Cinnamon Rolls Large Batch

So, you’ve decided to tackle the Everest of breakfast pastries – the glorious, sticky, utterly irresistible cinnamon roll. But not just *any* cinnamon roll. Oh no, we’re talking a **BIG BATCH**. Because let’s be real, who ever stopped at just one? Probably no one worth knowing. Today, we’re going big, we’re going bold, and we’re definitely going to make enough to share (or, you know, not). Get ready to fill your home with the best smell ever!

Why This Recipe is Awesome

This isn’t just a recipe; it’s a declaration of love for all things gooey and sweet. Why is it awesome? First off, it’s designed for a crowd – or for your future self who’ll thank you endlessly for freezing some of these bad boys. It’s also shockingly **idiot-proof**. Seriously, if I can make it, you absolutely can. We’re talking soft, fluffy dough, a ridiculously rich cinnamon-sugar swirl, and a cream cheese frosting that will make you question all your life choices (in the best way possible).

Plus, learning to make cinnamon rolls from scratch? That’s a serious life skill. You’ll be the hero of *any* potluck, brunch, or just a random Tuesday morning. And trust me, the homemade version blows anything from a can out of the water. **FYI**, prepare for spontaneous hugs.

Ingredients You’ll Need

Grab your apron, friend. Here’s what you’ll need to conjure up this large batch of pure joy. Don’t skimp on the butter, seriously.

For the Dough:

• **2 cups (480ml) Warm Milk:** Think bathwater temp, not lava. Too hot, you’ll kill the yeast. Too cold, they’ll be sleepy.
• **2 packets (4.5 tsp) Active Dry Yeast:** These are the little magic makers. Make sure they’re not expired!
• **1/2 cup (100g) Granulated Sugar:** For the yeast’s breakfast and a little sweetness in the dough.
• **2 Large Eggs:** Happy eggs make happy dough. Room temperature is ideal.
• **1/2 cup (113g) Unsalted Butter:** Melted, then cooled slightly. Yes, more butter!
• **6-7 cups (720-840g) All-Purpose Flour:** Start with 6, add more if needed. The backbone of our operation.
• **1 tsp Salt:** Don’t forget this! It balances all that sweetness.

For the Filling:

• **1/2 cup (113g) Unsalted Butter:** Melted. Yes, *again*. Don’t look at me like that.
• **1 1/2 cups (300g) Light Brown Sugar:** Packed. This gives us that gooey, caramel-y goodness.
• **2-3 tbsp Ground Cinnamon:** The star of the show! Don’t be shy.

For the Cream Cheese Frosting:

• **8 oz (226g) Cream Cheese:** Softened. Nobody wants lumpy frosting, right?
• **1/2 cup (113g) Unsalted Butter:** Softened. Room temp is your bestie here.
• **3-4 cups (360-480g) Powdered Sugar:** Sifted, if you’re feeling fancy (or hate lumps).
• **2 tsp Vanilla Extract:** A splash of pure joy.
• **2-4 tbsp Milk or Heavy Cream:** Just enough to make it spreadable, not soupy.

Step-by-Step Instructions

Alright, let’s get our hands (and maybe our kitchen) messy. Follow these steps for cinnamon roll glory!

1. **Activate the Yeast:** In a large bowl (or stand mixer bowl), combine the warm milk, sugar, and yeast. Give it a gentle stir. Let it sit for 5-10 minutes until it gets foamy. This means your yeast is alive and ready to party!
2. **Mix Wet Ingredients:** Add the eggs and melted butter to the foamy yeast mixture. Whisk them in until well combined.
3. **Add Dry Ingredients:** Gradually add 6 cups of flour and the salt to the wet mixture. Mix with a wooden spoon or a dough hook on low speed until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface or continue with your stand mixer. Knead for 8-10 minutes until the dough is smooth, elastic, and bounces back when poked. Add more flour, a tablespoon at a time, only if the dough is *too* sticky to handle.
5. **First Rise:** Lightly oil a large bowl. Place the dough in the bowl, turn it once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size. This is where patience pays off!
6. **Prep for Rolling:** Once doubled, gently punch down the dough to release the air. Divide the dough into two equal halves (this makes rolling easier). Lightly grease two large 9×13 inch baking pans (or similar sized dishes).
7. **Roll ‘Em Out:** On a lightly floured surface, take one half of the dough and roll it into a large rectangle, about 1/4 inch thick. Aim for roughly 12×18 inches.
8. **Butter Up!** Drizzle half of the melted butter over the dough rectangle, spreading it evenly with a pastry brush, leaving a small border at one edge.
9. **Sprinkle the Spice:** In a small bowl, mix the brown sugar and cinnamon for the filling. Sprinkle half of this mixture evenly over the buttered dough, making sure to get to the edges.
10. **Roll It Up Tight:** Starting from one long side, tightly roll the dough into a log. The tighter you roll, the better your swirls will be! Repeat steps 7-10 with the second half of the dough.
11. **Slice and Dice:** Using a sharp, non-serrated knife or, even better, a piece of unflavored dental floss, slice each log into 12-15 rolls (about 1.5 inches thick).
12. **Second Rise:** Place the sliced rolls cut-side down into your prepared baking pans, leaving a little space between them (they’ll grow!). Cover the pans with plastic wrap or a towel and let them rise in a warm spot for another 30-45 minutes, or until puffy.
13. **Bake Time!** Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. Don’t overbake!
14. **Whip Up Frosting:** While the rolls are baking, make the frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk/cream, beating until the frosting is light, fluffy, and spreadable.
15. **Frost Away!** Once the rolls are out of the oven, let them cool for just 5-10 minutes. Then, slather that amazing cream cheese frosting all over them while they’re still warm. **This is key** for the frosting to melt slightly into every delicious crevice.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common pitfalls, right? Here are a few “oopsies” to steer clear of:

• **Killing the Yeast:** Milk too hot or too cold is a yeast killer. Remember, Goldilocks temperature: just right.
• **Not Kneading Enough:** Your dough needs a good workout to develop gluten. Undereating leads to dense, sad rolls. **Knead until smooth and elastic!**
• **Over-Flouring:** Resist the urge to add too much flour during kneading. A slightly sticky dough is a happy dough. Too much flour means dry, tough rolls.
• **Over-Baking:** This is a tragedy. Dry rolls are just… dry. Pull them out when they’re golden brown, not dark brown.
• **Frosting Cold Rolls:** A rookie mistake! The warmth of the rolls helps the frosting melt slightly and truly become one with the roll. Don’t deprive your taste buds of this magic.
• **Not Greasing Your Pans Properly:** Who wants stuck rolls? No one. Grease those pans generously, or use parchment paper.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re just out of an ingredient? Here are some simple tweaks:

• **Gluten-Free Flour:** You can *try* a 1:1 gluten-free baking flour blend, but be warned, GF baking is a different beast. The texture won’t be identical, but it can still be delicious.
• **Vegan Rolls:** Swap dairy milk for plant-based milk (almond, soy, oat), use vegan butter sticks, and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 mins). For the frosting, use vegan cream cheese and vegan butter. Totally doable!
• **Filling Fun:** Add chopped pecans or walnuts to the cinnamon sugar mix for a nutty crunch. A pinch of cardamom or orange zest in the filling can also add a delightful twist. My personal fave? A tiny sprinkle of espresso powder in the filling – trust me!
• **Frosting Flex:** No cream cheese? No problem! A simple glaze of powdered sugar, a splash of milk, and vanilla extract will still be amazing. Less tangy, but still sweet!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

• **My dough isn’t rising! What gives?**
  
  Hmm, did your yeast get too hot in the milk bath? Or was it too cold? Is your kitchen an icebox? Find a warmer spot for the dough – on top of the fridge, near a sunny window, or in an oven turned off with just the light on can help!
• **Can I make these ahead of time?**
  
  **Absolutely!** You can prepare the rolls up to the second rise, cover them tightly, and pop them in the fridge overnight. In the morning, pull them out, let them come to room temp for about an hour (or until puffy again), then bake as usual. Future-you will high-five present-you!
• **Why are my rolls dry?**
  
  Oh no! Probably over-baked, my friend. Next time, keep a closer eye on them and pull them out as soon as they’re golden. Not enough butter in the filling (gasp!) can also contribute.
• **Can I use margarine instead of butter?**
  
  Well, technically yes, but why hurt your soul like that? Butter is king for flavor and texture here. Margarine just won’t give you the same richness, IMO.
• **Do I *have* to use dental floss to cut them?**
  
  No, a super sharp, un-serrated knife works too! But floss is strangely satisfying, leaves super clean edges, and is a fun little kitchen party trick. Give it a whirl!
• **What if I don’t have a stand mixer?**
  
  Get ready for an arm workout! Hand kneading is totally fine and actually quite therapeutic. It just takes a bit more elbow grease and about 10-15 minutes of kneading.

Final Thoughts

You did it! You just made a mountain of happiness in the form of glorious, warm, gooey cinnamon rolls. Seriously, pat yourself on the back – that’s some serious culinary wizardry right there. Whether you share them, hoard them, or freeze them for a rainy day, you’ve earned every single bite.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! **You rock!**