Food

Ginormous Cinnamon Rolls

We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace.

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I use a copycat Cinnabon recipe – which is fabulous – and have optimized the method for making ginormous buns 🙂

After mixing dough ingredients, allow dough to rise ~1.5 hours until double in size.

Roll the dough out to ~1/4″ thick until ~24″ x 14″.

Spread softened butter over the surface of the dough.

Sprinkle the brown sugar and cinnamon filling over surface.

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Sprinkle the brown sugar and cinnamon filling over surface. Add some colored festive sprinkles 🙂

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From the long edge, roll the dough down to the bottom edge.

Lightly grease two 8″ round pans and place parchment circles in pans.

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Using a knife, slice the dough in half lengthwise.

Gently take one length of dough and coil it around inside one 8″ pan.

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Repeat with remaining length of dough in the second pan.

Lightly cover the cinnamon rolls with plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.

Bake for 22-25 minutes at 350 F until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.

While roll is baking, prepare icing. Color if desired 🙂

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Spread with prepared icing.

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Enjoy your ginormous cinnamon roll and be sure to share!

Print Recipe
Ginormous Cinnamon Rolls
We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace. This is a copycat Cinnabon recipe.
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Instructions
DOUGH
  1. First weigh flour in a mixing bowl.
  2. Add instant yeast (not RapidRise) to flour and shake gently to mix in.
  3. Add sugar, salt, warm milk, butter, and eggs.
  4. Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.
  5. Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.
FILLING
  1. While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.
  2. Spread the softened butter over the surface of the dough.
  3. Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.
ROLLS
  1. From the long edge, roll the dough down to the bottom edge.
  2. Lightly grease two 8″ round pans and place parchment circles in pans.
  3. Using a knife, slice the dough in half lengthwise.
  4. Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.
  5. Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.
  6. Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.
ICING
  1. While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.
  2. Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.
  3. When the rolls are done, spread generously with icing.
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