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Jumbo Cinnabon Cinnamon Rolls

Jumbo cinnamon rolls rise until soft and puffy, then bake until golden with centers set. Spread cream cheese frosting over the warm rolls for a rich, creamy finish.
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Prep Time 35 minutes
Cook Time 30 minutes
Rising and resting 2 hours 35 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup unsalted butter melted and cooled
  • 1 tsp salt
  • 4.5 cups all-purpose flour
  • 1 tbsp neutral oil divided
For the filling
  • 1 cup light brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.5 cup unsalted butter softened
For the frosting
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 stand mixer with dough hook
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Whisk the yeast and 1 tablespoon of the sugar into the warm milk, warmed to 105–110°F.
  2. Let the mixture stand for 5–10 minutes, until foamy.
  3. Whisk in the remaining sugar, eggs, melted butter, and salt.
  4. Mix in the flour until a shaggy dough forms.
  5. Knead the dough in a stand mixer with a dough hook on medium-low for 6–8 minutes, or by hand for 8–10 minutes, until smooth and slightly tacky.
  6. Lightly coat a large bowl with 2 teaspoons of the oil.
  7. Add the dough to the bowl and turn it once to coat.
  8. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled.
Prepare the filling
  1. Stir the brown sugar and cinnamon together in a small bowl.
Shape and proof
  1. Lightly coat a 9x13-inch baking dish with the remaining 1 teaspoon oil.
  2. Roll the dough into an 18x12-inch rectangle.
  3. Spread the softened butter evenly over the dough.
  4. Sprinkle on the cinnamon-sugar mixture.
  5. Starting at a long edge, roll the dough into a snug log and pinch the seam closed.
  6. Cut the log into 12 equal pieces, each about 1 1/2 inches wide.
  7. Arrange the rolls cut side up in the prepared dish.
  8. Cover and let rise for 30–45 minutes, until puffy and nearly doubled.
Make the frosting
  1. Beat the cream cheese and softened butter until smooth.
  2. Beat in the powdered sugar, vanilla, and salt until creamy.
Bake and finish
  1. Toward the end of the rolls’ rise, heat the oven to 350°F.
  2. Bake the rolls for 25–30 minutes, until golden on top and the centers are set.
  3. Let the rolls rest in the pan for 10 minutes.
  4. Spread the frosting over the warm rolls.

Notes

For soft rolls, check that the milk is 105–110°F before mixing in the yeast. Store covered in the refrigerator for up to 4 days; freeze unfrosted rolls for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese; the eggs remain.