Giant Cinnamon Rolls
Prep time
Cook time
Total time
Delicious, fluffy, giant homemade cinnamon rolls with rich, smooth cream cheese frosting. From
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 and ½ cups milk, whole
  • ½ cup half and half
  • 6 teaspoons yeast, active dry
  • ½ cup plus 1 tablespoon sugar, white
  • 8 tablespoons butter, unsalted & melted
  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon vanilla extract or paste
  • 5 plus ½ cups flour, AP
  • ½ teaspoon nutmeg, ground
  • ½ teaspoon cinnamon, ground
  • 1 and ½ teaspoons salt
Cinnamon Sugar Filling
  • 16 tablespoons butter, softened to room temp. (I prefer salted for this)
  • ½ cup sugar, white
  • ½ cup light brown sugar
  • ½ cup cinnamon, ground (Saigon cinnamon is what I prefer if you don't grind your own)
  • ½ teaspoon unsweetened, plain baking cocoa
  • 8 oz cream cheese, softened
  • 8 tablespoons butter, softened
  • ½ cup heavy cream
  • 3 cups powdered sugar
  • 1 tablespoon vanilla bean paste/extract
  • ¼ teaspoon salt
  1. Begin with milk and half and half in a saucepan.
  2. Heat until about 105 F (check with candy thermometer).
  3. Remove from heat and add yeast, tablespoon sugar. Allow to rest for 10 minutes.
  4. Melt butter. Mix into yeast with the whole egg and yolks. Add vanilla. Whisk well.
  5. Combine dry ingredients together and sift well.
  6. Add yeast mixture to a mixer bowl.
  7. Add half of flour mix and combine slowly. Add remaining mix and combine with dough hook for 5 minutes at medium speed to knead. Alternatively, knead by hand for 6-8 minutes.
  8. Place dough in oiled bowl and cover.
  9. TIP: Microwave a mug with a cup of water for 3 minutes. Quickly open microwave and put covered bowl inside. The warm microwave with added moisture will proof the dough better than a regular room.
  10. Let dough rest and rise for 1.5 hours. (see above tip). It should double. Alternatively, proof overnight in refridgerator.
  11. Turn out dough onto floured surface (large one - a clean countertop).
  12. Divide dough in half. Roll out to a large rectangle, thin about ¼". The more thin the layers, the more layers your roll will have. This is why we aim for only ¼".
  1. Once the first half is rolled, spread half of the softened butter on the entire rectangle.
  2. Combine the brown sugar, white sugar, cinnamon, cocoa in a bowl. Sprinkle half of this mixture over buttered dough.
  3. Carefully roll dough, tightly to form a long roll.
  4. Measure and divide into 6 even pieces. Place evenly, cut side down, into a sprayed 9x13 pan. They will be tall and look a bit odd in the pan.
  5. Repeat this process with the second half of dough/filling mixture into a second 9x13 pan.
  6. Cover pans with plastic wrap and let rise again for about an hour. If room is cold, it may take a bit longer.
  1. Pre-heat oven to 325 F.
  2. Bake until golden, about 30 minutes.
  3. Remove to cool.
  4. While cooling, combine cream cheese, butter and cream in mixer bowl. Mix well until smooth.
  5. Sift and add powdered sugar, salt and vanilla. Mix until smooth.
  6. Top cinnamon rolls with frosting mixture.
  7. Enjoy! -- for more.
2015 -
Nutrition Information
Serving size: 1 roll
Recipe by Southern FATTY at