Craving the BEST, softest giant fluffy cinnamon rolls? WHO ISN'T?! This big cinnamon rolls recipe will knock your socks off and be a timeless recipe in your recipe box. How do I know? Because it's been in our family for generations.
Homemade cinnamon rolls are a timeless dessert. Everyone loves a big fluffy cinnamon roll that's perfectly ooey gooey!
Just the fact that there are that many adjectives for a single food gotta means it must be pretty darn good.
If you love these soft fluffy cinnamon rolls, you might also enjoy these birthday cake cinnamon rolls or these cinnamon sugar fruit nachos.
Why You'll Love This Recipe
- What's not to love about this giant fluffy cinnamon roll recipe?!? The texture is perfect and the flavor is spot on!
- Perfect dessert for holiday mornings and special occasions!
- Kid-friendly weekend treats the whole family will love.
- Ready to eat immediately!! While they are nice and warm dripping with all the cream cheese frosting.
Ingredients
There are three main components in this giant fluffy cinnamon roll recipe. Be sure to check the ingredient list in the recipe card for the full list and quantities of each.
- Yeast: This jumbo cinnamon roll recipe uses a dry fast acting yeast such as Saf-Instant.
- Sugar : You need white granulated sugar for the dough, brown sugar for the filling and powdered sugar for the icing.
- Butter and egg: For flavor and contributes to the soft texture of the cinnamon rolls.
- Flour: All-purpose flour gives the rolls their structure.
- Cinnamon: The most essential ingredient when making homemade cinnamon rolls.
- Cream cheese: Gives the icing a nice tangy flavor.
- Milk: Makes the icing creamier than using water to thin out the icing.
- Vanilla: Just a touch makes the icing taste even better.
How to Make Fluffy Cinnamon Rolls
While large cinnamon rolls are a pretty simple, no-fail recipe they do take time to make. So plan accordingly. What makes them extra soft and fluffy is allowing them time to rise.
- Make the dough and let it rise for 2-3 hours. Start by adding 3 cups flour, sugar, yeast and salt in a large bowl
- Heat milk and butter together just until butter is melting. You do not want the milk too hot or it will kill the yeast. , turn the dough out onto a floured surface and roll it into a rectangle about ½ inch thick. Pour the melted butter over the top.
- Mix everything together, slowly adding the remaining flour. Remove from mixer and continue to knead for 10 minutes.
- Let dough rise for at least 1 hour. I like to let mine rise for closer to 2-3 hours for extra fluffiness.
- Roll out on a lightly floured surface.
- Spread the melted butter and cinnamon + brown sugar mixture on the dough.
- Roll up
- Cut your cinnamon roll into 12 pieces and lay on a greased cookie sheet.
How To Cut Cinnamon Roll Dough
You can cut your cinnamon rolls with floss or a serrated knife. My personal preference is the floss method.
Rise and Bake Fluffy Cinnamon Rolls
Let your cinnamon rolls prof one more time in the pan for about 20 minutes. Bake at 350 for 20 minutes. Frost while warm.
Make Cream Cheese Frosting
- Combine the cream cheese and butter in a stand mixer. Beat for a few minutes then slowly add in powdered sugar, vanilla and milk in a bowl and mix until creamy with an electric handheld mixer or stand mixer.
- Cover the freshly baked cinnamon buns with oodles of cream cheese frosting and eat it up while it is warm!
TOP TIP: We highly recommend using our cream cheese frosting but if you prefer more of a glaze, just omit the cream cheese from our frosting recipe.
How to Store
Leftovers: If you are lucky enough to have any giant cinnamon rolls left, store them in an airtight container in the fridge for up to one week. If the house isn't too warm you can also store them at room temperature for a couple of days.
Freezer: To extend the shelf-life, freeze cinnamon rolls in a well-sealed container for up to six months.
Expert Tips
- Use lukewarm water to help yeast grow, but don't use hot water or you will kill the yeast.
- Let the yeast sit and bubble for about 10 minutes. This makes sure it's alive and working.
- Don't add all the flour at once. Incorporate the first four cups of flour and then add the next 1-2 cups slowly until the dough pulls away from the sides, but still has a slightly sticky texture.
- Knead the dough long enough. Let it go until it has a nice sheen to it. about 5 minutes.
- Make sure the butter and cream cheese are both room temperature before you make the icing. This results in the perfect smooth texture.
- Frost the cinnamon buns while they are still warm.
FAQs
The dough is ready when the texture is smooth and elastic and it has a slightly shiny appearance to it. In the stand mixer or by hand, this takes about 10 minutes.
Yes, most definitely. This is what will make them big and fluffy so don't try to short-change it.
Yes, you can mix up the dough the night before and follow the recipe all the way up by cutting the cinnamon rolls into slices. Place them in the baking dish and allow them to do their second rise in the fridge overnight. In the morning you can finish off baking the rolls.
More Sweet Breakfast Recipes
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Giant Fluffy Cinnamon Rolls Recipe
Ingredients
Dough
- 4 cups Flour
- ⅓ Cup Granulated Sugar
- 1.5 cups milk
- 1 tablespoon Fast acting yeast I prefer Saf-instant. Can use one packet of active dry yeast.
- 6 tbs butter
- 1 Egg
- 1 teaspoon Salt
Filling
- ½ cup melted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 TBS cinnamon
Frosting
- 4 ounces cream cheese room temp
- ½ cup room temp butter
- 4 cups powder sugar
- 2-3 tbs milk
- 2 teaspoon vanilla
Instructions
- In your stand mixer (or large bowl) add 3 cups flour, yeast, sugar, and salt. Mix together
- Heat butter and milk together in microwave, 30 seconds at a time, until the butter is almost melted. You do not want the milk too hot or it will kill the yeast.
- Pour butter, milk mixture in with the flour and mix. Add Egg. Slowly add in remaining flour. Stop when the dough is pulling away from the sides. Continue to mix for 10 minutes.
- Cover with a towel help to warm the dough and speed up rising. Let rise about 2-3 hours.
- Sift flour on a clean counter. Gently roll out dough.
- Melt butter and pour on the dough. Mix together brown sugar, sugar and cinnamon. Pour over butter and smooth around.
- Roll up cinnamon roll and divide into 12 equal sections. Cut.
- On a lined or greased cookie sheet evenly space out the cinnamon rolls. Let rise for 20 minutes.
- Bake for 20 minutes at 350, or just until they have a soft golden brown on the top. Dont over cook or the rolls wont be as fluffy and moist.
Frosting
- Beat butter and cream cheese for a few minutes until nice and fluffy. Slowly add in your powder sugar, vanilla, and milk.
- Beat for another 5 minutes. Frost cinnamon rolls while warm.
Video
Notes
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- Use luke warm milk to help yeast grow, but don't use hot milk or you will kill the yeast.
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- To test the yeast before using Let the yeast sit and bubble for about 10 minutes. This makes sure it's alive and working.
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- Don't add all the flour at once. Incorporate the first three cups of flour and then add the next cup slowly until the dough pulls away from the sides, but still has a slightly sticky texture.
-
- Knead the dough long enough. Let it go until it has a nice sheen to it. about 10 minutes.
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- Make sure the butter and cream cheese are both room temperature before you make the icing. This results in the perfect smooth texture.
- Frost the cinnamon buns while they are still warm.
Nutrition
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Mallory says
These were a hit! They are so good
CHRISTINE Diane RURY says
I made these for Christmas morning. Baked December 22 and froze them without icing. Amazing!! 30 seconds in the microwave with no icing, then I added icing and another 15 in the microwave and this was the dreamiest treat ever! I hesitate to tell my family there's one left in the freezer! BTW I used bread flour because it's what I had and it worked beautifully.
LeeAnn Lawrence says
This recipe has been modified, which is a real bummer. The original called for 5-6 cups of flour. Cutting the recipe sacrificed the integrity of the original. It’s too bad…the original was something special.
Desarae says
LeeAnn, the recipe was getting too many comments from people that it was not working for them. The only thin that was modified was the cups of flour and water ratio. If you want to use the same dough recipe you can find it here on our website under homemade dinner rolls. https://ohsodelicioso.com/grandma-doxeys-dinner-rolls/
Desarae says
no, it is correct- you want to use 3 TBS of a yeast like Saf- instant, not a packet of rapid.
Peggy says
These were amazing, so soft and delicious! Our Easter Breakfast treat!
Desarae says
hi, Sally, I'm really sorry that they didn't turn out for you? are you positive your yeast was active...like It bubbled up quite a bit? Are you located in the states? could there be a difference in our types of flour? My only other suggestion would be our climate- if you are in warm humid climate that will definitely impact the dough of this recipe causing you to use more flour than is required. I've made this recipe 100's of times and never had any issue like this. i'll test it again though!