I have been trying to come up with an amazing giant cinnamon roll recipe for a long time. Somehow they always just did not meet my expectations. They were missing that certainsomething that made them special.
Well… I have good news.
Great news, actually.
I have discovered the best tasting humongous cinnamon rolls ever. In the history of ever.
I know… I know…. pretty bold claim. Thing is, it’s accurate.
They are super tasty without any frosting but when you add a smear of the salted caramel cream cheese icing… LOOK OUT… you’ll be hooked.
Make them, you’ll see.
Oh, you’ll see.
Jumbo Cinnamon Rolls with Salted Caramel Cream Cheese Frosting
1/3 cup hot water
2 1/4 tsp instant yeast (not fast rising)
1/4 tsp sugar
1/2 cup sugar
1 cup warm milk
1/3 cup butter, melted
2 Tbsp oil
1 Tbsp vanilla
1 tsp salt
1 tsp baking powder
4+ cups flour
1/2 cup butter, melted
1+ cup brown sugar
1+ Tbsp cinnamon
Salted Caramel Cream Cheese Frosting
1 (8 oz) brick cream cheese, room temp
1/4 cup icing sugar
1/4 cup caramel sauce (or to taste)
1 tsp sea salt
In a small bowl, whisk together the 1/3 cup hot water, yeast, and 1/4 tsp sugar. Set aside to allow the yeast too bloom. (It should take about 5 – 8 minutes)
While yeast is activating, whisk together the 1/2 cup sugar, warm milk, melted butter, oil, vanilla, and eggs.
Whisk in the salt and baking powder and then whisk in the frothy yeast. Slowly stir in the flour until a firm but still a little bit sticky dough forms. Knead for 2 minutes, adding a spoonful or two of flour if dough is too sticky. Place the dough into a well oiled bowl, cover, and set somewhere warm to rise for an hour (until doubled in size).
Once doubled, punch dough down and placed on lightly floured work surface. Roll dough to a 12 X 17 rectangle. Spread the melted butter over the surface of the dough and then sprinkle with the brown sugar and cinnamon (I put approx measurements but I always end up adding a bit more just to make things gooier!) Roll up, jelly roll style, with the short end closest to you.
Slice into 6 rolls (2 inches across each).
Line a 9 X 13 pan with parchment paper and place the buns equal distance apart in the pan.
(Note – Please note in the photos below I have doubled the recipe to make 12 buns and placed them on a large cookie sheet instead of in two 9 X 13 pans.)
Place somewhere warm, cover with a clean tea towel, and let rise another hour (until doubled).
Preheat the oven to 350.
Cook the buns in a preheated 350 oven until deep golden brown and cooked through, approx 30 – 40 minutes, turning at the halfway point.
Let cool about 20 minutes before trying to remove from the pan. If they look a little under cooked in the middle of the pan then leave them in the oven extra time – better a little too long than not enough!
(FYI – Photo below is of a single batch in a 9 X 13 pan.)
You can serve as is…
Or you can whip up the frosting and spread that on!
To prepare frosting – beat the cream cheese, icing sugar, caramel sauce, and salt until smooth. Spread on cooled buns. (If serving immediately then you can spread on warm buns but – wait until they are cool if you are not serving them until later as the frosting gets all melty.)
FYI – These freeze very well.
If you prefer regular cream cheese frosting simply beat the cream cheese with 1/2 cup icing sugar, 1 tsp of vanilla, and leave out the salt and caramel. Easy peasy.
If you double the recipe (which is never a bad idea IMO) then roll the dough to 24 X 17 instead of 12 X 17, and cut into 12 instead of 6.
Ginormous, cinnamony rolls that, I have to say, are my favorite cinnamon rolls I have ever made. Definitely keeping this recipe forever.