Let Me Tell You About These Giant Familly Cinnamon Rolls

Alright, pull up a chair and grab a mug of something. So, every few Sundays, my kitchen turns into a cinnamon-scented chaos zone. The first time I made these giant cinnamon rolls, I thought I’d bitten off more than I could chew (figuratively and then literally; these things are massive). It was meant to be a special breakfast for my sister’s birthday, but it turned into a family tradition that now nobody will let me skip. There’s always a moment when the dough’s everywhere (on my shirt, on the dog, you get the picture). I’m not saying I’m a professional—just a mum who likes her cinnamon rolls bigger than her face. And honestly, isn’t that half the fun? Also, quick warning: if you’re on a diet, maybe make these for someone else, or you’ll end up eating ‘just one more bite’ three times.

Why You’ll Love This (Or, Why I Keep Making Them)

I make this recipe when I want to impress guests or bribe my kids into doing chores. My family goes crazy for these because (no joke) they’re fluffier than a freshly laundered duvet and the icing is the kind you’ll want to eat with a spoon. Sometimes I wish I could freeze time at the moment when I first pull the pan out of the oven, but then I remember how fast they disappear. Once, I tried using less butter to be ‘healthy’—let’s just say, don’t bother. Also, if you’re someone who loves the gooey middle piece, just know: the center roll is basically a religious experience.

Here’s What You’ll Need (With Some Swaps)

4 cups all-purpose flour (I’ve swapped in bread flour before, but honestly, regular stuff works)
⅓ cup granulated sugar (brown sugar is fine if you’re out; my grandma did this and it’s tasty!)
2 ¼ teaspoon active dry yeast (one packet, or use instant if that’s what you have—it’ll rise a bit faster)
1 cup warm milk (I use 2% because that’s what’s in the fridge, but oat milk is actually decent too)
¼ cup unsalted butter, melted (if you only have salted, just skip the extra salt in the recipe)
2 large eggs
½ teaspoon salt
For the filling:
- ¾ cup brown sugar, packed (again, honestly white sugar works but you’ll miss out on some caramel magic)
- 2 ½ tablespoon ground cinnamon (sometimes I go rogue with a little nutmeg or cardamom, but that’s just me)
- ⅓ cup unsalted butter, very soft (or even melted, if you’re impatient—been there)
For the icing:
- 3 oz cream cheese, softened (skip it if you want regular glaze, but I think you’ll regret it)
- ¼ cup unsalted butter, softened
- 1–1 ½ cups powdered sugar (start with 1, add more if you like it super sweet)
- 1 teaspoon vanilla extract (or maple syrup if you’re feeling fancy)
- Pinch of salt
- 2-4 tablespoon milk (depends how thick you like it; just eyeball it honestly)

How to Actually Make These Rolls (It’s Easier Than It Looks)

Mix the Dough: In a big bowl (bigger than you think), whisk together warm milk, sugar, and the yeast. Let it sit ‘til it’s a bit foamy; maybe 10 minutes. If nothing’s happening, either your yeast is old or your milk is too hot (been there, done that—just start over).
Add melted butter, eggs, and salt. Mix well. Then add the flour, about a cup at a time, stirring after each scoop. When it starts sticking together (but still kinda shaggy), dump it onto a floured counter.
Knead for about 7–8 minutes until smooth and elastic. Or, honestly, when your arms are tired. If you have a stand mixer, use it (I sometimes just let the dough hook do the heavy lifting while I scroll Instagram). Put dough in a greased bowl, cover, and let rise somewhere warm until doubled. Usually 1–1.5 hours—go do something else, it’ll be fine.
Now, punch it down (literally my favorite part), roll out into a big rectangle—about 16x20 inches, or as close as you get before you run out of space.
Spread the soft butter all over, sprinkle with brown sugar and cinnamon (I don’t bother making it perfect, but hey, you do you). Gently press the filling in so it doesn’t all fall out when you roll up.
Roll the whole thing up from the long side, then slice into 6 giant rolls. I use dental floss for this—no joke, it’s the cleanest cut you’ll get. Or just use a really sharp knife.
Pop them into a greased 9x13" pan (they’ll look tiny, but trust me), cover, and let rise again for about 30–40 minutes. Or until you remember you left them sitting and dash back to check.
Bake at 350°F (175°C) for 25–30 minutes, until puffy and golden. If the tops are browning too quickly, loosely cover with foil. This is where I usually stick my nose in the oven to sniff (don’t actually do this; it’s hot!).
While they cool just a bit, whip up the icing: beat the cream cheese and butter, then add sugar, vanilla, salt, and a splash of milk. Adjust the milk for thickness; go with your gut. Spread over warm rolls (or all, if you’re a rebel).

Some Notes I Wish I’d Known

Dough too sticky? Add a bit more flour. Too dry? Splash in some milk. I swear every batch is a little different.
If you forget to soften your butter (I always do), just zap it in the microwave for 10-ish seconds, but watch it doesn’t melt everywhere.
The second rise seems optional, but actually, I find it works better if you don’t skip it. Tried skipping once—ended up with cinnamon bagels (not the good kind).

Variations I’ve Actually Tried (With Mixed Success)

Adding raisins sounded like a good idea, but they just fell out. Maybe it’s just me.
Chopped pecans or walnuts in the filling—now that was a happy accident. Toast them first if you’re feeling posh.
Once swapped half the cinnamon for pumpkin pie spice in October. My kids still bring it up every autumn (in a good way).

What You’ll Need, But Don’t Panic If You Don’t Have It

A large bowl (or two if you’re like me and lose one halfway through)
Rolling pin (but I’ve used a wine bottle in a pinch… works just fine)
9x13” baking dish (I once used a round cake tin and just made a cinnamon roll ‘flower’—looks cute!)
Stand mixer is handy but arms work too

How to Store Them (If They Last That Long)

Technically, you can keep these covered at room temp for a day or two. But honestly, in my house, they never last more than a day! If you have leftovers, pop them in the fridge and warm them up in the microwave for, I don’t know, 20 seconds? Or freeze them individually. Though, I think they taste better the next day—just me?

How I Like to Serve These (Feel Free To Ignore)

Big mug of coffee, sweatpants, and a Saturday morning with no plans. Sometimes my kids dunk theirs in hot chocolate (no accounting for taste). Oh, and for birthdays, we stick a candle in the middle roll and sing—family tradition. You could totally make a cream cheese glaze drizzle art, but that’s getting fancy.

Biggest Pro Tips (Learned the Hard Way)

I once tried rushing the first rise and regretted it because the dough was kinda sad and dense. Patience is a virtue here.
Cutting the rolls with dental floss instead of a knife is a game-changer. I used to end up with weird lopsided spirals—never again.
Actually, don’t skimp on the filling. If it looks like too much, it’s probably just right.

FAQ (Real Questions I’ve Gotten… And Some I Made Up)

Can I make these ahead? Yep! You can assemble them the night before, let them do their second rise in the fridge, then bake in the morning. Just let them warm up at room temp for 30 minutes first—I forgot that once, ended up with cold centers.
What if I don’t have cream cheese? No stress! Just do a simple glaze with powdered sugar, milk, and a splash of vanilla. Or skip it altogether (but, really?)
Can I halve the recipe? Yes, but then you have fewer giant cinnamon rolls. Why would you?
Is there a vegan version? I’ve swapped in plant milk, vegan butter, and a flax egg before. It’s different, but not bad at all. Haven’t tried it gluten-free though—if you do, let me know!
My rolls didn’t rise, what gives? Usually it’s old yeast or too hot/cold milk. Or, as my cousin once said, maybe they’re just shy?

Bit of a tangent—if you haven’t tried King Arthur’s cinnamon yet, I honestly think it makes a difference (here’s the one I use). And I got my stand mixer secondhand from Facebook Marketplace—not an ad, just a tip!

If you make these Giant Familly Cinnamon Rolls, let me know how it turns out (did yours last longer than a day? No way!).

Giant Familly Cinnamon Rolls