Extra Large Cinnamon Rolls

Extra large cinnamon rolls are soft, fluffy and oozing with cinnamon sugar. Filled with brown sugar and cinnamon and topped with a cream cheese frosting, these cinnamon rolls are perfect. These can be made ahead, left to rise overnight, and baked in the morning.

Homemade cinnamon rolls are a once a year treat in this house. That treat comes every Christmas morning without fail. I can’t quite remember when I started the tradition of making cinnamon rolls for Christmas morning, but I do know it has been at least 20 years.

There really is nothing better than Christmas morning filled with the scent of freshly baked cinnamon rolls. It is tradition that they are placed in the oven as soon as we get up. Then we put the coffee on, turn on the lights and gather around the tree. Only when the cinnamon rolls are out of the oven do we start opening our gifts, nibbling bites of the fresh baked rolls in between presents.

These cinnamon rolls are extra large, extra soft and extra gooey. Filled with rich brown sugar and cinnamon and topped with a delicious cream cheese frosting. If you have ever had, and loved, the cinnamon rolls you get as you are walking through the mall then you will love these.

I’ve been making this recipe for as long as the tradition started. Originally it came from a Company’s Coming cookbook and I’ve adapted a bit over the years.

Can you make cinnamon rolls ahead of time?

What I love about this recipe is that you can make it ahead. Yes, that’s right. You can let these rolls rise overnight and bake them in the morning. And nothing gets you out of bed quite as fast as the smell of freshly risen cinnamon rolls wafting through the house.

Here is the best part. You do not have to spend all afternoon Christmas Eve preparing these for Christmas morning. I prepare these a week or two before Christmas, when things are less chaotic, then before the second rise I freeze them. Before bed on Christmas Eve I take them out of the freezer, place them in the pan, cover with a towel and walk away until morning.

They will taste exactly the same as if you’d done all the work the same day, but you don’t have all the mess to clean.

In the morning, while the rolls are baking, I whip up the frosting. And as soon as they are done baking we dig in.

HOW TO MAKE EXTRA LARGE CINNAMON ROLLS

Cinnamon rolls start with a basic yeast dough.

Start by combining the yeast with ¼ cup of the water and 1 tablespoon of the sugar in the bowl of a stand mixer. Let this sit for about 5 minutes until slightly frothy. If your yeast does not start to froth it means it is dead and your rolls will not rise.

After proofing the yeast, add the remaining ingredients (reserving half a cup of the flour) and turn the mixer on low until combined, then increase the speed and allow the machine to knead the dough for about 7 minutes.

After about 7 minutes the dough should have come together and pulled away from the sides of the bowl. It might still feel a bit sticky, but should be mostly smooth and stretchy.

Turn it onto a floured surface and knead for a minute or two until smooth and elastic, adding a bit of extra flour if it is too sticky. Then turn into a lightly oiled bowl, cover and let rise in a warm place until doubled.

Once the dough has doubled in size, turn it out to a floured surface.

I like to use a pastry mat as it is non stick and helps keep the counter clean. If you don’t have one, then flouring the surface of your counter is sufficient.

Gently roll the dough into a rectangle about 24 inches by 14 inches.

Then spread the butter all over the dough, leaving 1 inch on the edge furthest from you. This will help the dough to seal when rolled.

Then sprinkle brown sugar over the butter, then the cinnamon over the brown sugar.

Starting from the side closest to you (the long edge) roll the dough into a log and pinch the seam closed.

Cut into 12 rolls, approximately 2 inches wide. Then place in a pan lightly sprayed with non-stick spray, or a thin coat of butter.

Leave approximately 2 inches between the rolls to allow for room to rise.

If you want to freeze these to bake later, you will stop here. After cutting the rolls place them on a baking sheet lined with parchment paper and place in the freezer. As soon as they are frozen transfer them to an airtight container to store until ready to bake.

Cover and place in a warm place until doubled in size, about 2 hours. Then place in a 375 degree oven and bake for 25 minutes.

While the rolls are baking you can mix your frosting ingredients. Allow rolls to cool for approximately 5 minutes, then frost as desired.

Serve cinnamon rolls warm with butter or extra frosting on the side.

THINGS TO KNOW & HELPFUL TIPS

• Can I add raisins to the filling? Absolutely. If your family likes raisins, go ahead and add them.
• Can I make these ahead? Yes you can. Simply make these up until the step of rolling and cutting the rolls. After cutting, place on a parchment lined baking sheet and place in the freezer. As soon as they are frozen, transfer to an airtight container. Store frozen until you want to bake. Then place them in a pan, allow to rise and continue with the recipe directions.
• Can I make these the night before and still let them rise overnight? Yes, you can. Just cover the rolls and allow to rise in a cool place.
• Can you freeze cinnamon rolls? You sure can. Simply freeze the rolls in an airtight container before frosting.
• Can I use white sugar instead of brown sugar in the filling? You can if you like, but I find the brown sugar gives these rolls a much richer flavour.
• What if I don’t have a stand mixer? No problem. You can simply mix the ingredients by hand and knead the dough on the counter in the traditional way.

OTHER RECIPES YOU MIGHT LIKE

Bakery style cranberry lemon scones

Pumpkin pancakes

Flakey cheddar chive biscuits

Printable Recipe

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