cozy fall cinnamon rolls

There is nothing quite like a massive, gooey cinnamon roll, generously slathered with rich cream cheese frosting, to make a morning feel special. Forget those sad, tiny versions—this recipe is for a truly extra-large batch of cinnamon rolls that are soft, fluffy, and completely irresistible. Perfect for a crowd, a holiday brunch, or just for stocking your freezer with future breakfast bliss!

This recipe is designed to yield 12 large, 2-inch wide rolls and utilizes a long, slow first rise for maximum flavor and texture.

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The Recipe: Gigantic Cinnamon Rolls

Category	Prep Time	Cook Time	First Rise	Second Rise	Total Time	Yield
Time	30 minutes	25 minutes	1.5 – 2 hours	1 hour	~3 hours 45 mins	12 Rolls

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Ingredients

For the Dough

• 241​ tsp Active Dry Yeast (or 1 standard packet)
• 21​ cup Warm Water (about 105-115∘F)
• 1 Tbsp Granulated Sugar (for yeast)
• 121​ cups Whole Milk, warmed (about 105-115∘F)
• 21​ cup Granulated Sugar
• 1 large Egg, at room temperature
• 21​ cup Unsalted Butter, melted and cooled slightly
• 121​ tsp Salt
• 521​ – 6 cups All-Purpose Flour (plus more for kneading)

For the Filling

• 43​ cup Unsalted Butter, very soft, at room temperature
• 121​ cups Dark Brown Sugar, packed
• 2 Tbsp Ground Cinnamon

For the Cream Cheese Frosting

• 4 oz Full-Fat Cream Cheese, softened
• 41​ cup Unsalted Butter, softened
• 2 cups Powdered Sugar, sifted
• 1 tsp Vanilla Extract
• 2-3 Tbsp Whole Milk or Heavy Cream

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Instructions

Phase 1: Making the Dough (The Rolls’ Foundation)

1. Activate the Yeast: In the bowl of a stand mixer (or a large bowl), combine the 21​ cup warm water, 1 Tbsp sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy. This confirms your yeast is active.
2. Mix Wet Ingredients: Add the warmed milk, 21​ cup sugar, egg, melted butter, and salt to the yeast mixture. Mix briefly until combined.
3. Add Flour and Knead: Add 521​ cups of the flour. Using the dough hook attachment on your stand mixer, mix on low speed until combined, then increase to medium speed and knead for about 7-8 minutes. If mixing by hand, knead for 10-12 minutes. The dough should pull away from the sides of the bowl but still be soft, stretchy, and slightly tacky. Add the remaining 21​ cup of flour only if the dough is still extremely sticky and won’t form a ball.
4. First Rise: Transfer the dough to a large, lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm, draft-free place until doubled in size, which will take approximately 121​ to 2 hours.

Phase 2: Filling and Shaping

1. Prepare the Filling: While the dough is rising, mix the very soft butter, brown sugar, and cinnamon in a small bowl until a spreadable paste forms. Set aside.
2. Roll the Dough: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, roughly 24 inches by 14 inches, with the long side facing you.
3. Spread the Filling: Spread the cinnamon-sugar-butter mixture evenly over the entire surface of the dough, leaving a 1-inch border along the top long edge (the edge farthest from you). This border will help seal the roll.
4. Roll the Log: Starting with the long edge closest to you, roll the dough up tightly into a log. Pinch the top seam to seal it closed.
5. Slice the Rolls: Using a very sharp knife or unflavored dental floss, cut the log into 12 equally sized rolls, each approximately 2 inches wide.
6. Second Rise: Lightly grease a 9×13-inch baking dish or a few smaller round pans. Arrange the rolls in the pan, leaving about 1-2 inches between them to allow for expansion. Cover the pan loosely with plastic wrap or a towel and let them rise in a warm spot for another 1 hour (or until they look visibly puffy and are touching each other).

Phase 3: Bake and Frost

1. Preheat and Bake: Preheat your oven to 375∘F (190∘C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and the centers are cooked through.
2. Make the Frosting: While the rolls are baking, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the sifted powdered sugar, vanilla extract, and 2 Tbsp of milk until smooth. Add the remaining 1 Tbsp of milk for a thinner, more glaze-like consistency, if desired.
3. Frost and Serve: As soon as the rolls come out of the oven, spread the cream cheese frosting generously over the hot rolls. The warmth will allow the frosting to melt slightly and seep into all those delicious cracks and crevices.

Serve immediately and enjoy the fruits of your labor!

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Pro-Tips for Perfect Giant Cinnamon Rolls

• Warmth is KeyEnsure your milk and water are warm, not hot. Temperatures between 105∘F and 115∘F are perfect for activating yeast. Water that is too hot will kill the yeast, and water that is too cold will slow it down too much.
• The Power of Time: For the softest, most flavorful roll, let your dough take its time rising. A full 121​ to 2 hours for the first rise develops the gluten and the yeast’s flavor.
• Don’t Over-Flour: The biggest mistake in yeast baking is adding too much flour. A slightly sticky, soft dough will produce light and fluffy rolls, while a stiff dough will result in dry, tough rolls. Only add extra flour during the initial kneading if the dough is completely unmanageable.
• For Extra Gooeyness (Optional): Just before placing the rolls in the oven for baking, gently pour 21​ cup of heavy cream evenly over the top of the unbaked rolls. This is a popular technique for a Cinnabon-style extra-moist, gooey roll.
• Overnight Option (Cold Rise): After slicing the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate for up to 12 hours. The next morning, remove them from the fridge and allow them to come to room temperature and complete their second rise (this may take 1-2 hours) before baking as directed.