How to Make Huge Cinnamon Rolls - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked cinnamon rolls wafting through the kitchen. These Huge Cinnamon Rolls are a favorite in many households, and for good reason – they're big, fluffy, and packed with delicious cinnamon and sugar. If you've never tried making your own cinnamon rolls from scratch, now is the perfect time to give it a go. You won't believe how easy and satisfying it is to create these bakery-worthy treats in your own home.

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Ingredients

  • ¼ cup warm water
  • 1 tablespoon white sugar
  • 1 (.25 ounce) package instant yeast
  • ¾ cup milk
  • ¼ cup margarine
  • 3 ¼ cups all-purpose flour, or as needed
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup water
  • 1 large egg
  • 1 cup packed brown sugar
  • ½ cup margarine, softened
  • ½ cup raisins
  • ½ cup chopped pecans
  • 1 tablespoon ground cinnamon
  • nonstick cooking spray
  • 1 cup white frosting
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup margarine, melted

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 50 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 large rolls

  • Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.
  • Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.
  • Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.
  • Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn't stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.
  • Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.
  • Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.
  • Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm rolls.
  • Nutrition

    1024 cal.

    • Total Fat: 45g
    • Saturated Fat: 8g
    • Cholesterol: 33mg
    • Sodium: 655mg
    • Total Carbohydrate: 149g
    • Dietary Fiber: 5g
    • Total Sugars: 89g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 135mg
    • Iron: 5mg
    • Potassium: 391mg