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Jumbo Cinnamon Rolls (Like Cinnabon) Recipe

Jumbo Cinnamon Rolls (Like Cinnabon) Recipe
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★★★★★

5.1 from 18 reviews

These Jumbo Cinnamon Rolls are soft, fluffy, and loaded with a rich cinnamon-sugar filling, topped with a creamy homemade cream cheese frosting. Like the ones from Cinnabon, these rolls are perfect for a luxurious breakfast or brunch treat that’s indulgently sweet and irresistibly delicious.

Ingredients

Scale

Dough

  • 1 ½ cup whole milk (warmed to 110°F)
  • 1 packet (2 ¼ teaspoons) instant dry yeast
  • ½ cup granulated sugar
  • 5 ¼ – 5 ¾ cups bread flour (or all-purpose)
  • 1 teaspoon salt (6 grams)
  • 2 large eggs
  • 8 tablespoons unsalted butter, softened

Filling

  • 10 tablespoons unsalted butter, semi-melted
  • 1 ¼ cup brown sugar
  • 2 tablespoons ground cinnamon

Topping & Icing

  • ½ cup heavy cream (for pouring before baking)
  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (for thinning icing consistency)

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine warmed whole milk, instant dry yeast, granulated sugar, 5 ¼ cups flour, salt, eggs, and softened butter. Knead on medium-low speed for about 5 minutes until the dough is soft, slightly tacky but not overly sticky. Add up to ½ cup more flour if needed but do not exceed 5 ¾ cups. If kneading by hand, knead for 10 minutes.
  2. First rise: Transfer the dough to a greased large bowl, cover with plastic wrap, and allow it to rise in a warm place or a warm (100°F) turned off oven for 45-60 minutes until doubled in size.
  3. Prepare filling: In a bowl, mix the semi-melted butter, brown sugar, and ground cinnamon until well combined to create the cinnamon sugar filling.
  4. Shape rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 14 by 20 inch rectangle. Spread the cinnamon filling evenly over the dough, then roll it tightly from the short end into a log shape.
  5. Cut rolls: Slice the log into 8 roughly equal pieces and arrange them in a greased 13×9 inch baking pan. Cover with plastic wrap.
  6. Second rise and bake: Allow the rolls to rise again while preheating your oven to 350°F. When the oven is ready, remove the plastic wrap and pour the ½ cup heavy cream evenly over the rolls. Bake for 25-30 minutes until golden brown on top.
  7. Make icing: Using a handheld or stand mixer fitted with a paddle attachment, beat softened cream cheese and softened butter until light and fluffy. Gradually add powdered sugar and vanilla extract. Add milk or heavy cream 1 tablespoon at a time until you reach your desired icing consistency.
  8. Finish & serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately and enjoy your gooey, delicious jumbo cinnamon rolls!

Notes

  • Use bread flour for a chewier texture or all-purpose flour for a softer roll.
  • Ensure milk is warmed to 110°F to properly activate yeast without killing it.
  • If using active dry yeast instead of instant, dissolve it in warm milk with sugar first and let it bloom before mixing it into the dough.
  • Measure flour by spooning into the cup and leveling off to avoid dense dough.
  • Dough will be very soft but should manage to roll out, do not add too much flour or rolls will be tough.
  • For best rise, place dough in a warm environment around 75-85°F.
  • The heavy cream poured on top before baking helps keep rolls moist and tender.
  • If not baking immediately after shaping, cover and refrigerate the rolls overnight and bake the next day.

Nutrition

Keywords: cinnamon rolls, jumbo cinnamon rolls, Cinnabon style, cinnamon sugar rolls, cream cheese frosting

Find it online: https://cheframiflavor.com/jumbo-cinnamon-rolls-like-cinnabon-recipe/