One dessert I never get tired of are cinnamon rolls. Over the years I’ve experimented with so many great flavors! I’ve tried them all, but that does not stop me from continuing to create new and different cinnamon roll recipes. While I’ve made tons of homemade yeast dough cinnamon rolls, today I felt like giving you the easiest shortcut using pre-made biscuit dough. It’s fine to make your own dough, but sometimes I just don’t have the time or energy. I’m sure you know what I mean! This is the perfect way to satisfy your sweet tooth with the most minimal effort. So say YES to this giant cinnamon roll! It’s gooey, caramelly, and has vanilla icing seeping into every crevice in this giant roll.
Ingredients
Butter – I like to use unsalted. Brown sugar – For both the caramelized pears and cinnamon roll filling. Pears – I used Bosc pears. Any type will work. Pillsbury biscuit dough – 1 can. Cinnamon – Use more or less if you prefer. Powdered sugar – Also known as confectioner’s sugar or icing sugar. Milk – Any type you have on hand. Even dairy-free substitutes. Vanilla – Vanilla bean or vanilla paste can be used as well.
How to make a giant cinnamon roll
How to serve
If you don’t mind sharing, everyone can grab a fork and dig right into the skillet to enjoy this glorious cinnamon roll. For a more civilized presentation, you can cut the roll with a pizza cutter and use a cake lifter to serve up slices. Perfect as a sweet option for brunch, or serve this treat with a scoop of vanilla ice cream for dessert.
How to store leftovers
You can store leftovers right in the skillet covered with plastic wrap or foil. You can also transfer leftovers to an airtight container. It’ll keep for one week stored in the fridge. You can also store your giant cinnamon roll in the freezer. If you want to keep it in the skillet, make sure to cover it well with both plastic wrap and foil. It’ll last 2-3 months frozen. Reheat either in the microwave at 20 second intervals, or pop it back into the oven at 325F for 5-10 minutes.
Can I make this ahead?
Want to save yourself some hassle for brunch or a dessert for entertaining guests? Assemble your cinnamon roll ahead and bake it fresh to serve. Prep it 2-3 days ahead if you plan on keeping it in the fridge, or 1 month ahead if it’ll live in the freezer. Make sure to wrap the skillet well with plastic wrap and foil before storing in the fridge or freezer. If you keep it in the freezer, let it thaw in the fridge overnight before baking it.
Did you love this recipe? Try these:
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