Giant Cinnamon Rolls - Stephanie's Sweet Treats (2024)

These giant fluffy cinnamon rolls make 6 giant jumbo cinnamon rolls! The rolls themselves are super gooey and soft and filled with a cinnamon filling. They are topped with a cream cheese icing. If you want a huge cinnamon roll for breakfast, these rolls will hit the spot!

I took my Gooey Cinnamon Rolls recipe and turned it into these giant fluffy cinnamon rolls. I wanted to create cinnamon rolls that would be as big as your face! They are perfect to make for a family for brunch.
The best part about these rolls is the cream cheese icing. No cinnamon roll is completely without cream cheese icing!

They are perfect to make for brunch or for a special occasion like Christmas morning!

For more cinnamon roll recipes, try Gooey Cookies and Cream Cinnamon Rolls, Sweet Strawberry Rolls, and Chocolate Chip Cinnamon Rolls.

Why This Giant Cinnamon Roll Recipe Works

• Gooey rolls- The dough makes for super gooey and soft rolls. It basically melts in your mouth!
• Cinnamon filling- The filling is super buttery full of brown sugar and cinnamon. There is also a little salt to balance the sweetness.
• Cream cheese frosting- The icing is put on top of the rolls when they are hot, so it melts into the rolls.
• Jumbo cinnamon rolls- These cinnamon buns are huge! It also means the center of the roll is larger. Which is my favorite part.

Step By Step Recipe Video

Ingredient Notes for Giant Cinnamon Rolls

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Milk- It can be any milk you would like. It needs to be warmed to 110F. If it is too hot, it will kill the yeast, and if it is too cold, it will slow the yeast.
• Yeast- Use 1 packet of active dry yeast or instant yeast.
• Eggs- Pull the large eggs out 2 hours before baking. They need to be beaten before adding to the flour mixture.
• Unsalted butter- Pull the butter out 2 hours before baking.
• Brown sugar- I used light brown sugar.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Powdered sugar- Make sure it is sifted to avoid a gritty icing.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Brown sugar- You can use dark brown sugar

Step By Step Instructions- Dough

Here is how to make the dough. This recipe uses a stand mixer with a dough hook attachment. Or you can make this by hand. Instructions to make it by hand are in the recipe notes.

STEP 1: Mix milk and yeast. Let the milk and yeast sit in a small bowl for 10 minutes. It will become foamy.

STEP 2: Mix dry ingredients. Mix the all-purpose flour, sugar, and salt together in a large mixing bowl. Then, add the cubed room temperature butter and use pastry cutter to cut the butter into a size of a pea.

STEP 3: Add the wet ingredients. Next, add the yeast mixture and eggs. Then, mix until a dough starts to form on low speed.

STEP 4: Knead. Knead the dough for 5 minutes. It will be tacky in texture, but it won't stick to your fingers. Add an extra ¼ cup of flour if it is too sticky.

STEP 5: Rise. Place the dough into a large bowl and spray with a nonstick spray. Place the dough in a warm spot. You can also preheat the oven to 200F, place the bowl inside the oven, turn off the oven, and prop open the door.

Let the dough rise for 1 hour.

Step By Step Instructions- Cinnamon Filling and Cream Cheese Icing

STEP 1: Mix the filling. In a medium bowl, mix the butter, brown sugar, cinnamon, and salt on medium speed. It will be like a paste.

STEP 2: Roll out the dough. Use a rolling pin and roll the dough on a lightly floured surface. Then, roll the dough into a large rectangle until it is ¼ inch to ½ inch thick.

STEP 3: Spread the brown sugar filling. Spread the filling using an offset spatula. Then, roll the dough into a log starting on the short side.

STEP 4: Cut the dough. Use a serrated knife to lightly saw the roll into 6 rolls. First, cut the ends off and then use a measuring tape to cut evenly.

STEP 4: Second rise. Place the dough into a 9X13 inch baking pan. Then, place a kitchen towel over it and rise for 20 minutes.

Then, pour the heavy cream into the bottom.

STEP 5: Bake. Bake the rolls for 22-28 minutes until the tops are lightly golden brown.

STEP 6: Cream cheese icing. Beat the cream cheese and butter on high speed. Then, add in the vanilla extract, powdered sugar, and milk. It should be easily spreadable.

Next, spread the icing on top of the rolls while very hot. The heat will melt the icing into the cracks.

Overnight Dough

Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours.

Then in the next morning, you can pull it out and roll up the cinnamon rolls. Then, let it rise for 1 hour instead of the 20 minutes.

FAQ

Recipe Variations

• If you want the cinnamon rolls not as big, you can make 9 rolls instead of 6.
• If you aren't a fan of cream cheese, you do a vanilla icing.

• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.
• 9X13 pan- I love using a casserole pan instead of a normal baking pan.
• Rolling pin- You can use any rolling pin you have!

Storing and Freezing

Store these gooey giant fluffy cinnamon rolls in an airtight container in the fridge. Store up to 30 days.

Make sure to heat in the microwave until warm.

Freezing

The cinnamon rolls can be frozen. Store in an airtight container in the freezer up to 30 days.

Thaw for 1 hour or just heat in the microwave.

Other Brunch Recipes To Try

Try These Cinnamon Rolls

• Caramel cinnamon rolls
• Peach cobbler cinnamon rolls
• Chocolate rolls
• Mini cinnamon rolls
• Pumpkin cinnamon rolls

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.

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