Jumbo Cinnamon Rolls

If you love cinnamon rolls, you’ll love creating this one giant sweet roll. It’s so big, you’ll have to bake it in a pie tin! I’ll show you exactly how to adjust this recipe to achieve jumbo status! Make the dough the night before, roll it out and bake first thing in the morning – making your morning much easier and delicious! Watch my short video to learn how easy it is to roll up a giant cinnamon roll. Serve it as one big dessert to slice up and share with the family, or make it for one special person that you’re celebrating! These homemade jumbo cinnamon rolls are such a fun way to enjoy a classic treat!



Dough Ingredients:

  • 2 cups (454 g/ml) warm water (about 115°F)
  • ¼ cup (28g) nonfat powdered milk
  • ½ cup (43g) boxed potato flakes
  • ½ cup (99g) granulated sugar
  • 1 Tablespoon, plus 1 teaspoon (12g) instant yeast*
  • 1 & ½ teaspoons (9g) salt
  • ¼ cup (56g) unsalted butter, softened to room temperature
  • ½ cup (92g) butter flavored shortening
  • 2 large eggs
  • 56 cups (600g-720g) bread flour


Filling Ingredients:

  • ¼ cup (56g) salted butter, melted
  • ¾ cups (160g) dark brown sugar
  • 4 Tablespoons (30g) ground cinnamon


Prepare the dough.

  1. In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer.
  2. Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
  3. Turn mixer on low and add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. Stop the mixer and check the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
  4. Knead on low speed for 5 minutes.
  5. Remove dough from mixer and place in a greased bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 60-90 minutes.


Prepare the filling.

  1. Melt ¼ cup salted butter in microwave safe dish and set aside.
  2. In separate bowl combine the brown sugar and cinnamon.

It’s time to roll.

1.    After the dough has risen its first rise, turn it out onto a floured work surface.

2.    Divide the dough into three equal sized pieces, about 19 ounces each. This recipe will make 3 jumbo cinnamon rolls. If you’re only making one jumbo cinnamon roll, you can use the rest of your dough to make regular sized cinnamon rolls or crescent dinner rolls.

3.    Set aside two of the dough balls and roll out one of the three pieces of dough into a large rectangle, about 8×14 inches in size and 1/4 inch in thickness. Be sure to pull the corners out so that they are nice and sharp, and all sides of the rectangle are straight. This helps to line up the dough as you roll it up.

4.    Brush the melted butter onto the surface of the dough. Sprinkle on a good amount of the prepared cinnamon sugar mixture. Spread it out all the way to the edges of the dough to make sure you get lots of cinnamon incorporated into your cinnamon roll.

5.    Using a pizza cutter, cut the dough lengthwise into four equal strips.

6.    Start at the short end of the first strip and roll up. Line up the end of the roll with the end of the second strip and continue to roll up, doubling the size of the cinnamon roll. Continue with the third and fourth strips, until you have rolled up all four strips into one jumbo cinnamon roll!

7.    Place on a greased, 8 or 9-inch pie or cake pan. Press down the center of the cinnamon roll if it’s poking out too much. Cover the roll loosely with plastic wrap and let sit in a warm place for its second rise, for about 20 minutes while you preheat your oven.



  1. Bake in a preheated 325°F oven for 28-34 minutes or until edges are golden brown and interior seems to be done. Allow to cool 10-20 minutes before frosting. For runnier frosting, frost while warmer.
  2. Frost with my Cream Cheese Frosting.


  1. Find my cream cheese frosting recipe at:
  2. *You can replace the instant yeast with active dry yeast – be sure to proof it first. Proof it by adding the active dry yeast to the water with 1 Tablespoon of the sugar. Let it sit for up to 10 minutes to foam up. If it doesn’t foam, replace yeast with a fresh package.
  3. To make ahead of time, mix up the roll dough and place in a large, airtight container in the refrigerator overnight. (no longer than 24 hours) The next morning, remove dough and roll up jumbo cinnamon roll as directed in recipe. Let it rise for 20 minutes while oven preheats. I would not suggest rolling it up and placing in the fridge overnight – it may proof too much, too quickly.
  4. This dough is the same base dough for my Crescent Dinner Rolls. It can also be used for various sweet rolls by switching up the filling and the frosting. It’s called my “Master Roll Dough” on my blog.