Homemade Jumbo Cinnamon Rolls

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.
1 cup milk, 1 cup water, ½ cup vegetable oil, ½ cup granulated sugar, 1 teaspoon kosher salt
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.
5 teaspoons instant yeast
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.
1 large egg
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 last 3 cups of flour, 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 dough it into a large greased mixing bowl; let the dough raise until nearly 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, use your fist to gently punch it 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-inches wide by 18-inches 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.
Use a spatula to spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon, followed by 1 cup sugar. Using your palms, lightly press down over the sugar to kind of "adhere" it into the butter and dough a bit.
½ cup unsalted butter, 1-2 tablespoons cinnamon, 1 cup granulated sugar
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, placing it onto a large greased, rimmed baking sheet. Repeat with the remaining dough strips, making two rows of three rolls each, for a total of 6 jumbo cinnamon rolls.
Let the rolls raise in a warm, draft-free place for 15-20 minutes, then bake in the preheated oven for 10 minutes. Reduce the oven temperature to 325 degrees F., continuing to bake the cinnamon rolls for an additional 10-15 minutes, or until golden brown and fully cooked throughout.
Let the cinnamon rolls cool for 5-10 minutes, then gently frost with the creamy icing. Serve warm!

Homemade Jumbo Cinnamon Rolls

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Ingredients

Jumbo Cinnamon Roll Dough

Cinnamon Roll Filling

Creamy Jumbo Cinnamon Roll Icing

Instructions

Make the Jumbo Homemade Cinnamon Roll Dough

To Make the Creamy Cinnamon Roll Icing

Nutrition

Nutritional Disclaimer