EXTRA LARGE CINNAMON ROLLS
Steps:
- In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until frothy.
- Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour.
- With the dough hook attachment, turn the mixer to low until ingredients are combined. Then turn to medium and allow mixer to knead the dough for about 7 minutes until it has pulled away from the sides and is stretchy.
- Turn the dough onto a floured surface and knead for about 2 minutes, adding a bit of extra flour if needed, until smooth and elastic.
- Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled. About 2 hours.
- After dough has risen, turn onto a floured surface and gently roll into a rectangle approximatly 24 inches by 14 inches with the long edge facing you.
- Spread the butter over the dough, leaving 1 inch at the top end.
- Sprinkle the brown sugar over the butter, then sprinkle the cinnamon over the brown sugar.
- Roll the dough up, starting from the edge closest to you. Pinch the seam to help keep it closed.
- Cut the roll into 12 pieces, about 2 inches wide each. Then lighly spray 2 8x11 baking dishes with non-stick spray and place rolls in the dish leaving 2 inches between them. (you can also use 9x13 pans)
- Cover and allow to rise in a warm place until doubled. About 2 hours.
- After rolls have risen, bake at 375 degrees for 25 minutes, or until golden.
- Remove rolls from the oven, allow to cool for 5 minutes, then frost as desired. Serve warm.
Nutrition Facts : Calories 621 kcal, Carbohydrate 97 g, Protein 8 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 503 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 Roll
GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Scott Loitsch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
- In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
- Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
- Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
- Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
- Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
- Preheat the oven to 325˚F (160˚C).
- Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams
THE BEST CINNAMON ROLLS
Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
- Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
- Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
- Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
- Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
- Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
- Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
GIANT CINNAMON ROLLS
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
Provided by Delish
Categories Breads
Time 2h15m
Yield 28-30 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
- Add sugar and stir. Stir in lightly beaten eggs and oil.
- Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
- Cover dough and let rise until doubled.
- Punch dough down and divide in half. Roll out one half into a rectangle.
- Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
- Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
- Repeat with remaining half of dough and filling.
- Cover and let rise until doubled.
- Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
- For frosting, beat together softened cream cheese and butter.
- Beat in milk and vanilla.
- Gradually beat in powdered sugar; beating until smooth.
- Generously frost warm rolls, about 5 minutes after removing from oven.
Nutrition Facts : Calories 542, Fat 21.4, SaturatedFat 9, Cholesterol 48.4, Sodium 623.9, Carbohydrate 80.7, Fiber 2, Sugar 35.4, Protein 7.4
AGATHA'S OVERSIZED CINNAMON ROLLS
"Me, I'm not so handy, but I do bake," said Agatha in a "Season For Miracles" and "I brought you some breakfast rolls just out of the oven."
Provided by Deb C
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl.
- Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes.
- Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball.
- Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour.
- Punch down the dough and let rest for 15 minutes.
- Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan.
- Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins.
- Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure.
- Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly.
- Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.
Nutrition Facts : Calories 775.5 calories, Carbohydrate 130.2 g, Cholesterol 71.1 mg, Fat 23.7 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 12.3 g, Sodium 196.2 mg, Sugar 65.5 g
GIANT CINNAMON ROLLS
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, FoodandSwine.com
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- 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., 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., 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 : Calories 695 calories, Fat 18g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 588mg sodium, Carbohydrate 122g carbohydrate (59g sugars, Fiber 3g fiber), Protein 11g protein.
GIANT CINNAMON ROLL
This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. -Leah Rekau, Taste of Home food stylist
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°., Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack., To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.
Nutrition Facts : Calories 416 calories, Fat 21g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 354mg sodium, Carbohydrate 55g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
HUGE CINNAMON ROLLS
Yummy! Big, soft, and chewy, not too sweet but with just the right amount of sticky sweetness to hit the spot. Wonderful when served warm.
Provided by Lori Evans
Time 1h45m
Yield 6
Number Of Ingredients 21
Steps:
- Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.
- Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.
- Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.
- Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn't stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.
- Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.
- Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.
- Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm rolls.
Nutrition Facts : Calories 1024.1 calories, Carbohydrate 148.5 g, Cholesterol 33.4 mg, Fat 44.8 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 7.6 g, Sodium 654.5 mg, Sugar 89.1 g
CINNAMON ROLLS-BIG N' SOFT
I got this recipe from an old church cookbook. I've been making these rolls for years, and they really do turn out big 'n soft! When the weather starts getting colder, I like to make these rolls, and serve them with chili..oh yum!
Provided by Hazeleyes
Categories Breads
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the butter with the warm milk. Add sugar and water. Mixture should be lukewarm.
- Add the 3 packages of yeast, stir well and let stand for 15 minutes, or until it bubbles.
- Add beaten eggs, salt and flour. Stir well.
- Dough should be firm, you do not knead this.
- Cover with a light weight kitchen towel, and let rise for one hour.
- Put the dough on a lightly floured surface, and let rest for 10 minutes.
- If dough is very sticky, you may add additional flour. Roll out, and spread with the 1/2 cup of softened butter, then sprinkle with the cinnamon and sugar.
- Roll up, and with a sharp knife, divide dough into fourths.
- Make 6 rolls from each fourth.
- Put onto greased pan.
- Let rise for one hour.
- Bake in a 350 degrees oven for 15-20 minutes.
- Cool.
- For the frosting, simmer in a saucepan the water and butter. Add enough powdered sugar for spreading consistency. Add the vanilla and frost warm rolls.
- Enjoy!
Nutrition Facts : Calories 293.9, Fat 11.2, SaturatedFat 6.7, Cholesterol 50.8, Sodium 296.4, Carbohydrate 43, Fiber 1.3, Sugar 14, Protein 5.5
MOLTEN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: cinnamon roll dough, cream cheese, granulated sugar, vanilla extract, milk
Provided by Tasty
Categories Desserts
Yield 6 rolls
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C)
- Take two cinnamon roll dough packs and press them flat into circles.
- For the filling: In a medium bowl, mix together the cream cheese, sugar, and vanilla, stirring until smooth.
- Add the milk and stir until there are no lumps.
- Freeze cream cheese mixture for about 1 hour until it sets and is frozen but not too hard.
- Scoop out a large spoonful of the mixture and place it in the center of one of the cinnamon roll dough circles. Fold the edges of the dough up the sides of the cream cheese scoop.
- Place the other flattened dough circle on top, using a spoon to tuck the edges underneath. Repeat with the remaining dough and cream cheese.
- Place the sealed dough balls upside down in a 9x9 (23x23) cake pan with the seams facing upwards.
- Bake for 20-25 minutes until the rolls are golden brown and puffed. Drizzle the reserved icing on top of the rolls, and serve while warm.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 8 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
More about "huge cinnamon rolls recipes"
BIG GIANT CINNAMON ROLLS (LIKE CINNABON!) - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (30)Category BreakfastServings 8Total Time 5 hrs
FLUFFY, HOMEMADE CINNAMON ROLLS RECIPE - DIVAS CAN …
From divascancook.com
BEST GIANT CINNAMON ROLL RECIPE - HOW TO MAKE GIANT …
From delish.com
SOFT AND FLUFFY CINNAMON ROLLS - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
SOFT CINNAMON ROLLS - CAFE DELITES
From cafedelites.com
BEST EVER JUMBO CINNAMON ROLLS • ZONA COOKS
From zonacooks.com
GIANT CINNAMON ROLLS RECIPE | MYRECIPES
From myrecipes.com
BIG FAT CINNAMON ROLLS • BURNTPORKCHOPS
From burntporkchops.com
FLUFFY CINNAMON ROLLS: SOFTEST CINNAMON ROLLS EVER! - THE …
From thewoksoflife.com
GIANT CINNAMON ROLL RECIPE - PILLSBURY.COM
From pillsbury.com
BIG FLUFFY CINNAMON ROLLS RECIPE - CYNFULKITCHEN.CA
From cynfulkitchen.ca
GIANT CINNAMON ROLLS | SOUTHERN FATTY
From southernfatty.com
BEST HOMEMADE CINNAMON ROLLS RECIPE (BETTER THAN …
From joyfoodsunshine.com
GIANT CINNAMON ROLLS RECIPE {CINNABON COPYCAT WITH SECRET …
From tastesoflizzyt.com
PERFECTLY PILLOWY CINNAMON ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
GIANT CINNAMON ROLLS {WITH STEP-BY-STEP PHOTOS} - MEL'S KITCHEN …
From melskitchencafe.com
THE BEST CINNAMON ROLLS - WITH STEP-BY-STEP TUTORIAL - MEL'S …
From melskitchencafe.com
CINNAMON ROLL MUFFINS - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
HOMEMADE JUMBO CINNAMON ROLLS....THE EASY WAY - CHEF ALLI
From chefalli.com
HAYLEY'S FAMOUS CINNAMON ROLLS – MODERN HONEY
From modernhoney.com
THE BEST HOMEMADE CINNAMON ROLLS EVER! - THE STAY AT HOME CHEF
From thestayathomechef.com
BIG BATCH CINNAMON ROLL RECIPE | BY LEIGH ANNE WILKES - YOUR …
From yourhomebasedmom.com
CINNAMON ROLLS!! BIG, EASY AND DELICIOUS! - YOUTUBE
From youtube.com
RIDICULOUSLY GOOD CINNAMON ROLLS - INSPIRED TASTE
From inspiredtaste.net
GIANT HOMEMADE DISNEY CINNAMON ROLLS • LOVE FROM THE OVEN
From lovefromtheoven.com
QUICK YEAST CINNAMON ROLLS: READY IN 90 MINUTES - CHELSWEETS
From chelsweets.com
BIG TEXAS CINNAMON ROLL RECIPE - MY TURN FOR US
From myturnforus.com
BIG-BATCH FROSTED CINNAMON ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
GIANT CINNAMON ROLL - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
FLUFFY HOMEMADE CINNAMON ROLLS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
GIANT CINNAMON ROLL RECIPE - MASHED.COM
From mashed.com
GIANT CINNAMON ROLLS - SUGAR DISH ME
From sugardishme.com
BIG BATCH CINNAMON ROLLS - THE FINER THINGS IN LIFE
From amysfinerthings.com
BIG-BATCH FROSTED CINNAMON ROLLS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
EASY CINNAMON ROLL RECIPE (NO-KNEAD) W/ VIDEO | BIGGER BOLDER …
From biggerbolderbaking.com
BIG CINNAMON ROLL CAKE - SWEET TOOTH AND SASS
From sweettoothandsass.com
THE BEST CINNAMON ROLLS YOU'LL EVER EAT - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love