Good mornings are guaranteed with a warm pan of giant cinnamon rolls. We use almost the same dough as these classic cinnamon rolls, but cut the rolls 1.5x larger so each is extra large and extra fluffy. To make these ahead of time, follow my overnight instructions below.
After you bake a batch of today’s giant cinnamon rolls, you’ll wish all cinnamon rolls were this big. They’re buttery, sweet, cinnamon-spiced, covered with cream cheese frosting, and everything we love about classic cinnamon rolls— supersized! Your kitchen will smell amazing while they bake and you’ll fall in love at first bite. Meet your new weekend breakfast tradition!
Why You’ll Love These Big Giant Cinnamon Rolls
- Big and giant!
- Made entirely from scratch
- Soft, tender, and buttery
- Generously topped with cream cheese frosting
- A wonderful make ahead recipe
- Perfect for weekend brunches
- Always a crowd pleaser
This Is My Favorite Soft Cinnamon Roll Dough
This cinnamon roll dough recipe is pretty familiar. We’re using my standard cinnamon roll dough that I use to make cinnamon rolls and maple cinnamon rolls. It’s a rich dough, requiring fat which creates a softer and more dessert-like bread. A few notable differences though:
- Buttermilk: I used buttermilk instead of whole milk. This made the texture even more rich, and also gave the dough a delicious (and very slight) tang. Buttermilk cinnamon rolls are unreal!
- Larger Rolls: I cut the rolls to be even larger than I typically do. Usually this amount of dough makes 12 rolls. Today it’s only making 8. So not only are the rolls bigger, they’re pretty fat too. After a couple hours rising, these cinnamon rolls are massive and take up an entire plate.
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
Overview: How to Make Giant Cinnamon Rolls
You’ll find the full recipe below, but let’s walk through the general process.
- Make the dough. You need pretty basic ingredients– buttermilk, sugar, yeast, butter, eggs, salt, and flour. Warm the milk and combine it with the sugar and yeast. Add the softened butter then the eggs. Next add the salt and flour. At this point, your dough is ready to knead– you can do this using the mixer or by hand.
- Knead and shape the dough. Turn the dough onto the counter and knead it for one more minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil.
- 1st rise. Allow the dough to rise until doubled in size, about 1.5-2 hours.
- Roll into a rectangle. Once risen, roll the dough out into a 10×16 inch rectangle. Top the dough with a combination of softened butter, granulated sugar, and cinnamon.
- Cut into rolls. Tightly roll up the dough to form a 16 inch long log. Cut into 8 large rolls (about 2 inches in width each). Arrange them in a prepared 9×13 inch baking pan.
- 2nd rise. Cover the rolls very tightly with aluminum foil or plastic wrap (any exposed sections will dry out) and allow the rolls to rise until doubled in size, about 2 hours. *This step is when you can turn these into overnight cinnamon rolls. See below for overnight instructions.
- Bake. These rolls take about 25 minutes to bake, or until golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much.
- Make the frosting. While the rolls cool, make the cream cheese frosting.
- Frost and serve! Spread the frosting over the warm rolls and enjoy. Instead of cream cheese frosting, you can try the maple icing from my maple cinnamon rolls. A personal favorite.
Overnight or Same Day
The beauty with this recipe is that you can make these cinnamon rolls ahead of time and refrigerate them overnight or begin the cinnamon rolls early in the morning to enjoy later on. Overnight is my usual choice!
Overnight Instructions: After cutting the rolls and placing them into your prepared baking pan, cover them very tightly with aluminum foil or plastic wrap. (Any dough directly exposed to cold air may dry out, creating a dry and crumbly dough for your cinnamon rolls.) Skip the second rise at this time and place the pan of rolls in the refrigerator for 8-12 hours. The next morning, remove the baking pan from the refrigerator and allow the rolls to rise (the second rise) in a warm environment until doubled in size. Continue with baking and frosting.
Same Day Instructions: After cutting the rolls and placing them into your prepared baking pan, cover them very tightly with aluminum foil or plastic wrap. Let the rolls rise (second rise) in a warm environment until doubled in size. Continue with baking and frosting.
Above: before the rise.
Below: after the rise.
More Indulgent Breakfast Recipes
- Maple Bacon Doughnuts
- Monkey Bread
- Maple Pecan Sticky Buns
- Homemade Breakfast Pastries
- Dark Chocolate Raspberry Coffee Cake
Want something even… bigger? Here’s my giant cinnamon roll cake.Print
Good mornings are guaranteed with big giant cinnamon rolls. They’re almost double the size of your typical and covered with cream cheese frosting!
- 1 cup (240ml) buttermilk*
- 2/3 cup (135g) granulated sugar
- 1 and 1/2 tablespoons (14g) active dry yeast (2 standard size packets)
- 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour (spoon & leveled), plus more for dusting/rolling
- 6 Tablespoons (90g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Frosting
- 2 ounces (about 1/4 cup or 56g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (150g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Make the dough: In a small saucepan, warm the milk over low heat until lukewarm– no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Loosely cover the dough and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×16 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 16 inch long log. If some filling spills out, that’s ok just sprinkle it on top of the rolls. Cut into 8 large rolls (about 2 inches in width each). Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil or plastic wrap (no rolls exposed, this dries out your dough!) and allow to rise until the rolls are doubled in size, about 2 hours. OR stick in the refrigerator for 8-12 hours.
- If the rolls rose overnight in the fridge, remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
- After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Using a knife, spread the frosting over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for 3 days or refrigerator for 5 days.
- Make Ahead & Freezing Instructions: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours to lightly thaw. Then, finish baking them.
- Milk: Buttermilk adds delicious richness and tang to this dough. If needed, you can use whole milk instead. (I usually use one or the other.) You can use lower fat or nondairy milk in a pinch, but the rolls won’t taste nearly as moist or rich.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
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