Homemade Jumbo Cinnamon Rolls
Sink your teeth into these Homemade Jumbo Cinnamon Rolls made with soft, pillowy dough swirled with a rich cinnamon-sugar filling, all topped with a luscious cream cheese frosting.
With their melt-in-your-mouth texture and irresistible sweetness, these ooey gooey cinnamon rolls are the epitome of indulgence.
Giant Fluffy Cinnamon Roll Recipe
This recipe will show you a new cut-and-roll technique for making your favorite sweet treat.
Whatever you call them – cinnamon buns, cinnamon monkey bread, cinnamon roll bread…..they all boil down to one sweet thing: warm, tender, ooey-gooey, cinnamon-y heaven. Am I right?
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The base of this recipe came from this speedy cinnamon roll recipe and this cinnamon roll frosting recipe that I’ve made for years.
It’s a speedy cinnamon roll recipe that can be made in just over 1 hour, start to finish, but because my boys always get big cinnamon rolls made for them on the morning of their birthday, I’ve tweaked it.
You can also make a similar version of this cinnamon roll recipe with heavy cream. If that sounds good, check out my Tik Tok Cinnamon Roll recipe.
What to Love About Jumbo Homemade Cinnamon Rolls
- You get step-by-step instructions of the how-to for making cinnamon rolls from scratch – it’s easy, btw!
- You will be the envy of family and friends….probably even enemies. Prepare to watch them all fall at your feet, begging for your cinnamon rolls at every gathering.
- You will be shocked at how easy this method is.
What Makes THIS Big Cinnamon Roll Recipe Different
Traditionally, cinnamon rolls are made by rolling out the dough and spreading it with butter, cinnamon, and sugar.
Next, the dough is rolled into a long log, slicing across the log of dough to make cinnamon rolls.
This recipe begins with the same first step (rolling out the dough and spreading it with butter, cinnamon, and sugar), but instead of rolling the dough into a log, it is sliced into strips.
The strips of dough are then individually rolled into cinnamon rolls making this part such an EASY task.
Using this method also ensures that your cinnamon rolls are all unison in size which helps them to bake evenly.
Can This Cut-and-Roll Method Be Used to Make Any Size of Cinnamon Roll?
Great question, and the answer is YES!
To make 12 medium-sized cinnamon rolls, cut the dough into six long horizontal strips, then cut each of those strips in half vertically.
This will give you 12 shorter strips of cinnamon roll dough to roll up and place into your rimmed baking sheet.
If you want to make 16 small cinnamon rolls, cut the dough into 8 long horizontal strips, then cut each of those strips in half vertically, giving you 16 shorter strips to roll into cinnamon rolls.
What Basic Ingredients Do You Need to Make the best giant Cinnamon Rolls??
- Milk
- Water
- Sugar
- Vegetable oil
- Yeast
- All-purpose flour
- Eggs
- Butter
- Brown Sugar
- Cinnamon
- Frosting (recipe included here, or use canned frosting)
How to make Jumbo Homemade Cinnamon Rolls
- Mixing the dough and letting it raise
- Rolling out the dough and spreading the filling
- Cutting the dough into long strips to create each cinnamon roll individually
- Raising and baking the rolls
- Frosting the rolls while warm from the oven
Recipe Tips for Making Huge Cinnamon Rolls
To help you raise your bread dough (or your cinnamon rolls) a little more quickly, provide a warm environment for them.
Turn your oven on for 1-2 minutes, then turn it completely off.
Place the bowl of dough or pan of cinnamon rolls into the warmed oven to let them rise.
This warm environment helps speed up the process of raising the dough.
When you place your ball of dough onto the floured work surface to begin rolling it out, give it the “resistance” test.
If the dough rolls out but immediately sucks back, it needs to rest a bit more.
Walk away from the dough for about 10 minutes to give it time, space, and a rest.
Chances are, giving the dough another shot with the rolling pin will roll out much more easily.
If you have a “tail” that won’t stay attached to the cinnamon roll after you’ve rolled it up, gently give it a bit of a stretch, using your fingers.
Then, lift the cinnamon roll up and tuck the tail beneath it. This keeps the cinnamon roll in tact as it bakes.
How to Make Sure Your Cinnamon Rolls Have a Light and Tender Texture –
Be careful not to add too much flour when making the dough.
The cinnamon roll dough should be pretty tacky to the touch when you get ready to pull the dough out of the mixing bowl.
TACKY to the touch is ok for dough that you’re preparing to roll out, but not STICKY dough isn’t want you want – it’s not ready to roll out yet.
After adding the majority of the flour the recipe calls for, only add flour a little at a time until the dough is no longer sticking to the sides of the mixing bowl as you are using the dough hook.
Once the dough reaches that point, immediately stop kneading it.
Adding too much flour to the dough can make it tough and chewy. Adding too little flour keeps the dough from having enough structure to rise. With just a little practice, you’ll be able to find the sweet spot for perfect dough.
Overworking (kneading) the dough causes it to release gluten, another reason dough can turn out to be tough and chewy instead of tender, fluffy, and light.
More Helpful Recipe Tips for How to Make Easy Cinnamon Rolls….The Easy Way!
Take care not to overbake the cinnamon rolls.
If they seem too dark on the outside, yet not done at the center of the rolls, turn down the oven temperature 25 degrees to let the rolls finish baking.
To tell when cinnamon rolls are fully baked to the center, I always use two forks to gently pull a small area of the roll apart right at the center.
If it’s still a bit doughy at the center, I return the rolls for 5-10 minutes longer.
I usually frost my rolls while they are warm from the oven, but this is my preference.
Some cooks prefer to frost their cinnamon buns once cooled so the icing doesn’t melt down into the rolls too much and is more visible on top.
Tools That help make Easy From-Scratch Cinnamon Rolls
- A stand mixer, such as a Kitchen Aid Mixer or a Bosch Mixer. (My Mom gave me her Bosch mixer about 8 years ago and I LOVE the dang thing!!!)
- A good heavy-duty rimmed baking sheet (or two!). Good quality sheet pans are as essential as good quality skillets – they provide the browning we need for good flavor profiles. (Because nobody wants to eat a cinnamon roll that’s soggy on the bottom, right?)
- A rolling pin that is comfortable for you to use. Here’s the rolling pin that I adore! I love how I can use it with one hand while feeling my dough with the other hand to see where I need to roll it out next.
Once I discovered how this particular type of rolling pin makes rolling out any dough so much easier and quicker, I got a couple of them to have on hand and never looked back. ? - For cutting the dough into long strips to roll up, I’ve found a pizza cutter makes this job slick as a whistle and so fast.
More Favorite Recipes to Enjoy
Frozen Rhodes Cinnamon Rolls with Heavy Cream shows you how to effortlessly transform frozen cinnamon rolls into light, fluffy, and decadent oven-baked treats.
- Cherry Cream Cheese Breakfast Danish (made from crescent roll dough)
- Two-Ingredient Caramel Pecan Sticky Buns
- Country-Style Cinnamon Roll Breakfast Bake
- Baked Pumpkin-Spice Cake Doughnuts with Cinnamon Glaze
- Honey Bun Cake
Homemade Jumbo Cinnamon Rolls….The Easy Way!
Ingredients
Jumbo Cinnamon Roll Dough
- 1 cup milk
- 1 cup water
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1/2 – 1 tsp. kosher salt
- 1 egg room temperature, preferably
- 6-6 1/4 cups all-purpose flour
- 5 tsp. instant yeast may use quick rise yeast if preferred
Cinnamon Roll Filling
- ½ cup unsalted butter very softened
- 1-2 Tbs. cinnamon
- 1 cup granulated sugar
Creamy Jumbo Cinnamon Roll Icing
- 2 oz. cream cheese softened
- 4 Tbs. unsalted butter softened
- 1/2 tsp. vanilla extract
- 2-3 Tbs. milk
- 2 cups powdered sugar
- 1/4 tsp. kosher salt
Instructions
Make the Jumbo Homemade Cinnamon Roll Dough
- Combine the milk, water, oil, 1/2 cup sugar and salt in microwave safe bowl; heat 1-2 minutes, until the temperature is to 120 – 130 degrees F. when tested with an instant-read thermometer.
- While the liquids are heating in the microwave, measure 3 cups of flour into the bowl of a stand mixer; add the yeast, combining it well with the flour.
- Pour the heated liquids into the flour/yeast mixture; using the whisk attachment, beat at medium speed for 30 seconds, then add the egg, beating one additional minute longer.
- Switch from the whisk to the dough hook, adding the remaining 3 cups of flour; knead the dough for approx. 2-3 minutes if using a Kitchen Aid mixer, or, if using a Bosch mixer, knead the dough 1-2 minutes.
- If the dough is still too sticky after adding the 6 cups of flour (as in it's still sticking to the side of the bowl), add the remaining 1/2 cup of flour, just a little at a time, only adding as much flour as you need. **The dough should be soft and pliable, tacky to the touch, but not sticking to the sides and bottom of the bowl.
- Place the cinnamon roll dough it into a large greased mixing bowl; let the dough raise until doubled in size, approx. 25-30 minutes or so. **Please Note: If you want to use the dough at a later time, the dough can go into the fridge at this time, or you can place the dough into the freezer to be thawed and used later on.)
- Once the dough has raised, punch the dough down, then remove it from the bowl to a lightly floured work surface, allowing it to rest for 5-10 minutes.
- Preheat the oven to 350 degrees F.
- Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. **If you begin rolling the dough out into the rectangle shape and the dough keeps pulling back each time, let the dough rest for an additional 5-10 minutes. Once the dough has fully relaxed, it will roll out much more easily.
- Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon, and then 1 cup sugar. Using your palms, lightly press down over the sugar to kind of "adhere" it to the dough a bit.
- Using a pizza cutter, trim up the edges of the dough to make the sides straighter, if needed. Now cut the dough into half horizontally, then cut each half into 3 long horizontal strips.
- Starting at one end, roll up one of the dough strips forming a cinnamon roll. Place each roll onto a large greased, rimmed baking sheet, making two rows of three rolls, for a total of 6 jumbo cinnamon rolls.
- Let the rolls raise in a warm, draft-free place for 15-20 minutes. Bake in the preheated 350 degree F. oven for 10 minutes. Reduce the oven temperature to 325 degrees F., continuing to bake the jumbo cinnamon rolls for an additional 10-15 minutes, or until golden brown.
- Let the cinnamon rolls cool for 5-10 minutes, then gently frost with the creamy icing. Serve warm!
To Make the Creamy Cinnamon Roll Icing
- Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until well combined and creamy.
- Beat in the vanilla and milk, a little a time, then gradually mix in the confectioners' sugar and salt until the icing is smooth and fluffy.
Nutrition
can I make a couple days ahead of time and nit bake them.till I am ready to?
Hi Andrea – I’ve never made them quite that far in advance and held them over to bake later. You could sure do so the night before you bake them the next morning, but past that, I’d be afraid the dough would raise and then fall and then you’d be sunk. I hope this makes sense!
Let me know if you have further questions!
Chef Alli
Hi! I am making your cinnamon rolls now. I have a question though. in your recipe you have that you need 1/2 cup of sugar but then the very last ingredient you have 1 cup of sugar.. could you please explain is it we need 1 1/2 cups of sugar or 1/2 cup or 1 cup? I’m kind of confused on this. thank you so much.
Hi James – Thanks for bringing this to my attention. I have corrected the recipe card so that it makes much more sense for making these yummy cinnamon rolls. To be clear, you’ll need 1/2 cup of granulated sugar for making the cinnamon roll DOUGH. Then, you also need 1 additional cup of granulated sugar for the cinnamon roll FILLING. Sorry for the confusion!
Sincerely,
Chef Alli
My cinnamon rolls did not rise(
Hi there –
I’m so sorry to learn your rolls didn’t raise as they should. It happens to the best of us but I know saying that doesn’t help now! It’s typically due to a problem with the yeast – was the water too hot or too cold, possibly? Don’t give up! We all have cooking fails but just consider it a learning lesson, truly. I’ve had tons of fails over my 55 years of cooking.
Please let me know if I can help you further.
Chef Alli