Giant Soft Cinnamon Rolls
Pillowy soft cinnamon rolls that are the size of your hand, slathered in a silky cream cheese frosting, and served with a hot cappuccino on a slow Sunday… it makes for the dreamiest morning!
Ingredients you’ll need:
- flour
- butter
- cream cheese
- brown sugar
- granulated cane sugar
- ground cinnamon
- powdered sugar
- vanilla extract
- salt
- egg
- heavy cream
- milk
- active dry yeast
TIPS on Making the Perfect, Pillowy Soft Cinnamon Rolls:
- Allow enough time for the dough to rise. The yeast in the dough needs to have proper rising time or else your dough will be dense and not pillowy soft. If your kitchen is colder than 70F, I recommend allowing it to rise in the oven with the light on.
- Drizzle the centers with heavy cream prior to baking. This helps the outer parts of the cinnamon roll to fully bake while keeping the insides a bit more gooey (but still baked).
How to Store Cinnamon Rolls:
To store cinnamon rolls, you want to wrap them tightly in plastic wrap or store in an airtight container, and keep them at room temperature for up to 2-3 days. If desired, reheat at 350F for 4-5 minutes to be warm again.
Bake with me!
Giant Soft Cinnamon Rolls
Servings: 9
Ingredients
For the Dough:
- 4 cups All Purpose Flour
- 1/4 cup Granulated Cane Sugar
- 2 1/2 tsp. Active Dry Yeast or instant yeast (if making same day)
- 1 tsp. Salt
- 1 1/2 cups Whole Milk
- 5 tbsp. Softened Butter
- 1 large Egg room temperature
- 1/3 cup Heavy Cream
For the Filling:
- 5 tbsp. Very Softened Butter
- 1/2 cup Brown Sugar
- 2 tbsp. Granulated Cane Sugar
- 1 tbsp. Ground Cinnamon
- 1/4 tsp. Fine Sea Salt
For the Cream Cheese Icing:
- 4 oz. Cream Cheese
- 1/2 cup Softened Butter
- 2 1/2 cups Powdered Sugar
- 2-3 tbsp. Heavy Cream
- 2 tsp. Vanilla Extract
- Pinch of Salt
Instructions
- TIP: If making the dough the night before, then you'll want to use active dry yeast. If making same day, you can use either.
- To Make the Dough: In the bowl of a stand mixer fitted with the hook attachment, combine the whole milk heated just until warm, yeast, and sugar. Whisk briefly, then set aside to bloom 5-10 minutes.
- Add the salt, egg, and half of the flour. Mix until flour is absorbed.
- Add the remaining flour one cup at a time, kneading on LOW until flour is absorbed.
- While kneading on LOW speed, gradually add the butter one tablespoon at a time. Knead 2-3 minutes, until a very soft and pliable dough.
- Transfer the dough to a bowl greased with olive oil, cover with plastic wrap, and set aside in a warm environment to rise until doubled in size.
- If making the night before, transfer the bowl to the fridge for up to 12 hours. The next morning, let the dough rest on the counter for 30 minutes prior to rolling out. If making same day, move on to the next step.
- Roll out the dough to a 1″ thick rectangle.
- To Add the Filling: Spread the softened butter over the surface of the rectangle. In a small bowl, combine the sugars, ground cinnamon, and salt. Mix well, then evenly spread over the butter. Press down with your hands to ensure it sticks.
- To Shape the Cinnamon Rolls: Roll up the dough tightly, then slice into 3-4 equally sized pieces. Place 3" apart on a large, rimmed baking sheet lined with parchment paper. Gently press down on each log, so they're less than 4" tall. Cover with plastic wrap and let rise 30-45 minutes.
- To Bake: Preheat oven to 375F.
- Drizzle 1-2 tablespoon of heavy cream in the center of each cinnamon roll. Bake for 10 minutes at 375F, then reduce heat to 350F to bake another 15-20 minutes, until deeply golden on top.
- To Make the Frosting: Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes, until smooth.
- Add the powdered sugar 1 cup at a time, beating until smooth. Add the heavy cream to help make the frosting silky smooth. Fold in the vanilla and salt.
- Once the cinnamon rolls have cooled 10 minutes, generous slather the cream cheese frosting all over the tops. Let sit another 5-10 minutes, then enjoy warm!
- Store leftover cinnamon rolls on the counter in an airtight container for up to 2-3 days.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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So freaking good! I used TJs Bourbon vanilla paste in the frosting and omg. My only comment is you could probably lessen the amount for the frosting. I had a ton left over. Thank you!
Oh em gee vanilla bean paste elevates any frosting, so genius!! Happy you loved the recipe 🙂
When do you add the cream to the dough?
Hi Lisa! You add it right before baking!
great cinnamon rolls! massive and delicious. slightly altered a few things. less icing and butter, but very good! going to try other recipes on here! everything looks so good!