Giant Shareable Cinnamon Bun

Giant Shareable Cinnamon Bun

  • Serves 4 - 6
  • Prep: 25 minutes
  • Total: 3 hours


  • ½ cup warm milk
  • 3 tablespoons sugar
  • 2 ¼ teaspoons instant dry yeast (one 8- g package)
  • 2 to 2 ½ cups all-purpose flour, divided
  • ¼ cup butter, at room temperature
  • 1 egg
  • ¼ teaspoon salt


  • ¼ cup butter, at room temperature
  • ⅓ cup brown sugar
  • ¾ teaspoon cinnamon


  • ½ cup icing sugar
  • 2 tablespoons melted butter
  • 1 tablespoon milk or water
  1. To make the dough, combine the warm milk and sugar in the bowl of an electric mixer with the paddle attachment. Sprinkle in the yeast and let stand for 5 to 10 min or until foamy.
  2. When the yeast mixture is foamy, add 1 ½ cups of the flour, the butter, egg and salt and mix on medium until combined. Gradually add the remaining flour, 1 tablespoon at a time, until the dough is soft and pulls away from the sides of the bowl (you might not need all the flour.)
  3. Increase the speed to medium and knead for 2 minutes or until the dough is soft and smooth. (You can also do this by hand and increase the kneading time to 5 - 8 minutes.)
  4. Rub a little oil all over the inside of a large mixing bowl. Transfer the dough to the bowl. Cover with plastic wrap and let stand in a warm place for 1 to 2 hours or until doubled in size.
  5. To make the filling, stir the butter with the brown sugar and cinnamon until fully combined. Reserve.
  6. Grease a PADERNO Professional Uncoated Aluminum Round Cake Pan, 6-in with butter. Punch down the dough then transfer to a floured countertop. Roll into a 12-inch square.
  7. Spread the filling mixture evenly over the dough right to the edges. Cut the dough into 4 equal strips. Roll one strip into a cylinder, evenly but not tightly. Roll the next strip around the original cylinder. Repeat with the remaining dough strips until you have one mega cinnamon roll. Place in the prepared cake pan. Cover with plastic wrap and let stand in a warm place for 1 to 2 hours or until doubled in size.
  8. Preheat the oven to 350F, then remove the plastic wrap and bake the bun for 40 to 50 minutes or until puffy and golden. Transfer the pan to a cooling rack and let it cool for 10 minutes. Flip out and remove from the pan, then place the bun right-side-up.
  9. Make the glaze by stirring the melted butter into the icing sugar until smooth. Add the milk. Drizzle over the warm bun. Let cool completely.