Is this Giant Fluffy Cinnamon Roll Recipe with Cream Cheese Icing suitable for a low-carb diet?

While traditional Giant Fluffy Cinnamon Rolls are carb-heavy, you can reduce the sugar content and incorporate some almond flour into the dough. However, it won't be strictly low-carb.

What's the best way to store Giant Fluffy Cinnamon Rolls for meal prep?

Store cooled Giant Fluffy Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze un-iced rolls for up to 3 months.

Can I make the dough for this Giant Fluffy Cinnamon Roll Recipe with Cream Cheese Icing the night before?

Yes! After the first rise, shape the rolls and place them in your baking dish. Cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30-60 minutes before baking.

How do I get my Giant Fluffy Cinnamon Rolls extra fluffy?

Ensure your yeast is active and allow the dough to complete both rises fully. Avoid over-kneading the dough, which can make it tough, and be careful not to over-bake the Giant Fluffy Cinnamon Rolls , as this dries them out.

What if I don't have a stand mixer for the Giant Fluffy Cinnamon Roll Recipe?

You can absolutely knead the dough by hand! It will take a bit longer, around 10-15 minutes of vigorous kneading, until the dough is smooth and elastic. It's a great arm workout!

Can I use less sugar in the Giant Fluffy Cinnamon Roll filling or icing?

Yes, feel free to adjust the sugar to your preference in both the filling and the icing. I recommend starting by reducing it by 1/4 cup in each and tasting as you go to find your perfect sweetness level.

Giant Fluffy Cinnamon Rolls: Easy Recipe, Cream Cheese Icing!

Description

Indulge in a Giant Fluffy Cinnamon Roll, topped with creamy cream cheese icing. Perfect for a comforting family breakfast or a delightful baking project.

Ingredients

Scale

4 cups (480g) All-purpose flour
2 ¼ teaspoons (7g) Active dry yeast
1 cup (240ml) Warm milk (105-115°F / 40-46°C)
½ cup (100g) Granulated sugar for dough, a pinch for yeast
½ cup (113g) Unsalted butter, softened, for dough
½ cup (113g) Unsalted butter, softened, for filling
¼ cup (57g) Unsalted butter, softened, for icing
2 Large eggs
1 teaspoon Salt
1 cup (200g) Light brown sugar, packed, for filling
2 tablespoons Ground cinnamon, for filling
4 oz (113g) Cream cheese, softened, for icing
2 cups (240g) Powdered sugar, for icing
1 teaspoon Vanilla extract, for icing

Instructions

Activate Yeast: In a small bowl, mix the warm milk, a pinch of granulated sugar, and the active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
Prepare Dough: In a large bowl or stand mixer, combine the remaining dough ingredients (flour, sugar, softened butter, eggs, salt) with the activated yeast mixture. Knead until the dough is smooth and elastic, about 5-7 minutes with a stand mixer or 10-15 minutes by hand. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
Make Filling: While your dough is rising, combine the brown sugar, ground cinnamon, and softened butter in a small bowl. Mix until well combined and spreadable.
Roll & Shape: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 18×12 inches (45×30 cm). Spread the cinnamon-sugar filling evenly over the entire surface, leaving a small border on one long edge. Tightly roll the dough into a log from the long side. Using a sharp, un-serrated knife or dental floss, cut the log into generous 1.5-2 inch (3.8-5 cm) thick rolls.
Second Rise: Arrange the cut rolls in a greased 9×13 inch (23×33 cm) baking dish, leaving a little space between each. Cover again and let them rise in a warm spot for another 30-45 minutes, or until they look visibly puffy.
Bake: Preheat your oven to 375°F (190°C). Bake the Giant Fluffy Cinnamon Rolls for 25-30 minutes, or until the edges are golden brown and the centers are cooked through but still soft. Don’t over-bake, or they might dry out!
Prepare Icing: While the rolls are cooling slightly, beat the softened cream cheese, ¼ cup (57g) softened butter, powdered sugar, and vanilla extract together in a bowl until smooth and creamy.
Glaze & Serve: Once the Giant Fluffy Cinnamon Rolls are warm (but not hot), spread a generous amount of the cream cheese icing over them. Serve immediately and enjoy!

Notes

Substitutions & Healthier Choices: For a dairy-free option, use plant-based milk and butter alternatives. A “cup-for-cup” gluten-free flour blend can be used, though liquid adjustments may be needed. You can reduce sugar in the filling and icing to your preference. Consider organic flour and dairy, or add up to 1/4 whole wheat flour for increased fiber.

Storage & Tips: Always use fresh, high-quality ingredients, especially active yeast. Store leftover cinnamon rolls airtight at room temperature for 2-3 days, or freeze un-iced for longer. Avoid over-kneading (tough rolls), not proofing yeast (no rise), over-baking (dry rolls), and cutting too thin (loses fluffiness).

Nutrition Note: Nutritional data is an estimate, as it was not provided in the original article. Values may vary based on exact ingredients and preparation.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 650
Sugar: 50g
Sodium: 350mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 90g
Fiber: 2g
Protein: 12g
Cholesterol: 120mg

Keywords: Cinnamon Rolls, Breakfast, Dessert, Sweet Treat, Cream Cheese Icing, Fluffy, Baked