It’s a common saying that everything is big in Texas so big is going to be a given in making a Perfect Texas Cinnamon Roll. Our Texas Cinnamon Roll Recipe makes enough to share with family and friends but if wish to hide them for yourself we understand, we have done exactly that a few times in the past.
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 rolls, we serve them with and without frosting.
A Perfect Texas Cinnamon Roll starts with the yeast dough. Instead of kneading the dough by hand we are using 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!
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.
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.
Be sure not to place these rolls too close together since they will need plenty of room to rise.
Now, this is a Perfect Big Texas Cinnamon Roll. I’m not sure if I can wait for the frosting to try these.
For a different look to your Texas Cinnamon Rolls, they could also be placed on a large cookie sheet farther apart to allow for the sides to brown.
These Rolls don’t even need the frosting, they are so good without it but it sure doesn’t hurt.
Big Texas Cinnamon Rolls
- 1½ sticks unsalted butter (3/4 cup of butter), at room temperature
- 1 cup milk
- 3//4 cup plus 1 teaspoon sugar
- 1 1/4 teaspoons salt
- Three- 1/4-ounce envelopes active dry yeast
- 1/2 cup warm water
- 5 large eggs
- 8½ to 9½ cups all-purpose or bread flour
- 5 cups packed dark brown sugar
- 2 1/2 sticks unsalted butter (1 1/4 cup of butter), at room temperature
- 3 tablespoons ground cinnamon
- 8 ounces cream cheese, at room temperature
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
For the dough
For the filling
For the frosting