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Our Favorite Giant Cinnamon Rolls www.lillieeatsandtells.com

My Favorite Giant Cinnamon Rolls

These are the epitome of Christmas to me. Or any super special morning. Our favorite giant pillowy cinnamon rolls! Adapted from letsdishrecipes.com
4.84 from 12 votes
Author Lillie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings 12
Calories 501 kcal

Ingredients

For the Rolls

  • 2 cups whole milk (really any milk will work!)
  • 1/2 cup butter softened
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 2 eggs
  • 6 cups flour

For the Filling

  • 1/2 cup +2 tbs softened butter
  • 1 1/4 cup packed brown sugar
  • 1 1/4 tablespoon ground cinnamon

For the Glaze

  • 2 1/4 cup powdered sugar
  • 3 tbs melted butter
  • 1 tsp vanilla
  • 2-3 tbs milk
  • 2 oz cream cheese or greek yogurt cream cheese works great!

Instructions

  • Microwave milk for 2-3 minutes until it's bubbling.  Pour the milk into the bowl of an electric stand mixer fitted with paddle attachment.
  • Add the butter, sugar and salt. Mix on low speed until the butter is melted. Let the mixture cool until warm but not hot. Add the yeast and eggs and mix until combined.
  • Gradually add about half of the flour. Switch to dough hook attachment and add the rest until the dough clears the sides of the bowl. The dough should be soft and slightly sticky. Knead for 2-3 minutes.
  • Transfer the dough to a large bowl sprayed with nonstick spray. I like to spray a fine mist on the top of the dough too so I can cover the bowl with plastic wrap.  Let rise until doubled, about one hour.
  • Roll the dough into a large rectangle, (horizontal in relation to your body) about 18×12 inches. Spread softened butter over the dough.
  • Stir together the brown sugar and cinnamon and sprinkle over the dough. Pat it in slightly with the palms of your hands.
  • Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.
  • Using a serrated knife, cut a shallow slit in the roll at the half point, then cut a slit in the center of each half so you've got 4 equal portions, and cut slits for 3 cinnamon rolls in each of those portions ... until you've got 12 cinnamon rolls.  I like to do shallow slits to make sure they're even before I cut all the way through.  Cut with a gentle sawing motion.
  • Place the rolls evenly spaced on a large, parchment-lined, rimmed baking sheet. Cover and let rise until double.
  • Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 24-26 minutes until light golden brown.
  • For the glaze, whisk together powdered sugar, melted butter, vanilla, milk, and cream cheese until smooth.  Drizzle over warm rolls.  It almost seems like it won't be enough but it's perfect!

Notes

The nutrition facts include 1/12 of the glaze... but I usually choose mine and drizzle and weigh out my own glaze.  I used to think I wanted thick cream cheese frosting, but with these big soft warm beauties, a little glaze is plenty and by halving your portion, you can save yourself 10 carbs and 2 fat.

Nutrition

Serving: 1giant cinnamon roll with 1/12 of the glazeCalories: 501kcalFat: 22.7gProtein: 5.8gCarbohydrates: 71.1g

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