Giant Fluffy Cinnamon Rolls: The Ultimate Recipe for Gooey, Decadent Buns

Prepare to elevate your breakfast or brunch experience with these magnificent giant fluffy cinnamon rolls! This recipe yields six incredibly large, super gooey, and delightfully soft cinnamon buns, each generously filled with a rich, spiced cinnamon mixture and crowned with a luscious cream cheese icing. If you’ve been dreaming of a truly indulgent, bakery-quality cinnamon roll that’s as big as your face, look no further – these rolls are designed to impress and satisfy even the most fervent cinnamon roll connoisseur.

Inspired by my popular Gooey Cinnamon Rolls recipe, I’ve scaled up the dimensions to create these truly enormous, fluffy delights. The goal was to bake cinnamon rolls that are not just delicious, but also visually stunning – perfect for sharing (or not!) during a special family brunch or a festive holiday morning like Christmas. The sheer size means an even larger, extra gooey center, which, let’s be honest, is everyone’s favorite part!

While the pillowy soft dough and aromatic cinnamon filling are undoubtedly stars, the heavenly cream cheese icing is what truly makes these giant cinnamon rolls irresistible. No cinnamon roll experience is complete without that tangy, sweet glaze melting into every warm crevice. It’s the perfect finishing touch, transforming a great roll into an extraordinary one.

These jumbo cinnamon rolls are an ideal treat for any special occasion, be it a celebratory brunch, a cozy weekend morning, or a festive gathering. Their impressive size and incredible flavor profile are guaranteed to make them a memorable highlight.

For those who love to explore different variations of this classic treat, be sure to try my other delightful recipes: Gooey Cookies and Cream Cinnamon Rolls, Sweet Strawberry Rolls, and Chocolate Chip Cinnamon Rolls.

Why This Giant Cinnamon Roll Recipe Stands Out

This recipe isn’t just about making bigger cinnamon rolls; it’s about crafting an unparalleled taste and texture experience. Here’s why these giant fluffy cinnamon rolls will become your new go-to recipe:

• Unbelievably Gooey Rolls: The specially formulated dough is designed to be incredibly soft and moist, creating rolls that are supremely gooey. Each bite practically melts in your mouth, offering a tender texture that makes these rolls truly exceptional. We achieve this through careful ingredient ratios and proper proofing techniques, ensuring a light yet rich crumb.
• Rich Cinnamon Filling: Our filling is a decadent blend of softened butter, aromatic brown sugar, and a generous amount of ground cinnamon. A subtle hint of salt is added to perfectly balance the sweetness, enhancing the overall flavor without overwhelming it. This creates a thick, buttery paste that bakes into a caramel-like layer within each swirl.
• Signature Cream Cheese Frosting: The secret to the ultimate cinnamon roll lies in the timing of the frosting application. Our rich and creamy cream cheese icing is generously spread over the rolls while they are still hot from the oven. This warmth allows the icing to gently melt and seep into every nook and cranny of the baked dough, creating a luscious, velvety coating that ties all the flavors together beautifully.
• Truly Jumbo Cinnamon Buns: These aren’t your average cinnamon rolls. Each one is designed to be a substantial, satisfying treat. The larger size not only makes for a more impressive presentation but also ensures an expanded, gloriously gooey center – often considered the most prized part of any cinnamon roll. More surface area means more room for that delicious cinnamon swirl and melting cream cheese icing!

Essential Ingredient Notes for Perfect Giant Cinnamon Rolls

Understanding the role of each ingredient is key to baking perfect cinnamon rolls. Here are some detailed notes to guide you. For the precise measurements, please refer to the comprehensive recipe card below.

• Milk: The type of milk you use (whole, 2%, or even non-dairy alternatives) is flexible, but its temperature is crucial. It must be warmed to precisely 110°F (43°C). If the milk is too hot, it will unfortunately kill the yeast, preventing your dough from rising. If it’s too cold, it will significantly slow down the yeast’s activation, leading to a much longer rise time or a less fluffy dough. Use a kitchen thermometer for accuracy.
• Yeast: This recipe calls for one packet of active dry yeast, which typically amounts to 7 grams or 2 ¼ teaspoons. Active dry yeast needs to be activated in warm liquid, which is why the milk temperature is so important. Alternatively, you can use instant yeast, which can often be mixed directly with the dry ingredients, though activating it in warm milk ensures its vitality.
• Eggs: Always use large eggs for consistency in baking. For optimal incorporation and a smooth dough, ensure your eggs are at room temperature. Take them out of the refrigerator at least two hours before you plan to start baking. Beat them lightly before adding them to the flour mixture to ensure even distribution throughout the dough.
• Unsalted Butter: Like the eggs, unsalted butter should be at room temperature for both the dough and the filling. This makes it easier to incorporate into the dry ingredients for the dough and allows it to cream smoothly with the sugar for the filling. Room temperature butter also contributes to the tender texture of the finished rolls.
• Brown Sugar: We recommend using light brown sugar for its molasses notes and soft texture, which complements the cinnamon beautifully. However, dark brown sugar can also be used for a deeper, richer, and more intense caramel flavor in your filling. Make sure it’s packed tightly when measuring to ensure accurate quantities.
• Cream Cheese: For the ultimate creamy and tangy icing, always use full-fat cream cheese. Low-fat varieties can result in a thinner, less flavorful frosting. Similar to butter, bring the cream cheese to room temperature for at least two hours before mixing. This ensures a smooth, lump-free icing that spreads effortlessly.
• Powdered Sugar (Confectioners’ Sugar): Sifting your powdered sugar is a small but important step that makes a big difference. It removes any clumps, ensuring your cream cheese icing is silky smooth and prevents a gritty texture. Don’t skip this step for that perfect, melt-in-your-mouth frosting.

Ingredient Substitutions and Adaptations

While the original recipe is crafted for perfection, sometimes dietary needs or pantry availability call for slight adjustments. Here are some common substitutions you can make:

• Dairy-Free Option: To make these giant cinnamon rolls dairy-free, simply substitute all dairy ingredients (milk, butter, cream cheese, heavy cream) with your favorite plant-based alternatives. Use dairy-free milk (almond, soy, oat), vegan butter sticks, and dairy-free cream cheese. Ensure your chosen products are suitable for baking and yield similar textures.
• Brown Sugar Variations: As mentioned, while light brown sugar is preferred for its balanced flavor, dark brown sugar can be used to achieve a deeper, more robust molasses flavor in your cinnamon filling. Both work wonderfully, so choose based on your personal preference for intensity.

Step-By-Step Instructions: Crafting the Perfect Dough

Creating the soft, pillowy dough is the foundation of these incredible cinnamon rolls. This recipe is designed for a stand mixer with a dough hook attachment, which makes the process effortless. However, instructions for making the dough by hand are also provided in the recipe notes for those without a stand mixer.

STEP 1: Activate the Yeast. In a small, heat-safe bowl, warm your milk to precisely 110°F (43°C) – use a thermometer for accuracy! Pour the yeast over the warm milk and let it sit undisturbed for 10 minutes. During this time, the yeast will activate, forming a foamy layer on the surface. This indicates your yeast is alive and ready to work its magic, giving your rolls that desired fluffy texture. If it doesn’t foam, your yeast might be expired or the milk was too hot/cold, and you should start again.

STEP 2: Combine Dry Ingredients and Butter. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, and salt. Next, add the cubed, room-temperature unsalted butter to this dry mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with pieces of butter no larger than a pea. This step helps create pockets of steam during baking, contributing to the rolls’ flakiness and tenderness.

STEP 3: Incorporate Wet Ingredients. Add the activated yeast mixture and the lightly beaten room-temperature eggs to the dry ingredients in the mixing bowl. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough begins to form and all the ingredients are just combined. Avoid overmixing at this stage.

STEP 4: Knead the Dough to Perfection. Increase the mixer speed to medium-low and knead the dough for a full 5 minutes. As it kneads, the dough will transform, becoming smooth, elastic, and tacky to the touch. It should feel slightly sticky but not adhere to your fingers. If after 5 minutes it’s excessively sticky, add an additional ¼ cup of all-purpose flour, one tablespoon at a time, and continue kneading until the desired tackiness is achieved. Proper kneading develops the gluten, which is essential for the rolls’ soft and chewy texture.

STEP 5: First Rise. Lightly spray a large clean bowl with a nonstick cooking spray. Transfer the kneaded dough into the prepared bowl, turning it once to coat lightly with spray. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the dough in a warm, draft-free spot to rise. A great tip for a warm spot is to preheat your oven to its lowest setting (around 200°F or 93°C) for a few minutes, then turn it off, place the bowl inside, and prop the oven door slightly ajar. Let the dough rise for approximately 1 hour, or until it has visibly doubled in size. This first rise is crucial for developing flavor and texture.

Step-By-Step Instructions: Assembling the Rolls, Cinnamon Filling & Cream Cheese Icing

Once your dough has completed its first rise, it’s time to create the irresistible filling and assemble your giant cinnamon rolls before they bake to golden perfection and are crowned with luscious cream cheese icing.

STEP 1: Prepare the Cinnamon Filling. In a medium-sized bowl, combine the softened unsalted butter, packed brown sugar, ground cinnamon, and a pinch of salt. Using an electric mixer on medium speed, beat these ingredients together until they form a smooth, uniform paste. This mixture should be easily spreadable and intensely aromatic. Set aside.

STEP 2: Roll Out the Dough. Once your dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough into a large rectangle. Aim for a thickness of approximately ¼ to ½ inch (about 0.6 to 1.2 cm). The exact dimensions of your rectangle will depend on how large you want your final rolls to be, but ensure it’s large enough to yield six jumbo rolls.

STEP 3: Spread the Brown Sugar Filling. Evenly spread the prepared cinnamon-brown sugar filling over the entire surface of the rolled-out dough, reaching almost to the edges. An offset spatula works perfectly for this, ensuring a consistent layer of deliciousness. Once spread, carefully begin rolling the dough into a tight log, starting from one of the shorter sides. Rolling it tightly ensures those beautiful, distinct spirals in your baked rolls.

STEP 4: Cut the Rolls. Using a sharp serrated knife, carefully trim off the uneven ends of the dough log. Then, for perfectly even giant cinnamon rolls, use a measuring tape or ruler to divide the log into 6 equal sections. Employ a gentle sawing motion rather than pressing straight down to avoid squishing the delicate layers of dough and filling. This preserves their beautiful spiral shape.

STEP 5: Second Rise & Heavy Cream Addition. Generously grease a 9×13 inch (23×33 cm) baking pan with baking spray or butter. Arrange the cut cinnamon rolls in the prepared pan, leaving a little space between each as they will expand significantly. Cover the pan loosely with a clean kitchen towel and allow the rolls to undergo their second rise for about 20 minutes in a warm spot. Just before baking, gently pour ½ cup of heavy cream around the base of the rolls in the pan. This is a secret trick that helps create an incredibly moist, gooey bottom and prevents the rolls from drying out, infusing them with rich flavor.

STEP 6: Bake to Golden Perfection. Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 22-28 minutes, or until their tops are beautifully golden brown and the centers are cooked through but still very soft. Keep an eye on them towards the end of baking to prevent overbrowning. A toothpick inserted into the center should come out clean or with moist crumbs.

STEP 7: Prepare and Apply Cream Cheese Icing. While the rolls are baking, it’s the perfect time to prepare your cream cheese icing. In a stand mixer or with a hand mixer, beat the room-temperature cream cheese and unsalted butter on high speed for 2 minutes until light and fluffy. Reduce the speed to low, then add the pure vanilla extract and the sifted powdered sugar, mixing until just combined and smooth. Gradually add 1-2 tablespoons of milk until the icing reaches a perfectly spreadable consistency. Beat on high speed one last time until it’s wonderfully smooth and airy.

The moment the cinnamon rolls come out of the oven, while they are still piping hot, immediately spread the prepared cream cheese icing generously over their tops. The residual heat from the rolls will gently melt the icing, allowing it to beautifully seep into all the cracks and crevices, creating that signature gooey, glazed finish. Use a spoon or an offset spatula to ensure every roll is perfectly coated.

Overnight Dough for Morning Freshness

For a stress-free morning, you can prepare the dough in advance! Once you have finished kneading the dough (after Step 4 of the Dough instructions), place it in a large bowl that has been lightly sprayed with nonstick spray. Cover the bowl tightly with plastic wrap and refrigerate it overnight. The dough can chill for a maximum of 16 hours. This slow, cold proofing not only allows for a convenient baking schedule but also enhances the flavor and texture of the dough, making it even more delicious.

The next morning, simply pull the dough out of the refrigerator. Allow it to come to room temperature for about 30-60 minutes while you prepare your cinnamon filling. Then, proceed with rolling out the dough, spreading the filling, and cutting the rolls (Step 2 of the Filling and Icing instructions onwards). For the second rise (Step 5), allow the rolls to rise for a full 1 hour instead of the usual 20 minutes, as the chilled dough will need more time to warm up and proof properly. This overnight method ensures you can wake up to the aroma of freshly baked giant cinnamon rolls without all the morning rush!

Frequently Asked Questions (FAQ)

Recipe Variations to Inspire Your Baking

Once you’ve mastered the classic giant cinnamon roll, feel free to get creative with these delicious variations:

• Adjust the Size: If you prefer cinnamon rolls that are not quite as colossal, you can easily adjust the yield. Instead of cutting the dough log into 6 jumbo rolls, cut it into 9 equally sized rolls. This will result in slightly smaller, but still generously sized, individual servings. Adjust baking time slightly, as smaller rolls may bake a bit faster.
• Alternate Icing Options: While cream cheese icing is a beloved classic, it’s not the only option. If you or your guests aren’t fans of cream cheese, you can easily substitute it with a simple vanilla glaze. To make a vanilla glaze, whisk together powdered sugar, a splash of milk or cream, and a teaspoon of pure vanilla extract until smooth and pourable.
• Add a Nutty Crunch: Before rolling up the dough, sprinkle finely chopped pecans or walnuts over the cinnamon filling for an added layer of texture and nutty flavor.
• Fruity Twist: Incorporate a thin layer of finely diced apples or thinly sliced pears over the cinnamon filling before rolling for a delicious autumnal flavor.

Special Tools for Baking Success

While many kitchen tools are versatile, a few specialized items can make baking these giant cinnamon rolls even easier and more enjoyable:

• Baking Spray with Flour: I highly recommend using a nonstick baking spray that contains flour. This ensures your precious rolls release effortlessly from the pan after baking, guaranteeing a perfect presentation and making cleanup a breeze. Products like Baker’s Joy or Pam Baking are excellent choices.
• Offset Spatula: An offset spatula is an indispensable tool for baking. Its angled blade makes spreading sticky fillings (like our cinnamon mixture) and smooth icings (like the cream cheese frosting) incredibly easy and mess-free. It provides excellent control and helps achieve an even layer every time.
• 9×13 Inch Casserole Pan: While any 9×13 inch baking pan will work, I particularly love using a heavy-duty casserole pan for these rolls. Its sturdy construction ensures even heat distribution, which is vital for perfectly baked, gooey centers and golden-brown tops. The deeper sides also help contain the heavy cream added before baking.
• Rolling Pin: Any rolling pin you have on hand will work perfectly for rolling out the dough. Whether it’s a classic wooden pin, a French-style tapered pin, or a modern non-stick version, the key is to ensure an even thickness across the dough for uniform rolls.

Storing and Freezing Your Giant Cinnamon Rolls

These gooey giant fluffy cinnamon rolls are best enjoyed fresh and warm, but they can be stored and even frozen to savor later.

Storing: To keep your baked cinnamon rolls fresh, store them in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply heat them in the microwave for 15-30 seconds, or until warm and soft again. The icing will re-melt slightly, restoring their freshly baked appeal.

Freezing Instructions

For longer storage, these cinnamon rolls freeze beautifully. Once completely cooled, place them in an airtight freezer-safe container or wrap individual rolls tightly in plastic wrap and then aluminum foil. Store them in the freezer for up to 1 month. To thaw, you can either let them sit at room temperature for about 1 hour or gently reheat them directly from frozen in the microwave until warm and soft.

Other Delicious Brunch Recipes to Try

Looking for more delightful treats to complete your brunch spread? Explore these fantastic options:

• Caramel Cinnamon Rolls
• Peach Cobbler Cinnamon Rolls
• Chocolate Rolls
• Mini Cinnamon Rolls
• Pumpkin Cinnamon Rolls

If you loved this recipe, please consider leaving a STAR REVIEW below! Share your delicious creations on Instagram by tagging @stephaniesweettreats. For more baking inspiration and ideas, be sure to follow me on Pinterest.

Recipe Card

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Giant Cinnamon Rolls

These giant fluffy cinnamon rolls are jumbo! They are super gooey and make 6 rolls. They are a super soft dough with a cinnamon filling and topped with a cream cheese icing.

Print Recipe

Prep Time: 1 hr

Cook Time: 20 mins

Resting Time: 1 hr 20 mins

Total Time: 2 hrs 40 mins

Servings: 6 cinnamon rolls

Ingredients

Dough

• 1 cup Milk, warmed to 110°F
• 1 Packet of yeast (7 grams), or 2 1/4 teaspoon
• 2 Large eggs, room temperature
• 4 3/4 cups All-purpose flour, plus a little more if it is too wet.
• 1 tsp Salt
• 1/4 cup White granulated sugar
• 10 TBSP Unsalted butter, room temperature

Cinnamon Filling

• 1/2 cup Unsalted butter, room temperature
• 1 cup Brown sugar, packed light or dark
• 2 TBSP Ground cinnamon
• 1/8 tsp Salt
• 1/2 cup Heavy cream

Cream Cheese Icing

• 4 oz Cream cheese, room temperature
• 4 TBSP Unsalted butter, room temperature
• 2 tsp Pure vanilla extract
• 1 cup Powdered sugar, sifted
• 1-2 TBSP Milk

Instructions

Dough

1. Warm the milk in the microwave for 1 minute until it reaches 110°F. Pour into a bowl and pour the yeast on top. Let it sit for 10 minutes. (Ingredients: 1 cup Milk, 1 Packet of yeast (7 grams))
2. In a large mixing bowl, mix the flour, sugar, and salt. Cube the butter and add to the flour mixture. Use a pastry cutter or 2 forks to blend the butter into the dry ingredients until it is the size of a pea. (Ingredients: 4 3/4 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter)
3. Pour the milk and lightly beaten eggs on top of the flour mixture. Using a dough hook, mix the on low speed until a dough starts to form. Switch to medium and knead for 5 minutes. *by hand instructions in notes. If the dough is too wet after kneading, add another 1/4 cup of flour and knead it in. The dough should be tacky, but not stick to your hands. (Ingredients: 2 Large eggs)
4. Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven and turn off the oven and crack open the door. Let it rise for 1 hour until doubled in size.

Cinnamon Filling

1. Using a mixer, beat the butter, brown sugar, cinnamon and salt until smooth. Set aside. (Ingredients: 1/2 cup Unsalted butter, 1 cup Brown sugar, 2 TBSP Ground cinnamon, 1/8 tsp Salt)
2. Roll the dough out on a lightly floured surface using a rolling pin. Roll until 1/4 inch thick and it is a large rectangle.
3. Spread the filling on top of the dough using an offset icing spatula.
4. Roll the dough starting on the short side to create a log. Use a serrated knife to cut off the ends. Use a measuring tape to cut the dough into 6 equal pieces using a light sawing motion to not to squish the dough.
5. Spray a 9X13 inch pan with baking nonstick spray. Place the cinnamon rolls into the pan and cover with a kitchen towel. Let rise for 20 minutes. Pour the heavy cream into the bottom of the pan. (Ingredients: 1/2 cup Heavy cream)
6. Preheat the oven to 375°F. Bake the rolls for 22-28 minutes until the tops of the rolls are lightly golden brown.

Cream Cheese Icing

1. Make the icing while the rolls are baking. Using a mixer, beat the butter and cream cheese on high for 2 minutes. Add in the vanilla and sifted powdered sugar and mix until smooth on low. Add in the milk and beat on high until smooth. (Ingredients: 4 oz Cream cheese, 4 TBSP Unsalted butter, 2 tsp Pure vanilla extract, 1 cup Powdered sugar, 1-2 TBSP Milk)
2. Spread the icing on top of the rolls while the rolls are hot, this will let the icing melt into all the cracks. Use a spoon to spread the icing on.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls

High altitude baking- Add an extra 4 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition Facts (estimated per serving)

Calories: 985kcal, Carbohydrates: 142g, Protein: 13g, Fat: 51g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 135mg, Sodium: 530mg, Potassium: 265mg, Fiber: 4g, Sugar: 47g, Vitamin A: 1621IU, Vitamin C: 1mg, Calcium: 156mg, Iron: 5mg