Decadent Giant Cinnamon Rolls with Creamy Icing
Indulge in the ultimate breakfast treat with these Decadent Giant Cinnamon Rolls, inspired by a beloved restaurant recipe. Each fluffy roll is loaded with a rich cinnamon-brown sugar filling and topped with a luscious buttercream icing that melts in your mouth. Perfect for special occasions or weekend brunches, these rolls are best enjoyed fresh out of the oven. Gather your family and friends, because these irresistible rolls are bound to be a crowd favorite—just be sure to grab one before they're all gone!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Flour
10 cups (All-purpose flour)
Active dry yeast
2 pkts (Dry yeast)
Milk
2 1/2 cups (Warm)
Butter
1 cup (Melted)
Sugar
1 cup (Granulated sugar)
Salt
2 teaspoons (Table salt)
Eggs
3 (Large eggs)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Brown sugar
1/2 cup (Packed)
Cinnamon
2 tablespoons (Ground cinnamon)
Butter, softened
1 cup (Soften for spreading)
Powdered sugar
3 cups (Sifted)
Vanilla extract for icing
1 teaspoon (Pure vanilla extract)
Salt for icing
1/2 teaspoon (Table salt)
Evaporated milk
1/4 cup (For the icing)
Instructions
1
In a very large mixing bowl, combine 3 1/2 cups of flour and the active dry yeast.
2
In a medium saucepan, gently heat the milk, butter, sugar, and salt until the mixture is warm (between 120-130 degrees F) and the butter is nearly melted, stirring constantly to prevent scorching. Pour this warm mixture into the flour and yeast bowl.
3
Add the eggs and vanilla extract to the mixture, then beat with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl, then increase the speed to high and mix for an additional 3 minutes until well combined.
4
Using a wooden spoon, gradually stir in the remaining flour until a sticky dough forms.
5
Turn the dough out onto a lightly floured surface and knead in the remaining flour until you achieve a moderately soft, smooth, and elastic dough (this should take about 3-5 minutes).
6
Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover the bowl with a clean towel and let the dough rise in a warm place until it has doubled in size, which should take about 1 hour.
7
While the dough is rising, prepare the filling by mixing the packed brown sugar and cinnamon in a small bowl. Grease two 13x9x2 inch baking pans and set them aside.
8
Once the dough has risen, punch it down, turn it onto a lightly floured surface, and divide it in half. Cover one piece with a towel while you work with the other.
9
Roll one half of the dough into a 16x12 inch rectangle. Spread half of the softened butter evenly over the dough. Evenly sprinkle with half of the brown sugar and 1 tablespoon of cinnamon.
10
Starting from one of the short sides, roll the dough up in a jelly roll style and pinch the edges to seal.
11
Slice the rolled dough into 6 equal pieces and arrange the cut-side up in one of the greased baking pans. Repeat with the remaining dough, butter, and filling for the second pan.
12
Cover both pans and let the dough rise in a warm place until nearly doubled in size, about 45 minutes.
13
Preheat the oven to 350 degrees F.
14
Bake the rolls for 35-40 minutes or until golden brown and the rolls sound hollow when lightly tapped.
15
Once baked, remove the rolls from the oven and let them cool in the pans for 1 minute. Invert onto a wire rack and then invert again onto a serving platter.
16
To make the buttercream icing, in a large bowl, beat together the softened butter, 3 cups of powdered sugar, vanilla, and salt until combined. Gradually mix in the evaporated milk, then continue to add enough additional powdered sugar (about 1 1/2 cups) to achieve a soft spreading consistency.
17
Generously spread the buttercream icing over the warm cinnamon rolls and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Giant Cinnamon Rolls?
They are a fluffy breakfast treat loaded with a rich cinnamon-brown sugar filling and topped with a luscious buttercream icing, inspired by a beloved restaurant recipe.
How much flour is required for this recipe?
The recipe requires 10 cups of all-purpose flour in total.
What type of yeast should be used?
You should use 2 packets of active dry yeast.
At what temperature should the milk and butter mixture be heated?
The mixture should be heated until it is warm, specifically between 120-130 degrees F.
How many eggs are needed for the dough?
The recipe calls for 3 large eggs.
How long should I beat the dough with a mixer on high speed?
After adding the eggs and vanilla, beat the mixture on high speed for 3 minutes.
How do I knead the dough?
Turn the dough onto a floured surface and knead in the remaining flour for 3-5 minutes until the dough is moderately soft, smooth, and elastic.
How long does the first rise take?
The dough should rise in a warm place for about 1 hour or until it has doubled in size.
What ingredients make up the cinnamon filling?
The filling consists of 1/2 cup packed brown sugar, 2 tablespoons of ground cinnamon, and 1 cup of softened butter.
What size should I roll the dough into?
Each half of the dough should be rolled into a 16x12 inch rectangle.
How many cinnamon rolls does this recipe make?
The recipe makes 12 giant rolls, divided into two pans of 6 rolls each.
What type of pans are used for baking?
Two 13x9x2 inch baking pans are used.
How long is the second rise?
The second rise takes about 45 minutes until the rolls are nearly doubled in size.
At what temperature do you bake the rolls?
The rolls should be baked at 350 degrees F.
How long do the rolls need to bake?
The baking time is between 35 and 40 minutes.
How can I tell if the rolls are fully cooked?
The rolls are done when they are golden brown and sound hollow when lightly tapped.
How long should the rolls cool before inverting them?
Let the rolls cool in the pans for only 1 minute before inverting them onto a wire rack.
What are the ingredients for the buttercream icing?
The icing includes softened butter, powdered sugar, vanilla extract, salt, and evaporated milk.
How much powdered sugar is used in the icing?
The recipe uses an initial 3 cups and then an additional 1 1/2 cups to reach the correct consistency.
What liquid is used for the icing?
1/4 cup of evaporated milk is used for the icing.
When should the icing be applied?
The icing should be generously spread over the cinnamon rolls while they are still warm.
How do you roll the dough to create the spirals?
Starting from one of the short sides of the rectangle, roll the dough up in a jelly roll style and pinch the edges to seal.
How do you prevent the milk from scorching?
Stir the milk, butter, sugar, and salt constantly while heating them in the saucepan.
What is the first step in the dough-making process?
The first step is to combine 3 1/2 cups of flour with the active dry yeast in a very large mixing bowl.
Do you need to grease the baking pans?
Yes, you should grease two 13x9x2 inch baking pans before placing the rolls inside.
What should I do after the first rise is complete?
Punch the dough down, turn it onto a floured surface, and divide it in half.
How do you achieve a 'soft spreading consistency' for the icing?
Gradually mix in evaporated milk and additional powdered sugar until the desired texture is reached.
How many rolls are placed in each pan?
There are 6 equal pieces arranged cut-side up in each pan.
What tags are associated with this recipe?
Tags include breakfast, baked goods, dessert, brunch, sweet rolls, homemade, and comfort food.
Is this recipe good for crowd serving?
Yes, these irresistible giant rolls are bound to be a crowd favorite for family and friends.