Cinnamon Rolls (Giant Size)

When I first tried these cinnamon rolls, I knew I had to get the recipe. They’re pretty easy to make if you’ve worked with yeast breads before. If you’re looking for a cinnamon roll that tastes like a dessert and not just a bread, you’ve come to the right place.

The Dough

Add to the mixer and still until just combined:

2 c. scalded milk (heated till it bubbles, then cooled until warm to the touch)

1 ½ T. yeast  

½ c. sugar

¾ t. salt

2 eggs, beaten

Add and stir until a smooth dough forms and starts to pull away from the sides:

5-6 c. flour

The dough will be fairly soft and sticky, but it should hold together. If you’ve added the full amount of flour and it still looks very sticky, let the mixer knead it for a few minutes.

Let the dough rise in a warm place until doubled, about an hour.

The Filling

Preheat the oven to 375 and grease a half sheet pan. Lightly spray the counter with oil and roll the dough to 12×18 inches. Spread/sprinkle across the dough:

¼ c. butter, softened

¾ c. brown sugar

1 T. cinnamon

Baking

Roll up the dough and cut it into 12 cinnamon rolls by using dental floss. Arrange the rolls evenly on the baking sheet. Let them rise until puffy (sea level). For high altitude baking, no second rise is needed because they rise enough in the oven. Bake for 25 minutes at 375.

Let the cinnamon rolls cool to warm before frosting them.

Frosting

Make the frosting while the rolls are cooling. First, use a saucepan and stir until dissolved:

3 T. butter

3 T. brown sugar

Remove from the heat, then add and stir until combined:

½ t. vanilla

3 T. milk

2 ¼ c. powdered sugar

Spread the frosting over the cinnamon rolls. If it’s still warm, you can somewhat drizzle it on since it’s in between a glaze and buttercream in thickness.

Enjoy these giant cinnamon rolls one at a time. (Or, cut them into smaller pieces if you’re not super hungry!)

Leftover cinnamon rolls taste amazing if reheated in the microwave for 15-30 seconds.

Find more delicious breads here and desserts here.

cinnamon rolls
so delicious, I already ate one before taking the picture

Cinnamon Rolls (Giant Size)

If you’re looking for a cinnamon roll that tastes like a dessert and not just a bread, you’ve come to the right place.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Course Bread, Dessert
Cuisine American
Servings 12

Ingredients
  

The Dough

  • 2 cups milk whole, scalded and cooled
  • 1 1/2 tablespoons yeast
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs beaten
  • 5-6 cups flour

The Filling

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon

The Frosting

  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk
  • 2 1/4 cups powdered sugar

Instructions
 

  • Stir the milk, yeast, sugar, salt, and eggs and mix until just combined. Add the flour and stir until a smooth dough forms and starts to pull away from the sides. If the dough is still sticky, add a little more flour.
    2 cups milk, 1 1/2 tablespoons yeast, 1/2 cup sugar, 3/4 teaspoon salt, 2 eggs, 5-6 cups flour
  • Let the dough rise in a warm place until doubled, about an hour.
  • Preheat the oven to 375 and grease a half sheet pan. Lightly spray the counter with oil and roll the dough to 12×18 inches. Spread/sprinkle the filling across the dough.
    1/4 cup butter, 3/4 cup brown sugar, 1 tablespoon cinnamon
  • Roll up the dough and cut it into 12 cinnamon rolls by using dental floss. Arrange the rolls evenly on the baking sheet. Let them rise again until puffy (sea level.) For high altitude baking, no second rise is needed because they rise enough in the oven. Bake for 25 minutes at 375.
    Let the cinnamon rolls cool to warm before frosting them.
  • Make the frosting while the rolls are cooling. First, use a saucepan and stir the butter and sugar until dissolved.
    3 tablespoons butter, 3 tablespoons brown sugar
  • Remove from the heat, then stir in the remaining ingredients.
    1/2 teaspoon vanilla, 3 tablespoons milk, 2 1/4 cups powdered sugar
  • Spread the frosting over the cinnamon rolls. If it’s still warm, you can somewhat drizzle it on since it’s in between a glaze and buttercream in thickness.
Keyword breads
Tried this recipe?Let me know how it was!

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