Giant Cinnamon Rolls

Total Time

Prep: 45 min. + rising Bake: 25 min. + cooling


1 dozen

Updated: Jun. 27, 2023
As a young newlywed, I thought I'd take it upon myself to make cinnamon rolls because I thought that was the hallmark of a good baker. The rolls were dense like hockey pucks and somewhat flavorless. Our dear black lab Annie wouldn't even eat one. I practiced for a couple of months and entered a contest at the Iowa State Fair—and I won! —Cristen Clark,
Giant Cinnamon Rolls Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.


  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 teaspoons honey
  • 1-1/2 cups warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup mashed potatoes
  • 3 large eggs, room temperature, lightly beaten
  • 2 teaspoons salt
  • 7-1/2 to 8 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1-1/2 teaspoons all-purpose flour
  • Dash salt
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Dash salt


  1. In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
  3. Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.

Nutrition Facts

1 roll: 695 calories, 18g fat (11g saturated fat), 90mg cholesterol, 588mg sodium, 122g carbohydrate (59g sugars, 3g fiber), 11g protein.

Recommended Video

More from Taste of Home