Jumbo Bakery Style Cinnamon Rolls

A frosted jumbo cinnamon roll served on a plate next to a cup of black coffee and fresh cinnamon sticks.

Jumbo Bakery Style Cinnamon Rolls

These are the Jumbo Cinnamon Rolls of your dreams. If you have ever wondered how professional bakeries get that impossibly soft texture and gooey center this is the secret. We are using a Japanese Tangzhong starter to lock in moisture and a heavy cream pour right before baking to create a rich caramel like bottom. They are massive and pillowy and quite frankly they make my famous Cinnabon copycat recipe look like a practice run.

Prep Time35

Cook Time25

Rising time1 45

Total Time2 45

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: bakery style cinnamon rolls, cinnamon rolls, jumbo cinnamon rolls

Servings:

Calories: 705kcal

Author: Joanna Cismaru

Ingredients

For the Tangzhong

3 tablespoons all purpose flour
½ cup whole milk

For the Dough

¾ cup whole milk warm, between 100℉ and 110℉
¼ cup heavy cream
2¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
1 large egg yolk
4 tablespoons unsalted butter melted
4 cups all purpose flour
¾ teaspoon salt

For the Filling

½ cup unsalted butter softened
1 cup brown sugar packed
2½ tablespoons ground cinnamon
¼ teaspoon salt

For the Heavy Cream Pour

¾ cup heavy cream

For the Cream Cheese Frosting

4 ounces cream cheese softened
2 tablespoons unsalted butter softened
¾ cup powdered sugar
1 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch salt

US Customary - Metric

Instructions

In a small saucepan over medium heat, whisk together 3 tablespoons all purpose flour and ½ cup whole milk. Cook, whisking constantly, until a thick paste forms. Remove from heat and let cool completely.
In a large bowl, combine ¾ cup warm whole milk, ¼ cup heavy cream, and 2¼ teaspoons active dry yeast. Let sit for 5 to 10 minutes until foamy.
Add ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 4 tablespoons melted unsalted butter, and the cooled tangzhong. Mix until combined.
Add 3½ to 4 cups all purpose flour and ¾ teaspoon salt. Mix until a dough forms. Knead the dough for 8 to 10 minutes until smooth and slightly tacky but not sticky.
Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
In a small bowl, combine 1 cup brown sugar, 2½ tablespoons ground cinnamon, and ¼ teaspoon salt.
Roll the risen dough into a large rectangle about 18 by 12 inches.
Spread ½ cup softened unsalted butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top. Gently press the filling into the butter. Roll the dough tightly from the long side into a log.
Cut into 9 large rolls using a sharp knife or unflavored dental floss.
Place the rolls in a greased 9×13 inch baking dish, leaving slight space between them. Cover and let rise for 45 minutes.
Preheat the oven to 350°F.
Just before baking, pour ¾ cup heavy cream evenly around and between the rolls in the pan. Bake for 23 to 27 minutes, or until the tops are lightly golden and the centers are set.
While the rolls bake, beat 4 ounces cream cheese and 2 tablespoons softened unsalted butter until smooth and fluffy.
Add ¾ cups powdered sugar, 1 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat for 3 to 4 minutes until light and spreadable.
Spread the cream cheese frosting over the warm rolls so it melts slightly into the layers.

Notes

The Tangzhong Trick: Do not skip this part. It takes three minutes but it is the reason these rolls stay soft for days. Make sure the paste is thick like mashed potatoes and let it cool so you do not cook your yeast.
Yeast Temperature: Your milk and cream should feel like a warm bath. If it is too hot you will kill the yeast. If it is too cold the dough will take forever to rise. If it does not get foamy after ten minutes throw it out and start over.
The Heavy Cream Pour: This is the game changer. Pouring the cream around the rolls might look strange but it creates a steam effect in the oven. It mingles with the sugar to create a gooey sauce that keeps the centers incredibly moist.
The Floss Hack: Forget the knife. Use unflavored dental floss to cut your rolls. It gives you perfectly round spirals without squishing the dough layers. Just cross it over the top and pull.
Make Ahead Instructions: You can prep these the night before. Follow the steps until the rolls are in the baking dish then cover them and put them in the fridge. In the morning let them sit at room temperature for about forty five minutes before you do the cream pour and bake.
Storage and Reheating: These are best fresh but they keep well in a container for up to four days. Always reheat them in the microwave for fifteen seconds. This reactivates the fats and makes them taste like they just came out of the oven.

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