Senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic at Bon Appétit have unveiled a giant cinnamon roll recipe designed to stay exceptionally soft and gooey for up to 24 hours. Built on specialized dough science and a clever pantry secret, the massive pastry delivers parade-float scale and bakery-level texture directly to home kitchens.

Engineering the Ultimate Fluffy Dough

Impressive in both size and structure, the bun features an expansive spiral overflowing with a rich, sticky center wrapped in cloud-like bread. The dough relies on milk-bread techniques, coming together effortlessly in a stand mixer. By incorporating dry milk powder and a traditional tangzhong starter, the dough achieves a cottony, tender crumb that remains sturdy enough to hold its heavy sweet filling without collapsing.

The Secret Ingredient for Long-Lasting Gooeyness

While the filling begins with standard cinnamon bun components—brown sugar, ground cinnamon, butter, and a pinch of salt—it includes an unexpected addition: a few spoonfuls of instant vanilla pudding mix. Packed with modified food starch, this dry powder turns the filling fluid and glossy, allowing it to maintain its signature ooey-gooey consistency even 24 hours after coming out of the oven.

Frosting Strategy and Proper Reheating Technique

The standard recipe keeps the frosting light to serve as a modest supporting actor to the massive bun. However, bakers preferring an over-the-top experience can easily double or triple the frosting batch. For peak flavor and texture, the cinnamon roll is best consumed within six hours of baking. To refresh leftovers, warm them briefly in the microwave at 50% power—just enough to soften the pastry without melting the frosting.