Giant Cinnamon Rolls With Cream Cheese Glaze
Giant baked cinnamon rolls with cream cheese frosting are a mouthwatering treat that I adore making at home. I love this particular recipe because the big ooey gooey giant cinnamon rolls are my favorite. They remind me of Cinnabon only better because they’re homemade and fresh.
These baked cinnamon rolls with cream cheese frosting are an amazing tasty treat for the family. However, don’t go into it in a rush because it’s takes time a patience to make the perfect buns. This is the type of dessert you want to make when you have the time and energy.
Make a list of the ingredients you will need for this giant cinnamon rolls recipe before you go shopping. Your ingredient list needs to include buttermilk, sugar, and active dry yeast. Also unsalted butter, eggs, sea salt, and vanilla extract.
Other items you will need in order to make baked cinnamon rolls with cream cheese frosting include all-purpose flour, cream cheese, and cinnamon. You’re going to need a rolling pin, electric mixer, and a large baking pan.
Giant Cinnamon Rolls.
This recipe takes about 45 minutes to prep, additionally the dough will need a few hours to rise. That’s why it’s a good idea to start making the dough earlier in the day or just when you have some free time. Once the dough is properly mixed and allowed to rise, the bake time is 25 minutes.
Giant baked cinnamon rolls with cream cheese frosting makes 6 portions. They are big, sticky, and so delicious. I love baking this sweet treat at home because it fills the house with a cinnamon aroma. My favorite thing to do is spread the cream cheese frosting on top when the rolls are still warm.
That way the frosting becomes gooey and drips into all the nooks and crannies. If you can’t finish them right away that okay too! The giant cinnamon rolls will keep for 5 days in the refrigerator when covered properly.
See the full recipe with ingredients and instructions below
Giant Cinnamon Rolls With Cream Cheese Glaze
You will love the warm toasty flavors of this sweet treat!
For The Dough
- 1 cup buttermilk
- ⅔ cup sugar
- 1½ tbsp active dry yeast
- ½ cup unsalted butter, room temp
- 2 large eggs
- ½ tsp sea salt
- 1 tsp vanilla extract
- 4½ cups all-purpose flour (sifted) plus extra for dusting/rolling
For The Filling
- ¼ cup softened unsalted butter
- ¾ cup powdered sugar
- 3 tbsp Cinnamon
For The Cream Cheese Frosting
- ¾ cup cream cheese, room temp
- ½ cup unsalted butter, room temp
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
For The Dough
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Start making the dough by warming the milk in a small pan on low heat until it is lukewarm.
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Pour the warm milk into a large mixing bowl
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Manually whisk in the sugar and yeast
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Cover with a towel and allow to set for 5-10 minutes to ensure the yeast is active (it should start to foam)
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Add the softened butter into the milk mixture and beat with electric mixer on low speed
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Add in the eggs one at a time and beat in between
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Add in the salt and beat again on slow (the mixture will not look thoroughly combined yet)
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Slowly start combining the flour while continuing to beat on a medium speed
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Once the dough starts to form increase the speed to high for about 5 minutes
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Next transfer the dough to a lightly floured surface and knead the dough by hand for another 3-5 minutes
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Mold the dough into a large ball and set in inside a large bowl then cover with plastic wrap and allow to rest in a lukewarm area
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It will double in size over the next 90 minutes
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Grease a baking pan (9×13 is best) and line with parchment paper, set aside
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In a medium mixing bowl combine cinnamon and sugar and whisk, set aside
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Using a lightly floured surface, roll the dough into a large rectangle (10×16 is good) – it’s important to get the dough evenly thick
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Spread the room temperature butter (from the filling ingredient list) all over the dough and sprinkle the cinnamon/sugar mixture evenly on the top of the layer of butter
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Start to roll the dough into a log (using one of the longer sides)
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Use a sharp knife to cut the log into 6 equally sized rolls (approximately 3 inches wide)
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Set each roll into your greased baking pan and cover them again with plastic wrap, allow to set another 2 hours in a lukewarm area to continue to rise another 2 hours.
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Preheat the oven to 375 degrees F
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Bake for 25 minutes and remove from the oven
For The Frosting
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Combine the cream cheese and butter (at room temperature) in a large mixing bowl and beat on high with an electric mixer until thoroughly combined/smooth and creamy
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Slowly add the powder sugar into the frosting mixture and continue to beat (on low) until thoroughly combined, then beat a little more on high until smooth/creamy/fluffy
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Spread the frosting over the cinnamon rolls while they are still warm and serve for the best gooey texture!
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The cinnamon rolls will keep for 5 days in the refrigerator and covered properly
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