Jumbo Cinnamon Rolls with a Sugar Glaze
I think one of my earliest joys in life was pulling apart a gooey cinnamon roll and savoring each delicious bite. This recipe for Jumbo Cinnamon Rolls with a sugar glaze brought me right back to those happy memories. The smell is intoxicating and they taste like pure bliss. In my opinion, they are the best way to bring a little joy into the world.
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Baking My Way Through Bread
Bread has been one of my favorite things to eat for a long time, but it has not always been my favorite item to bake. I’ve grown to love working with dough, but it took awhile to feel confident with it.
Over the past few months, I’ve been working my way through a pastry school textbook, and just finished the Enriched Yeast Dough chapter. And with each chapter comes a new recipe. It started with Almond Pecan Muffins, then French Bread, and now Jumbo Cinnamon Rolls.
Developing a Recipe
As with the previous chapters, I planned on whipping up the textbook recipe and sharing that with you. But… ya girl wasn’t paying attention. The original recipe called for 2 OUNCES, not 2 teaspoons, of yeast. I did not want to use up that much yeast! Nowadays, it’s not always readily available, so I treasure every packet.
So I decided to scale down and rework the recipe until I ended up with these jumbo cinnamon rolls. If you want to develop your own recipe, it’s truly a lot easier than you think. Understand how the ingredients interact (my Ingredient Glossary will help) and start with a base recipe.
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Jumbo Cinnamon Rolls
This recipe breaks down into the enriched dough, the brown sugar cinnamon filling, and the powdered sugar glaze. When I tweaked the rolls, I only altered the dough. Everything else was simple and fine as it was.
This recipe uses the straight dough method, which is probably the most common way to make bread. Basically, you throw everything together and knead. But for some enriched dough, you knead the wet and dry ingredients first, and then add the fat. We did this with the Saffranskrans.
Enriched Yeast Dough
You know what makes bread taste amazing? Milk, butter, and eggs. You know what makes it difficult for yeast to do their job? Milk, butter, and eggs. Because of this, enriched yeast dough usually has more yeast in the recipe to compensate.
Related Reading: Cinnamon Swirl Bread
When I reworked the recipe, I wanted to use less yeast than it originally called for, so I cut back slightly on both the butter and egg yolks. If the dough had looked too dry after a bit of kneading, I planned on throwing in some softened butter. Luckily, it was a glorious moist dough!
Brown Sugar Cinnamon Filling
It does not get any easier than whipping up butter, sugar, and cinnamon. But that doesn’t mean I don’t have something to say about it. I prefer my butter to be only slightly melted. It was still opaque, but smooth. Once you stir in the sugar and cinnamon, it makes a nice paste that you can easily spread over the dough.
I used dark brown sugar in these jumbo cinnamon rolls. If you don’t have that on hand, light brown, or even granulated sugar should work just fine. The dark brown sugar has more depth of flavor, but it’ll be delicious either way.
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Powdered Sugar Glaze
Okay, look. I know that a cream cheese glaze is the best thing on this Earth, but hear me out. You don’t need to refrigerate this glaze, it takes two seconds to make, and it is still the bomb dot com. Let’s get back to it.
This glaze started off so thick that it actually broke my whisk! If it is too thick, add water a teaspoon at a time. If it gets too thin, add more powdered sugar. It is seriously that easy. And you can always add more lemon juice as well, just taste as you go.
Assembling the Jumbo Cinnamon Rolls
I love big ole cinnamon rolls just as much as the next girl, but slicing them up is kind of messy business that I don’t love. It’s not awful, just messy. Once the dough is rolled up, I like to use a ruler to get even slices. But you don’t have to do this. I’m just a Virgo through and through.
Have you heard of using dental floss to slice cinnamon rolls? Me too. But I only had the mint stuff on hand. If you have tried this method before, leave a comment and tell me about it. I used both a serrated and a large knife and they both made a mess, but worked.
Strawberry Glaze Variation
Ben loved these cinnamon rolls, but as with a lot of my bakes, he had some suggestions for the next batch. He absolutely loves adding color to just about anything, so we added some pink to the dough with the rest of the wet ingredients. And for flavor, he wanted strawberry. I think that freeze dried fruit is one of the best baking ingredients out there. To top off our pink cinnamon rolls, I made a quick and easy strawberry sugar glaze.
Grind a bag of freeze dried strawberries in a food processor and sift out the chunks. Swap the remaining strawberry powder for an equal amount of powdered sugar. I nixed the lemon juice, but that’s up to you, and I added one drop of red food gel. Make the sugar glaze and drizzle. You can sprinkle the large strawberry chunks on top, like I did, if you want.
Enjoy!
Y’all, I am sniffing one of these bad boys right now. These Jumbo Cinnamon Rolls are a bright light in a crazy world right now. If you’ve got a few hours to relax at home and bathe in the smell of bread and cinnamon, do it!
And hey, I know I didn’t make a video for this recipe, but go ahead and check out my YouTube channel. It’s a little thing right now, but there are tasty recipes and helpful tutorials that I think you’ll like. Thanks for your support, friend!
Jumbo Cinnamon Rolls
Ingredients
Enriched Yeast Dough
- 6 fl oz milk
- 1 pkt instant yeast
- 1 egg
- 1 egg yolk
- 1/2 tsp vanilla
- 8 oz all- purpose flour
- 8 oz bread flour
- 2.5 oz sugar
- 1 tsp salt
- 5 oz unsalted butter softened
Brown Sugar Cinnamon Filling
- 3 oz unsalted butter melted
- 2 tsps cinnamon
- 3 oz brown sugar
Powdered Sugar Glaze
- 8 oz powdered sugar sifted
- 1 tsp vanilla
- 1 tsp lemon juice
- 2 oz warm water
Instructions
Enriched Yeast Dough
- Scald the milk in a small saucepan. As soon as small bubbles appear around the edge of the pan, pour the milk into the bowl of a stand mixer and cool to 110°- 115°F. Then add the yeast, egg, yolk, and vanilla to the bowl. Now add the flours, sugar, salt, and soft butter. Make sure the salt does not come into direct contact with the yeast.
- With a dough hook, mix on low until the ingredients have combined, about 2- 3 minutes. Bump the speed up to medium and knead for about 5- 8 minutes. Finish kneading the dough by hand. The dough should be smooth and elastic.
- Place the dough into a clean bowl (wipe out the stand mixer bowl and it'll do just fine) and cover with cling wrap. Set in a warm, draft free location and let rise until the dough has doubled in size, about 1- 2 hours.
Brown Sugar Cinnamon Filling
- Right before the dough is done rising (fermenting), prepare the filling. Combine the barely melted butter, cinnamon, and sugar and whisk until smooth. If necessary, warm in the microwave for 5 second bursts until the mixture is smooth and spreadable, but not too liquidy.
Assembling the Rolls
- Roll the fermented dough out to a large rectangle, roughly 10x16 inches. Spread the filling evenly over the dough. Leave a space at the far long side of the rectangle so that you can seal the roll, but you can go right up to the other edges.
- Starting with the long side closest to you, roll the dough and filling up into a log. If you make your roll too tight, the filling will squeeze out. If the roll is too loose, the spiral will have gaps. Pinch the end of the dough to the roll to seal and place the log seam side down.
- Slice the log into 12 equal rolls, slightly large than an inch wide, and place them cut side up on a baking sheet (line with a silicone mat for easy clean up).
- Cover with plastic wrap and set aside to rise. They will not double in size, more like a 70% increase. This will take about an hour.
- About 30 minutes before baking, preheat the oven to 350°F. Bake for 20- 25 minutes. Set aside to cool slightly.
Powdered Sugar Glaze
- While the rolls cool, place the sugar, vanilla, lemon juice, and half of the water in a bowl. Whisk to combine. Add more water a teaspoon at a time until you have a pourable glaze. Top each roll with a dollop and enjoy while slightly warm.
Notes
- If not using the glaze right away, cover with plastic wrap. It will crust quickly.
- To make a strawberry sugar glaze, pulse freeze dried strawberries in a food processor and sift out the chunks. Swap the strawberry powder for an equal amount of powdered sugar.
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Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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