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A yummy cinnamon roll with cream cheese frosting chillin on a pink plate, fork ready to dig in. There’s another tasty roll hanging out on a metal tray in the back, giving off total homemade vibes on that rustic wooden table.

Giant Plate-Size Cinnamon Rolls with Cream Cheese Frosting

Author: Madison Reid
Total Time: 4 hours 57 minutes
Prep Time: 30 minutes
Cook Time: 27 minutes
Rising Time: 4 hours
Servings: 8 rolls
These huge, soft cinnamon rolls will fill your home with the sweet scent of homemade bread along with sugary cinnamon goodness. Topped with tangy cream cheese frosting, it is sure to be a crowd pleaser!

Ingredients

Rolls

  • 2 tbsp Instant yeast
  • 1/2 cup heavy whipping cream
  • 1 cup +1 tbsp granulated sugar
  • 1 cup warm water
  • 1 cup unsalted butter **melted
  • 3 eggs
  • 1 tbsp fine sea salt
  • 7 cups all-purpose flour

Filling

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/4 cup cinnamon
  • 1/4 cup cornstarch
  • 1/2 cup unsalted butter

Frosting

  • 8 ounces cream cheese
  • 1 cup unsalted butter
  • 5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
US Customary - Metric

Instructions

Rolls

  • Add 1 cup warm water & 1/2 cup cream together. Make sure the mixture is warm but not hot, if too hot the yeast will die. Add 1 tablespoon of sugar & 2 tablespoons of instant yeast. Mix and let it sit for 5-10 minutes until it bubbles up. If mixture doesn’t bubble, your yeast is dead and you must start over with new yeast.
  • In a standing mixer with the dough hook attachment add 1 cup sugar, 1 cup butter, 3 eggs & 1 tablespoon fine sea salt. Stir until combined
  • Add yeast mixture to standing mixer, stir until combined
  • Slowly add 7 cups of flour & knead in mixer until it is 1 ball of dough
  • Cover bowl and let sit for 2-3 hours or until doubled in size

Filling

  • Once dough has doubled, 1 cup brown sugar and 1 cup granulated sugar, 1/4 cup cinnamon & 1/4 cup cornstarch together

Assemble

  • Roll out your dough on a lightly floured surface into a large rectangle. I like my dough about ¼ inch thick
  • Spread 1/2 cup melted butter all over your dough
  • Sprinkle sugar mixture and spread until evenly distributed on the dough
  • Roll the dough up tightly in a spiral.
  • Cut the dough into large rolls. This recipe only makes 8. These are giant cinnamon rolls.
  • Place the rolls on a large, light metal colored, greased 13x18 pan or two 9x13 pans.
  • Cover lightly with plastic wrap and let sit for another 2 hours

Baking

  • Preheat your oven to 350 degrees, bake for 27-30 minutes until set and lightly golden

Frosting

  • While baking, mix all the frosting ingredients in a standing mixer with the paddle attachment: 8 ounces of cream cheese, 1 cup of unsalted butter, 5 cups powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon heavy whipping cream. Mix on low until the frosting is combined, then whip on high speed for 2 minutes until fluffy
  • Frost while still warm. Enjoy!

Nutrition

Calories: 833kcal Carbohydrates: 117g Protein: 8g Fat: 38g Saturated Fat: 23g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 131mg Sodium: 506mg Potassium: 146mg Fiber: 4g Sugar: 70g Vitamin A: 1255IU Vitamin C: 0.2mg Calcium: 91mg Iron: 3mg
Course: Breakfast, Dessert