Cinnamon Rolls For A Crowd

So, you’ve somehow found yourself volunteering to bring breakfast for a literal army, or maybe you just *really* love cinnamon rolls and believe in sharing the joy (or hoarding them all, no judgment here!). Either way, you’re staring down the barrel of a “feed-a-crowd” situation and thinking, “Can I do this without losing my mind… or my entire weekend?” My friend, you absolutely can. Let’s make some epic, gooey, giant-batch cinnamon rolls that’ll have everyone asking for your secret (your secret being: this super chill recipe, shhh!).

Why This Recipe is Awesome

Okay, let’s be real. Making cinnamon rolls can sound like a whole thing, right? But this recipe? It’s basically magic. It scales up beautifully, meaning you won’t be doing multiple tiny batches all day. It’s also incredibly forgiving, so even if you’re a bit distracted (maybe binging your favorite show while baking, no shame!), these beauties will still turn out divine. Plus, there’s something inherently impressive about showing up with a tray of warm, fragrant, homemade cinnamon rolls. You’ll instantly become everyone’s favorite person. Trust me, it’s worth the tiny bit of effort for maximum deliciousness and hero status.

Ingredients You’ll Need

Get ready to roll (pun intended!). This list might look long, but it’s mostly pantry staples. You got this!

• For the Dough (The Fluffy Foundation):
  • 2 cups whole milk: Warmed slightly. Not hot, unless you want to kill your yeast. That’s a party pooper.
  • ½ cup granulated sugar: For feeding our yeasty friends and making things sweet.
  • 4 ½ teaspoons active dry yeast: That’s two standard packets, FYI. Make sure it’s not ancient.
  • ½ cup unsalted butter: Melted and slightly cooled. Because butter makes everything better, duh.
  • 2 large eggs: Lightly beaten. They add richness and a lovely golden hue.
  • 1 teaspoon salt: Balances out all that sweetness. Don’
  • 7-8 cups all-purpose flour: Start with 7, add more if needed. It’s like a choose-your-own-adventure!
• For the Filling (The Gooey Heart):
  • 1 cup unsalted butter: Softened, not melted. You want it spreadable.
  • 2 cups packed light brown sugar: This is where the caramel-y magic happens.
  • 4 tablespoons ground cinnamon: Don’t skimp! We’re making cinnamon rolls, not “subtle spice” rolls.
• For the Cream Cheese Frosting (The Crown Jewel):
  • 8 oz cream cheese: Softened. None of that cold, lumpy business.
  • ½ cup unsalted butter: Softened. Again, softened, not liquid.
  • 4 cups powdered sugar: Or confectioners’ sugar. Sift it if you’re feeling fancy (or just want to avoid lumps).
  • 2 teaspoons vanilla extract: The good stuff. Not imitation, unless you’re feeling rebellious.
  • 2-4 tablespoons whole milk or cream: To get that perfect spreadable consistency.

Step-by-Step Instructions

Let’s get down to business! Follow these steps and you’ll be a cinnamon roll guru in no time.

1. Activate Your Yeast: In a super large bowl (seriously, you’ll need space!), combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes. It should get foamy, proving your yeast is alive and ready to party. If it doesn’t foam, your yeast is probably dead, and you need new yeast. Don’t proceed with dead yeast!
2. Mix the Wet Stuff: To your foamy yeast mixture, add the melted butter, beaten eggs, and salt. Whisk it all together until it’s nicely combined.
3. Add the Flour: Gradually add the flour, about 1-2 cups at a time, mixing with a wooden spoon or a stand mixer with a dough hook. Once it’s too thick to stir, get in there with your hands or let your mixer do the heavy lifting. Knead for about 5-7 minutes until the dough is smooth and elastic. It should be slightly sticky, but not sticking to your hands/bowl.
4. First Rise (The Nap Time): 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 place for 1-1.5 hours, or until it’s doubled in size. This is crucial for fluffy rolls!
5. Make the Filling: While your dough is rising, mix the softened butter, brown sugar, and cinnamon in a medium bowl until it’s a lovely, uniform paste. Set it aside, resisting the urge to eat it all (I know, it’s hard).
6. Roll ‘Em Out: Once your dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 24×18 inches. Aim for even thickness!
7. Spread the Goodness: Evenly spread your cinnamon-sugar-butter filling over the entire surface of the dough, leaving about a ½-inch border along one of the longer edges. This makes sure your filling doesn’t squish out *too* much when rolling.
8. Roll ‘Em Up Tight: Starting from the long edge opposite your ½-inch border, tightly roll the dough into a log. The tighter the better for those perfect spirals! Pinch the seam closed to seal it.
9. Slice and Dice: Using a sharp knife or, even better, unflavored dental floss (seriously, it cuts super clean!), slice the log into 1.5-inch thick rolls. You should get around 20-24 rolls.
10. Second Rise (The Beauty Sleep): Arrange the rolls in a generously buttered (or greased with baking spray) large baking dish or two 9×13 inch pans, leaving a little space between them. Cover with plastic wrap or a towel and let them rise again for another 30-45 minutes, or until they look puffy and are snuggling up to each other.
11. Bake ‘Em Up: Preheat your oven to 375°F (190°C). Remove the cover from your rolls and bake for 20-25 minutes, or until they’re golden brown on top and cooked through. If they start getting too dark, you can loosely tent them with foil.
12. Whip Up the Frosting: While the rolls are baking (or cooling slightly), beat the softened cream cheese and butter together in a medium bowl until smooth. Add the powdered sugar, vanilla, and 2 tablespoons of milk/cream. Beat until light and fluffy. Add more milk/cream, 1 tablespoon at a time, until you reach your desired spreadable consistency.
13. Frost and Devour: Let the rolls cool for about 5-10 minutes (just enough so the frosting doesn’t melt into a puddle but still gets nice and gooey). Spread that glorious cream cheese frosting generously over the warm rolls. Serve immediately and watch them disappear!

Common Mistakes to Avoid

Nobody’s perfect, but we can try to avoid these classic oopsies:

• Overheating the Milk: Hot milk = dead yeast. Dead yeast = no rise. No rise = sad, flat rolls. Aim for lukewarm, like a baby’s bath.
• Skipping the First Rise: Trying to rush this step is a rookie error. The first rise develops flavor and texture. Don’t skip it, don’t skimp on the time.
• Under-Kneading (or Over-Kneading): Under-kneading makes for tough, dense rolls. Over-kneading can also make them tough. Aim for smooth and elastic. When you press it, it should spring back slowly.
• Not Rolling Tightly Enough: If your log isn’t tight, your rolls will unravel in the oven and look a bit… rustic. Tightly wound is the goal for those beautiful spirals.
• Overbaking: Dry cinnamon rolls are a travesty. Pull them out when they’re golden brown and just set. They’ll continue to cook slightly outside the oven.
• Frosting Cold Rolls: You want warm (not piping hot) rolls for frosting. That slight melt creates a divine glaze. Frosting cold rolls is just… less fun.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No worries, we’ve got options!

• Dairy-Free? You can definitely swap out regular milk for unsweetened almond milk or oat milk. For butter, use a good quality dairy-free butter alternative. The cream cheese frosting can be made with vegan cream cheese and butter substitutes, too!
• Different Spices? Cardamom is a fantastic addition to the filling for a more sophisticated, slightly citrusy flavor. A pinch of nutmeg or allspice wouldn’t hurt either.
• Fancier Frosting? You could add a touch of orange zest to your cream cheese frosting for a bright, zesty kick. Or, for a super simple glaze, just mix powdered sugar with a little milk and vanilla!
• Whole Wheat Flour? You can substitute up to half of the all-purpose flour with whole wheat pastry flour for a slightly healthier, nuttier flavor. Just know they might be a tad denser.
• Less Sweet? You can slightly reduce the sugar in the dough and filling, but IMO, a cinnamon roll is meant to be a sweet treat, so don’t go too crazy!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones)!

• Can I make these ahead of time? Absolutely! You have a couple of options: You can make the dough, let it complete its first rise, then punch it down and refrigerate overnight. Or, once you’ve cut and placed the rolls in the pans, cover tightly and refrigerate overnight. Let them come to room temp and rise for about an hour before baking in the morning. Genius, right?
• What if I don’t have a stand mixer? Your arms are your stand mixer! You can totally knead this by hand. Just be ready for a mini arm workout. Think of it as pre-burning the calories.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, plain and simple. It’s worth the splurge for these beauties.
• My rolls didn’t rise, what gives? Chances are your yeast was expired or your milk was too hot/cold. Yeast is a living thing, treat it right!
• How do I store leftovers? If there *are* leftovers (a big IF!), store them in an airtight container at room temperature for a day or two, or in the fridge for up to 4 days.
• Can I freeze these? Yes! You can freeze unbaked rolls (after the second rise, before baking) or baked, unfrosted rolls. Thaw overnight, then bake or rewarm. Frost when ready to serve.
• Why are my rolls dry? You probably overbaked them! Keep an eye on the oven, and remember, they should be golden, not mahogany.

Final Thoughts

Boom! You’ve just conquered the mighty cinnamon roll for a crowd. Feel that sense of accomplishment? That sweet, cinnamon-laced aroma filling your kitchen? That’s the smell of victory, my friend. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a warm roll (or three), a cup of coffee, and pat yourself on the back. You’re a kitchen wizard!