Extra Large Cinnamon Rolls

So, you’ve hit that specific, intense craving for something utterly decadent, warm, gooey, and big enough to count as a small meal? And you’re thinking, “Why settle for regular-sized happiness when I can have *extra large* happiness?” My friend, you’ve come to the right place. We’re about to make cinnamon rolls so big, they might just achieve sentience and offer you life advice. Kidding! Mostly. 😉

Why This Recipe is Awesome

Okay, let’s get real. This isn’t just *another* cinnamon roll recipe. This is **THE ONE**. Why? Because it’s surprisingly simple for the epic payoff. We’re talking melt-in-your-mouth soft dough, a ridiculous amount of cinnamon-sugar swirl, and a cream cheese frosting so luscious it should have its own fan club. Plus, they’re extra large, meaning fewer rolls to make for the same amount of blissful indulgence. Efficiency, people! It’s also pretty **idiot-proof** – and if I didn’t mess it up, you definitely won’t. You get to feel like a baking superstar without actually, you know, being one (yet!).

Ingredients You’ll Need

Gather your baking squad. Here’s what we need:

For the Dough:

• **1 cup (240ml) whole milk:** Warmed. Not scalding, just cozy warm, like a perfect bath.
• **2 ¼ teaspoons active dry yeast:** One packet. Our tiny bubbly friends that make magic happen.
• **¼ cup (50g) granulated sugar:** Just a little sweetness to wake up the yeast.
• **1 large egg + 1 egg yolk:** Room temperature. For richness and a beautiful golden hue.
• **½ cup (113g) unsalted butter:** Melted and slightly cooled. Because everything’s better with butter.
• **4 cups (480g) all-purpose flour:** Plus a little extra for dusting. The backbone of our roll.
• **1 teaspoon salt:** Don’t skip it! It balances all that sweetness.

For the Filling:

• **½ cup (113g) unsalted butter:** Softened. Like, really soft, not melted.
• **1 cup (200g) packed light brown sugar:** The goo-maker.
• **2 tablespoons ground cinnamon:** For that classic, warm spice hug.

For the Cream Cheese Glaze:

• **4 oz (113g) cream cheese:** Softened. Full-fat, please. We’re not health-fooding today.
• **¼ cup (56g) unsalted butter:** Softened. More butter, because we can.
• **2 cups (240g) powdered sugar:** Sifted, if you’re fancy (or hate lumps).
• **1 teaspoon vanilla extract:** The soul of the glaze.
• **1-2 tablespoons milk or cream:** As needed, for that perfect drizzling consistency.

Step-by-Step Instructions

1. **Activate the Yeast:** In a large bowl (or stand mixer bowl), combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast over top and let it sit for about 5-10 minutes until it gets foamy. This means your yeast is alive and ready to party!
2. **Mix the Dough:** Add the remaining granulated sugar, melted butter, egg, and egg yolk to the yeast mixture. Whisk them together. Then, add 3 cups of flour and the salt. Mix until just combined, then add the last cup of flour gradually, mixing until a soft, slightly sticky dough forms.
3. **Knead, Baby, Knead:** Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until it’s smooth and elastic. If you have a stand mixer, use the dough hook for about 5 minutes. **Don’t over-knead**, just enough to get it smooth.
4. **First Rise:** Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where patience pays off!
5. **Make the Filling & Roll it Out:** While the dough rises, combine the softened butter, brown sugar, and cinnamon for the filling in a small bowl. Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 18×12 inches.
6. **Fill ‘er Up:** Evenly spread the cinnamon-sugar filling over the entire surface of the dough, going almost to the edges. Don’t be shy!
7. **Roll & Cut:** Tightly roll the dough up from one of the long sides. Pinch the seam closed to seal it. Now for the “extra large” part: cut the log into 8-10 equal-sized, glorious rolls. A piece of unflavored dental floss works wonders for clean cuts here!
8. **Second Rise:** Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover again and let rise for another 30-45 minutes, or until puffy. While they’re puffing, preheat your oven to **375°F (190°C)**.
9. **Bake Away:** Bake for 20-25 minutes, or until golden brown and cooked through. If they start getting too dark, tent loosely with foil.
10. **Whip Up the Glaze:** While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar, then the vanilla extract. Add milk or cream, 1 tablespoon at a time, until you reach your desired drizzling consistency. **FYI**, I like my glaze THICK.
11. **Glaze & Devour:** As soon as the rolls come out of the oven, slather that amazing cream cheese glaze all over them. The warmth of the rolls will melt it slightly, creating an irresistible gooey mess. Serve warm and bask in the glory!

Common Mistakes to Avoid

• **Using cold ingredients for the dough:** Yeast hates being cold! Make sure your milk is warm and eggs/butter are room temp. It makes a HUGE difference.
• **Not letting the dough rise enough:** Impatience is the enemy of fluffy cinnamon rolls. Let it double. Seriously.
• **Over-flouring the dough:** A dry dough equals tough rolls. Start with less flour and add only if necessary. A slightly sticky dough is usually a happy dough.
• **Not sealing the seam:** Rookie mistake! If you don’t pinch that seam tight, your beautiful rolls might unravel in the oven. Sad times.
• **Over-baking:** Dry rolls are a tragedy. Keep an eye on them; they should be golden brown, not dark brown and crispy.
• **Thinking you don’t need to preheat the oven:** Just… don’t. A cold oven equals uneven baking.

Alternatives & Substitutions

• **Spice it Up:** Not just cinnamon! Feel free to add a pinch of nutmeg, cardamom, or even a tiny dash of allspice to your filling. **IMO**, cardamom takes these to another level.
• **Glaze Variations:** Don’t have cream cheese? You can make a simple powdered sugar glaze (powdered sugar + milk/water + vanilla). Or, for a truly decadent treat, try a caramel drizzle!
• **Dairy-Free Dough:** You can swap the milk for a dairy-free alternative like almond or oat milk, and use plant-based butter. The texture might be slightly different, but still delicious.
• **Whole Wheat Flour:** You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier, chewier roll. It’s a nice change of pace, but for ultimate pillowy softness, stick to all-purpose.
• **Nutty Surprise:** Want some crunch? Sprinkle some finely chopped pecans or walnuts over the filling before rolling.

FAQ (Frequently Asked Questions)

• **Can I make these ahead of time?** Absolutely! You can assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them come to room temp and rise for about an hour before baking. Or, bake and freeze unglazed rolls for later!
• **My dough isn’t rising, what gives?** Probably your yeast! Was your milk too hot (killed it) or too cold (put it to sleep)? Or maybe your yeast expired? Try again with fresh, properly activated yeast.
• **Do I *have* to use cream cheese in the glaze?** Well, technically yes, but why hurt your soul like that? The tanginess of cream cheese cuts through the sweetness and is heavenly. If you absolutely can’t, a simple milk/powdered sugar glaze works.
• **How do I store leftovers?** (Assuming there *are* leftovers, which is a big assumption!) Store glazed rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
• **Can I reheat them?** YES! A quick zap in the microwave (15-30 seconds) or a few minutes in a low oven (300°F/150°C) will bring them back to their gooey, warm glory.
• **My rolls look a bit lopsided, is that bad?** Nope! Adds character. As long as they taste amazing, who cares if they’re not Pinterest-perfect? Embrace the rustic charm!

Final Thoughts

And there you have it! Your very own batch of Extra Large Cinnamon Rolls, ready to make any morning (or afternoon, let’s be real) infinitely better. You just created something truly spectacular, and your kitchen probably smells like a dream. Now go impress someone—or yourself—with your new culinary skills. You’ve earned every single glorious bite!