Jumbo Cinnamon Rolls

Sweet yeast dough rolled up with a brown sugar cinnamon filling and topped with an easy powdered sugar glaze.

Course Breakfast

Cuisine American

Keyword Bread, Brunch, Holiday

Prep Time 20

Cook Time 20

Resting Time 3

Total Time 3 40

Servings 12 rolls

Calories 424kcal

Author Colleen

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.

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.

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.

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.

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.