These jumbo sheet pan cinnamon rolls are guaranteed to put a smile on anyone’s face! They are soft, fluffy, perfectly sweetened with brown sugar and cinnamon, and topped with a pillowy soft buttercream frosting that melts down into the swirl.
These GIANT cinnamon rolls will make the recipient of this treat feel very special and loved. This is a great recipe to make for your family or friends, neighbors, teachers, or to enjoy for a breakfast or brunch gathering.
Is there anything better in life that a warm cinnamon roll from the oven? Maybe a jumbo cinnamon roll warm from the oven? I am so excited to share this fun recipe with you. Each time I make these for my family they get so excited about how big and fluffy these rolls are. We are a house divided when it comes to frosted or unfrosted. I personally can’t imagine a cinnamon roll without silky buttery sweet frosting on top. How about you?
Jumbo cinnamon roll ingredient list
- Warm milk
- Instant yeast I use SAF brand
- Sugar Granulated or pure cane is great
- Oil or melted butter
- Salt
- All-purpose flour
Filling
- Softened butter
- Light brown sugar
- Pinch of salt
- Cinnamon
Frosting
- Room temperature butter
- Vanilla extract
- Pinch of Salt
- Milk or Heavy Cream
- Powdered sugar
How to make jumbo sheet pan cinnamon rolls
- Mix dough and allow it time to rise.
- Roll dough into a rectangle leaving dough about 1/2 inch thick.
- Spread softened butter on dough.
- Spread cinnamon and sugar mixture.
- Roll up dough from the short end pinching the seam. Use floss to slice off the ends where the roll is small or uneven.
- Use floss to slice 6 even cinnamon rolls.
- Place jumbo rolls on a parchment lined baking sheet. Use the palm of your hand to gently press down on them bit.
- Bake rolls at 375 for 21-25 minutes making sure the center is cooked through. Rolls will be golden on top.
- Allow to slightly cool and then add silky buttercream frosting. ENJOY!
Tips for making jumbo sheet pan cinnamon rolls
- Be sure your yeast is active. If you add your dough to a bowl to rise but you don’t see it at least double in size in the hour, your yeast may not have activated. Nervous about yeast? Check out these tips HERE!
- Give your dough a full hour to rise. Allowing the dough the full amount of rise time makes ALL the difference in the texture of the cinnamon roll after it is baked. The roll with be soft and fluffy instead of thin and crispy.
- Use floss to cut your cinnamon rolls. I prefer this method over a knife as the rolls don’t get smashed down when slicing with floss. I like to use the floss to cut off the ends of the roll that are smaller. You can toss them or bake, but I like my 6 rolls to be uniform and jumbo on the sheet pan.
- Allow the rolls to cool but frost while still warm. I love when the frosting melts a little down into the swirl of the cinnamon roll and mixes with the cinnamon sugar filling. YUM
- Store extra rolls in a ziplock bag or toss them in the freezer until you are ready to enjoy again!
- Reheat rolls in the microwave in 30 second increments until warm and then add frosting!
Recipe variations to try
This recipe can be made with variations. You can make these into regular cinnamon rolls and bake them in a 9×13 pan. You could also dice up some apple slices and add some cinnamon tossed apple pieces to the dough when you spread the cinnamon and sugar filling. Frosting is up to you. If you’d like, you can simply top these cinnamon rolls with a milk and powdered sugar glaze, or enjoy the buttercream frosting (in the recipe) thinned with milk. You could even add sprinkles or something festive to make them special for a birthday or holiday.
Jumbo Sheet Pan Cinnamon Rolls
Ingredients
- 1 1/2 Cups Warm milk
- 1 Tablespoon Instant yeast I use SAF brand
- 1/4 Cup Sugar Granulated or pure cane is great
- 3 Tablespoons Oil or melted butter
- 1 1/2 Teaspoons Salt
- 4 Cups All-purpose flour
Filling
- 4 Tablespoons Softened butter (not melted)
- 3/4 Cup Light brown sugar
- Pinch of salt
- 1 1/2 Teaspoons Cinnamon
Frosting
- 1/2 cup 1 stick Room temperature butter
- 1 Teaspoon Vanilla extract
- 1 Pinch Salt (1/8 teaspoon)
- 3-4 Tablespoons Milk or Heavy Cream
- 3 – 3 1/2 Cups Powdered sugar Start with 3 and add more if you want to thicken.
Instructions
- Add warm milk, sugar, oil or butter, 1 cup flour and yeast to a mixing bowl and whisk. Allow 5 minutes for the yeast to bubble. Add salt, and remaining flour and mix until dough is well combined, smooth and elastic. Add dough to a bowl (with non-stick spray) and cover with a tea towel or plastic wrap. Rise for 60 minutes. Preheat oven to 375° FSprinkle counter with flour and turn out risen dough. Roll dough into a rectangle about 1/2 inch thick. Spread room temperature butter and spread with cinnamon and brown sugar mix. Roll up dough on the shorter end of the rectangle. Slice off the ends that are smaller and uneven. Toss scraps. Use floss to slice 6 even rolls.Add cinnamon rolls to a baking sheet with non-stick spray or MY FAVORITE, a parchment sheet. Gently press cinnamon rolls down just a little with the palm of your hand. Cover rolls with a loose tea towel and allow to rise 30 minutes while your oven gets good and hot.Bake rolls for 21-25 minutes until golden on top and centers look cooked through. Mix your frosting and spread onto rolls when they have slightly cooled but are still a little warm.
Other sweet bread recipes you’re sure to love
Leave a Reply