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 (Giant Size)
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.