Large Batch Cinnamon Rolls Homemade

So, you’ve got that craving, right? That deep, soul-satisfying desire for something warm, gooey, and absolutely smothered in cream cheese frosting? And not just *one* cinnamon roll, but a whole glorious tray that says, “I’m here to party, and I brought enough for everyone (or, let’s be real, enough for me for the next three days).” My friend, you’ve stumbled into the right corner of the internet. We’re about to make large batch cinnamon rolls so epic, they might just achieve world peace. Or at least, bring peace to your taste buds.

Why This Recipe is Awesome

Okay, let’s get real. This isn’t just *any* cinnamon roll recipe. This is **THE** cinnamon roll recipe for when you mean business. Why is it awesome? First, it’s designed for a crowd – or for future you, who will thank present you profusely. Second, it’s surprisingly forgiving. Even if you usually burn toast (no judgment!), you can totally nail these. Seriously, it’s pretty much idiot-proof. Plus, the sheer volume means your kitchen will smell like a bakery for hours, and who doesn’t want that?

We’re talking super soft, fluffy dough, a generous swirl of buttery cinnamon sugar, and a frosting so luscious it should probably be illegal. **No dry, sad cinnamon rolls allowed here!** We aim for peak gooey perfection.

Ingredients You’ll Need

Get ready to gather your culinary arsenal. For a glorious large batch, you’ll need a fair bit of everything. Think big!

For the Dough:

• **Whole Milk:** 4 cups (warm, around 105-115°F – just warm enough to wake up the yeast, not scald it!)
• **Active Dry Yeast:** 4 ½ teaspoons (that’s two standard packets, plus a bit more. Get fresh yeast, pls.)
• **Granulated Sugar:** 1 cup (for feeding those hungry yeasties and sweetening the dough)
• **Unsalted Butter:** 1 cup (melted, then slightly cooled. The good stuff, don’t skimp!)
• **Large Eggs:** 4 (room temperature is best, for a happy dough)
• **All-Purpose Flour:** 10-11 cups (divided – you might not use all of it, so listen to your dough!)
• **Salt:** 2 teaspoons (balances out all that sweetness)

For the Filling:

• **Unsalted Butter:** 1 cup (softened to room temperature – not melted!)
• **Light Brown Sugar:** 2 cups (packed, for that deep, caramel-y sweetness)
• **Ground Cinnamon:** 4 tablespoons (yes, FOUR! We’re not playing around)

For the Cream Cheese Frosting:

• **Cream Cheese:** 16 ounces (two blocks, softened. Go full-fat, you won’t regret it.)
• **Unsalted Butter:** ½ cup (1 stick, softened)
• **Powdered Sugar:** 4 cups (sifted, for a smooth, lump-free dream)
• **Vanilla Extract:** 2 teaspoons (pure vanilla, please and thank you)
• **Milk or Cream:** 2-4 tablespoons (to thin to your desired consistency)

Step-by-Step Instructions

Alright, apron on, game face ready! Let’s get baking these beauties.

1. **Wake Up the Yeast:** In a very large bowl (or stand mixer bowl), combine the warm milk, yeast, and ¼ cup of the granulated sugar. Stir gently 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 Wet Stuff:** To the foamy yeast mixture, add the melted butter, eggs, and the remaining ¾ cup of granulated sugar. Whisk it all together until well combined.
3. **Add the Dry Stuff (Slowly!):** Gradually add 5 cups of the flour and the salt to the wet ingredients. Mix on low speed (or with a wooden spoon) until just combined.
4. **Knead That Dough:** Start adding the remaining flour, about ½ cup at a time, mixing until the dough starts to come together and pull away from the sides of the bowl. Knead for 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky. **Don’t add too much flour!** A slightly softer dough makes a softer roll.
5. **First Rise (The Chill Zone):** Lightly grease a clean large bowl. Place your beautiful dough ball in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
6. **Prep for Rolling:** Once doubled, gently punch down the dough to release the air. Lightly flour your counter or a large work surface. Divide the dough in half.
7. **Roll ‘Em Out:** Take one half of the dough and roll it into a large rectangle, about 18×24 inches. The thinner the better, but don’t tear it.
8. **Spread the Filling Love:** In a small bowl, cream together the softened butter, brown sugar, and cinnamon for the filling. Spread half of this delicious mixture evenly over your rolled-out dough, leaving a small ½-inch border along one long edge.
9. **Roll It Up!:** Starting from the long edge opposite your border, carefully roll the dough into a tight log. Pinch the seam closed to seal.
10. **Slice and Dice:** Using a sharp, un-serrated knife or, even better, unflavored dental floss, slice the log into 12-15 rolls, about 1 ½ – 2 inches thick. Repeat steps 7-10 with the second half of the dough.
11. **Second Rise (Almost There!):** Arrange the rolls cut-side up in two lightly greased 9×13-inch baking pans (or one really huge commercial-sized pan). Leave a little space between them. Cover loosely with plastic wrap or a towel. Let them rise again for another 30-45 minutes, or until puffy.
12. **Preheat & Bake:** While they’re puffing up, preheat your oven to 375°F (190°C). Once risen, bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. **Don’t overbake!** We want them soft.
13. **Frosting Time (The Grand Finale):** While the rolls are baking or cooling slightly, make your frosting! In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract. Beat until light and fluffy. Add milk/cream, 1 tbsp at a time, until it reaches your desired drizzly or spreadable consistency.
14. **Frost & Devour:** As soon as the rolls come out of the oven, slather them with that glorious cream cheese frosting. The warmth of the rolls will melt the frosting ever so slightly, creating a truly heavenly glaze. Serve warm and bask in the glory!

Common Mistakes to Avoid

We’ve all been there, making rookie errors. Learn from my past kitchen mishaps!

• **Killing the Yeast:** Hot milk is a no-go. If it’s too hot, you’ll actually kill the yeast, and your dough won’t rise. Aim for bathwater warm, not lava hot.
• **Adding Too Much Flour:** Your dough should be slightly tacky, not dry and stiff. Too much flour means tough, dry rolls. **Resist the urge to add more flour than necessary!**
• **Not Softening Your Butter/Cream Cheese:** Trying to beat cold butter and cream cheese for the frosting? That’s a lumpy disaster waiting to happen. Plan ahead, let them sit out.
• **Overbaking:** This is the arch-nemesis of soft cinnamon rolls. Keep an eye on them! They should be golden, not dark brown. A slightly underbaked roll is better than an overbaked one, IMO.
• **Rushing the Rise:** Patience, my friend, is key. Those rise times are important for that fluffy texture. Don’t try to speed things up too much.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we can totally adapt!

• **Dairy-Free Delight:** You can swap out the whole milk for a good quality unsweetened almond or oat milk. For the butter, use a plant-based butter alternative that bakes well. For the cream cheese, there are some decent dairy-free cream cheese options out there, though the frosting texture might be slightly different.
• **Spice It Up:** Beyond cinnamon, try adding a teaspoon of nutmeg, cardamom, or even a pinch of ground cloves to your filling for a different flavor profile. Chai spice rolls, anyone?
• **Frosting Fun:** Not a cream cheese fan (gasp!)? You can make a simple powdered sugar glaze by mixing powdered sugar with a splash of milk and vanilla. Or, if you’re feeling extra fancy, a brown butter frosting is divine.
• **Whole Wheat Power (ish):** You *can* substitute a portion of the all-purpose flour (say, 2-3 cups) with whole wheat pastry flour for a slightly healthier twist, but expect a denser roll.

FAQ (Frequently Asked Questions)

• **Can I make these ahead of time?** Absolutely! This recipe is fantastic for that. After the second rise, instead of baking, cover the pans tightly and refrigerate overnight. In the morning, pull them out, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as usual. **FYI**, they might need a few extra minutes in the oven.
• **How do I store leftovers?** Pop ’em in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days. Reheat briefly in the microwave for that fresh-baked gooeyness.
• **My dough isn’t rising, what gives?** Chances are your milk was too hot or too cold, or your yeast is past its prime. Always check the expiration date on your yeast!
• **Can I freeze them?** Yes! You can freeze the unbaked rolls after the second rise (wrap them super well!) and bake from frozen (adding extra time) or let them thaw first. You can also freeze baked, unfrosted rolls, then thaw, warm, and frost.
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter just tastes better, and this is a *treat*, after all. Go for the good stuff.
• **My rolls are dry after baking. Help!** You likely overbaked them. Use a timer and check them at the earliest suggested bake time. Every oven is different!

Final Thoughts

You did it! You’ve conquered the majestic large batch cinnamon roll. Now, go impress someone—or yourself—with your new culinary skills. Seriously, there’s nothing quite like the smell and taste of warm, homemade cinnamon rolls. You’ve earned every single gooey bite. Enjoy, you magnificent baker, you!