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Soft & Gooey Jumbo Cinnamon Rolls

These jumbo cinnamon rolls are soft, gooey, and packed with cinnamon-sugar swirls—just like your favorite bakery-style treat. Topped with rich cream cheese frosting, they’re the ultimate homemade cinnamon rolls for brunch, dessert or just because.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 3 hours
Course Breakfast
Servings 8 jumbo rolls

Ingredients
  

For the dough

  • 4 cups all purpose flour spooned and leveled
  • ⅓ cup granulated sugar
  • 1 packet Rapid Rise Instant Yeast (2 ¼ tsp)
  • 1½ cup whole milk cold
  • 6 tbsp unsalted butter cold and cubed
  • 1 large egg cold

For the filling

  • ½ cup unsalted butter 1 stick, room temp
  • 1⅓ cup brown sugar packed
  • 2 tbsp cinnamon
  • ¼ tsp salt

For the frosting

  • 4 oz cream cheese room temp
  • ½ cup unsalted butter room temp
  • 3 cups powdered sugar
  • 2 tbsp whole milk add more if needed
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions
 

  • In a bowl fit for a stand mixer, combine 2 cups of the flour, yeast, salt and sugar. Mix to combine and set aside.
  • In a microwave safe bowl, microwave the milk and butter in 30 second increments until the milk is warm and the butter as started to melt. Give the bowl a stir in between. Make sure your mixture is warm but not hot. If it is too hot, give it some time to cool to prevent adding it to the yeast. I use my pinky to test the temp, it should be just slightly warm.
  • Add the warm milk and butter to the flour mixture.
  • Fit with the dough hook, start to beat on low speed, gradually increasing to high until combine. This should take about 2 minutes, scraping down your bowl as needed.
  • Add the egg and 1 more cup of flour, beating until combined.
  • Add the remaining 1 cup of flour until the dough forms a ball.
  • Turn out your dough onto a lightly floured surface. Knead for 15 minutes, until you can stretch the dough without it breaking. If you are not able to hand knead, you can do this with the dough hook in your stand mixer.
  • Transfer your dough to an oiled bowl and cover. Let your dough rise for an hour in a warm place.
  • While you wait for the dough to rise, make your filling. Mix the butter, brown sugar, salt and cinnamon together in a small bowl. Set aside.
  • Once your dough has doubled in size, place it on a lightly floured surface and roll it out into a long rectangle.
  • Spread out the filling evenly all the way to the edges of the dough.
  • From the long end of the dough, roll the dough tightly away from you.
  • Using a sharp knife, cut the dough into 8 jumbo rolls. I like to start in the middle and then cut those pieces evenly.
  • Use butter to grease a 9 x 13 in pan. Place the rolls in the pan and loosely cover for another hour until they have puffed up.
  • Preheat your oven to 350℉.
  • Once your rolls have risen, place them in the oven and bake until lightly golden on top. I start my timer at 22 minutes and add time as needed. Allow to cool.
  • While you wait for the rolls to cool a bit, make the frosting. In a stand mixer fit with the whisk attachment, add in your cream cheese and butter. Beat on high for 1-2 minutes until fluffy. Add in the milk, salt and vanilla extract. Mix until just combined. Slowly add in your powdered sugar until combined.
  • Spread the icing over the rolls and enjoy!

Notes

  • To prep these the night before, make the dough as directed through placing them in the greased 9 x 13 in pan. Instead of leaving them out to rise, cover with plastic wrap and a dish towel and place in the fridge. The next day, give your rolls an hour to rise on the counter to warm up and rise before continuing to bake as directed! 
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