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Jumbo Sheet Pan Cinnamon Rolls

Print Recipe
Course Breakfast, Dessert, Snack

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° F
    Sprinkle 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.