Homemade Cinnamon Rolls big enough for the whole family to share. Learn how to make Gaston’s Giant Cinnamon Rolls just like the ones at Disney Parks. Buttery swirls of cinnamon sugar smothered in cream cheese frosting and butterscotch topping are the perfect indulgence for your weekend brunch.
Reasons To Make Giant Cinnamon Rolls
- The large size of the dough creates more swirls and layers than a traditional homemade cinnamon roll. This means more buttery cinnamon sugar goodness in every bite!
- They have an amazing soft, doughy texture perfect for soaking up all that rich cream cheese frosting.
- You’ll love the magical appearance of an over sized cinnamon roll on the breakfast table.
- You can slice them up for the whole family to share! It’s so much fun to sink your fork into a gigantic cinnamon roll.
- Taste just like the ones from Disney Parks!
Copycat Disney Cinnamon Rolls
If you love Disney–and the food at Disney parks–this recipe is a must try. Okay, this recipe is a must try regardless of whether or not you love Disneyland! These Giant Homemade Cinnamon rolls are ooey gooey, sticky sweet, doughy pieces of heaven.
This recipe was created by Ashley Craft, the queen of Disney inspired recipes. Her new book, The Unofficial Disney Parks Cookbook, includes amazing recipes for everything from Dole Whip to Mickey Pretzels. All are inspired by the classic snacks and treats sold at Disney Parks.
With The Unofficial Disney Parks Cookbook you can bring the magic of Disneyland and Walt Disney World snacks and treats right to your home. Recreate favorites like the classic Dole Whip and Mickey Pretzels to new favorites like blue milk from Star Wars land and Jack Jack’s Cookie Num Nums from Pixar Pier.
These 100 recipes inspired by iconic yummies are perfect whether you are a forever Disney fan or just love a good snack. Now you can feel as if you shared a snack with Mickey himself right from the comfort of your own home!
I was thrilled to try this recipe for Gaston’s Giant Cinnamon Rolls and share it with you. Whether you’re craving a taste of the Magic Kingdom, or just love buttery, frosting-covered cinnamon rolls, these will knock your socks off.
Ingredients
The ingredients for these homemade cinnamon rolls are simple. Get everything out and ready to go before you start making them to make the process as smooth as possible. The full printable recipe, with measurements, is found at the end of the post.
- Butter: The recipe calls for salted butter–and lots of it! You’ll need it for the dough, the filling and both of the toppings.
- Milk: The higher fat content of whole milk works best.
- Salt: Regular table salt is fine.
- Flour: All purpose flour works great.
- Yeast: Packets of active dry yeast work best.
- Sugar: You’ll need granulated sugar for the dough, brown sugar for the filling and the butterscotch topping, and confectioner’s sugar for the frosting.
- Eggs: Use large eggs and let them come to room temperature before using, if possible.
- Heavy cream: Do not sub milk or half and half if you want thick, creamy frosting!
- Cream cheese: Let it come to room temperature so it’s easier to beat into the frosting.
- Vanilla: Pure vanilla extract adds the best flavor to the frosting.
- Cinnamon: You’ll need two big spoonfuls for the filling.
Best Cinnamon Roll Filling
These big, beautiful cinnamon buns have some of the best filling I’ve tasted. The secret is not to skimp on the butter and brown sugar! The extra addition of melted butter on the rolls before baking makes them extra moist and delicious.
A word of warning: these are best eaten with a fork! Although I bet Gaston himself would just swallow the whole thing in one gulp. The rich butterscotch topping oozes over the rolls, making every bite perfectly sweet. And of course, no homemade cinnamon rolls are complete without cream cheese icing.
More Disney Inspired Recipes
If you love these copycat Disneyland Cinnamon Rolls, here are more Disney inspired recipes you’ll enjoy:
- Funnel Cake
- Soft Pretzels
- Churros Cupcakes
- Chewy Snickerdoodles
- Disney Dole Whip Recipe
And don’t forget to pick up a copy of Ashley’s book for even more magical recipes!
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Gaston's Giant Cinnamon Rolls
Ingredients
For the Dough
- 1/2 cup salted butter melted
- 1 1/2 cups whole milk
- 6 1/2 cups all purpose flour
- 2 packets active dry yeast 1/4 ounce packets
- 1/2 cup granulated sugar
- 1 tsp salt
- 1/2 cup water room temperature
- 2 large eggs
For the Filling
- 2 cups light brown sugar
- 2 tbsp cinnamon
- 1 cup salted butter softened
- 1/2 cup salted butter melted
For the Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup salted butter softened
- 2 cups confectioner's sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 1/8 tsp salt
For Butterscotch Topping
- 1/2 cup light brown sugar
- 4 tbsp salted butter softened
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
For the Dough
- Grease a 9" x 13" baking pan with nonstick cooking spray and set aside.
- In a medium bowl, combine 1/2 cup of butter with milk.
- In the bowl of a stand mixer, add 2 1/2 cups of flour, yeast, sugar and salt. Add water, eggs and butter mixture. Using the flat beater attachment, mix until well combined. Add the remaining flour 1/2 cup at a time while mixing until the dough starts to form a ball.
- Switch to the dough hook attachment and knead dough on low speed for 5 minutes.
- Remove dough from the bowl, sprinkle some flour in the bowl and return the dough to the bowl. Let the dough rise for 10 minutes in a warm place.
For the Filling
- In a medium bowl, mix brown sugar, cinnamon, and softened butter together. Set aside.
- Roll out the dough to form a long rectangle, about 3' x 2'. Spread the filling across the whole surface of the dough.
- Start at the short end of the dough and roll it up like a jelly roll. Make a cut in the center of the roll, then cut about 6" from the center on each side to form two giant rolls.
- Place the rolls swirled edge down on the prepared pan.
- Drizzle the rolls with melted butter. Allow to rise at room temperature for about 30 minutes.
- Preheat oven to 375. Bake rolls for 20 minutes, then loosely cover with foil and bake another 10 minutes.
For the Cream Cheese Frosting
- In a medium saucepan over medium heat, add cream cheese and butter. Combine and heat until melted, about 3 minutes.
- Remove from heat and stir in the confectioner's sugar. Add vanilla, cream and salt. Stir, then set aside.
For the Butterscotch Topping
- In a separate medium saucepan over medium heat, add brown sugar, butter and cream. Bring to a boil and boil 5 minutes, stirring frequently. Remove from heat. Add salt and vanilla. Set aside.
To Serve:
- Place each giant roll on a large plate. Drizzle cream cheese frosting over the swirl moving in one direction. Then drizzle the butterscotch topping over the swirl moving the other direction.
Malynda Eger says
Can these be made in advance? If so, how should they be stored? I cannot wait to try them.
Kim Cramer says
These just dance on my tongue!! Absolutely delicious!
Would you recommend freezing these? If so, how, baked? Not baked? Frosted? Not frosted? They are spectacular!
Christi Johnstone says
Kim, I have not tried, but in general I prefer to either freeze cinnamon rolls unbaked (then let thaw prior to baking) or baked but not frosting. I feel like frosting is always the best when it’s fresh.
Isabella says
These are absolutely amazing!
Lynn says
These were fantastic!
Michele says
These were great. However, some the cinnamon melted out of the cinnamon roll onto the bottom of the pan. How do I keep that from happening? We just scooped it on top, but I want to fix my mistake. Thanks in advance.
Anonymous says
In the recipe instructions, by my calculations, it looks like you get 4 rolls out of a batch but the info at the top of the recipe says there are 10 servings. Which is correct? Are the rolls cut again after the 6 inch cut?
Christi Johnstone says
An entire giant cinnamon roll itself would not be considered a serving, like one cake would not be one serving. Hope that helps.
Gemini Marie says
How many rolls does this recipe make? 2 or 4?
Camilla M says
I have not made these yet. I am confused about how to roll this. Instructions say to start at the short end but the picture appears to have it rolled from the longer side. I make another recipe that calls for rolling from the long end. But, I would like to try this recipe as well because it sounds delicious. Any help would be appreciated.
Thx, Camilla