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Giant Cinnamon Rolls

There is nothing better than a warm cinnamon roll and these giant cinnamon rolls are soft, gooey and super fluffy! They are filled with a cinnamon sugar filling and topped with a cream cheese frosting! These bakery-style giant cinnamon rolls are made with a soft and fluffy, enriched tangzhong milk bread dough that stays fluffy for days.
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Prep Time 50 minutes
Cook Time 18 minutes
Proofing time 1 hour 40 minutes
Total Time 2 hours 48 minutes
Course Dessert
Cuisine American
Servings 10 cinnamon rolls

Equipment

Ingredients
  

TANGZHONG

  • 30 g all-purpose flour
  • 150 g whole milk

DOUGH

  • 100 g whole milk
  • 30 g fresh yeast (10 g dry active or instant yeast)
  • 30 g granulated sugar
  • 510 g all-purpose flour
  • 1 teaspoon ground cardamom optional
  • 2 eggs
  • 1 teaspoon salt
  • 100 g butter room temperature

CINNAMON FILLING

  • 100 g butter room temperature
  • 100 g brown sugar
  • 1 tablespoon cinnamon
  • 150 g heavy cream for pouring over the cinnamon rolls

CREAM CHEESE FROSTING

  • 70 g butter room temperature
  • 140 g cream cheese
  • 140 g powdered sugar
  • 2 teaspoon vanilla extract

Instructions
 

TANGZHONG

  • Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cold. Give it a stir here and there. It’ll take about 20-30 minutes.
    30 g all-purpose flour, 150 g whole milk

DOUGH

  • Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a whisk stir it together until the yeast has melted. (If you are use dry active or instant yeast, let it bloom in the warm milk per instruction of the pack)
    100 g whole milk, 30 g fresh yeast
  • Add the granulated sugar, all-purpose flour, tangzhong, eggs, cardamon, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
    30 g granulated sugar, 510 g all-purpose flour, 1 teaspoon ground cardamom, 2 eggs, 1 teaspoon salt
  • Continue on medium speed and add the butter in two parts. Add the second part of the butter, once you don't see any big lumps of butter. This part looks messy but don’t worry. Once the second part has incorporated, keep mixing the dough for 8-10 minutes. It should end up looking smooth and glossy.
    100 g butter
  • Add the dough to a clean bowl, and cover the bowl with cling film and a tea towel. Let it rise for 1 hour. See FAQ above for overnight rising.

CINNAMON FILLING

  • While the dough rises, mix together all of the ingredients until one paste and set it aside.
    100 g butter, 100 g brown sugar, 1 tablespoon cinnamon

ASSEMBLING

  • After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle of around 30x38 cm/ 12x15 inches, with the longest side towards you. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula.
  • Use a pizza cutter, and cut 10, 3,8 cm/1.5 inch strips, on the long side, and gently roll each individually. Tuck the tail of the cinnamon roll underneath itself so the cinnamon rolls keeps its shape.
  • Divide them on two baking trays lined with parchment paper and let them rise for a second time on the kitchen counter for 40 minutes under some cling film and a tea towel.
  • Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
  • After the second rise, pour the heavy cream over each cinnamon roll and bake them for 17-19 minutes on the second lowest rack (mine baked for 18 minutes). For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
    150 g heavy cream
  • Let them cool down while making the frosting.

CREAM CHEESE FROSTING

  • Once the cinnamon rolls are out of the oven, make the cream cheese frosting. In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.
    70 g butter room temperature, 140 g cream cheese, 140 g powdered sugar, 2 teaspoon vanilla extract
  • Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.

Nutrition

Carbohydrates: 72gProtein: 9gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 492mgPotassium: 182mgFiber: 2gSugar: 29gVitamin A: 1171IUVitamin C: 0.1mgCalcium: 84mgIron: 3mg
Keyword cinnamon rolls, cream cheese frosting, milk bread, tangzhong
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