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Big-Batch Frosted Cinnamon Rolls

Author: Fleischmann's Yeast

Big-Batch Frosted Cinnamon Rolls Recipe Big-Batch Frosted Cinnamon Rolls Recipe

These light-as-a feather, generously sized rolls, with their crown of vanilla-scented icing, are perfect for a breakfast or brunch gathering. Since the recipe makes 24 large rolls, it's ideal for a crowd. And the rolls go quickly from bowl to oven, thanks to Fleischmann's® RapidRise yeast and no initial rise in the bowl — a single rise, shaped and in the pan, is all it takes.

At a glance

Prep
Bake
Total
Yield
2 dozen large rolls
Nutrition information

Ingredients

Choose your measure:

Dough

  • 7 1/2 to 8 1/4 cups King Arthur Unbleached All-Purpose Flour*
  • 2/3 cup granulated sugar
  • 1 tablespoon salt**
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 1/2 cups milk
  • 1/2 cup water
  • 3/4 cup (12 tablespoons) butter**
  • 2 large eggs
  • *See "tips," below.
  • **If you use salted butter, reduce the salt to 2 1/2 teaspoons.

Filling

  • 1/2 cup granulated sugar
  • 1/4 cup (4 tablespoons) softened butter
  • 1 1/2 tablespoons (4 1/2 teaspoons) ground cinnamon

Frosting

  • 1/4 cup (4 tablespoons) softened butter
  • 4 cups confectioners' sugar
  • 1/8 teaspoon salt, optional; for enhanced flavor
  • 1/2 to 1 teaspoon vanilla extract, to taste; optional
  • 4 to 6 tablespoons milk

Instructions

  1. To make the dough: Combine 3 cups of the flour, the sugar, salt, and undissolved yeast in a large mixing bowl.
  2. Heat the milk, water, and butter until very warm (120°F to 130°F). The butter doesn't need to melt completely.
  3. Add the liquid ingredients to the flour mixture, along with the eggs.
  4. Beat for 2 minutes; the mixture will be soupy.
  5. Gradually beat in enough of the remaining flour to make a soft dough. In the winter, or under less humid conditions, you may not need all the flour; in the summer, or when it's humid, you'll probably use it all.
  6. Knead the dough until it's smooth, elastic, yet still quite soft, about 6 to 8 minutes. Cover it, and let it rest for 10 minutes.
  7. To make the filling: Whisk together the sugar and cinnamon. Set it aside.
  8. Lightly grease two 9" x 13" pans; or a 9" x 13" pan and two 9" round cake pans.
  9. Divide the dough in half. Working with one piece at a time, pat/roll the dough into a 10" x 15" rectangle. It's a soft dough, and should handle easily.
  10. Spread with half the softened butter (2 tablespoons). Sprinkle with half the cinnamon-sugar.
  11. Starting with a long side, gently roll the dough into a log, pinching the edge to seal as well as you can.
  12. Cut the log into 12 pieces, and space them in the prepared pan.
  13. Repeat with the remaining dough and filling.
  14. Cover the pans, and let the rolls rise until they're nearly doubled, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
  15. Bake the rolls for 25 to 30 minutes, until they're golden brown. Remove them from the oven, and cool them for at least 20 minutes before frosting.
  16. To make the frosting: Combine the frosting ingredients, using enough milk to make a soft, spreadable frosting.
  17. Spread the frosting on the rolls. Serve immediately; or cover loosely, and serve later. Store well-wrapped, at room temperature, for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 105g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 350
  • Calories from Fat 90
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 310mg
  • Total Carbohydrate 59g
  • Dietary Fiber 1g
  • Sugars 29g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.