By Emmett Hickle 
Large batch cinnamon rolls are the perfect treat when you’re feeding a crowd, whether it’s for a special occasion, a brunch gathering, or simply satisfying a craving for homemade comfort food. These delightful pastries boast a tender dough that’s generously filled with the warm flavors of cinnamon and sugar, all topped off with a luscious cream cheese frosting.
Creating a large batch allows you to enjoy these soft, gooey delights with family and friends without spending all your time in the kitchen. In this article, we’ll explore various recipes, tips, and techniques to make the best large batch cinnamon rolls, ensuring that everyone leaves the table with a smile.
Perfecting Your Large Batch cinnamon roll recipe
When it comes to baking large batches of cinnamon rolls, starting with a reliable recipe is crucial. Below, we’ll detail a fundamental recipe that yields 24 to 54 fluffy rolls, depending on your desired serving size.
Basic Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 10 to 12 cups |
| Milk | 2 to 3 cups, warmed |
| Sugar | 1 cup (divided) |
| Active dry yeast | 2 packets (4.5 tsp) |
| Salt | 1 tablespoon |
| Butter | 1 cup (melted) |
| Eggs | 4 large |
| ground cinnamon | 3 tablespoons |
| Brown sugar | 1 cup |
| Cream cheese | 8 oz (for frosting) |
| Powdered sugar | 4 cups (for frosting) |
| Vanilla extract | 2 teaspoons (for frosting) |
This recipe can be adjusted based on your preferences—consider adding nuts, raisins, or even fruit for extra flavor and texture.
Steps to Prepare Your Large Batch Cinnamon Rolls:
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Prepare the Dough: In a large mixing bowl, combine warm milk and 1/2 cup of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes until foamy. Then, add melted butter, eggs, salt, and gradually mix in the flour until a soft dough forms.
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Kneading: Knead the dough on a floured surface until smooth and elastic, roughly for 8-10 minutes. Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm location for about 1-2 hours until it has doubled in size.
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Filling: While the dough is rising, mix together the brown sugar and cinnamon in a bowl. Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/2 inch thick. Spread melted butter over the surface and sprinkle the cinnamon-sugar mixture evenly.
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Rolling and Cutting: Roll the dough tightly and slice it into individual rolls (approximately 1.5 inches wide), placing them in greased baking pans.
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Second Rise: Cover the pans with a towel and allow the rolls to rise again for about 30-45 minutes.
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Baking: Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.
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Frosting: While the rolls are baking, prepare the cream cheese frosting by blending cream cheese, powdered sugar, and vanilla until smooth. Once your rolls are out of the oven, allow them to cool slightly before slathering on the frosting.
Tips for the Best Large Batch Cinnamon Rolls
- Yeast Activation: Ensure your yeast is fresh and correctly activated for a perfect rise.
- Flour Measurement: Measure your flour correctly, as too much can lead to dense rolls. Use the spoon-and-level method for the best results.
- Temperature Control: Consider the dough temperature; a warm environment helps yeast rise, but too hot can kill it.
- Freezer-Friendly: Consider freezing any extra rolls. Bake them, cool completely, and then freeze in airtight bags. They can be reheated in the oven for a quick treat.
Variations to Try
- Nutty Cinnamon Rolls: Add chopped walnuts or pecans to the filling.
- Chocolate Chip Cinnamon Rolls: Mix chocolate chips into the filling for an indulgent twist.
- Cream Cheese Filling: Substitute some of the butter with cream cheese for a richer flavor.
Nutritional Information
Making large batch cinnamon rolls means you can share a delicious treat with many people, but it’s also important to understand the nutritional content. Here’s a rough breakdown per serving (based on a yield of 24 rolls):
| Nutrient | Quantity per Roll |
|---|---|
| Calories | 300-350 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 48g |
| Sugar | 12g |
| Protein | 5g |
These rolls can be rich and indulgent, perfect as an occasional treat.
FAQ about Large Batch Cinnamon Rolls
1. Can I make large batch cinnamon rolls ahead of time?
Absolutely! You can prepare the rolls up to the baking stage, cover them tightly, and refrigerate them overnight. Let them come to room temperature and rise before baking.
2. How do I store leftover cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze them.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap a portion of the all-purpose flour with whole wheat flour, but the texture will be denser.
4. Can these cinnamon rolls be made vegan?
You can substitute dairy milk with almond or oat milk, replace eggs with flax eggs, and use vegan butter or margarine.
For more detailed recipes and further tips, consider checking out King Arthur Baking.
Using these methods, you can easily impress your friends and family with a homemade treat they won’t forget! So roll up your sleeves, and happy baking!