Large Cinnamon Rolls
These large cinnamon rolls are so big and fluffy that you will need a dinner plate to hold one. My own adult son can only eat half of one of these cinnamon rolls because they are so big. My family loves them and is always looking forward to a long weekend or a holiday morning to eat these giant cinnamon rolls. However, I discovered that the extra cooked rolls can be frozen for another day. Is it that great since this recipe makes 8 large cinnamon rolls!
Equipment
- 1 Rolling Pin
- 1 Kitchen Aid Mixer
- 1 Pastry Brush
- 3 Baking Sheets
- 3 Parchment Paper Sheets
Ingredients
Rolls:
- 4 ½ Tsp. Dry Active Yeast 2 envelope
- ½ Cup Sugar
- ½ Cup Water Warm (100-120F) I use a food thermometer to check water temp.
- 1 ½ Cup Milk
- 2 Eggs
- ½ Cup Butter melted
- 6 ½ Cups All-Purpose Flour
- 1 Tsp. Salt
Filling:
- 1 Cup Butter softened
- 1 ½ Cup Brown Sugar
- 2 Tbsp. Cinnamon
- 1 Cup Butter melted (to brush on the rolls)
Frosting:
- 8 oz. Cream Cheese
- ½ Cup Butter
- 2 Cup Powdered Sugar
- 1 Tbsp. Lemon Juice
- ½ Tsp. Salt
- 1 Tsp. Vanilla Extract
Instructions
- You will need 3 baking sheets with parchment paper and set them aside.
- In a small bowl, mix milk and melted butter, and set them aside.
- In a standing mixer bowl add 2 1/2 cups of flour, yeast, sugar, and salt, and mix together with a dough hook. (I use my Kitchen Aid Mixer for this recipe.)
- Pour warm water, eggs, butter, and milk into the mixing bowl, and stir.
- Mix on low and add 1/2 cup of flour at a time until the dough becomes a ball.
- Knead dough on low for 5 minutes. If needed, add more flour a tablespoon at a time, the dough should be tacky when you pull it out of the mixer, not sticky.
- Remove the dough from the bowl. Sprinkle the inside of the bowl with flour and put the dough back in the bowl. Cover the bowl and set it aside in a warm place for 10 minutes so the dough can rise.
- In a medium bowl mix brown sugar, cinnamon, and 1 cup softened butter to make the filling for the cinnamon rolls, and set aside.
- On a clean counter or table shape your dough into a rectangle.
- Using a rolling pin, roll out your dough into a 3-foot long x 2-foot wide rectangle.
- Spread the cinnamon roll filling across the surface of the dough.
- At one of the 2-foot ends, start the roll by folding a 1/2 inch of the dough’s edge on top of the filling and continue rolling the dough until you reach the other end.
- Cut dough roll in half and then cut those halves in half, giving you 4 pieces.
- Cut each of those pieces in half. You will have 8 rolls.
- Place rolls on the 3 baking sheets with parchment paper evenly spaced out, 3 rolls on each.
- Brush the rolls with 1 cup of melted butter.
- Loosely cover with plastic wrap, place the pans in a warm place, and allow the rolls to rise for 60 minutes.
- Preheat the oven to 375°F.
- In a medium bowl melt butter and cream cheese, and mix together.
- Add in the powder sugar, lemon juice, vanilla extract, and salt. Mix together and set the frosting aside.
- Bake the rolls for 15 minutes, then loosely cover with foil and bake for another 10 minutes.
- Remove rolls from the oven and allow them to cool, before applying the frosting.