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Colossal Cinnamon Rolls

Colossal Cinnamon Rolls

5 from 1 vote
These gigantic, fluffy cinnamon rolls topped with creamy, rich cream cheese icing are the perfect Cinnabon clone.
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 6 rolls



  • 2.5 cups all-purpose or whole wheat flour, divided
  • 1 package instant yeast, 2 ¼ teaspoons
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup water
  • ¼ cup milk
  • 2 ½ tablespoons unsalted butter
  • 1 egg


  • 4 tablespoons unsalted butter, softened (enough to be spreadable)
  • ½ cup light brown sugar, can substitute white sugar
  • 2 tablespoons ground cinnamon


  • 8 ounces cream cheese
  • ¼ cup butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • Pinch of salt



  • In a large bowl, whisk together 2 cups of flour, yeast, sugar and salt. Set aside.
  • In a medium sized microwave safe bowl, combine water, milk and butter. Heat until butter is melted, give it a light stir to combine.
  • Add egg and the butter mixture to the flour mixture and stir to combine.
  • Add remaining ½ cup flour until dough is easy to handle.
  • Prepare a lightly floured surface and knead the dough for about 5 minutes.
  • Place in a greased bowl (butter or non-stick spray works) and let rest for 15-20 minutes.
  • Roll out dough onto parchment or wax paper into a 15x9" rectangle. It doesn't need to be perfect, just rectangle-ish.


  • Spread the softened butter on top of the dough, all the way to each edge.
  • In a small bowl, combine sugar and cinnamon until cinnamon is evenly distributed.
  • Pour/sprinkle cinnamon sugar mixture on top of butter to evenly coat dough.
  • Beginning at the 9" side, roll up the dough tightly.
  • Cut into 6 pieces and place an inch apart into a prepared 9x13" baking dish (covered in non-stick spray). Before you lay each roll in the pan, gently press up on the center of each roll from the bottom to give them the oh-so-desirable spire. Set them in the pan so each roll is touching the ones around it - you want to give them some room to rise, so don't squish them TOO much up against each other!
  • Preheat your oven to 175°F and then turn it off. Loosely cover the dish with aluminum foil or plastic wrap and place inside the oven for 60 minutes. The rolls will double in size after about an hour, but you can leave them in longer if you feel they're not quite risen enough.
  • Remove dish from oven and preheat oven to 375°. Bake for 25 minutes until the tops are lightly browned. If you prefer yours lighter, just cover with aluminum foil halfway through the baking time.
  • Let sit in pan for 5 minutes, then move to wire rack to cool completely.


  • In a large mixing bowl, cream together cream cheese and butter on high speed.
  • Add powdered sugar, vanilla extract, lemon juice and salt. Whip on high speed until fluffy.
  • Slather icing onto rolls and enjoy!


Tip #1: If you want a double layer of icing, frost them with icing while they're still warm, let the rolls cool, and then add a second layer of icing.
Tip #2: If you're making them ahead of time to be reheated later (in which they still taste absolutely amazing, by the way), just wait for the rolls to cool completely before icing. Then pop them in the microwave for 30-45 seconds so that they're warm and the icing gets smooth and melty, and you'll have the perfect drool-worthy treat!


Calories: 792kcal | Carbohydrates: 112g | Protein: 11g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 604mg | Potassium: 219mg | Fiber: 4g | Sugar: 67g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg
Course Breakfast
Cuisine American
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