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Giant Cinnamon Roll
Giant Cinnamon Roll
Photo: Liz Andrew/Styling: Erin McDowell

Sometimes, less is more, but not when we’re talking about cinnamon rolls. This giant cinnamon roll is ooey-gooey, deceptively simple and ready in to serve in under an hour.

The secret lies in a few tubes of store-bought crescent roll dough, which bake up flaky and buttery without a ton of effort on your part. (You can keep that as your little secret.) Sure, you could make a homemade yeast dough, but do you actually want to?

Add a sweet cinnamon filling and a two-ingredient icing, set it out on the breakfast table and watch the whole thing disappear. Who’s a star baker? You are.

RELATED: Cinnamon Roll Pie Crust

One 9-inch cinnamon roll

5 ounces (142g) unsalted butter, melted, plus 1 tablespoon (14g), softened

½ cup (99g) light brown sugar

⅓ cup (43g) all-purpose flour

¼ (50g) cup granulated sugar

1½ tablespoons (10g) ground cinnamon

2½ teaspoons pure vanilla extract, divided

Three 8-ounce tubes crescent roll dough

1 large egg

1 cup (120g) confectioners’ sugar

3 tablespoons (43g) heavy cream, plus more as needed

1. Preheat the oven to 350°F. Grease a 9-inch oven-safe skillet with the softened butter.

2. In a medium bowl, mix together the melted butter, light brown sugar, flour, granulated sugar, cinnamon and 1 teaspoon of the vanilla to make a smooth paste.

3. Open the tubes of crescent roll dough and unfurl the contents of each tube into one long, flat piece. Spread about 2 tablespoons of the filling evenly over the entire surface of each piece and then cut in half lengthwise to create two long strips. (You should end up with six strips total.)

4. Roll one strip into a tight spiral and place it in the center of the prepared skillet. Wrap the remaining pieces of dough around the spiral, working outward, until you’ve used all the dough.

5. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash evenly over the cinnamon roll and then transfer to the oven to bake until golden brown, 35 to 40 minutes. Cool for 15 minutes.

6. In a medium bowl, whisk together the confectioners’ sugar, heavy cream and remaining 1½ teaspoons vanilla until the mixture reaches a smooth, spreadable consistency. Add more cream as needed. Ice the cinnamon roll with the glaze and let set for 5 minutes.

374 calories

19g fat

48g carbs

5g protein

23g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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