Cinnamon rolls are a beloved breakfast treat featuring soft, fluffy dough rolled around a sweet cinnamon-sugar filling, topped with creamy icing. This recipe scales perfectly to serve 20 people, making it ideal for brunches, holidays, or any gathering where you want to impress with homemade comfort food. The dough is enriched and tender, while the filling strikes a perfect balance of warmth and sweetness.
Ingredients
- 8 cups (960g) all-purpose flour, plus extra for dusting
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 1 cup (200g) granulated sugar, divided
- 2 ¼ tsp (1 packet or 7g) active dry yeast
- 1 cup (225g) unsalted butter, melted and cooled slightly
- 4 large eggs, room temperature
- 1 tsp salt
- 3 tbsp ground cinnamon
- 1 ½ cups (300g) brown sugar, packed
- For the icing:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for consistency)
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm milk, 2 tbsp of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5–10 minutes until frothy and bubbly, indicating the yeast is active.
- Prepare the dough: Add the melted butter, remaining granulated sugar, eggs, and salt to the yeast mixture. Mix until combined.
- Add flour and knead: Gradually add 7 cups of flour, mixing with a wooden spoon or dough hook attachment on a stand mixer until the dough starts to come together. Transfer to a floured surface and knead for about 8–10 minutes, adding the remaining cup of flour as needed until the dough is smooth, elastic, and slightly tacky but not sticky.
- First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
- Roll out the dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it out into a large rectangle approximately 24 x 16 inches (60 x 40 cm).
- Spread the filling: Brush the entire surface of the dough with about ¾ cup of melted butter. Evenly sprinkle the cinnamon-brown sugar mixture over the buttered dough.
- Shape the rolls: Starting from the longer edge, tightly roll the dough into a log shape. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 20 equal pieces, each about 1 to 1.25 inches thick.
- Second rise: Place the rolls cut-side up in two greased 9×13-inch baking pans, leaving a little space between each roll. Cover again and let rise for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through. If the tops brown too quickly, tent loosely with foil during the last 10 minutes.
- Prepare the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and enough milk to reach a spreadable consistency.
- Finish and serve: Remove rolls from the oven and let cool for 10 minutes before spreading the icing generously over the warm rolls. Serve immediately for the best texture and flavor.
Tips
- Milk substitution: Whole milk gives the best richness, but you can use 2% or a non-dairy milk like almond or oat milk, warmed to the right temperature, for a dairy-free or lighter option.
- Yeast alternatives: Instant yeast can be used instead of active dry yeast; just mix it directly with the flour and reduce the proofing time slightly.
- Don’t over-flour: Add flour gradually and knead until the dough is soft but not sticky. Too much flour will make rolls dense rather than fluffy.
- Storage: Cinnamon rolls are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently to restore softness.
Serving Suggestions
Cinnamon rolls are delightful on their own but pair wonderfully with a hot cup of coffee, chai tea, or fresh fruit juice. For a brunch spread, serve alongside scrambled eggs, fresh berries, or crispy bacon for a balance of sweet and savory. They also make a comforting dessert when served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
You can easily customize this classic cinnamon roll recipe to suit different tastes or occasions. Add chopped nuts like pecans or walnuts to the filling for crunch. Swap the cinnamon sugar filling for a chocolate hazelnut spread or fruit preserves for a different flavor profile. For a vegan version, replace butter with coconut oil or margarine, use plant-based milk, and substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
Storage and Reheating
Room Temperature: Store cooled cinnamon rolls in an airtight container or covered with plastic wrap at room temperature for up to 2 days. They will remain soft but are best enjoyed within this timeframe.
Refrigeration: For longer storage, cover tightly and refrigerate for up to 5 days. The icing may harden slightly but will soften when reheated.
Freezing: Wrap individual cinnamon rolls tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm cinnamon rolls in a preheated 350°F (175°C) oven for 8–10 minutes, or microwave on medium power for 20–30 seconds to soften. If refrigerated or frozen, allow to come closer to room temperature before reheating for more even warmth.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and complete the first rise, then refrigerate it overnight. Before shaping the rolls, let the dough come to room temperature and rise slightly if needed. This can help develop flavor and make morning prep easier.
What if my rolls don’t rise enough?
Insufficient rising is often due to inactive yeast or cold environment. Make sure your milk is warm (not hot) and yeast is fresh. Also, proof the dough in a warm, draft-free area. If rolls are dense, allow more time for the second rise before baking.
How do I prevent the rolls from drying out?
Cover the rolls properly during rising and storage to keep moisture in. Avoid overbaking by watching the oven closely; rolls should be golden but not browned excessively. Adding icing while the rolls are warm also helps retain moisture.
Can I double the recipe for a larger crowd?
This recipe already yields 20 rolls, but if you need more, doubling is possible. Use larger mixing bowls and multiple baking pans. Be mindful of longer kneading and rising times due to larger dough volume.
Is it okay to use pre-made cinnamon roll dough?
Pre-made dough can save time, but homemade dough offers better flavor and texture. If using store-bought dough, adjust baking time according to package instructions and consider adding your own filling and icing for a fresher taste.
How can I make the icing less sweet?
Reduce powdered sugar slightly or add a pinch of salt to balance sweetness. You can also mix in a little lemon zest or cream cheese to add tanginess, which complements the cinnamon flavor well.
This recipe offers a reliable, delicious way to make cinnamon rolls for a large group, combining classic techniques with practical tips to ensure success every time.
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