It doesn’t get much more indulgent than Giant Cinnamon Rolls the size of your hand! You can make this coffee house favorite right at home! Let’s learn how.
School started this week which means that there are actually a few hours a day where the house is QUIET. I took full advantage and jumped right into yeast bread baking.
There’s this coffee house that I visit with a coworker when we just need a change of scenery and they are fab-o for a whole bunch of reasons. But their giant cinnamon rolls top the list. Whenever we go work there we share one, and then buy them all and take them home to loved ones because they are So. Dang. Good.
I have some cinnamon roll game of my own and have shared it with you before. It hasn’t been that long since we made Croque Monsieur Rolls. Remember those? YEAHHH.
Also very popular are my Blackberry Sticky Buns.
And here’s my secret: The only things I change here are the frostings and the fillings. The dough is PERFECT. It’s soft and sturdy at the same time. It can hold up to ham and cheese or blackberries or insane amounts of brown sugar and butter. So I knew this dough would also be perfect for GIANT Cinnamon Rolls.
You can totally use this exact same recipe to make normal sized cinnamon rolls. Even the bake time remains the same. The difference is the WAY YOU ROLL.
So for standard cinnamon rolls (or sticky buns or whatever), after the initial rise when you roll out the dough, you are going to make a rectangle, fill it, and roll the long side away from you. For giant cinnamon rolls, you are going to make a rectangle with the SHORT SIDE closest to you. Fill it, and then roll it away.
You’ll have a short, fat roll of filled dough that you will then cut into just 6 pieces.
These Giant Cinnamon Rolls are no freaking joke.
The frosting has one little thing that’s different from other breakfast bun type frostings I have made in the past and that’s the addition of almond extract. That’s a tip straight from the coffee shop lady. Don’t skip it.
If you are curious about the addition of corn syrup, know that it gives your frosting a perfect hint of shine and adds some extra spreadability. Sweet and pretty is how I like my frosting. Light corn syrup will get you there.
If you love coffee house favorites, you should also check out this Cranberry Orange Scones Recipe.
For the Dough
- 1/2 cup Unsalted Butter
- 1/2 cup Milk
- 1/2 cup Warm Water, (read your yeast packet for temperature suggestions)
- 2 1/4 teaspoons Active Dry Yeast, 1 envelope
- 1/4 cup Granulated Sugar
- 1 Egg
- 2 Egg Yolks
- 1 1/2 teaspoons Salt
- 4-4 1/2 cups All-Purpose Flour, **see note**
For the Filling
- 5 tablespoons Butter, softened
- 3/4 cup Brown Sugar, packed (light or dark)
- 3 tablespoons Ground Cinnamon
- pinch of Salt
For the Frosting
- 8 ounces Cream Cheese, softened
- 2 tablespoons Light Corn Syrup
- 2 tablespoons Milk, or Cream
- 1 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract, For the Frosting
- 1 teaspoon Pure Almond Extract
- pinch of Salt
- Melt the butter in a medium saucepan and stir in the milk.
- In a large bowl whisk together the warm water, yeast, and sugar. Then whisk in the egg plus egg yolks. Add the salt, 2 cups of the flour, and the butter / milk mixture. Stir with a sturdy spatula until combined.
- Add the last 2 cups of flour and work it in with your hands, kneading the dough in the bowl for around 8 minutes, only adding more flour if the dough seems too sticky or wet. It should be soft, pliable, and shiny from the butter in the dough.
- Shape the dough into a ball and place it into a large oiled bowl. Cover it with plastic wrap and let it rise in a warm place for 1 1/2 hours or until it doubles in size.
- Line a 9 X 13 baking dish with parchment paper. When the dough has doubled in size lay it on the prepared work surface and roll it out to about 16 X 12, with the SHORTEST side closest to you.
- Make the filling by mixing together the butter, brown sugar, cinnamon, and salt. It will be clumpy. Sprinkle the filling all over the dough, going all the way to the outside edges. Start rolling the dough away from you and cut into 6 equal pieces. Lay the pieces in the prepared baking dish, cover with plastic wrap, and let them rise for another 11/2 hours.
- Pre-heat the oven to 350°F.
- Bake the risen rolls for 25-30 minutes. They will be golden.
- While the buns bake, make the frosting. Beat together the cream cheese and powdered sugar. Add in the milk or cream, vanilla and almond extracts, and the pinch of salt. Then add in the light corn syrup. Beat on high until smooth.
- Spread the frosting generously over the hot cinnamon buns.
- Add only the LEAST AMOUNT OF FLOUR you can manage. You will definitely need the first 4 cups, but only add additional flour if your dough seems too sticky and wet. Humidity will play a role in how much flour you need and too much can make your rolls tough.
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KitchenAid KSM155GBSA 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
GIR: Get It Right Premium Silicone Spatula | Heat-Resistant up to 550°F | Seamless, Nonstick Kitchen Jar Spatulas for Cooking, Baking, and Mixing | Skinny - 11 IN, Red
Rachael Ray Cityscapes Ceramics Bakeware / Lasagna Pan / Baker, Rectangle - 9 Inch x 13 Inch, Dark Sea Salt Gray
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1017Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 416mgCarbohydrates: 176gFiber: 6gSugar: 30gProtein: 23g