Giant cinnamon bun – a dream of yeast dough and cinnamon

The giant cinnamon bun is the big brother of the small coffee table version.

The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.

I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.

I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.

Riesen-Zimtschnecke 10

Giant cinnamon bun - a dream of yeast dough and cinnamon

You don't need to make small cinnamon buns, even in the large version it tastes.
Menüfolge Cake
Länder & Regionen US-American
Zubereitungszeit 25 Minuten
Kochzeit 20 Minuten
Gesamtzeit 47 Minuten
Portionen 1 Cake (30 cm Ø)


For the Dough:

  • 125 ml Water
  • 125 ml Milk
  • 1 Cube Yeast - fresh
  • 500 g Flour
  • 75 g Sugar
  • 1 Tsp. Salt
  • 75 g Butter - room temperature
  • 1 Pcs. Egg

For the Filling:

  • 75 g Butter
  • 2 Tsp. Cinnamon
  • 75 g Sugar

For the Icing:

  • 75 g Icing Sugar*
  • 10 ml Milch
  • 15 ml Maple Syrup



  1. Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
  2. Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).


  1. Melt the butter, mix cinnamon and sugar.
  2. Brush the dough with the butter and sprinkle cinnamon-sugar on it.
  3. Cut the dough into 3-4 cm wide strips.
  4. Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
  5. Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.


  1. Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.

Juicy cinnamon rolls with pecans

Juicy cinnamon rolls with pecans

Tasty little cinnamon rolls with pecans for coffee break or in between.


As I already shown in the last few weeks, you can make many delicious things from yeast dough. This weekend there are some rolls from the same dough. Delicious juicy cinnamon rolls, the sugar is slightly caramelized outside and the nuts give an extra crack. Of course, you can also fill the rolls with any other sort of nut or even add chocolate pieces.

Cinnamon rolls with pecans

You can make also some more dough and then make a striezel and a few snails in one go. So you simply have a tasty selection on the coffee table.


Juicy cinnamon rolls with pecans

Another yeast dough alternative, juicy cinnamon rolls with pecans. Of course, they taste best still warm.

Zubereitungszeit 35 Minuten
Kochzeit 30 Minuten
Gesamtzeit 1 Stunde 50 Minuten
Portionen 20 Pieces


  • 150 ml Milk
  • 20 g Yeast - fresh
  • 400 g Wheat Flour
  • 100 g Butter
  • 100 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg
  • 125 g Pecans
  • 1 tsp. Cinnamon


  1. Heat the milk in a small saucepan lukewarm, add the yeast and stir until it has dissolved.

  2. Put flour, 50 g butter, 50 g sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed.

  3. Then knead teh dough at the highest speed until it releases from the bowl (about 8 minutes). Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.

  4. Roughly chop the pecans. Mix 50 g sugar and cinnamon.

  5. Roll out the dough on a floured work surface rectangular (about 30 x 50 cm). Spread the dough with 50 g of butter, sprinkle pecans and cinnamon sugar over it. Roll up the dough, starting from the long side.

  6. Cut the dough roll into about 20 slices and place 10 pieces on a baking tray covered with baking paper. Put the remaining 10 pieces on a sheet of baking paper as well. Cover with a cloth and let it rest for about 15 minutes.

  7. Bake the baking tray with the rolls in a preheated oven at 175°C for approx. 15 minutes. Remove and pull the baking paper with the rolls onto a wire rack.

  8. Pull the second baking paper with the rolls onto the baking tray and bake as well.



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