Big Cinnamon Rolls Recipe
These big, fluffy cinnamon rolls are perfect for anyone craving a decadent treat. With a soft, doughy texture, rich cinnamon sugar filling, and creamy icing on top, they’re ideal for breakfast, dessert, or an indulgent snack.
Ingredients
For the dough:
- 1 cup whole milk, warmed (about 110°F)
- 2 ¼ tsp active dry yeast (or 1 packet)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 4 cups all-purpose flour, plus more for kneading
- 1 tsp salt
For the filling:
- 1 cup brown sugar, packed
- 2 ½ tbsp ground cinnamon
- ½ cup unsalted butter, softened to room temperature
For the icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk
Instructions
Step 1: Activate the Yeast
- In a small bowl, warm the milk until it reaches around 110°F (warm to the touch but not hot). Sprinkle the active dry yeast over the milk, then add 1 tablespoon of sugar from the measured sugar for the dough. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the remaining sugar, melted butter, eggs, vanilla extract, and salt. Whisk together until smooth.
- Add the activated yeast mixture and stir to combine.
- Gradually add the flour, about 1 cup at a time, stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
- Once the dough starts to come together and form a ball, transfer it to a lightly floured surface.
- Knead the dough for 8-10 minutes until it is smooth, elastic, and slightly tacky, adding flour as needed to prevent sticking.
- Form the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
Step 3: Prepare the Filling
- While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a medium bowl until you get a smooth, spreadable paste. Set aside.
Step 4: Roll Out the Dough
- Once the dough has doubled in size, punch it down to release the air. Transfer the dough to a lightly floured surface.
- Using a rolling pin, roll the dough into a large rectangle, about 16×12 inches, and ¼ inch thick.
- Spread the cinnamon sugar filling evenly over the dough, ensuring all corners are covered.
Step 5: Shape the Rolls
- Starting from the long side of the rectangle, tightly roll the dough into a log.
- Using a sharp knife or dental floss (unflavored), slice the log into 9-12 thick rolls, depending on your desired size.
- Place the rolls in a greased 9×13-inch baking dish or two smaller baking dishes, making sure they have some space between them to rise. Cover the dish with plastic wrap or a towel, and let the rolls rise again for 30-45 minutes, until puffy and nearly doubled.
Step 6: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, remove the cover and bake them for 25-30 minutes or until golden brown on the tops and edges.
- If the rolls start browning too quickly, tent them with aluminum foil to prevent over-browning while they finish baking.
- Remove from the oven and let them cool for about 10-15 minutes before frosting.
Step 7: Make the Icing
- While the rolls cool slightly, prepare the icing. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla extract, and milk, whisking until the icing is smooth and slightly pourable. Add more milk if necessary to achieve your desired consistency.
Step 8: Frost and Serve
- Generously spread the icing over the warm cinnamon rolls, letting it melt into the cracks and swirl over the top.
- Serve the cinnamon rolls warm for the best experience. The gooey, soft center paired with the sweet icing is irresistible!
Tips for Success:
- Use Room Temperature Ingredients: It’s essential to use room temperature eggs and softened butter to ensure a smooth, well-incorporated dough.
- Kneading Technique: Properly knead the dough to achieve a soft, stretchy consistency. The dough should be slightly tacky but not sticky. Over-kneading can lead to dense rolls, so be cautious not to overwork it.
- Make Ahead: You can prepare the rolls the night before. After placing the sliced rolls in the baking dish, cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30-45 minutes before baking.
- Customizations: For added texture, sprinkle chopped nuts or raisins over the cinnamon filling. You can also drizzle a bit of caramel sauce over the top for an extra decadent touch.
- Storing: These cinnamon rolls are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Reheat them in the microwave for 15-20 seconds before serving to bring back the soft, warm texture.
Enjoy your homemade big cinnamon rolls with a cup of coffee, tea, or as a treat all on their own! These fluffy rolls are a perfect combination of sweetness, warmth, and comforting flavors.