Giant Cinnamon Bun: The Ultimate Guide to Baking a Mega Cinnamon Roll
The concept of a giant cinnamon bun, a magnificent, shareable mega cinnamon roll, has been a delightful culinary trend for quite some time. Much like the beloved skillet cookie or the legendary Texas doughnut, these supersized treats have captured the hearts (and stomachs) of many. For ages, I’ve envisioned bringing this grand creation to life in my own kitchen, and the recent resurgence in its popularity, particularly through inspiring culinary voices, finally spurred me into action.
My journey into the world of mega cinnamon buns was sparked by renowned chefs and their delectable creations. Mary Berg featured a version in her first cookbook, Kitchen Party, which made its debut last fall. More recently, Anna Olson’s latest masterpiece, Baking Day, further solidified this craving. Flipping through Anna’s book and discussing baking with her during a recent filming session, she cleverly suggested transforming leftover doughnut dough into a glorious cinnamon bun. That was the gentle nudge I needed. And so, the baking began: one giant cinnamon bun, then another, and then, joyfully, another.
Yesterday morning, I had the pleasure of baking one of these magnificent creations for the Eyeopener crew. Delivering it to the radio station in the quiet, early morning darkness, I was met with an incredible response, especially on Twitter. The enthusiasm was so overwhelming that I immediately set out to bake another, not just for a perfect photo opportunity and to share the recipe, but also, admittedly, for the sheer joy of enjoying one myself.
Crafting Your Mega Cinnamon Masterpiece: The Dough and Filling
The foundation of any exceptional cinnamon bun lies in its dough. For this mega version, I turned to my trusted, go-to cinnamon bun dough recipe. It’s a familiar friend, always reliable, delivering that perfect balance of softness and slight chewiness. To adapt it for a single giant bun, I simply halved the original dough recipe. One key deviation for this specific project was to skip the “goo” element that often goes into the bottom of individual buns; for a mega bun, the goal is a substantial, fully-formed roll that creates its own delectable base.
Dough Preparation and Rolling Techniques
Once your dough is prepared and has completed its first rise, it’s time for the magic to begin. Lightly flour your work surface and your rolling pin. Roll out the dough into a generous rectangle. The exact dimensions aren’t as critical as ensuring an even thickness, roughly ¼ to ½ inch (about 0.6 to 1.2 cm). This evenness is crucial for a consistent bake and a beautiful swirl.
The Signature Cinnamon-Sugar Filling
With your dough rolled out, generously spread it with softened unsalted butter. Don’t be shy here; the butter acts as a delicious adhesive for the filling and contributes significantly to the bun’s rich flavor and tender texture. Over the butter, sprinkle an abundant layer of brown sugar, ensuring good coverage. Finally, dust a generous amount of ground cinnamon across the sugar. The classic combination of butter, brown sugar, and cinnamon is the heart and soul of any great cinnamon bun, and this mega version is no exception.
Assembling the Giant Roll
Now comes the unique part of creating a single, enormous bun. Instead of rolling the entire rectangle from one end, you’ll cut the prepared dough into four long, even strips. The precise width isn’t crucial, but aim for consistency. With these strips, you’ll embark on a culinary coiling adventure. Take the first strip and roll it into a tight spiral. This will form the very center of your giant bun. Then, take the next strip and attach it to the end of the first spiral, continuing to coil it around the ever-growing center. Repeat this process with the remaining two strips, attaching each one seamlessly to the end of the previous one, carefully wrapping them around to form one continuous, impressive spiral. This method, inspired by Anna Olson, ensures a beautifully layered and incredibly satisfying mega bun.
Baking Your Giant Cinnamon Bun: Pans, Proofing, and Perfection
One of the most appealing aspects of baking a giant cinnamon bun is its versatility in terms of baking vessels. For my first attempt, I used a trusty skillet. The second, destined for the studio, went into a square aluminum cake pan. The third, beautifully captured in the image above, found its home in one of my favorite round baking pans – a clearance find from Winners, proof that great baking tools don’t have to break the bank. Truly, the choice of pan is flexible. A cake pan, a pie plate, a baking dish, or even a sheet pan will work. The primary difference will be the final shape; a wider, shallower pan will allow the bun to spread out more, resulting in a flatter, broader spiral, while a deeper, smaller pan will encourage it to rise higher.
Embracing Rustic Charm
I confess, my cutting and rolling weren’t perfectly precise, but that’s part of the charm! I truly appreciate the rustic, homemade aesthetic. The ends of the strips were carefully contained within the roll, and the very last bit was gently pinched and tucked underneath the bun to prevent it from unraveling in the oven. This small step ensures structural integrity and a beautiful finished product. I often find that the pressure for absolute perfection in baking deters many from even starting. Embrace the imperfections; they tell a story and make your creation uniquely yours.
The Proofing and Baking Process
After assembling your giant cinnamon bun in its chosen pan, allow it a final proof. This typically involves letting it rest on the countertop while your oven preheats. You’ll notice it visibly expanding, becoming noticeably puffier and lighter. As you can see in the photos, the bun beautifully expands in the pan, filling out the space and preparing for its golden transformation.
Preheat your oven to the recommended temperature for cinnamon buns (usually around 375°F or 190°C). Baking time will vary depending on the size and thickness of your mega bun and your specific oven, but typically ranges from 25 to 40 minutes. Keep a close eye on it. If you notice the top browning too quickly, loosely cover it with a piece of aluminum foil to allow the inside to cook thoroughly without over-browning the crust. I often baste the top with a pastry brush dipped in melted butter a couple of times during baking; this helps keep the crust tender and adds another layer of rich flavor.
The Grand Finale: Glazing and Enjoying Your Mega Cinnamon Bun
While a giant cinnamon bun straight from the oven is undeniably delightful, finishing it with a quick, buttery glaze elevates it to a whole new level. This optional step adds a critical layer of moisture, preventing the bun from becoming dry, and infuses it with an irresistible sweetness. As it bakes, the melting butter and sugar from the filling create a luscious, gooey puddle at the bottom of the pan, adding to the bun’s decadent appeal. A simple glaze can be made by whisking together powdered sugar, a touch of milk (or plant-based milk), a splash of vanilla extract, and a generous knob of melted butter until smooth. Drizzle it generously over the warm bun, allowing it to seep into every crevice.
The Joy of Sharing and Self-Care
I anticipate making this mega cinnamon bun frequently. It’s not just about the delicious outcome; it’s about the pure joy of the process itself. Baking, especially something as comforting and fragrant as cinnamon buns, can be a wonderful act of self-care. Moreover, the happiness it brings to those around me is immeasurable. There’s something truly special about presenting a single, grand pastry that’s meant to be shared. If you’re hosting a brunch or simply want more to go around, this recipe is easily doubled (or simply use the quantities from my original, full cinnamon bun recipe, omitting the goo at the base), allowing you to have one for yourself and another to share with lucky friends or family.
Make it Vegan: Surprisingly Simple!
For those following a vegan diet, the good news is that adapting this mega cinnamon bun recipe is surprisingly easy and yields equally delicious results. Here’s how:
- Omit the Egg: My base cinnamon bun recipe already calls for minimal eggs, and for a vegan version, you can simply omit it entirely without needing a replacement. The dough will still come together beautifully.
- Plant-Based Milk: Swap dairy milk for your preferred plant-based milk. Almond milk, soy milk, or oat milk all work wonderfully, contributing to a rich, moist dough.
- Vegan Butter Substitute: Replace conventional butter with a high-quality plant-based butter substitute. These have come a long way and often perform identically to dairy butter in baking, especially in recipes like this where the fat content is crucial for tenderness and flavor in both the dough and the filling.
With these simple substitutions, you can create a magnificent vegan giant cinnamon bun that’s just as satisfying and shareable as the traditional version.
Why Choose the Mega Cinnamon Bun?
The allure of the giant cinnamon bun extends beyond its impressive size. It’s a statement piece, a centerpiece for any breakfast table or special occasion. It encourages communal enjoyment, inviting everyone to pull apart a piece of its warm, fragrant layers. It’s the ultimate comfort food, a hug in edible form, promising warmth, sweetness, and a touch of indulgence. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding experience with a truly spectacular outcome. Embrace the rustic charm, enjoy the process, and delight in the reactions of those who get to share in this mega culinary treat. Happy baking!