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Cinnamon rolls in a pan
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4.97 from 29 votes

Extra Large Cinnamon Rolls

These cinnamon rolls are extra large and extra soft. Filled with brown sugar and cinnamon and topped with a cream cheese frosting. Decedent and delicious.
Prep Time30 mins
Cook Time25 mins
Rise Time4 hrs
Course: Breads, Breakfast
Cuisine: American
Servings: 12
Calories: 621kcal
Author: Deanna


  • 1/4 Cup Hot water not boiling
  • 1 Tbsp Sugar
  • 2 1/4 tsp Active dry yeast
  • 1 3/4 Cup Hot water not boiling
  • 1/2 Cup Sugar
  • 1 1/2 tsp Salt
  • 1/4 Cup Butter melted
  • 6 Cups All purpose flour

For the filling

  • 3/4 Cup Butter very soft
  • 1 1/2 Cups Dark brown sugar
  • 2 Tbsp Cinnamon

Cream Cheese Frosting

  • 1/4 Cup Butter softened
  • 1/2 Cup Cream Cheese softened
  • 1 Cup Powdered sugar
  • 1 tsp Vanilla
  • 1 tsp Lemon juice
  • 1 Tbsp Milk


  • In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until frothy.
  • Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour.
  • With the dough hook attachment, turn the mixer to low until ingredients are combined. Then turn to medium and allow mixer to knead the dough for about 7 minutes until it has pulled away from the sides and is stretchy.
  • Turn the dough onto a floured surface and knead for about 2 minutes, adding a bit of extra flour if needed, until smooth and elastic.
  • Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled. About 2 hours.
  • After dough has risen, turn onto a floured surface and gently roll into a rectangle approximatly 24 inches by 14 inches with the long edge facing you.
  • Spread the butter over the dough, leaving 1 inch at the top end.
  • Sprinkle the brown sugar over the butter, then sprinkle the cinnamon over the brown sugar.
  • Roll the dough up, starting from the edge closest to you. Pinch the seam to help keep it closed.
  • Cut the roll into 12 pieces, about 2 inches wide each. Then lighly spray 2 8x11 baking dishes with non-stick spray and place rolls in the dish leaving 2 inches between them. (you can also use 9x13 pans)
  • Cover and allow to rise in a warm place until doubled. About 2 hours.
  • After rolls have risen, bake at 375 degrees for 25 minutes, or until golden.
  • Remove rolls from the oven, allow to cool for 5 minutes, then frost as desired. Serve warm.

For the Cream Cheese Frosting

  • In a medium size bowl, beat cream cheese and butter until smooth.
  • Add the powdered sugar, vanilla and lemon juice and milk and beat until well combined and smooth.
  • If you like your frosting to be more of a glaze, add a bit of extra milk until you get the consitency you prefer.


  • If you don't have a stand mixer, simply mix the ingredients by hand and then turn out to a floured surface and knead for 7-10 minutes until smooth and elastic.
  • If you want to freeze these and bake later simply place the rolls on a baking sheet lined with parchment paper after cutting.  Place in the freezer.  Once the rolls are frozen transfer them to an airtight container.
  • The night before you want to bake, remove the rolls from a freezer and place in baking dishes.  Allow to rise, covered, on the counter overnight and then follow from step 12.


Serving: 1Roll | Calories: 621kcal | Carbohydrates: 97g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 503mg | Potassium: 147mg | Fiber: 3g | Sugar: 46g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg