Keep the Dough Slightly Sticky: Resist adding too much flour—slightly sticky dough bakes up softer and more tender.
Don’t Overproof the First Rise: This dough should rise slightly but not double, keeping the final roll gooey rather than airy.
Spread Filling Evenly: An even layer of gingerbread cinnamon filling ensures every bite is flavorful.
Cut Clean Strips: Use a sharp knife or pizza cutter so the layers stay neat when rolling.
Assemble Slowly and Tightly: Rolling one strip at a time helps maintain the spiral shape and even baking.
Line the Pan with Parchment: This makes removal easy and prevents sticking.
Proof Until Puffy, Not Huge: The second rise should make the roll look soft and full, not overly expanded.
Use the Heavy Cream Pour: Pouring warm cream over the roll before baking keeps it extra soft and gooey.
Bake Until Just Golden: The top should be lightly golden while the center stays tender and soft.
Rest Before Frosting: Letting the roll sit briefly prevents the frosting from melting completely.
Frost While Warm: Slight warmth helps the cream cheese frosting melt into every swirl for the best texture.
How to Store a Giant Gingerbread Cinnamon Roll:
Room Temperature (Same Day): Store the giant cinnamon roll loosely covered at room temperature for up to 1 day. It stays soft and gooey when enjoyed the same day it’s baked.
Refrigerator: Cover tightly or store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving for the best texture.
Freezer: Wrap individual slices or the entire roll tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Reheating: Warm slices in the microwave for 20–30 seconds, or reheat the whole roll in a 325°F oven until heated through. Add a spoonful of cream or milk before reheating if needed to keep it extra soft.
Frosting Tip: If possible, store unfrosted and frost just before serving for the freshest flavor and texture.
Make-Ahead Option: Assemble the giant cinnamon roll, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let it sit at room temperature for 30–45 minutes, then bake as directed.
FAQs:
Q: Can I make the giant gingerbread cinnamon roll ahead of time?
A: Yes. You can assemble the roll fully, cover it tightly, and refrigerate overnight. Let it sit at room temperature for 30–45 minutes before baking the next day.
Q: Can I prepare the dough the night before?
A: Yes. After kneading, place the dough in a lightly greased bowl, cover tightly, and refrigerate overnight. Let it come to room temperature for about 30 minutes before rolling out.
Q: Why didn’t my cinnamon roll turn out fluffy?
A: This is usually due to inactive yeast, over-flouring the dough, or under-proofing. Make sure the yeast is fresh, the dough is slightly sticky, and it’s allowed to rise until just puffy.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Instant yeast works perfectly and does not need to be bloomed—add it directly to the dry ingredients.
Q: What pan works best if I don’t have a springform pan?
A: A 9-inch round cake pan or cheesecake pan works well. Just be sure to line the bottom with parchment paper.
Q: Can I skip pouring the warm cream over the roll before baking?
A: You can, but it’s highly recommended. The cream keeps the roll extra soft, gooey, and bakery-style.
Q: How do I know when it’s fully baked?
A: The top should be golden and set, and the center should reach about 190°F. A knife inserted into the middle should come out mostly clean.
Q: Can I freeze the baked cinnamon roll?
A: Yes. Freeze unfrosted or frosted, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Q: Can I make this without molasses?
A: Molasses is essential for classic gingerbread flavor, but in a pinch you can substitute dark brown sugar mixed with a small amount of maple syrup, though the flavor will be milder.
Q: How should I serve it for best results?
A: Serve warm, freshly frosted, with a hot cup of coffee. Reheat gently if needed to bring back the gooey texture
Q: Can I make this giant gingerbread cinnamon roll with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the roll for 2–3 hours, then bake as instructed.
Love these? Check out my other breakfast recipes that are perfect for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this giant gingerbread cinnamon roll. Happy baking!
