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+ servings
Giant fluffy cinnamon rolls in a pan with a spatula beside it.
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5 from 122 votes

Giant Cinnamon Rolls

These giant fluffy cinnamon rolls are jumbo! They are super gooey and make 6 rolls. They are a super soft dough with a cinnamon filling and topped with a cream cheese icing.
Prep Time1 hour
Cook Time20 minutes
Resting Time1 hour 20 minutes
Total Time2 hours 40 minutes
Servings: 6 cinnamon rolls
Calories: 985kcal

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
  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls
High altitude baking- Add an extra 4 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
 
 
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition

Calories: 985kcal | Carbohydrates: 142g | Protein: 13g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 530mg | Potassium: 265mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1621IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 5mg