Giant Cinnamon Rolls

READY IN: 2hrs 15mins
Recipe by Delish

I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!

Top Review by Tnr P.

Ok so I attempted to make these... first idk what happened I used melted butter and as I attempted to roll the filling rolled out... so the next time I will use SOFTENED butter and apply it first to the dough then sprinkle the sugar and cinn. Also I rolled into a rectangle it doesn't specify how thick to make the dough so I used th shape of my pan to measure the thickness. Outlined basically. I won't use as much butter. I'm super annoyed I have no idea what the heck happened so I threw the dough into the oven and poured the cinn butter on top lol hoping for the best. I also used half the ingredients seeing as I didn't wanna make so many. Idk maybe I measured something wrong. Have no idea. They do look good tho. Next time I'll add my tweaks and come back and see how it came out!!

Ingredients Nutrition

Directions

  1. Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
  2. Add sugar and stir. Stir in lightly beaten eggs and oil.
  3. Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
  4. Cover dough and let rise until doubled.
  5. Punch dough down and divide in half. Roll out one half into a rectangle.
  6. Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
  7. Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
  8. Repeat with remaining half of dough and filling.
  9. Cover and let rise until doubled.
  10. Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
  11. For frosting, beat together softened cream cheese and butter.
  12. Beat in milk and vanilla.
  13. Gradually beat in powdered sugar; beating until smooth.
  14. Generously frost warm rolls, about 5 minutes after removing from oven.

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