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.
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Why This 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.
Ingredient Notes
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.
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.
Assembling The Rolls
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.
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
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 Fluffy 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.
katie says
its such a fun recipe to make and eat! and all the steps are very clearly defined to make deliciousness every time!
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!
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.
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!!
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!