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Ingredients
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Dough
Filling
Egg wash
Cream cheese icing
Method
Dough
- 1
- 2
Bloom yeast
In a small bowl, combine warm water (1/4 cup), 1 tsp of the granulated sugar taken from the 1/2 cup, and active dry yeast. Stir and let sit 5–10 minutes until foamy.
- 3
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large bowl), combine warm milk-butter mixture, remaining granulated sugar, eggs, and salt. Mix to combine.
- 4
Add yeast and flour
Add the foamy yeast to the wet mixture. Gradually add 3 1/2 cups of the flour and mix on low until a shaggy dough forms. Switch to a dough hook (if using) and knead while adding the remaining 1/2 cup flour as needed until the dough is smooth, elastic, and slightly tacky but not sticky (about 6–8 minutes by mixer; 8–10 minutes by hand).
- 5
Filling
- 6
Prepare filling
While the dough rises, mix softened butter (6 tbsp), brown sugar, ground cinnamon, and 1/4 tsp salt in a bowl until spreadable. Stir in optional nuts and/or raisins if using.
Assemble rolls
- 7
Roll out dough
After the dough has doubled, punch it down and turn onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle about 20 x 18 inches (for very large rolls). Aim for roughly 1/4-inch thickness — larger than typical cinnamon rolls so each finished roll is very large.
- 8
Spread filling
Evenly spread the cinnamon-brown sugar butter mixture over the rolled dough, leaving a 1/2-inch border on one long edge.
- 9
Roll into a log
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam and ends to seal.
- 10
Cut very large rolls
Using a sharp serrated knife or unflavored dental floss, cut the log into 8 equal pieces for very large rolls (for smaller large rolls cut into 10–12). Each piece will be thick; to keep shape, press each cut seam lightly inward so it stays rounded.
- 11
Second rise
Place rolls cut-side up into a lightly buttered 9x13-inch or two round 9-inch pans (if making 8 very large rolls, use a 9x13 and leave space), or a single larger pan as needed. Cover loosely and let rise until puffy and nearly doubled, about 30–45 minutes.
- 12
- 13
Bake
Bake in the preheated oven 28–35 minutes for very large rolls, until golden brown and center is cooked (internal temperature ~190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the final 10 minutes.
Icing and finishing
- 14
Prepare cream cheese icing
While the rolls bake (or after removing them), beat together softened cream cheese (4 oz) and 2 tbsp butter until smooth. Gradually add confectioners' sugar and vanilla extract. If icing is too thick, add milk 1 tsp at a time until desired pouring/spreading consistency is reached.
- 15
Glaze the rolls
Remove rolls from oven and let cool in pan 8–10 minutes so they set slightly but are still warm. Spoon or spread cream cheese icing over each roll while warm so it melts into the swirls. Serve warm.