Big Texas Cinnamon Roll Recipe

Make these Texas Cinnamon Rolls with this simple cinnamon rolls recipe.  You can make the best cinnamon rolls using our easy big Texas cinnamon roll recipe with a cream cheese glaze recipe. 

It’s a common saying that everything is big in Texas.  So big is going to be a given in making these Texas Cinnamon Rolls with a cream cheese glaze.    This simple cinnamon rolls recipe makes enough to share with family and friends.   But if you wish to hide them for yourself we understand, we have done exactly that a few times in the past.

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There are two kinds of people in the world, those that like frosting on their cinnamon rolls and…..   And those that don’t.   We love them both ways and usually, when we make a batch of these cinnamon scrolls, we serve them with and without frosting.

Texas Cinnamon Roll Recipe:

Scroll Down for the Printable Recipe

Dough Ingredients:

• 3⁄4 cup unsalted butter, at room temperature
• 1 cup milk
• 3⁄4 cup + 1 teaspoon sugar
• 1 1⁄4 teaspoons salt
• 7 teaspoons active dry yeast (3 1⁄4 ounce packages)
• 1/2 cup warm water
• 5 large eggs
• 8 1⁄2 to 9 1⁄2 cups bread flour or all purpose flour

Filling Ingredients:

• 5 cups dark brown sugar, packed
• 1 1⁄4 cup unsalted butter, at room temperature
• 3 Tablespoons cinnamon

Cream cheese glaze Ingredients:

8 ounces cream cheese, at room temperature

• 1⁄4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 cup powdered sugar

How to Make these Texas Cinnamon Rolls:

Start your cinnamon rolls by making the yeast dough.    Instead of kneading the dough by hand it’s easier to use a dough hook on our KitchenAid mixer today.   It always makes cooking more fun by having the right equipment.   My daughter bought me a KitchenAid Mixer about 10 years ago and I use it 2-3 times each and every week.  One of the Best gifts ever!

Yeast Dough Instructions:

• In a small saucepan add butter, milk, 3/4 cup of the sugar, and the salt. Heat until the butter is melted, remove from heat and set aside.
• In a large mixing bowl, add warm water, sugar, and salt, stir to dissolve. Sprinkle the yeast over the water mixture, stir, and set aside in a warm place for 10 minutes to proof, until the mixture appears foamy.
• In the same mixing bowl, add the lukewarm milk/butter mixture to the yeast mixture
• In a small bowl, beat the eggs then add the mixing bowl and beat until well combined.

Let the dough rise about double in size, we have a designated dough bowl and we know when it rises to the top, it’s ready.

Tips to roll out these simple cinnamon rolls:

• Punch the dough down and divide in half.
• Take one half and roll out to a large rectangle, about 24 x 12 inches.

Tip: Our silicone bakers dough mat helps determine the size and is easier than judging the thickness.  When we called these Texas Cinnamon Rolls, we knew they had to be big but oh goodness.   This is just half of the dough, it looks like we should have plenty for our family and friends.

To make the Filling:

• In a small bowl add the brown sugar, room temperature butter, and cinnamon. Beat until well combined.
• Butter two 9 x 13-inch glass baking dishes or two baking sheets with a lip
• Spread half the filling evenly over the surface of the dough.
• Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals

• Place the rolls in one buttered dish spacing them at least 1 inch apart
• Repeat steps 2-6 with the other half of the dough
• Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.

Tip: Be sure not to place these rolls too close together since they will need plenty of room to rise. We are putting about 6 on this 9 X 13 baking dish. 

• Preheat the oven to 350˚F.
• Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.

Now, this is a perfect Big Texas Cinnamon Roll.  I’m not sure if I can wait to make the glaze before I  try these.  For a different look to your cinnamon rolls, they could also be placed on a large cookie sheet farther apart to allow for the sides to brown.

How to Make the Cream Cheese Glaze

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Print Recipe

5 from 13 votes

Big Texas Cinnamon Rolls

Large Homemade Big Cinnamon Rolls

Prep Time30 minutes mins

Cook Time30 minutes mins

Rising Time2 hours hrs 10 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Breakfast, Snack

Cuisine: Texas

Keyword: Big Texas Cinnamon Rolls, Cinnamon Rolls, Cinnamon scrolls, Giant Cinnamon Rolls, simple cinnamon rolls, Texas cinnamon roll

Servings: 16

Calories: 906kcal

Author: Evelyn Osborn

Ingredients

Dough

• 3/4 cup unsalted butter at room temperature
• 1 cup milk
• 3//4 cup + 1 teaspoon sugar
• 1 1/4 teaspoons salt
• 7 teaspoons active dry yeast (3-1/4 oz packages)
• 1/2 cup warm water
• 5 large eggs
• 8½ to 9½ cups bread flour or all-purpose flour

Filling

• 5 cups dark brown sugar packed
• 1 1/4 cup unsalted butter at room temperature
• 3 tablespoons cinnamon

Frosting

• 8 ounces cream cheese at room temperature
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

For the dough

• In a small saucepan add butter, milk, 3/4 cup of the sugar, and the salt. Heat until the butter is melted, remove from heat and set aside.
• In a large mixing bowl, add warm water, sugar, and salt, stir to dissolve. Sprinkle the yeast over the water mixture, stir, and set aside in a warm place for 10 minutes to proof, until the mixture appears foamy.
• In the same mixing bowl, add the lukewarm milk/butter mixture to the yeast mixture
• In a small bowl, beat the eggs then add the mixing bowl and beat until well combined.
• Add the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Either use a dough hook on a mixer or turn out on a floured board and knead until smooth and satiny, about 10 minutes.
• Place the dough in a very large bowl that has been buttered, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, about 1 hour.

For the filling

• Add brown sugar, room temperature butter, and cinnamon. Beat until well combined.

To Assemble

• Punch the dough down and divide in half.
• Take one half and roll out to a large rectangle, about 24 x 12 inches. Tip: Use a pastry mat printed with measurements.
• Butter two 9 x 13-inch glass baking dishes or two baking sheets with a lip
• Spread half the filling evenly over the surface of the dough.
• Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals
• Place the rolls in one buttered dish spacing them at least 1 inch apart
• Repeat steps 2-6 with the other half of the dough
• Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
• Preheat the oven to 350˚F.
• Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.

For the frosting

• Add cream cheese, whipping cream, and vanilla in a medium bowl beat with an electric mixer until well combined.
• Add the powdered sugar and beat until smooth.
• Frost the cooled rolls with the cream cheese glaze

Nutrition

Calories: 906kcal | Carbohydrates: 145g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 282mg | Potassium: 287mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1060IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 4.1mg