The only thing better than a tray of cinnamon rolls is one jumbo cinnamon roll that you don’t have to share. I use a classic yeasted dough that gets filled with a rich butter filling laced with dark brown sugar and plenty of ground cinnamon. Instead of just rolling up the dough and slicing multiple rolls, the dough is sliced into four strips and continually rolled to form one giant roll. While it bakes, a warm and smooth cream cheese glaze is quickly whisked together to drizzle on right after it comes out of the oven. It will be the largest and best cinnamon roll you’ve ever had.
Listen, the proof is in the pudding for this recipe. Making sure the dough properly proofs is key to a perfectly fluffy cinnamon roll. The dough will double in size, telling you it’s time to roll it out and spread on the filling. Just be careful as you spread, because the dough is going to be super soft. Then, as you roll up your giant roll, tightly tuck the ends of each strip to make sure you’re left with one cinnamon roll that stays together as it bakes.
Jumbo Cinnamon Roll
photo by cory green
For the Dough:
2 cups whole milk, heated to 115°F
½ cup granulated sugar, divided
¼ ounce (2¼ teaspoons) active dry yeast
3 eggs, divided
5 ½ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
For the Filling:
2 sticks unsalted butter, softened
1 cup dark brown sugar
2 tablespoons ground cinnamon
1 teaspoon kosher salt
For the Glaze:
8 oz cream cheese, softened
2 tablespoons unsalted butter
1 cup confectioners’ sugar
½ teaspoon vanilla extract
Pinch kosher salt
How to Make It
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the milk and let bloom until foamy, 10 minutes.
Add the remaining sugar and 2 of the eggs and mix until incorporated, followed by the flour and salt. Mix until a smooth dough forms. Cover with plastic wrap and let sit in a warm place until doubled in size, 1 hour.
Meanwhile, make the filling: In a medium bowl, combine the filling ingredients and mix until well incorporated. Set aside.
Once the dough has proofed, transfer to a floured work surface and roll into a 15-by-18-inch rectangle. Using an offset spatula, spread the filling in an even layer over the entire dough.
With a pizza cutter or knife, cut the dough horizontally into 4 even strips. Starting with the strip closest to you, tightly roll from left to right. Once rolled, move to the left side of the following strip of dough and continue to roll, make sure any end pieces are tightly tucked. Continue until all the strips are used and you have one large cinnamon roll.
Place in a 9-inch springform pan and let proof in a warm place for another 30 minutes. Preheat the oven to 325°F. Once proofed, the roll should have expanded to nearly fill the pan.
Beat the remaining egg and brush over the cinnamon roll. Place the pan on a baking sheet and loosen the fasten of the springform to form a larger ring around the cinnamon roll (this will allow for the dough to expand). Bake, turning halfway through, until golden and an internal temperature of 190°F is reached, 1 hour and 10 minutes to 1 hour and 15 minutes. (If the cinnamon roll begins to get too dark, cover with foil.)
Meanwhile, make the glaze: In a small saucepan, combine all the ingredients over medium heat. Whisk until smooth and the sugar has dissolved, 3 to 4 minutes. Keep warm.
When the cinnamon roll comes out of the oven, let cool for 5 minutes, then remove the springform ring and transfer to a platter. Drizzle liberally with the glaze, then slice and serve.