Giant Cinnamon Rolls with Cream Cheese Icing

Why You’ll Love This Recipe

• Bakery-size spirals that bake up soft, plush, and gooey in the center.
• Deep cinnamon-brown sugar flavor with caramelized edges.
• Tangy vanilla cream cheese icing that balances the sweetness beautifully.
• Step-by-step guidance with make-ahead options for easy mornings.

Grocery List

• Produce: 1 lemon (for tangy icing; optional orange for variation)
• Dairy: Whole milk, unsalted butter, eggs, cream cheese, optional heavy cream
• Pantry: All-purpose flour, granulated sugar, dark brown sugar, powdered sugar, ground cinnamon, cornstarch, vanilla extract, fine salt, instant (or active dry) yeast

Full Ingredients

For the Dough

• 3/4 cup (177 ml) whole milk, warmed to 110°F
• 2 1/4 tsp (7 g) instant or rapid-rise yeast (or active dry; see notes in steps)
• 1/3 cup (67 g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (75 g) unsalted butter, very soft
• 1 tsp vanilla extract
• 3 1/4 cups (406 g) all-purpose flour, plus up to 2–4 tbsp (15–30 g) if needed
• 1 tsp fine sea salt

For the Cinnamon Filling

• 6 tbsp (85 g) unsalted butter, very soft
• 3/4 cup (165 g) packed dark brown sugar (light is fine)
• 2 1/2 tbsp (about 20 g) ground cinnamon
• 2 tsp (6 g) cornstarch
• 1/4 tsp fine salt
• 1 tsp vanilla extract

For the Tangy Vanilla Cream Cheese Icing

• 6 oz (170 g) cream cheese, softened
• 3 tbsp (42 g) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar, sifted
• 1 1/2 tsp vanilla extract
• 1 tbsp fresh lemon juice (plus 1–2 tsp more to taste)
• 1–2 tbsp whole milk, as needed for spreading consistency
• Pinch of fine salt

For Extra-Gooey Rolls (Optional)

• 1/3 cup (80 ml) heavy cream, room temperature (pour around rolls before baking)

Step-by-Step Instructions

Step 1: Activate yeast and start the dough

In the bowl of a stand mixer, whisk the warm milk (110°F), granulated sugar, and yeast. If using instant yeast, proceed immediately. If using active dry yeast, let stand 5–10 minutes until foamy. Add eggs, softened butter, vanilla, flour, and salt.

Step 2: Knead until smooth and slightly tacky

Using the dough hook, mix on low until a shaggy dough forms, then knead on medium speed 8–10 minutes (or by hand 10–12 minutes) until smooth, elastic, and slightly tacky but not sticky. If needed, add up to 2–4 tbsp additional flour, 1 tbsp at a time. The dough should stretch thin (windowpane) without tearing.

Step 3: First rise (bulk fermentation)

Shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot (75–80°F) until doubled, 60–90 minutes. If your kitchen is cool, place the bowl in an unheated oven with just the light on.

Step 4: Mix filling and prepare the pan

In a bowl, combine brown sugar, cinnamon, cornstarch, salt, and vanilla. Keep the 6 tbsp butter separate and very soft for spreading. Grease a 9×13-inch baking pan (or line with parchment with overhang for easy lifting).

Step 5: Roll out, fill, and form a tight log

Turn the risen dough onto a lightly floured surface. Roll to a 12×18-inch rectangle, long side facing you. Spread the softened butter evenly over the surface, leaving a 1/2-inch border on the far long edge. Sprinkle the cinnamon mixture evenly over the butter and lightly press it in. Starting from the long edge nearest you, roll up very tightly into a log. Pinch the seam to seal and set seam-side down. Trim the tapered ends if needed. Mark and cut into 6 equal pieces (about 3 inches each). For clean spirals, use unflavored dental floss: slide under the log, cross ends, and pull tight.

Step 6: Pan the rolls and proof again

Arrange the 6 rolls cut-side up in the prepared pan with space between them. If using, pour the room-temperature heavy cream around the rolls (not over the tops). Cover and let rise until puffy and nearly touching, 45–60 minutes. A gentle poke should slowly spring back, leaving a slight indentation.

Step 7: Bake until golden and set

Preheat the oven to 350°F (177°C). Bake for 28–32 minutes, until the edges are deep golden and the center of a middle roll registers about 190°F. If browning too quickly, tent with foil at the 20-minute mark. Do not overbake; a slightly soft center ensures gooey spirals. Transfer the pan to a rack and cool 10 minutes.

Step 8: Make icing and finish warm rolls

Beat cream cheese and butter until very smooth. Add powdered sugar, vanilla, lemon juice, and a pinch of salt; beat until fluffy. Add milk 1 tsp at a time to achieve a thick but spreadable icing. Spread about half over the warm rolls so it melts into the spirals, then add the rest after 5 minutes for a glossy finish. Serve warm.

Pro Tips

• Room temp matters: cold eggs or milk slow fermentation and make stiff dough.
• Weigh your flour for best results; too much flour makes dense rolls.
• For picture-perfect spirals, cut with dental floss rather than a knife.
• The optional heavy cream bakes into the rolls for an ultra-gooey texture.
• Check doneness by temperature (about 190°F in the center) rather than color alone.

Variations

• Toasted Pecan Crunch: Sprinkle 3/4 cup chopped toasted pecans over the filling before rolling.
• Orange-Cinnamon Rolls: Add 1 tbsp orange zest to the filling and use orange juice in the icing instead of lemon.
• Cardamom Twist: Replace 1 tsp of the cinnamon with 1 tsp ground cardamom for a floral, bakery-style note.

Storage & Make-Ahead

Overnight option: After Step 5 (shaping), place the rolls in the pan, cover tightly, and refrigerate up to 16 hours. Next day, let stand at room temperature 45–75 minutes until puffy, then bake as directed (add the optional cream just before baking). Leftovers: Store frosted rolls covered at room temperature up to 2 days or refrigerated up to 4 days. Reheat individual rolls in the microwave for 15–25 seconds or in a 300°F oven for 8–10 minutes, covered. Freezer: Wrap baked, unfrosted rolls individually and freeze up to 2 months. Thaw overnight in the fridge, warm, and frost with fresh icing.

Nutrition (per serving)

Approximate per giant roll: 650 calories; 27 g fat; 95 g carbohydrates; 49 g sugar; 9 g protein; 360 mg sodium. Values will vary with ingredient brands and optional cream.