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Soft and Sweet Twisted Giant Cinnamon Roll

A twisted giant cinnamon roll? What could be sweeter?! Roll up your sleeves and prepare to dig in to this sweet, buttery, special-occasion treat you’ll want to devour in a flash. Somebody get the milk! 

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Pull out your cast iron and make an amazing twisted giant cinnamon roll you'll want to devour.

This twisted giant cinnamon roll is certainly an occasional treat. If you haven’t seen the calories, I’d suggest you just skip that part and move right on–after all–the point here isn’t the calories.

It’s soft, sweet, rich cinnamon filled bread with butter oozing here and there.

I could care less about the calories. What does matter to me is that I made it, and I know what’s in it. After all, if you’re going to go to the trouble to make this, you should give it your best.

And I know this looks pretty complicated. It isn’t. If you are used to working with bread and dough it will be a snap for you. If you aren’t used to it, don’t be discouraged! Do your best. Just give it a try. If things don’t work like you’d hoped this time, try again.

That’s what makes a good cook.

Can I make this twisted giant cinnamon roll ahead or freeze it?

Yes you can. To make it ahead, prepare it through step 9 (before the second rise)and stick it in the fridge up to a day ahead of when you need it. To freeze your twisted giant cinnamon roll, twist it into a circle and put it on a cookie sheet and freeze it. Then wrap it in plastic wrap and foil. To thaw, bring it out the night before, place it in your pan, and leave it covered in your fridge or out on the counter for a couple of hours until it doubles in size. Then bake as directed.

How do I shape this twisted giant cinnamon roll of yours?

To help you with the shaping, check out these steps. I thought the directions might sound a little fuzzy to read, so hopefully this will help. Just do your best and get it in the pan. It will be beautiful when it rises and bakes. To test for doneness, I use a thin pairing knife to gently separate the center dough and see if it looks like bread (firm with small holes in it) or if it looks like dough. If it’s dough, it goes back in.

Make sure to cover your bread with some foil halfway through. All the sugar in the dough will cause it to get really dark (or even burn) if you don’t.

roll up your twisted giant cinnamon roll dough, cut it down the center, twist it, and arrange in your pan

Looking for a slightly less challenging cinnamon roll recipe?Check out my ultra soft cinnamon rolls or my shortcut version that a total cheat but tastes great!

Twisted Giant Cinnamon Roll

Dig out your cast iron and bake up a showstopping twisted giant cinnamon roll. Sure to get all the oohs and ahhh's you can handle. 
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 12 people
Author Rachel Ballard


  • 1/4 cup warm water
  • 1 package instant yeast not rapid rise
  • 1 teaspoon sugar
  • 2 eggs
  • 1 cup sugar divided in half
  • 1 cup butter divided in half, softened
  • 2 cups milk 2% or whole
  • 1 teaspoon kosher salt
  • 5 cups bread flour
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • In a large bowl add the water, yeast and teaspoon sugar. Allow to sit 5 minutes so it gets foamy. 
  • Add 1/2 cup sugar, eggs, 1/2 cup butter and milk and stir to combine. 
  • Add salt and 4 cups of the flour. Stir to make a sticky dough. Sprinkle 1/2 cup of the remaining flour on your surface and turn out your dough. Add the remaining flour on top and knead, working in the flour until the dough is smooth and elastic--about  5 minutes. 
  • Transfer the dough to a greased bowl. Cover and rise 1 hour or until doubled in size. (This can take up to two hours.)
  • Transfer the dough to a floured surface and roll to a rectangle--about 18x16 or so. Spread with the remaining 1/2 cup of butter. In a small bowl mix the remaining 1/2 cup sugar, the brown sugar and the cinnamon. Sprinkle this evenly over the dough. 
  • Roll up, starting with the long end and pinch the seam shut with your fingers. Turn the roll seam side down. 
  • Using a sharp knife, starting about 2 inches from one end, cut through the center of the roll all the way down the length. Twist the two cut pieces over each other al the way to the end.  
  • Grease a 12" cast iron skillet. Gently lift the dough into the pan, forming a circle and tuck the end into the center. 
  • Let rise 1 hour or until doubled and then bake at 350 degrees for 35-45 minutes until set in the center. Cover with foil halfway through to prevent over browning. 
  • While the bread bakes, make the frosting. Mix the cream cheese, powdered sugar, milk and vanilla in a small bowl. Spread on while the roll is warm. 
  • To serve, cut slices like you would a pie. 


Calories: 616.5kcalCarbohydrates: 83gProtein: 13.8gFat: 25.9gSaturated Fat: 15.5gCholesterol: 99mgFiber: 1.5gSugar: 44g
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American

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  1. This might be a dumb question… I have a Lodge cast iron skillet that measures 12” at the top 10” at the bottom. It’s marked with a 10 underneath. So do I need the bigger pan for this to work? Thanks

    1. Hey Adriana, cast iron skillets are measured from the top of the rim, side to side. The number underneath doesn’t always indicate size either. In your case, 12″ at the top is a 12″ skillet and will work fine for this recipe. 🙂 –Rachel

  2. I’m here from the Amish white bread recipe. Love it , by the way. How can I easily go from that bread dough to this cinnamon roll?

    1. Hey Jazzmine–you can’t transform that single loaf bread recipe into this cinnamon roll simply because you won’t have enough dough to fill the pan. You do have the skills now to make this recipe as written though. You’ll do great at it! –Rachel

  3. 5 stars
    I’m drooling over these cinnamon rolls!! Rachel, I just listened to your podcast over on bizmavens.com and loved it so much. I love how real you are and I’m definitely going to start following you. Still thinking of doing an audit with Casey M. and after listening, I should probably get on his schedule. I’ve been blogging for about 18 months and wondering if you have any other words of advice for me? Thank you. 🙂

  4. 5 stars
    Love cinnamon rolls…I mean, who can not love it?! 🙂
    Today I am baking something different with the basic cinnamon roll dough, truly hope it will turn out to be good buns.

    1. Jeanette I have another AMAZING cinnamon roll dough here on the blog that uses mashed potatoes in the dough! I know it’s nuts but they are so soft and fabulous. Search for “cinnamon rolls” and they’ll pop up. –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.