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How to Make Perfect Big Texas Cinnamon Rolls

Make these Texas Cinnamon Rolls or Cinnamon scrolls with this simple cinnamon rolls recipe.  You can make the best cinnamon rolls using our easy big Texas cinnamon roll recipe with a cream cheese glaze recipe. 

cream cheese glaze, Cinnamon scrolls, Texas Cinnamon Rolls

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It’s a common saying that everything is big in Texas.  So big is going to be a given in making  Big Texas Cinnamon Rolls with a cream cheese glaze.    This simple cinnamon rolls recipe makes enough to share with family and friends.   But if you wish to hide them for yourself we understand, we have done exactly that a few times in the past.


cinnamon roll icing, easy cinnamon roll recipe,Big Texas Cinnamon Rolls, simple cinnamon roll recipe

There are two kinds of people in the world, those that like frosting on their cinnamon rolls and…..   And those that don’t.   We love them both ways and usually, when we make a batch of these cinnamon scrolls, we serve them with and without frosting.


Tips to make a Texas Cinnamon Roll

Scroll down for the printable recipe


Start your simple cinnamon rolls recipe by making the yeast dough.    Instead of kneading the dough by hand it’s easier to use a dough hook on our KitchenAid mixer today.   It always makes cooking more fun by having the right equipment.   My daughter bought me a KitchenAid Mixer about 10 years ago and I use it 2-3 times each and every week.  One of the Best gifts ever!


Big Texas Cinnamon Roll Dough, simple cinnamon rolls
After mixing and kneading your dough until it’s smooth, place it in a buttered bowl turning it once so the top is buttered.   Cover with a kitchen towel and go have a cup of coffee or tea and read a book and put your feet up for about an hour.   


Big Texas Cinnamon Roll Dough, easy cinnamon roll recipe


Let the dough rise about double in size, we have a designated dough bowl and we know when it rises to the top, it’s ready.


Tips to roll out these simple cinnamon rolls:


Rolled out Texas Cinnamon Roll Dough, simple cinnamon roll recipe


Divide your dough by half and roll it out in a 12 X 24-inch large rectangle.  Our silicone bakers dough mat helps determine the size and is easier than judging the thickness.  When we called these Texas Cinnamon Rolls, we knew they had to be big but oh goodness.   This is just half of the dough, it looks like we should have plenty for our family and friends.


simple cinnamon rolls


Be sure not to place these rolls too close together since they will need plenty of room to rise. We are putting about 6 on this 9 X 13 baking dish. 


baked cinnamon rolls


Now, this is a perfect Big Texas Cinnamon Roll.  I’m not sure if I can wait to make the glaze before I  try these.  For a different look to your simple cinnamon rolls, they could also be placed on a large cookie sheet farther apart to allow for the sides to brown.


cinnamon roll recipe, cream cheese glaze


These simple cinnamon rolls don’t even need the cream cheese glaze they are so good without it but it sure doesn’t hurt.   We hope you enjoy a Texas cinnamon roll for breakfast or snacks.   And wrap up a few for an awesome present for a new neighbor or for Christmas presents. 


If you enjoyed these cinnamon scrolls with cream cheese glaze then see these:


 Click HERE to save this Texas cinnamon roll recipe to Pinterest:


Print Recipe
5 from 13 votes

Big Texas Cinnamon Rolls

Large Homemade Big Cinnamon Rolls
Prep Time30 mins
Cook Time30 mins
Rising Time2 hrs 10 mins
Total Time3 hrs 10 mins
Course: Breakfast, Snack
Cuisine: Texas
Keyword: Big Texas Cinnamon Rolls, Cinnamon Rolls, Cinnamon scrolls, Giant Cinnamon Rolls, simple cinnamon rolls, Texas cinnamon roll
Servings: 16
Calories: 906kcal
Author: Evelyn



  • 3/4 cup unsalted butter at room temperature
  • 1 cup milk
  • 3//4 cup + 1 teaspoon sugar
  • 1 1/4 teaspoons salt
  • 7 teaspoons active dry yeast (3-1/4 oz packages)
  • 1/2 cup warm water
  • 5 large eggs
  • 8½ to 9½ cups bread flour or all-purpose flour




For the dough

  • In a small saucepan add butter, milk, 3/4 cup of the sugar, and the salt. Heat until the butter is melted, remove from heat and set aside.
  • In a large mixing bowl, add warm water, sugar, and salt, stir to dissolve. Sprinkle the yeast over the water mixture, stir, and set aside in a warm place for 10 minutes to proof, until the mixture appears foamy.
  • In the same mixing bowl, add the lukewarm milk/butter mixture to the yeast mixture
  • In a small bowl, beat the eggs then add the mixing bowl and beat until well combined.
  • Add the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Either use a dough hook on a mixer or turn out on a floured board and knead until smooth and satiny, about 10 minutes.
  • Place the dough in a very large bowl that has been buttered, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, about 1 hour.

For the filling

  • Add brown sugar, room temperature butter, and cinnamon. Beat until well combined.

To Assemble

  • Punch the dough down and divide in half.
  • Take one half and roll out to a large rectangle, about 24 x 12 inches. Tip: Use a pastry mat printed with measurements.
  • Butter two 9 x 13-inch glass baking dishes or two baking sheets with a lip
  • Spread half the filling evenly over the surface of the dough.
  • Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals
  • Place the rolls in one buttered dish spacing them at least 1 inch apart
  • Repeat steps 2-6 with the other half of the dough
  • Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
  • Preheat the oven to 350˚F.
  • Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.

For the frosting

  • Add cream cheese, whipping cream, and vanilla in a medium bowl beat with an electric mixer until well combined.
  • Add the powdered sugar and beat until smooth.
  • Frost the cooled rolls with the cream cheese glaze


Calories: 906kcal | Carbohydrates: 145g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 282mg | Potassium: 287mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1060IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 4.1mg


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Recipe Rating

Laurel Jean Gonzalez

Wednesday 13th of January 2021

Thank you! I like your dough better than the one I used to use. I also use brown sugar and add walnuts. BUT I learned a trick from Good Housekeeping. Use Dental Floss to cut the rolls. They come out perfect and no squishing! I also had share some of these with our neighbor.


Friday 15th of January 2021

Oh thats a great tip! I'm totally using dental floss the next time I make these. Thanks

Holly Wilde

Thursday 20th of September 2018

Your recipe says it makes 8, however the picture shows 8 and the instructions say it is only half the dough. So how many does this make?


Thursday 20th of September 2018

We divided the dough into half to make it easier to work with but we used both halves (see step 7 under "to assemble". Each half of the dough will make 8 rolls and we used two pans. I allowed two rolls per person so it will serve 8. Thank you so much for your interest and hope I have explained well.

Jamie Sanders

Monday 19th of December 2016

love it!

Heather King

Tuesday 13th of December 2016

I can't wait until this is available in my area. Plus, your cinnamon rolls look amazing!

Kim Lee

Monday 12th of December 2016

Oh my goodness... those look out of this world! I absolutely love how huge they are!