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Cinnamon Rolls

These are ginormous cinnamon rolls packed with cinnamon chips and piled high with cream cheese frosting. What a perfect breakfast!
Course Breakfast, Dessert
Cuisine American
Keyword Cinnamon Rolls
Prep Time 4 hours 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings 12 cinnamon rolls
Calories 618kcal
Author Miranda Couse

Ingredients

Dough

  • 2 1/4 tsp. active dry yeast (.25 oz packet)
  • 3/4 cup warm water (110 degrees)
  • 1/2 cup + 1 tsp. granulated sugar divided
  • 1 cup milk
  • 2 large eggs
  • 4-5 cups bread flour
  • 1 cup cinnamon chips

Filling

  • 1/2 cup salted butter melted
  • 3/4 cup light brown sugar packed
  • 1 T. ground cinnamon

Cream Cheese Frosting

Instructions

  • Dissolved yeast in the warm water. The water needs to be about 110 - 115 degrees otherwise the yeast won't activate. Use a thermometer to make sure it's not too cold or too hot.
  • Add in the teaspoon of sugar into the yeast mixture. Let it sit for 10 minutes. The mixture should start to foam.
  • In the mixing bowl, add the remaining sugar, 4 cups of flour, and cinnamon chips. Give it a good stir until everything is combined.
  • Add in the milk and eggs and mix on 2 with a dough hook if you're using a Kitchenaid mixer.
  • Once everything is combined, add in the yeast mixture and mix until the dough starts to pull away from the sides. If it's still too loose, add in half a cup of flour at a time and mix thoroughly. Mine only took an additional half of a cup for the dough to start pulling away.
  • Scoop out onto a clean, floured work surface. Knead for a few minutes until the dough has elasticity.
  • Oil a clean bowl and roll the dough in it once. Cover and place in a warm place until it doubles in size. It took my dough 2 hours to double. My house can be pretty cool though.
  • Once the dough has doubled, punch it down carefully. Flour the clean work surface again and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.

Filling

  • Mix the brown sugar and cinnamon together in a bowl.
  • Spread the butter all over the rectangular shaped dough. Make sure you get close to the edges.
  • Spread the brown sugar and cinnamon all over the dough. I added an additonal 1/4 cup of brown sugar to my rolls. It didn't need it, but I'm crazy about the filling. It's really not necessary.
  • Begin rolling the dough up starting with the longest side. This way your roll of dough will be longer rather than fatter.
  • Prepare a half sheet pan (12x18) with cooking spray.
  • Using a piece of unflavored floss, slide it under the bottom of the dough. Measure about an inch and a half from the end and cross the two ends of the floss to cut it. This is the easiest way I've found to do this.
  • Place each roll in the prepared pan and give it a press down. Cover the rolls and let double again. Mine took another 2 hours to double.
  • Preheat oven to 350 degrees. Place the pan of cinnamon rolls in the oven for 25 minutes or until they're done. Let cool.

Frosting

  • In a large bowl, combine butter and cream cheese. Beat with the hand mixer until the mixture is smooth and well combined.
  • Add in vanilla and powdered sugar. Mix on low until the powdered sugar is well incorporated. Turn mixer on high and mix for an additional minute or two.
  • Spread on cinnamon rolls.

Nutrition

Calories: 618kcal | Carbohydrates: 84g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 234mg | Potassium: 134mg | Fiber: 1g | Sugar: 52g | Vitamin A: 845IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.9mg