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!
- 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
- 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.
- 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.
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.
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.
- 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.
- 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.
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
Giant Cinnamon Rolls
- 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
- 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
- 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.
- 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.