Sink your teeth into these Easy Homemade Jumbo Cinnamon Rolls made with pillowy dough and topped with cream cheese frosting.
Prep Time: 1 hourhour30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Servings: 6jumbo rolls
Calories: 1271kcal
Ingredients
Jumbo Cinnamon Rolls
1cupmilk
1cupwater
½cupvegetable oil
½cupgranulated sugar
1/2 - 1 tsp.kosher salt
1eggroom temperature, preferably
6-6 1/4cups all-purpose flour
5tsp.instant yeastmay use quick rise yeast if preferred
½cupunsalted buttervery softened
1-2Tbs.cinnamon
1cupgranulated sugar
Creamy Jumbo Cinnamon Roll Icing
2oz.cream cheesesoftened
4Tbs.unsalted buttersoftened
1/2tsp.vanilla extract
2-3Tbs.milk
2 cups powdered sugar
1/4tsp.kosher salt
Instructions
To Make the Jumbo Homemade Cinnamon Rolls
Preheat the oven to 350 degrees F.
Combine the milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until the temperature is to 120 – 130 degrees F.
While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add the yeast, combining it 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 an additional minute.
Switch from the whisk to the dough hook, adding the remaining 3 cups of flour; knead the dough for 2-3 minutes if using a Kitchen Aid mixer, or, if using a Bosch mixer, knead the dough 1-2 minutes if using a Bosch mixer.
If the dough is still too sticky after adding the 6 cups of flour, add the remaining 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.
Remove the dough from the mixing bowl, placing it into a greased mixing bowl; let the dough raised 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.)
Punch the dough down, then remove it from the bowl to a lightly floured work surface, allowing it to rest for 5-10 minutes.
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 the sugar. Using your palms, lightly press down over the sugar to kind of "adhere" it into 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 horizontal strips. Starting at one end, roll up one of the dough strips forming a cinnamon roll. Place each roll onto a greased, rimmed baking sheet, three rolls in two rows, for a total of 6 jumbo cinnamon roll.
Let the rolls raise in a warm, draft-free place for 15-20 minutes. Bake in a 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 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 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.