Giant Cinnamon Rolls
Introduction
Giant cinnamon rolls are a dream come true for any baking enthusiast or sweet tooth lover. There’s something irresistible about these massive, gooey, and perfectly spiced pastries, a delightful twist on the classic cinnamon roll we all know and love. This recipe from Tastes of Lizzy T delivers soft, fluffy dough wrapped around a rich cinnamon filling, topped with a decadent icing. These cinnamon rolls are sure to steal the show at any breakfast or brunch gathering!
Detailed Ingredients with Measures
For the Dough:
4 – 4½ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 packet active dry yeast (2 ¼ teaspoons)
1 cup milk, warmed to 120-130 degrees Fahrenheit
2 tablespoons unsalted butter, melted
1 large egg
For the Cinnamon Filling:
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, softened
For the Icing:
3 cups powdered sugar
4 tablespoons heavy cream (add more if necessary for desired consistency)
1 teaspoon vanilla extract
Prep Time
This recipe involves a bit of time and effort, but the payoff is worth every step. With preparation time estimated at around 50 minutes, you’ll be mixing, kneading, and filling your dough to perfection. As this is a yeast dough recipe, you’ll also need extra patience while the dough rises and doubles in size to achieve that fluffy texture.
Cook Time, Total Time, Yield
The cook time for these giant cinnamon rolls is roughly 30 minutes. With the rise time and preparation, the total time to complete the recipe is about 2 hours and 30 minutes. The recipe yields 6 large cinnamon rolls, but trust us, one of these massive rolls is more than enough to satisfy!
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Detailed Directions and Instructions
Prepare the Dough
1. Warm the milk to about 110-115°F. Make sure it is not too hot to avoid killing the yeast.
2. In the bowl of a stand mixer, combine the warm milk, yeast, and granulated sugar. Let this sit for 5-10 minutes for the yeast to activate and become foamy.
3. Add the melted butter, eggs, salt, and half of the flour.
4. Use the paddle attachment and mix until combined.
5. Switch to the dough hook attachment and slowly add the remaining flour. Knead the dough for about 5-7 minutes on medium speed until a soft, elastic dough forms.
6. Place the dough ball into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free environment for about 1-1.5 hours, or until doubled in size.
Prepare the Filling
1. In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
2. Have the softened butter ready to spread on the rolled-out dough.
Roll Out the Dough
1. After the dough has risen, punch it down gently and place it onto a floured surface.
2. Roll the dough into a large rectangle, approximately 18×24 inches, keeping the thickness even.
Spread the Filling
1. Spread the softened butter evenly over the dough rectangle.
2. Sprinkle the brown sugar and cinnamon mixture evenly over the butter-coated dough.
Roll and Shape the Giant Cinnamon Rolls
1. Roll up the dough tightly from the longer edge, creating a log.
2. Slice the log into about 8-9 large pieces for giant rolls, or more pieces for smaller rolls.
3. Grease a baking dish or use parchment paper, and arrange the rolls with some space in between.
4. Cover the rolls again and let them rest for 30-40 minutes to rise further.
Preheat the Oven
1. Preheat your oven to 350°F while the rolls are rising for the second time.
Bake the Rolls
1. Once the rolls have risen, place them into the preheated oven.
2. Bake for 25-30 minutes, or until golden brown and cooked through.
3. Remove the rolls from the oven and let them cool slightly before adding the frosting.
Prepare the Frosting
1. In a medium-sized mixing bowl, beat together the softened cream cheese and softened butter until creamy.
2. Add in the vanilla extract and powdered sugar, a little at a time, until the desired consistency forms.
3. Spread or drizzle the frosting over the warm rolls.
Notes
Milk Temperature
– Be sure to warm the milk to 110-115°F. Too hot, and it will kill the yeast; too cold, and the dough may not rise properly.
Flour Consistency
– Add the flour gradually to avoid making the dough too dry. It should be soft, slightly sticky, but easy to handle.
Rising Time
– Let the dough rise in a warm, draft-free area. If your kitchen is cold, you can place the dough in a slightly warmed (but turned off) oven.
Checking Roll Doneness
– Check the rolls after 25 minutes of baking. You can lightly tent them with aluminum foil if they are browning too much on top while the centers are still baking.
Storage and Reheating
– Store the leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. To reheat, warm them in the microwave for about 20-30 seconds.
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Cook Techniques
Softening Butter
To achieve the best consistency for this recipe, ensure the butter is softened but not melted. This makes it easier to mix and creates a fluffy texture.
Using Warm Milk
Warm the milk to about 105-115 degrees Fahrenheit. This helps activate the yeast. Ensure it’s warm to the touch but not hot, as too much heat can kill the yeast.
Kneading the Dough
Knead the dough for about 5-7 minutes, either by hand or with a stand mixer fitted with a dough hook. The dough should become soft, smooth, and slightly tacky, but not sticky.
Letting Dough Rise
Place the dough in a warm, draft-free area. Cover it with a clean towel or plastic wrap, allowing it to double in size. This usually takes about 1 to 1.5 hours.
Rolling Out the Dough
When rolling out the dough, aim for a consistent rectangle shape of approximately 12×18 inches. This ensures even layers in the cinnamon roll.
Spreading the Filling
Spread the cinnamon-sugar filling evenly over the rolled-out dough. Leave a small border around the edges to prevent filling from spilling out.
Shaping the Giant Roll
Instead of individual rolls, start rolling from one end and spiral the strips around in a greased pan to form a giant roll. Be careful to keep the dough tight to maintain its shape.
Second Rise for the Roll
Allow the shaped cinnamon roll to rise again for about 30 minutes. This will create a fluffier texture once baked.
Baking the Cinnamon Roll
Bake the roll in a preheated oven until the top is golden brown and the center is baked through. Cover with foil if the top browns too quickly during the baking process.
Making the Glaze
Mix the glaze ingredients until smooth and creamy, ensuring there are no lumps. Pour it over the warm cinnamon roll for a gooey finish.
FAQ
Why didn’t my dough rise?
If your dough didn’t rise, it could be because the yeast was old or the milk was too hot and killed the yeast. Always check the yeast’s expiration date and ensure the milk temperature is just warm to activate the yeast.
How do I know if the dough is kneaded enough?
The dough is ready when it is soft, smooth, and elastic. If you press it lightly with your finger, it should slowly bounce back.
What type of yeast should I use?
You can use active dry yeast or instant yeast for this recipe. If using active dry yeast, dissolve it in warm milk before combining. Instant yeast can be mixed in directly with the dry ingredients.
Can I make these cinnamon rolls ahead of time?
Yes, you can prepare the dough and let it rise once. Shape it into the giant roll, cover it tightly, and refrigerate it overnight. Allow the roll to come to room temperature before the second rise and baking.
How do I store leftover cinnamon roll?
Store leftovers in an airtight container at room temperature for up to two days. You can also refrigerate them for longer storage, then reheat in the microwave for a few seconds before serving.
Can I freeze the dough?
Yes, the dough can be frozen after the first rise. Shape it, cover it tightly, and freeze. Thaw it in the fridge overnight, allow it to come to room temperature, and let it rise again before baking.
Why is the center of my giant roll undercooked?
If the center isn’t cooking evenly, try baking the roll slightly longer at a lower temperature. You can also cover the top with foil to prevent over-browning while the center finishes baking.
Can I adjust the sweetness of the glaze?
Yes, you can adjust the sweetness by adding more powdered sugar for a thicker glaze or more milk for a thinner, lighter glaze with reduced sweetness.
What can I add to the filling?
You can add chopped nuts, raisins, or chocolate chips to the cinnamon-sugar filling for additional flavor and texture.
Conclusion
These giant cinnamon rolls are perfect for a weekend treat or special occasion. Their fluffy texture and rich cinnamon flavor are guaranteed to make everyone at the table happy. Whether you enjoy them fresh from the oven or save them for a breakfast indulgence, they’re simply irresistible. Enjoy the comforting aroma and taste of these homemade delights, and share them with your loved ones!
More recipes suggestions and combination
Classic Cinnamon Rolls
If you’re looking for a smaller version of these giant treats, traditional cinnamon rolls are always a hit.
Pecan Sticky Buns
Add a nutty twist to your rolls by incorporating pecans and a sticky caramel sauce for a gooey finish.
Chocolate Chip Cinnamon Rolls
Mix some chocolate chips into the filling for a fun and indulgent variation.
Fruit-Filled Cinnamon Rolls
Enhance your rolls by adding apple, raspberry, or peach preserves to the layers.
Maple Glazed Rolls
Switch up the icing by using maple syrup for a rich and flavorful glaze.
Overnight Cinnamon Rolls
Prepare the dough the night before, refrigerate, and bake in the morning for a stress-free breakfast.
Carrot Cake Cinnamon Rolls
Incorporate grated carrots and warm spices into the dough for a unique combination.
Pumpkin Spice Cinnamon Rolls
Perfect for fall, add pumpkin puree and pumpkin spice to the dough for a seasonal twist.
Peach and Almond Cinnamon Rolls
Blend slivered almonds and diced peaches into the filling for a fresh and nutty flavor.
Savory Cinnamon Rolls
Try a savory version by swapping the cinnamon-sugar filling for cheese, herbs, or bacon.
