Go Back
+ servings
a cinnamon roll on a white plate with a blue background

Gaston's Giant Cinnamon Rolls

Author Ashley Craft
Course Breakfast
Soft over sized cinnamon rolls smothered with frosting and butterscotch. Recipe originally published in The Unofficial Disney Parks Cookbook.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Servings 10 servings

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.

Notes

You will have two leftover sections of dough on either end of the roll. These don't need to be wasted!  Slice the dough into smaller cinnamon rolls and bake in a glass baking pan for about 20 minutes, or until golden brown.

Nutrition

Calories: 1260kcal | Carbohydrates: 155g | Protein: 13g | Fat: 67g | Saturated Fat: 41g | Trans Fat: 2g | Cholesterol: 218mg | Sodium: 891mg | Potassium: 290mg | Fiber: 3g | Sugar: 90g | Vitamin A: 2215IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 5mg