These giant fluffy cinnamon rolls make 6 giant jumbo cinnamon rolls! The rolls themselves are super gooey and soft and filled with a cinnamon filling. They are topped with a cream cheese icing. If you want a huge cinnamon roll for breakfast, these rolls will hit the spot!
I took my Gooey Cinnamon Rolls recipe and turned it into these giant fluffy cinnamon rolls. I wanted to create cinnamon rolls that would be as big as your face! They are perfect to make for a family for brunch.
The best part about these rolls is the cream cheese icing. No cinnamon roll is completely without cream cheese icing!
They are perfect to make for brunch or for a special occasion like Christmas morning!
For more cinnamon roll recipes, try Gooey Cookies and Cream Cinnamon Rolls, Sweet Strawberry Rolls, and Chocolate Chip Cinnamon Rolls.
Jump to:
- Why This Giant Cinnamon Roll Recipe Works
- Step By Step Recipe Video
- Ingredient Notes for Giant Cinnamon Rolls
- Ingredient Substitutions
- Step By Step Instructions- Dough
- Step By Step Instructions- Cinnamon Filling and Cream Cheese Icing
- Overnight Dough
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Giant Cinnamon Roll Recipe Works
- Gooey rolls- The dough makes for super gooey and soft rolls. It basically melts in your mouth!
- Cinnamon filling- The filling is super buttery full of brown sugar and cinnamon. There is also a little salt to balance the sweetness.
- Cream cheese frosting- The icing is put on top of the rolls when they are hot, so it melts into the rolls.
- Jumbo cinnamon rolls- These cinnamon buns are huge! It also means the center of the roll is larger. Which is my favorite part.
Step By Step Recipe Video
Ingredient Notes for Giant Cinnamon Rolls
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Milk- It can be any milk you would like. It needs to be warmed to 110F. If it is too hot, it will kill the yeast, and if it is too cold, it will slow the yeast.
- Yeast- Use 1 packet of active dry yeast or instant yeast.
- Eggs- Pull the large eggs out 2 hours before baking. They need to be beaten before adding to the flour mixture.
- Unsalted butter- Pull the butter out 2 hours before baking.
- Brown sugar- I used light brown sugar.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure it is sifted to avoid a gritty icing.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Brown sugar- You can use dark brown sugar
Step By Step Instructions- Dough
Here is how to make the dough. This recipe uses a stand mixer with a dough hook attachment. Or you can make this by hand. Instructions to make it by hand are in the recipe notes.
STEP 1: Mix milk and yeast. Let the milk and yeast sit in a small bowl for 10 minutes. It will become foamy.
STEP 2: Mix dry ingredients. Mix the all-purpose flour, sugar, and salt together in a large mixing bowl. Then, add the cubed room temperature butter and use pastry cutter to cut the butter into a size of a pea.
STEP 3: Add the wet ingredients. Next, add the yeast mixture and eggs. Then, mix until a dough starts to form on low speed.
STEP 4: Knead. Knead the dough for 5 minutes. It will be tacky in texture, but it won't stick to your fingers. Add an extra ¼ cup of flour if it is too sticky.
STEP 5: Rise. Place the dough into a large bowl and spray with a nonstick spray. Place the dough in a warm spot. You can also preheat the oven to 200F, place the bowl inside the oven, turn off the oven, and prop open the door.
Let the dough rise for 1 hour.
Step By Step Instructions- Cinnamon Filling and Cream Cheese Icing
STEP 1: Mix the filling. In a medium bowl, mix the butter, brown sugar, cinnamon, and salt on medium speed. It will be like a paste.
STEP 2: Roll out the dough. Use a rolling pin and roll the dough on a lightly floured surface. Then, roll the dough into a large rectangle until it is ¼ inch to ½ inch thick.
STEP 3: Spread the brown sugar filling. Spread the filling using an offset spatula. Then, roll the dough into a log starting on the short side.
STEP 4: Cut the dough. Use a serrated knife to lightly saw the roll into 6 rolls. First, cut the ends off and then use a measuring tape to cut evenly.
STEP 4: Second rise. Place the dough into a 9X13 inch baking pan. Then, place a kitchen towel over it and rise for 20 minutes.
Then, pour the heavy cream into the bottom.
STEP 5: Bake. Bake the rolls for 22-28 minutes until the tops are lightly golden brown.
STEP 6: Cream cheese icing. Beat the cream cheese and butter on high speed. Then, add in the vanilla extract, powdered sugar, and milk. It should be easily spreadable.
Next, spread the icing on top of the rolls while very hot. The heat will melt the icing into the cracks.
Overnight Dough
Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours.
Then in the next morning, you can pull it out and roll up the cinnamon rolls. Then, let it rise for 1 hour instead of the 20 minutes.
FAQ
Yes you can! Bake for 16 minutes. Then, cover with aluminum foil and set on the counter overnight. Make the icing and store in an airtight container. In the morning, set the oven to 325F and bake until warm. Then, melt the icing in the microwave and pour on the rolls.
Yes it does! It tastes even better because it is homemade. Also these rolls have a lot more cinnamon flavor too.
Yes they are! Except no preservatives in these.
Recipe Variations
- If you want the cinnamon rolls not as big, you can make 9 rolls instead of 6.
- If you aren't a fan of cream cheese, you do a vanilla icing.
Special Tools
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
- 9X13 pan- I love using a casserole pan instead of a normal baking pan.
- Rolling pin- You can use any rolling pin you have!
Storing and Freezing
Store these gooey giant fluffy cinnamon rolls in an airtight container in the fridge. Store up to 30 days.
Make sure to heat in the microwave until warm.
Freezing
The cinnamon rolls can be frozen. Store in an airtight container in the freezer up to 30 days.
Thaw for 1 hour or just heat in the microwave.
Other Brunch Recipes To Try
Try These Cinnamon Rolls
- Caramel cinnamon rolls
- Peach cobbler cinnamon rolls
- Chocolate rolls
- Mini cinnamon rolls
- Pumpkin cinnamon rolls
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Giant Cinnamon Rolls
Ingredients
Dough
- 1 cup Milk warmed to 110°F
- 1 Packet of yeast (7 grams) or 2 ¼ teaspoon
- 2 Large eggs room temperature
- 4 ¾ cups All-purpose flour plus a little more if it is too wet.
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoon Unsalted butter room temperature
Cinnamon Filling
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- 2 tablespoon Ground cinnamon
- ⅛ teaspoon Salt
- ½ cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 2 teaspoon Pure vanilla extract
- 1 cup Powdered sugar sifted
- 1-2 tablespoon Milk
Instructions
Dough
- Warm the milk in the microwave for 1 minute until it reaches 110°F. Pour into a bowl and pour the yeast on top. Let it sit for 10 minutes.1 cup Milk, 1 Packet of yeast (7 grams)
- In a large mixing bowl, mix the flour, sugar, and salt. Cube the butter and add to the flour mixture. Use a pastry cutter or 2 forks to blend the butter into the dry ingredients until it is the size of a pea.4 ¾ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
- Pour the milk and lightly beaten eggs on top of the flour mixture. Using a dough hook, mix the on low speed until a dough starts to form. Switch to medium and knead for 5 minutes. *by hand instructions in notes. If the dough is too wet after kneading, add another ¼ cup of flour and knead it in. The dough should be tacky, but not stick to your hands.2 Large eggs
- Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven and turn off the oven and crack open the door. Let it rise for 1 hour until doubled in size.
Cinnamon Filling
- Using a mixer, beat the butter, brown sugar, cinnamon and salt until smooth. Set aside.½ cup Unsalted butter, 1 cup Brown sugar, 2 tablespoon Ground cinnamon, ⅛ teaspoon Salt
- Roll the dough out on a lightly floured surface using a rolling pin. Roll until ¼ inch thick and it is a large rectangle.
- Spread the filling on top of the dough using an offset icing spatula.
- Roll the dough starting on the short side to create a log. Use a serrated knife to cut off the ends. Use a measuring tape to cut the dough into 6 equal pieces using a light sawing motion to not to squish the dough.
- Spray a 9X13 inch pan with baking nonstick spray. Place the cinnamon rolls into the pan and cover with a kitchen towel. Let rise for 20 minutes. Pour the heavy cream into the bottom of the pan.½ cup Heavy cream
- Preheat the oven to 375°F. Bake the rolls for 22-28 minutes until the tops of the rolls are lightly golden brown.
Cream Cheese Icing
- Make the icing while the rolls are baking. Using a mixer, beat the butter and cream cheese on high for 2 minutes. Add in the vanilla and sifted powdered sugar and mix until smooth on low. Add in the milk and beat on high until smooth.4 oz Cream cheese, 4 tablespoon Unsalted butter, 2 teaspoon Pure vanilla extract, 1 cup Powdered sugar, 1-2 tablespoon Milk
- Spread the icing on top of the rolls while the rolls are hot, this will let the icing melt into all the cracks. Use a spoon to spread the icing on.
Julie says
These are amazing! So fluffy, perfect amount of cinnamon filling and icing! I put the filling in the microwave for about 15 seconds which really helped for spreading. These are my new go-to rolls. Thanks for sharing this recipe.
Maggie says
I ran out of milk so used a 50/50 ratio of half and half and water. Huuuuuuge hit!! Delish
Nicole says
I made these cinnamon rolls, but I did not put the cream in.Due to the fact that I can't have full dairy
I substituted half of the butter for a non dairy butter, just so it would be easier on my stomach
Hoping it doesn't. doesn't dry them out not using the cream on the bottom of the pan
Alyssa R says
These are the absolute best cinnamon rolls I’ve ever had! I made them for a family event and now they’re what I get asked to bring to things. My husband absolutely loves when I make them for us as well! They are so delicious!
Mary says
Mmmm I wonder what type of yeast? Maybe 110 degrees could mean regular yeast or could it be instant? Regular and non-instant dry granules is my guess.
Catie M. says
BEST recipe!
After rolling cutting and arranging the rolls, can I leave them in the fridge overnight for the second rise? If so, how long can I leave them in the fridge?
Stephanie Rutherford says
Yes you can do that. I have also done that. I put them in the fridge overnight, so no more than 18 hours.
Michael says
I made this recipe to a “T”, except for the cream. I substituted whole milk. These turned out really bad; they were baby and dense. Did the milk over saturate the dough? I ended up throwing them away.
Stephanie Rutherford says
The heavy cream or milk in your case, helps to keep them soft. It wouldn't affect the texture like that. If they were dense and small, this means it was due to the actual dough. Maybe due to the two rises? Maybe your yeast was expired, maybe you need some extra warmth to rise your rolls. It is hard to tell!
Dawn says
Dangerously delicious. I’ve made this recipe four times now and they turned out amazing! I did find the filling a bit heard to spread so now I spread the soft butter over the dough after I roll it out and then sprinkle the cinnamon and sugar mixture overtop and it works perfectly! They are soft, fluffy, gooey in the centre, just delicious.
Sharon says
This is the best cinnamon roll recipe ever! Its the recipe i make for every get together, my brother in law whos not a sweets or cake guy will devour 2 in one sitting. He has declared them the best rolls ever. Thank you for sharing such an awesome recipe!
Peggy Collins says
Hi, Idid try the recipe, the only problem I had the cinnamon mixure was to thick to spread. I did notice part of the recipe has 1/2 cup heavy cream to the cinnamon filling and the other part doesn't. So do you add 1/2 cup heavy cream to the cinnamon feeling? But the recipe tasted great and I loved the cream cheese icing!
Stephanie Rutherford says
When you beat the butter and mixture for longer, it aerates and it won't be as thick. The heavy cream gets poured into the pan with the raw dough.
Kimberly Briere says
Hello, I haven't baked them yet, but I'm sure they will be delish! I was a little confused with the heavy cream added to the ingredients for the filling. I did add some heavy cream to the filling mixture, not the entire 1/2 cup, but I was unsure to add it or save it for the bottom of the pan. I will be adding some to the bottom of the pan as well. I liked how you showed the ingredients in the instructions. That way I didn't have to scroll back and forth for the ingredients in each step. I'll let cha know how they turned out with adding the cream to the filling!
Kimberly Briere says
Okay, so just an update to my Cinn. Rolls. As above, I added some Heavy Cream to the Cinn, filling aaaannnnndddd....it was perfect, especially for spreading the filling on the dough before the 2nd rise! I will be doing it again! (NOW) Making some more. The best EVER, I will never make them any other way again, EVER! Thank you for the best Cinn. Rolls on Earth!!
LC says
This was my first time making cinnamon rolls! I was a bit intimated but it was actually really easy to make and oh my goodness are they tasty! I'm not the biggest fan of cinnamon rolls mostly because they usually have been dry anytime I've tried them but in this recipe they were so moist and soft! I think the heavy cream in the bottom of the pan helped that! Which at first I was a bit confused like what?? Pour heavy cream in the bottom of the pan but sure enough what an amazing idea for added moisture! Love this recipe definitely my new go to for a yummy cinnamon roll!
I sent it to my mom as well! 🙂
thank you Stephanie!
P.s. I also made a vanilla icing instead of cream cheese! Either will be so tasty!!
Katy says
Can I use the bread proof setting on my oven instead of the 200 deg/oven off for one hour option?
Kimberly Briere says
Yes you can. I do it all the time for all my yeast rising's!
Ginny Snyder says
Can this recipe be doubled? And if so, would you also double the amount of yeast? I want to make them for Christmas but I don’t think 6 big ones will be enough.
Stephanie Rutherford says
You can also make these into 12 rolls or a smaller roll. If not you can basically make this twice to use in two separate pans.
Nik says
I doubled the cinnamon filling and they came out perfect!!! I also used a vanilla icing instead of the cream cheese icing. These cinnamon rolls were the best I’ve ever had! Thanks for the recipe.
Liz says
Definitely would recommend. I used bread flour, the cinnamon rolls came out fluffy on top and gooey on bottom.
Megan c says
Hello! I have made these before and they’re absolutely amazing!! Wondering if I could leave the dough overnight to rise instead of putting in the oven for an hour?
Stephanie Rutherford says
Yes you can! I do this all the time!
Brittney says
These turned out perfect! I may have cut them a bit bigger than suggested as they needed about an hour for the second rise but they were fluffy, soft, and absolutely melt in your mouth. Love this recipe!
CLARISSA says
I made this recipe multiple times and I love it. I do sometimes use
3¾- 4 cups of flour and add more if it needs it instead of the 4¾ cups of flour. My question is can I make these with Bread Flour?
Tina says
I would not use bread flour. The protein content in bread flour will make a stronger dough that loses the tenderness.
Shanae Martin says
Definitely loved these!! Definitely deleting all my other cinnamon roll recipes!!
However I only had BREAD FLOUR and I used it and it was so delicious it actually wasn't tough bread actually really fluffy! I wish I could send a picture!!
Tiffany says
Such a great recipe! I’ve made it multiple times and it consistently comes out so fluffy and gooey! The topping a great balance of sweet and tangy from the cream cheese.
Ashly says
I love these cinnamon rolls! If I dont put the frosting on right away, do they need to be refrigerated?
Stephanie Rutherford says
They can stay at room temperature for 6 hours after baking.
Liliana Razo says
I made this for our dessert and it was amazing!
Lulu says
My first time making these, yes yes 🙌🏽!! These came out amazing!
Nadine says
Question!
Can this be made, rolled and put in the freezer?
I'd like to take it out of the freezer and put it in the oven after thawing?
Stephanie Rutherford says
Yes it can. It may not be as fluffy as normal. However, it will still work!
Bethany says
I'm wanting to make these for father's day breakfast, but I won't have a lot of time in the morning. Can I make these the night before and bake them in the morning?
Stephanie Rutherford says
Yes you can!
katie says
its such a fun recipe to make and eat! and all the steps are very clearly defined to make deliciousness every time!
Krystan says
Can you make these and freeze and second rise?
Stephanie Rutherford says
I would shape the rolls. Then, freeze. Thaw completely before baking.
Althea Halstead says
AMAZING!! They are outstanding my go-to recipe now. Really easy for how delicious they are.
Arianna says
Best thing i have ever made. I love baking but I would say I’m a better cook. This recipe was so easy to follow and came out perfect first try. So fluffy and gooey.
Rachelle k says
Can I use margarine instead of butter?
Stephanie Rutherford says
You can. Butter would taste a lot better though!
Kyrie says
Everyone LOVED these, my new go to cinnamon roll recipe. Thank you!
Robin says
Hi I’m confused to where I pour the heavy cream? It doesn’t say anything about taking the rolls out of pan after rising for 20 mins. It just says pout into bottom of pan?? So like do I just pour the heavy cream around the rolls toward the bottom? I’m mind boggled on what to do lol
Stephanie Rutherford says
You just pour the heavy cream around the rolls in the pan!
Amy says
Is the goal to bake them in the cream? Let them rise for 20 mins, add the cream and bake with it?
Stephanie Rutherford says
Yes that is correct!
Sharyn Wolff says
Good question Robin, thank you for asking! Ive never heard of doing this so I was confused too. To add to it, should you pour any of the cream on top of the rolls or just around the bottom? I havent made them yet but they sound delicious!!
Stephanie Rutherford says
I try to pour it on the bottom so in between the rolls. If some gets on top, it isn't a big deal.
Carolyn says
These were so perfect Christmas morning!!!! 🙂 I made them the night before (after another recipe I was following failed) and I loved how big and fluffy these cinnamon rolls are! I'm thinking next time making 12 regular-sized ones. Should I keep the recipe the same just cut smaller pieces? I see your other recipe calls for double the yeast. Do you recommend that? And, what kind of yeast do think works best? Instant yeast? I really want to master this recipe because it was so delicious! Thank you for sharing it with us. It saved Christmas morning brunch for our family!
Stephanie Rutherford says
You can use this same recipe and cut into 12 instead of 6!
Carolyn says
Thanks Stephanie! I'll do that! Should I add double the yeast? Thinking I'm going to start making this recipe more than just once a year. I appreciate you sharing it and responding to my comment. 🙂
Jocelyn Weaver says
Can I use half and half on the cinnamon rolls instead of heavy whipping cream or should I just exclude the cream?
Stephanie Rutherford says
I would just exclude it.
Tricia says
My first time making cinnamon rolls and it was a flop. Dough not rising. Wasn't tacky after mixing. Was very firm! Maybe the 4 3/4 C of flour was too much.
Stephanie Rutherford says
I'm sorry it didn't work for you. You probably over measured the flour. When you place the measuring cup into the flour it will compacted it. You need to take a spoon and spoon it into the measuring cup and level off the top. If it wasn't tacky, then it was too much flour.
Ashley says
I was nervous trying a new recipe but these were beyond delicious!!! Thank you a million times over for sharing this! It was perfect for Christmas morning!
Lura says
This recipe sounds wonderful!
Do you think I could successfully make the dough using the dough cycle in my Breadmaker?
Stephanie Rutherford says
I have never used a bread maker before. So, I'm not sure it will work or not.
Tanya says
I made these rolls yesterday and used my bread machine. They turned out great!!
Lexi says
Would I be able to make these ahead of time and then bake when im ready? Thinking of making beforehand and baking Christmas morning?
Stephanie Rutherford says
Yes! I have prebaking and overnight instructions in my blog post.
Lisa says
Can you make these up until the second raise and then let them raise in the fridge overnight?
Stephanie Rutherford says
Yes you can!
Alexa says
🤌perfection. Will be making again. Especially love that you included high altitude addition to every bake!
Alicia says
Pretty dang delicious, this was my first go at homemade cinnamon rolls and we will make again!
John says
Question: the opening states these are 6 rolls, but the instructions say to cut into 12 equal pieces. I’m sure it’s an error from copying and pasting from the standard recipe; can I assume by merely rolling from the short side and then cutting into 6 pieces will result in the desired outcome?
Stephanie Rutherford says
Thank you for letting me know! I just updated the recipe card.
Satara says
Just made these and they are all gone once they came out the oven!! Just delicious!!
Julie says
Would it be possible to replace the eggs with apple sauce or Aqua Fava (chicken pea juice)? I use Aqua Fava in all of my Italian Meringue Buttercreams and it works perfectly so just wondering if it could work with the rolls.
Giovanna says
These are amazing and so fun to make. What a perfect recipe and I love that the printable version has the ingredients listed below each step. Genius!! Xx
Kathy Wakefield says
These cinnamon rolls are so so good. They came out perfectly ooey gooey and delicious. The chocolate chips are the perfect addition!