(Giant) Cinnamon Roll

Growing up, my mom always had homemade cinnamon rolls for Sunday morning breakfast. So while delicious, cinnamon rolls are also nostalgic for me.

I also remember that the daughter who was up first got to choose the color of the icing and lick the spoon. Now that I’m in charge of the kitchen, I can always have the spoon 🙂

Special breakfast– namely cinnamon rolls– was one of the ways my mom tried to make Sundays special for our family. Growing up in a pastor’s family meant that weekends looked very different for us than for most of the other people we knew.

While we always ate breakfast together around the table in the mornings, on Sundays we had a special prayer song and cinnamon rolls. Our prayer required each of us to name something we were grateful for and often it would focus around something that was unique to the Sunday part of our week.

As we wake up to another day in a new and unexpected season, perhaps it is the perfect time to exercise some gratitude and to be mindful about what tasks or practices we can do today to set it apart from the ordinary (?) or routine of quarantine.

One of my Christmas gifts was the Zoe Francois book Holiday and Celebration Bread in Five Minutes a Day. I had set it aside to peruse and enjoy during my sabbatical time. The brioche dough was one of the first ones I tried in the book, and it is the base for the over sized cinnamon roll.

For the dough, you can use any basic form of bread dough. Brioche or any sweetened dough will make these treats richer, but frozen bread dough from the grocery story will also work and still give you a delicious treat– particularly if you eat it warm from the oven.

We love using our cast iron skillet, so this twist on a classic treat was top of my list to try!


  • Roll the dough into a rectangle
  • Spread melted butter (2-3T) over the dough
  • Sprinkle with brown sugar (about 1/4 c)
  • Sprinkle with cinnamon (about 1 T)
  • Cut lengthwise into strips about 1-1 1/2 inches high
  • coil the first strip and then add, piece by piece the strips, coiling around the center piece. Pinch the edges of the strips together as you go
  • Carefully transfer into greased cast iron skillet

Cover and allow to rise for about an hour and a half.

Bake at 375F for about 30-35 minutes.

Note that cream cheese frosting takes this to the next level.

%d bloggers like this: