Jumbo Cinnamon Rolls Recipe

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Jumbo Cinnamon Rolls
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Ingredients:

Directions:

  1. PROOF the yeast for the dough in warm water in the bowl of a stand mixer for 5 minutes, or until foamy. (You can proof in a regular large bowl to do this recipe if you do not have a stand mixer but your arm will fall off working the dough.)
  2. WARM the milk to 100 degrees in a saucepan over low heat while yeast is proofing. Add warmed milk, buttermilk, 3 T. sugar, 2 T. butter, 3 1/2 cups flour, and salt to the proofed yeast. With a paddle attachment, mix on low speed until combined, then increase speed to high; beat for 2 more minutes.
  3. SWITCH to the dough hook and add the remaining 1 1/2 cups of flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 minutes, or until dough pulls away from the sides of the bowl. (It will still be stuck to the bottom of the bowl, so don't worry.) Cover bowl with plastic and let dough rise in a warm place for 1-1 1/2 hours, or until doubled. Butter two 9 square pans. (I know, 9 is not a regular size that many have but it is better just because they get BIG)
  4. SOFTEN 3/4 cup butter for the filling in a bowl in a microwave for 30 seconds. Use a hand mixer to blend in the sugar and cinnamon; set aside (do not chill).
  5. ONCE the dough has risen, hook your fingers under the edges to release the dough from the bowl. Scrape it onto a well-floured surface, sprinkle flour over the top, and press gently to remove air bubbles. Divide the dough in half and roll one portion into a 10 x 16 rectangle.
  6. SPREAD half of the filling onto the dough, leaving a 1/2 border. Starting at the shortest edge, roll the dough jelly roll-style into a log. Repeat rolling and filling with the second piece of dough. Transfer logs to a baking sheet and freeze for 10 minutes. (Shocking I know, but helps with cutting into rolls)
  7. SLICE each log into 6 rolls and arrange them in the prepared pans; cover rolls with a towel and let rise for 1 hour; preheat oven to 350 degrees. Uncover rolls and bake 25-30 minutes, or until browned. Cool rolls in the pans for 10 minutes, then remove and frost with Cream Cheese Icing.
  8. CREAM CHEESE ICING:
  9. BEAT all ingredients together with a hand mixer until combined. Top warm rolls generously with icing after they have cooled slightly.
  10. Man, that was a little effort BUT you are going to LOVE the result.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 817.93 Kcal (3425 kJ)
Calories from fat 344.68 Kcal
% Daily Value*
Total Fat 38.3g 59%
Cholesterol 57.84mg 19%
Sodium 516.94mg 22%
Potassium 1063.31mg 23%
Total Carbs 108.57g 36%
Sugars 47.51g 190%
Dietary Fiber 3.05g 12%
Protein 11.45g 23%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 118.6mg 12%
Amount Per 100 g
Calories 358.84 Kcal (1502 kJ)
Calories from fat 151.22 Kcal
% Daily Value*
Total Fat 16.8g 59%
Cholesterol 25.38mg 19%
Sodium 226.79mg 22%
Potassium 466.49mg 23%
Total Carbs 47.63g 36%
Sugars 20.84g 190%
Dietary Fiber 1.34g 12%
Protein 5.02g 23%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 5%
Iron 0.3mg 4%
Calcium 52mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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