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Ingredients
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Dough
Filling
Egg wash (optional)
Cream Cheese Frosting
Method
Dough
- 1
Warm milk and melt butter
In a small saucepan or microwave-safe bowl, warm the milk until it is lukewarm (100–110°F / 37–43°C). Add 4 tablespoons butter to the warm milk to melt. Let cool slightly if too hot.
- 2
Bloom the yeast
In a small bowl, stir the warm water (about 110°F) with 1 teaspoon sugar from the measured sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- 3
Combine wet ingredients
In the bowl of a stand mixer fitted with a paddle (or a large mixing bowl), combine the warmed milk-butter mixture, remaining granulated sugar, eggs, and salt. Mix briefly to combine.
- 4
Add flour and yeast
Add the bloomed yeast to the wet mixture. With the mixer running on low, add 3½ to 4 cups of flour, one cup at a time, until a soft dough forms. If using a stand mixer switch to the dough hook once the mixture comes together and knead 6–8 minutes until smooth and slightly elastic; if kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 5
First rise
Lightly oil a large bowl. Shape the dough into a ball, place it in the oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.
Filling & Assembly
- 6
Prepare filling
While the dough rises, beat ½ cup softened butter with 1 cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and spreadable. Taste and adjust cinnamon if desired.
- 7
Roll out dough
After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll into a rectangle roughly 18 x 12 inches and about 1/4-inch thick. Keep edges even — this size yields a very large jumbo roll (you can divide into 2 smaller rectangles for two large rolls if preferred).
- 8
Spread filling
Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch bare border along one long edge.
- 9
Form the log
Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under to create a neat log.
- 10
Cut jumbo roll
Using a sharp serrated knife or dental floss, cut the log into a single very large roll or into 4–6 large rolls. For a single jumbo cinnamon roll, center the log and cut a 3–4 inch thick piece (or leave whole and shape into a coil). Place the jumbo roll into a well-buttered 9–inch round cake pan or a similar ovenproof dish. If making multiple large rolls, space them slightly apart in a 9×13 pan.
- 11
- 12
Egg wash (optional) and bake
Preheat the oven to 350°F (175°C). Whisk together 1 egg and 1 teaspoon cold water and brush lightly over the exposed dough for a golden finish (optional). Bake until deep golden brown and cooked through, 28–35 minutes for a single jumbo roll (or 18–22 minutes for multiple large rolls). Ovens vary; bake until an instant-read thermometer inserted into the center registers about 190°F (88°C). If the top browns too quickly, tent with foil for the last 8–10 minutes.
- 13
Cream Cheese Frosting
- 14
Prepare frosting
While the roll cools, beat together the softened cream cheese (8 oz) and ¼ cup softened butter until smooth and lump-free. Add 2 cups confectioners' sugar gradually, beating until combined and fluffy. Mix in 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice (optional), and 1/8 teaspoon salt. If frosting is too thick, add 1–2 teaspoons milk to reach desired spreading consistency.
- 15
Frost the warm roll
Using an offset spatula or knife, spread a generous layer of cream cheese frosting over the warm (not piping-hot) jumbo cinnamon roll so it seeps into the crevices. Serve warm for best texture. Leftovers can be reheated briefly in a microwave or oven before eating.