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
