giant cinnamon rolls

Good mornings are guaranteed with big giant cinnamon rolls. They're almost double the size of your typical and covered with cream cheese frosting!

Big Giant Cinnamon Rolls

(240 milliliters) buttermilk*

(135 grams) granulated sugar

eggs,

salt

Tablespoons (90 grams) unsalted butter, softened to room temperature

(100 grams) granulated sugar

cinnamon

(about

Tablespoons (28 grams) unsalted butter, softened to room temperature

sugar

vanilla extract

Make the dough

In a small saucepan, warm the milk over low heat until lukewarm&#8211; no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won&#8217;t really be mixing into the mixture, so don&#8217;t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Loosely cover the dough and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Butter/grease/spray with nonstick spray the bottom of a 9&#215;13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10&#215;16 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.

For the filling: 

Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 16 inch long log. If some filling spills out, that&#8217;s ok just sprinkle it on top of the rolls. Cut into 8 large rolls (about 2 inches in width each). Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil or plastic wrap (no rolls exposed, this dries out your dough!) and allow to rise until the rolls are doubled in size, about 2 hours. OR stick in the refrigerator for 8-12 hours.

If the rolls rose overnight in the fridge, remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.

After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don&#8217;t brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.

Make the frosting

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners&#8217; sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Using a knife, spread the frosting over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for 3 days or refrigerator for 5 days.

Last week we made the Pumpkin Cinnamon Rolls and this week we are making the Giant Cinnamon Rolls. This recipe calls for Buttermilk and the Pumpkin recipe called for melting butter into Whole Milk.
Question:  Could I have just used Buttermilk instead of melting butter with the Whole Milk? (When making Pumpkin Cinnamon Rolls). Thank you for another great recipe and thanks to the excellent instructions about yeast, I’m no longer intimidated about baking with yeast!!

Best recipe!!!!  I do substitute Regular unsalted butter for clarified butter for just the filling ,and I use bread flour instead of all purpose.

i just love your yeast dough recipes and i think this one is my favorite for cinnamon rolls!  I switched up the filling a bit with half brown sugar and half white granulated and added 1/4 tsp of dark French roast instant coffee!  Eight out of ten tasters loved the extra kick of the dark coffee flavor  so...... LOL   i love baking and i am so grateful for your site

After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes or until they are golden brown on top. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don&#8217;t over-brown before the centers can cook. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.

I just made these, they are very good.  Jumbo indeed.  Had to share it with my husband.

I would give this recipe 6 stars if I could. I was a little concerned at first because the dough was stiffer than I expected and it took a long time to rise.  But holy cow did these rolls expand on the second rise and achieved giant status in the oven.  Absolutely delicious and well worth the effort.  Great bake for a cozy rainy day at home or when you're snowed in!

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Top 2 giant cinnamon rolls recipes from across the web

The most viewed giant cinnamon rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Big Giant Cinnamon Rolls

Big Giant Cinnamon Rolls

The most viewed giant cinnamon rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine