This Giant Cinnamon Roll with Brown Butter Frosting is the ultimate shareable treat — soft, gooey, and swirled with sweet cinnamon sugar in every bite. The rich, nutty depth of browned butter transforms the cream cheese frosting into something irresistibly decadent, while a pour of cream before baking keeps the roll tender and bakery-style gooey. Perfect for a cozy weekend breakfast, a holiday morning centerpiece, or a sweet moment for two, this oversized cinnamon roll is comfort and indulgence wrapped into one beautiful spiral.

Why You’ll Love This Recipe

Big-bakery feel, but small-batch size.
Gooey, soft, and swirled with cinnamon sugar.
Brown butter frosting adds a rich, nutty depth.
Ready in under 2 hours (faster than a full batch).

Ingredients you’ll need

Dough

All-purpose flour
Warm milk (95–105°F)
Granulated sugar
Unsalted butter (softened)
Egg (½ large egg, lightly beaten)
Instant yeast
Salt

Filling

Unsalted butter (softened)
Brown sugar
Ground cinnamon
Pinch of salt

Brown Butter Frosting

Cream cheese (softened)
Unsalted butter (browned)
Powdered sugar
Milk or cream
Vanilla extract or vanilla bean paste

Optional Finishing Touch

Heavy cream (to pour over dough before baking, for a gooey texture)

Equipment you will need

6-inch cake pan (or small skillet/ramekin)
Mixing bowls (large + medium)
Whisk + rubber spatula
Rolling pin
Small saucepan (for browning butter)
Parchment paper (optional, for easier cleanup)
Digital thermometer (for checking dough temperature, optional)
Wire cooling rack

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How to Brown Butter

Melt butter in a light-colored pan over medium heat. Stir constantly. It will foam, then sizzle, and finally turn golden with a nutty aroma. Remove from heat immediately once browned and let cool before using.

Variations & Substitutions

Flour – all-purpose keeps it soft; bread flour works if you want extra chew.
Egg – recipe uses half; whisk a whole egg, weigh, and save the rest for scrambled eggs.
Brown sugar – light or dark both work, depending on how deep you want the molasses flavor.
Heavy cream (optional) – creates that gooey “bakery-style” cinnamon roll center.
Brown butter – worth the extra 5 minutes! Adds caramelized nuttiness to the frosting.

How to Store & Freeze

Room Temperature – Cover the cinnamon roll tightly with plastic wrap or foil and store at room temp for up to 2 days. For the best texture, rewarm before serving.
Refrigerator – Store frosted or unfrosted in an airtight container for up to 4 days. Since cream cheese frosting is perishable, refrigeration is best if you’ve already frosted the roll.
Reheating Tip: For gooey, bakery-style softness, rewarm slices in the microwave for 15–20 seconds or in a 300°F oven for 8–10 minutes. Add a splash of cream over the top before reheating if you want it extra soft and indulgent.

Ingredients

Dough

1 ⅝ cup flour
1 ½ tsp sugar
1/2 tsp salt
1 tsp instant yeast
3/4 cup milk, warmed to 100 ℉
1/2 large egg (25 grams) lightly beaten
3 tbsp unsalted butter, softened

Filling

3 tbsp unsalted butter, softened
3 tbsp brown sugar
1 ½ tsp cinnamon
1 pinch salt

Brown Butter Frosting

3 tbsp cream cheese, softened
2 tbsp unsalted butter, browned
½-¾ cup sifted powdered sugar
2-3 tsp milk or cream
1/4 tsp vanilla or vanilla bean paste

Instructions

In a bowl, whisk together flour, salt, instant yeast, and sugar.
Add warm milk (95-105 degrees F), ½ beaten egg, and softened butter. Mix until shaggy dough forms.
Knead 6–8 minutes until smooth and elastic. Check with the windowpane test: stretch a small piece — it should form a thin, translucent 'window' without tearing.
Place in a greased bowl, cover, and let rise until doubled, about 45–60 minutes.
Stir together softened butter, brown sugar, cinnamon, and pinch of salt.
Roll dough into a 6 × 12-inch rectangle and spread filling evenly.
Slice into two long strips. Roll one strip tightly, then wrap the second around it to form one large spiral.
Place in a greased 6-inch cake pan (or small skillet/ramekin). Cover loosely and let rise 20–30 minutes, until puffy.
In a small saucepan, melt butter and cook until golden brown and nutty. Let cool slightly. Beat cream cheese until smooth, then add browned butter, powdered sugar, vanilla, and milk/cream. Mix until creamy.
Preheat oven to 350°F (175°C). Just before baking, pour 2–3 tbsp heavy cream over the rolls (optional, for a gooier texture). Bake 22–28 minutes, until golden brown and center registers 190–195°F. Tent with foil if browning too quickly.
Cool 10 minutes before frosting.