Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, until it becomes foamy and promises deliciousness. This means your yeast is alive and ready to work its magic on your Giant Cinnamon Rolls.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, salt, room temperature eggs, and the slightly cooled melted butter. Whisk everything together until well combined.½ cup granulated sugar, 1 teaspoon salt, 2 large eggs, 1 cup melted and slightly cooled unsalted butter
- Gradually add the 4 ½ cups of all-purpose flour, about a cup at a time, mixing until a soft, slightly sticky dough forms. You might not need all the flour, or you might need a touch more depending on humidity.4 ½ cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes, or until the dough is smooth and elastic. It should spring back when gently pressed. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
- Lightly grease a large bowl with oil or butter. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1–1.5 hours, or until doubled in size. This is where the magic of Giant Cinnamon Rolls begins to truly take shape.
- While the dough is rising, in a medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well to create your flavorful filling for the Giant Cinnamon Rolls.1 cup packed light brown sugar, 2 ½ tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12 x 18 inches. Aim for an even thickness for your Giant Cinnamon Rolls.
- Generously spread the softened butter evenly over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down slightly to adhere.⅓ cup softened unsalted butter, 1 cup packed light brown sugar, 2 ½ tablespoons ground cinnamon
- Starting from the long edge opposite the untouched border, tightly roll up the dough, jelly-roll style. Pinch the seam gently to seal.
- Using a sharp knife or dental floss, cut the log into 6-8 thick slices. For truly spectacular Giant Cinnamon Rolls, aim for slices about 1 ½ to 2 inches wide.
- Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon roll slices in the prepared dish, some spaces between them as they will expand. Cover the dish with plastic wrap and let them rise again for 30-45 minutes, until they look puffy and are touching.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and bake for 25-35 minutes, or until the Giant Cinnamon Rolls are golden brown and cooked through.
- While the Giant Cinnamon Rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.8 ounces softened cream cheese, 1 cup softened unsalted butter
- Gradually add the sifted powdered sugar, beating until well combined and smooth. Stir in the vanilla extract.2 cups powdered sugar, 1 teaspoon vanilla extract
- Add milk, 1 tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.2–4 tablespoons milk
- Once the Giant Cinnamon Rolls are out of the oven, let them cool in the pan for 10-15 minutes before generously slathering or drizzling the warm cream cheese frosting over the top. Allow it to melt slightly into the swirls for an extra decadent experience.
Notes
Leftover Giant Cinnamon Rolls can be stored at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. For longer storage, wrap them tightly in plastic wrap and then in foil, and refrigerate for up to 5 days. To reheat individual Giant Cinnamon Rolls, place them on a microwave-safe plate and heat for 15-30 seconds, or until warmed through. For a softer, more evenly heated roll, you can gently warm them in a low oven (around 250°F/120°C) for 5-10 minutes. For freezing, ensure the cinnamon rolls are completely cooled. Wrap each roll individually in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat from frozen, remove the foil and plastic wrap, cover with foil, and bake at 300°F (150°C) for 15-20 minutes, or until heated through, then re-frost if desired.