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Huge Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 266 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 6 large cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Huge Cinnamon Rolls are a luxurious, soft and gooey treat perfect for breakfast or brunch. Made with a rich yeast dough, a generous cinnamon-sugar filling, and topped with a luscious cream cheese icing, these oversized rolls combine fluffy texture with deep cinnamon flavor. The dough is prepared using a stand mixer, allowed to rise twice, and baked until golden brown. Pouring warm heavy cream over the rolls before baking ensures extra moistness. Ideal for sharing, these cinnamon rolls are sure to impress with their size and sweetness.

Ingredients

Dough Ingredients

  • 1 cup warm milk (about 115°F) (8 ounces)
  • 2 1/2 teaspoons instant dry yeast (7 grams)
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter, melted (4 ounces)
  • 1 teaspoon salt (5 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 4 - 4 1/2 cups all-purpose flour (520-585 grams)

Cinnamon Filling

  • 3/4 cup salted butter, almost melted (6 ounces)
  • 1 1/2 cups packed light brown sugar (300 grams)
  • 3 tablespoons ground cinnamon (19 grams)

Baking and Assembly

  • 1/2 cup heavy cream, warmed (4 ounces)

Cream Cheese Icing

  • 3 ounces cream cheese, room temperature
  • 2 1/2 tablespoons salted butter, room temperature (35 grams)
  • 1 cup powdered sugar (130 grams)
  • 1/2 teaspoon maple extract or vanilla extract (3 grams)

Instructions

  1. Activate Yeast and Combine Wet Ingredients: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast over the top. Let it sit briefly until the yeast starts to activate. Then add the eggs, melted (but not hot) butter, salt, and granulated sugar.
  2. Add Flour and Mix Dough: Add 4 to 4 1/2 cups of all-purpose flour. Using the paddle attachment on low speed, mix until the ingredients are just combined. Rest the mixture for 5 minutes to allow the flour to hydrate properly.
  3. Knead the Dough: Remove the paddle, attach the dough hook, and knead on medium speed for 5-7 minutes until the dough is smooth, elastic, and soft but still slightly tacky. Resist adding extra flour even if the dough sticks to the bowl.
  4. First Rise: Spray a large bowl with cooking spray. Transfer the dough to this bowl, cover with a kitchen towel or plastic wrap, and place it in a warm spot. Let the dough rise until nearly doubled but not over-proofed to avoid overly airy rolls.
  5. Prepare Cinnamon Filling: In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon until well blended. Set aside.
  6. Roll Out Dough: Turn the risen dough onto a lightly floured surface and flour the top lightly. Using a rolling pin, roll the dough out into a large rectangle approximately 26 inches by 18 inches.
  7. Spread Filling: Smooth the cinnamon-sugar butter filling evenly over the entire dough rectangle using a rubber spatula.
  8. Cut Dough in Half: Use a pizza cutter to slice the rectangle in half lengthwise to form two squares.
  9. Roll and Slice: Starting with one half, roll the dough tightly from the long side like a jelly roll. Cut the rolled dough into 6 equal slices with a serrated knife or dough cutter.
  10. Prepare Second Layer of Rolls: Using the other half of the dough, cut 6 long strips about the same width as the rolls you just sliced.
  11. Make Extra Large Rolls: Wrap each of the 6 cinnamon roll slices with one of the long dough strips to double their size, creating very large rolls.
  12. Arrange and Second Rise: Place the 6 large rolls in a greased 10 x 15 inch baking pan. Cover the pan and let the rolls rise for 20 minutes while preheating the oven to 350°F, allowing a modest second rise.
  13. Pour Heavy Cream: Warm the heavy cream until just warm to the touch (not hot). Pour it evenly over the top of the risen rolls, letting it soak in and add moisture during baking.
  14. Bake Rolls: Bake the rolls for approximately 28 minutes until lightly golden brown and cooked through in the center. If the tops brown too quickly, loosely cover with aluminum foil to prevent burning.
  15. Prepare Cream Cheese Icing: While the rolls cool, beat together cream cheese and butter with a hand mixer until smooth. Add the powdered sugar and maple (or vanilla) extract and beat until fully combined and creamy.
  16. Frost and Serve: Spread the cream cheese icing generously over the cooled rolls. Serve the huge cinnamon rolls on a large platter or in individual small cast iron skillets for an appealing presentation.

Notes

  • Use warm milk at about 115°F to properly activate the yeast without killing it.
  • Do not over-proof the dough during the first rise to prevent overly airy rolls.
  • The dough should remain slightly tacky; avoid adding extra flour while kneading.
  • Warming the heavy cream before pouring over rolls helps it soak in without cooling the dough.
  • If the rolls brown too quickly during baking, cover loosely with foil.
  • The size of the rolled dough rectangle may vary slightly; the dimensions given are approximate.
  • Allow rolls to cool before applying icing to prevent melting it away.

Find it online: https://ivysrecipes.com/huge-cinnamon-rolls-recipe/