Bakery-Style Cinnamon Rolls

Описание: Giant Cinnamon Rolls

These giant cinnamon rolls are soft, fluffy, and topped with a perfectly balanced cream cheese icing — the kind of cozy bake that makes any morning feel special.

I make cinnamon rolls twice a year: once because my son prefers them over a birthday cake, and again to mark the beginning of the Christmas season in our home. This has become our favorite recipe, and today I’m sharing it with you.

Whether you’re baking for a slow weekend morning, starting a new family tradition, or simply craving something warm and homemade, these bakery-style cinnamon rolls are always worth it.

FULL RECIPE BELOW — exact measurements included.

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Giant Cinnamon Rolls:

I make cinnamon rolls two times a year.
First, because my son prefers cinnamon rolls instead of a birthday cake.
And second, to commemorate the moment when the Christmas season officially begins in our home.

This is our favorite recipe, and now I’m sharing it with you.

Prep Time: ~3 hours (includes rises)

Cook Time: 25 minutes

Total Time: ~3 hours 25 minutes (or overnight)

Yield: 8 large rolls

Soft, fluffy giant cinnamon rolls made with whole milk, a rich cinnamon filling, and a perfectly balanced cream cheese icing. Cozy, bakery-style, and meant to be enjoyed warm.

Ingredients

Dough
• 1 cup whole milk, warmed to about 100°F / 38°C (240 ml)
• ⅔ cup granulated sugar (135 g), divided
• 1½ tablespoons active dry yeast (14 g)
• ½ cup unsalted butter, melted (113 g)
• 2 large eggs, at room temperature
• ½ teaspoon salt
• 4½ cups all-purpose flour or bread flour (563 g), plus more as needed
• Vegetable oil, for greasing the bowl

Cinnamon Roll Filling
• 6 tablespoons unsalted butter, softened (85 g)
• ½ cup dark brown sugar (100 g)
• 1½ tablespoons ground cinnamon

Cream Cheese Icing
• 8 oz full-fat cream cheese, softened (226 g)
• 1¼ cups powdered sugar (150 g)
• 2 tablespoons heavy cream (30 ml)
• 1 teaspoon vanilla extract

Instructions

Make the Dough

In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let sit for about 5 minutes, until foamy.

Add the remaining sugar, melted butter, eggs, and salt. Mix until combined. Gradually add the flour until a soft dough forms and begins to pull away from the sides of the bowl.

Knead for about 5 minutes, until smooth and elastic. If the dough feels sticky, add flour 1 teaspoon at a time as needed.

First Rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Cinnamon Roll Filling

In a small bowl, mix the softened butter, dark brown sugar, and cinnamon until smooth and lump-free. Set aside — this mixture will be spread on the dough.

Shape the Rolls

Grease a 9×13-inch baking dish and set aside.

Punch down the dough, then roll it out on a lightly floured surface into a 10×16-inch rectangle.

Spread the cinnamon filling evenly over the dough.

Using a pizza cutter, cut the rectangle crosswise to create 8 equal strips:
1. Cut the rectangle in half
2. Cut each half in half again
3. Cut each piece in half once more

Roll each strip tightly into a spiral and arrange evenly in the baking dish.

Second Rise

Cover the rolls and let rise until puffy, about 1 hour, or refrigerate overnight.

Bake

Preheat oven to 375°F (191°C).

Bake for about 25 minutes, until lightly golden. If the tops brown too quickly, loosely tent with foil.

Let cool for about 10 minutes.

Make the Icing

Beat the cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla, and beat until creamy.

Spread over warm rolls and serve. The best part!

Texture Adjustments (Simple & Foolproof)
• Thicker icing: add powdered sugar 1–2 tablespoons at a time
• Thinner drizzle: add heavy cream 1 teaspoon at a time

Notes
• Rise time may vary depending on room temperature
• For overnight rolls, refrigerate after shaping and allow to come to room temperature before baking
• Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days
• Best enjoyed warm



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