Cooking With Dough

Jumbo Cinnamon Rolls with Cream Cheese Frosting

Hey everyone!!  Sorry I have been MIA since April… but,  its for a great reason, we are expecting baby #2!! Now that I am a little more than half way through my pregnancy I am getting some energy back and finally feeling up to blogging again, yay!  So naturally for my first post back it had to be something worthy of a sinful pregnancy craving…Jumbo ooey-gooey Cinnamon Rolls with Cream Cheese Frosting… are you drooling yet?!  

 I must admit these are a bit of a labor of love, but so so worth it if you have the time to make them.   There is something so rewarding about making baked goods from scratch… so many people are intimidated by baking recipes with yeast, but honestly as long as you have time it really is quite simple!  So if your feeling adventurous one weekend give these babies a whirl, you and your family wont be disappointed!!



2 ½ tsp. active dry yeast

½ cup granulated sugar

1 cup warm water

¼ cup whole milk

2 eggs

6 tbsp. butter, melted (plus more for greasing)

4 to 5 cups all purpose flour (plus more for rolling dough)

1 tsp. kosher salt


½ cup butter (1 stick) softened to room temperature

1 ½ cups dark brown sugar

2 ½ tbsp. cinnamon

1 tsp. corn starch


8 oz. cream cheese, softened

2 tsp. vanilla extract

1 cup powdered sugar

½ tsp. kosher salt



Grease two 9 x 13 inch baking dishes with butter

Preheat oven to 350 degrees

In a small bowl mix together the warm water, granulated sugar, and yeast, set it aside for 5 minutes.

In a large bowl combine together the melted butter, milk, and eggs.

Once yeast mixture has sat for 5 minutes and is frothy, add it to the large bowl containing the egg mixture and stir until combine; add in salt. Then, add in the flour one cup at a time, stirring constantly with a spatula until it forms into a dough.

Once dough is formed transfer it to a lightly floured countertop or work surface. Knead the dough for 5 minutes until soft and is no longer sticky, form into a ball.

Transfer dough ball to a large bowl greased with butter, flip the dough ball over once in the bowl so the top gets coated as well. Cover the bowl with a damp cloth, place bowl in a warm place and let dough proof until it doubles in size, about 1- 1 ½ hours.

In a medium sized bowl combine together the brown sugar, cinnamon, and corn starch and set it aside.

Once dough has proofed, turn it out onto floured countertop and using a rolling pin, roll out the dough into a 13” x 20” rectangle. Spread the ½ cup softened butter all over the dough. Sprinkle brown sugar mixture all over buttered dough except leave a one inch space at the bottom of the rectangle so when you roll it up it will seal.

Firmly press the brown sugar mixture into the dough. Start rolling the dough towards you until it becomes one large log. (Make sure the seam side is down.) Cut the log into 12 equal sized rolls.

Place six cinnamon rolls in each greased 9 x 13 inch baking dish making sure they are evenly spaced out. Cover baking dishes with damp cloths and let proof in a warm place again for another 1 – 1 ½ hours or until rolls have doubled in size and are touching each other.

Once proofed, bake at 350 degrees for 20 – 22 minutes turning half way through baking. Cinnamon rolls should be light golden brown when done.

While cinnamon rolls are baking, in a medium sized bowl using an electric mixer, beat together cream cheese and vanilla extract until fluffy. Add in powdered sugar and salt, and beat an additional minute or two.

Once cinnamon rolls are done baking, slather each roll with the cream cheese mixture, serve warm and enjoy!!