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.
I use a copycat Cinnabon recipe – which is fabulous – and have optimized the method for making ginormous buns :). Here’s a video when we made this with our Candyland Christmas.
Make Dough
After mixing dough ingredients, allow dough to rise ~1.5 hours until double in size.
Roll Out and Fill Dough
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.
Make into Roll
From the long edge, roll the dough down to the bottom edge.
Slice and Place in Pans
Lightly grease two 8″ round pans and place parchment circles in pans. Using a knife, slice the dough in half lengthwise. Gently take one length of dough and coil it around inside one 8″ pan. 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 the next morning. This is super convenient for Christmas morning.
Bake
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.
Ice
While roll is baking, prepare icing; color if desired. Spread rolls with prepared icing. Enjoy your ginormous cinnamon roll and be sure to share!
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