In the realm of comforting indulgences, few treats rival the allure of freshly baked cinnamon rolls. But why settle for ordinary when you can elevate your baking game with a twist?
Prepare to embark on a culinary adventure as we delve into the realm of Giant Cinnamon Rolls made from scratch, enriched with the creamy taste of milk and the rich sweetness of brown sugar. Brace yourself for an irresistible aroma wafting through your kitchen and a taste that will linger in your memory.
With each bite of these Giant Cinnamon Rolls, you’ll experience a symphony of flavors and textures – the pillowy softness of the dough, the warm spiciness of the cinnamon filling, and the creamy sweetness of the cream cheese glaze.
Whether enjoyed fresh out of the oven with a steaming cup of coffee or savored as an indulgent dessert, these homemade treats are sure to delight your taste buds and bring a sense of comfort to any occasion. So, roll up your sleeves, embrace the joy of baking from scratch, and treat yourself to the ultimate cinnamon roll experience.
Giant Cinnamon Rolls
Notes
You’ll need:
- Stand mixer with a dough hook and paddle
- large bowl for proofing
- 9 x 13 glass baking dish
- offset spatula, measuring spoons, and scrapers
- Non-flavored, unwaxed dental floss (or a really sharp knife)
For Overnight Prep:
To prepare the night before serving, prepare the rolls through step 29.
Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max)
The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing with step 32.
Make Ahead Instructions – Freezing: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying.
Ingredients
- Dough
- • 1 cup (240 ml) whole milk, warmed to 100°F – 110°F
- • 2 tbsp (35g) granulated sugar
- • ½ cup (100g) granulated sugar
- • 1 ½ tbsp (14g) active dry, instant yeast or Platinum Red Star Yeast
- • ½ cup (113g) unsalted butter, room temperature, and cut into 4 slabs
- • 2 large eggs, room temperature
- • ½ teaspoon kosher salt
- • 2 ½ cups (320g) bread flour
- • 2 cups (240 g) all-purpose flour
- • 2 tsp neutral oil (canola, vegetable, or olive oil) to coat the bowl for proofing (or use nonstick spray)
- Filling
- • ½ cup (113g) unsalted butter, softened to room temperature
- • 2/3 cup (135g) dark brown sugar
- • 1 ½ tbsp ground cinnamon
- • 2 tbsp all purpose flour
- Cream Cheese Icing
- • 8 ounces (126g) full-fat cream cheese, softened to room temperature
- • 1 cup (120g) confectioners’ sugar
- • 1 tbsp (15ml) heavy cream
- • ½ tsp pure vanilla extract
Instructions
- Prepare the dough:
- Whisk together the warm milk, 2 Tablespoons sugar, and yeast together in the bowl of your stand mixer fitted with a paddle.
- Allow the mixture to sit for about 5 minutes or until foamy on top.
- Once foamy, turn on the mixer with a paddle attachment to low speed, and add the ½ cup (100g) granulated sugar.
- Add the ½ cup (113 g) softened butter to the bowl, and blend until the butter is broken up.
- Add the eggs and salt and mix on medium speed until combined. The butter will stay in pieces.
- Switch the mixer to low speed, and add 1 cup of flour at a time, until all flour has been added.
- Stop the mixer and scrape down the sides of the bowl as needed.
- After all the flour has been added, change to your bread hook, turn the mixer up to medium, and knead until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. The dough will be soft.
- You can either keep the dough in the mixer and knead in the bowl for an additional 5 full minutes or knead by hand on a lightly floured surface for 5 full minutes.
- If the dough becomes too sticky during the kneading process, sprinkle 1 tsp of flour at a time on the dough or on the work surface to make a soft, slightly tacky dough.
- Do not add too much more flour than mentioned, you don’t want a dry dough.
- After kneading, the dough should still feel a little soft. Keep needing until it bounces back when poked or try the windowpane test!
- 1st Rise:
- Lightly grease a large bowl with oil or spray with nonstick spray.
- Place the dough in the bowl, turning it to coat all sides in the oil.
- Cover the bowl with plastic wrap. Allow the dough to rise at room temperature (70 degrees) or in a proofer or oven turned off (80 degrees) for up to 2 hours or until doubled in size.
- Prepare a glass 9×13-inch baking dish by spraying it with non-stick baking spray.
- Roll out the dough:
- Punch down the dough to release the air.
- Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle.
- Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax. Then continue to roll into a 12×18 inch rectangle.
- For the filling:
- In a small bowl, mix ½ cup (113g) softened butter, 2/3 cup (135 g) dark brown sugar, 1 ½ tbsp cinnamon until well blended. (to get it to a good spreadable consistency, microwave for about 10 seconds until it is very soft, but not runny or oily or melted in any way! Be careful. I microwave it for 10 seconds and it’s perfect…but…your microwave might be higher, so go 5 seconds at a time.)
- Spread the cinnamon/sugar/butter mixture all over the dough.
- Starting with the LONG end, roll up the dough tightly to form an 18-inch-long log.
- With unflavored, uncoated dental floss or an extra sharp knife, cut into 8 rolls, about 2 1/8 inches each.
- Arrange in the prepared baking pan, cut side down.
- 2nd Rise:
- Cover the rolls with plastic wrap, and allow to rise until puffy, about 1 hour. (Or use the overnight directions in the Notes below.)
- Preheat the oven to 375°F (177°C).
- Bake for about 30 minutes or until they are lightly browned on top. After about 15 minutes, cover with aluminum foil to avoid browning too quickly.
- Remove pan from the oven and place on a wire rack and let cool while you make the icing.
- Make the icing:
- In a stand mixer fitted with a paddle attachment, add the cream cheese and mix on medium speed until smooth and creamy.
- Add the confectioners’ sugar, cream/milk, and vanilla.
- Mix on low speed for 30 seconds, then switch to high speed and beat for 1 minute.
- Spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
