Giant Cinnamon Rolls | I make these cinnamon rolls every Christmas morning and for birthdays! These nice large rolls are not too sweet and are perfect for those rainy mornings. Take some to work and become the “popular kid” in the office!
Move over Cinnabon! There’s a new kid in town and he’s even more delicious than you are! This bun is just as big, just as gooey and topped with an amazing cream cheese frosting! I’ll even throw in a way to make these babies a day ahead so you can bake them the next morning. Your family or out of town guests are going to feel VERY special when they are awakened by the smell of fresh hot cinnamon buns.
Start by warming the milk and adding the yeast.
Whisk until combined.
With a hook attachment; mix until the dough comes off the sides of the bowl.
Place in a prepared bowl to rise for 2 hours.
Ready to Roll!
Roll dough to an 18-inch square; add filling.
Tightly roll and slice into 8 equal pieces.
Place in prepared pan to rise (about 1 hour).
Ready to Bake!
Make Ahead: After transferring cut pieces to prepared pan, buns can be covered tightly with plastic wrap and refrigerated for up to 24 hours. When ready to bake, let pan sit at room temperature for 1 hour. Remove plastic wrap and continue with recipe where the baking starts.
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