Bonnie’s Easy Big-Batch Cinnamon Rolls

If you’re looking for a soft, fluffy, and delicious homemade cinnamon roll recipe that makes enough for a large family, holiday breakfast, brunch gathering, or special occasion, these easy big-batch cinnamon rolls are the perfect choice. They are made with a rich, buttery dough, filled with a sweet cinnamon-sugar filling, and topped with a smooth cream cheese frosting that melts beautifully over the warm rolls. This recipe yields approximately 24 cinnamon rolls and can easily be prepared ahead of time or frozen for later.

Why You’ll Love This Recipe

Makes a large batch that’s perfect for sharing.
Soft, fluffy, bakery-style texture.
Rich cinnamon flavor in every bite.
Easy to prepare with simple pantry ingredients.
Great for holidays, birthdays, brunches, or meal prep.
Freezer-friendly and perfect for making ahead.

Preparation Time

Prep Time: 30 minutes
First Rise: 1 hour
Second Rise: 30–45 minutes
Bake Time: 20–25 minutes
Total Time: About 2 hours 30 minutes

Servings

Makes approximately 24 cinnamon rolls.

Ingredients

For the Dough

2 cups warm whole milk
⅔ cup granulated sugar
⅔ cup unsalted butter, melted
2 large eggs, room temperature
2¼ teaspoons salt
2 tablespoons instant yeast
7–8 cups all-purpose flour

For the Cinnamon Filling

1 cup unsalted butter, softened
2 cups packed brown sugar
3–4 tablespoons ground cinnamon

For the Cream Cheese Frosting

8 ounces cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk, if needed

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Let the mixture sit for about 5 to 10 minutes until it becomes slightly foamy. Add the melted butter, eggs, and salt, then gradually mix in the flour one cup at a time until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead for about 5 to 6 minutes.

Step 2: First Rise

Place the dough into a lightly greased bowl and turn it once so all sides are coated. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about one hour, or until doubled in size.

Step 3: Prepare the Filling

In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined. Set aside while you prepare the dough.

Step 4: Roll Out the Dough

Punch down the risen dough and divide it into two equal portions for easier handling. Roll each portion into a large rectangle about ¼ inch thick.

Spread the softened butter evenly over the dough, making sure to reach the edges. Sprinkle the cinnamon-sugar mixture generously across the buttered surface.

Step 5: Shape the Rolls

Starting with the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut each log into evenly sized rolls about 1½ inches thick.

Arrange the rolls in greased baking pans, leaving a little space between each one to allow for rising.

Step 6: Second Rise

Cover the pans and allow the rolls to rise for another 30 to 45 minutes, or until they have become noticeably puffy.

Meanwhile, preheat your oven to 350°F (175°C).

Step 7: Bake

Bake the cinnamon rolls for 20 to 25 minutes, or until lightly golden brown on top. Avoid overbaking, as this can make the rolls dry. The centers should be fully cooked while remaining soft and tender.

Step 8: Make the Frosting

While the rolls are baking, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and a pinch of salt. Add milk a little at a time if you prefer a thinner consistency.

Step 9: Frost and Serve

Spread the cream cheese frosting over the warm cinnamon rolls. The warmth of the rolls will gently melt the frosting, creating a rich, creamy glaze over every bite.

Serve warm with coffee, tea, or a cold glass of milk.

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat individual rolls in the microwave for about 20 to 30 seconds before serving.

Freezing Instructions

These cinnamon rolls freeze beautifully. You can freeze them before baking after shaping or after baking once completely cooled. Wrap tightly in plastic wrap and aluminum foil or store in a freezer-safe container for up to three months.

Tips for the Best Cinnamon Rolls

Use warm milk, not hot, to activate the yeast properly.
Measure flour carefully to avoid dry dough.
Do not skip either rise, as both are important for achieving a light and fluffy texture.
Spread the filling evenly for consistent flavor throughout each roll.
Frost the rolls while they are still warm for the best results.
Add chopped pecans or walnuts for extra crunch.
Mix raisins into the filling for a classic variation.
A pinch of nutmeg or cardamom can add extra warmth and depth of flavor.

Frequently Asked Questions

Can I make these cinnamon rolls the night before?

Yes. After shaping the rolls, cover the pan and refrigerate overnight. The next morning, let them sit at room temperature for about 45 minutes before baking.

Can I use active dry yeast instead of instant yeast?

Yes. Simply dissolve the yeast in the warm milk with a little sugar and allow it to bloom for 10 minutes before continuing with the recipe.

Can I freeze baked cinnamon rolls?

Absolutely. Freeze them with or without frosting for up to three months. Thaw overnight in the refrigerator and warm before serving.

Why are my cinnamon rolls dry?

Using too much flour or baking them too long are the most common reasons. A soft dough and careful baking produce the best texture.

These homemade big-batch cinnamon rolls are soft, buttery, perfectly sweet, and filled with comforting cinnamon flavor. Whether you’re baking for family, friends, or a special celebration, this easy recipe delivers delicious bakery-style cinnamon rolls that everyone will enjoy.