Big Texas Cinnamon Roll Recipe
There’s nothing quite like the smell of cinnamon rolls filling the kitchen on a quiet ranch morning. These Big Texas Cinnamon Rolls are the ones we make when we want something special but still easy enough for a weekend breakfast. They’re oversized, soft, and full of that warm cinnamon-sugar filling we all love.
You’ll love these because they’re truly Texas-sized—plenty big to share with family or neighbors, or to keep for yourselves if you’d rather. The dough is fluffy and tender, the filling is generous with brown sugar and cinnamon, and the cream cheese glaze is creamy without being overly sweet. They’re perfect whether you like them frosted or plain.
This mouthwatering Texas cinnamon roll recipe with cream cheese glaze is a must-try. Everything is bigger in Texas, and these cinnamon rolls are no different. Our simple, foolproof recipe yields a batch big enough to share, or to hide away for your own enjoyment! Whether you love frosting on your rolls or prefer them plain, we’ve got you covered. With easy-to-follow steps, insightful tips, and a printable recipe at your disposal, there’s no time like the present to start baking these Texas-sized treats. 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.
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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. Upgrade your breakfast game with these mouthwatering Texas cinnamon rolls Today!
Key Ingredients and Why They Matter
- Active dry yeast and bread flour give the dough its soft, lofty rise. The extra yeast helps these big rolls stay light instead of dense.
- Plenty of dark brown sugar and cinnamon create a rich, gooey filling that tastes like the cinnamon rolls we grew up with.
- Cream cheese and heavy cream make a smooth glaze that sets up nicely and balances the sweetness of the rolls.
- Room-temperature butter and eggs help everything come together into a dough that’s easy to work with.
How to Make these Texas Cinnamon Rolls:
Start your cinnamon rolls 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 and it’s still going strong. One of the Best gifts ever!
Yeast Dough Instructions:
- In a small saucepan add butter, milk, ¾ 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 and add them to the mixing bowl. Beat until 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.
Now go have a cup of coffee or tea, put your feet up and read your favorite book for about an hour.
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:
- Punch the dough down and divide in half.
- Take one half and roll out to a large rectangle, about 24 x 12 inches.
Tip: 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.
To make the Filling:
- In a small bowl add the brown sugar, room temperature butter, and cinnamon. Beat until well combined.
- 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.
Tip: 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.
- 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.
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 cinnamon rolls, they could also be placed on a large cookie sheet farther apart to allow for the sides to brown.
How to Make the Cream Cheese Glaze
- 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
- And Serve
Expert Tips
- Proof your yeast properly: Before starting the dough, dissolve 1 teaspoon of sugar in the warm water, sprinkle the yeast over it, and let it sit in a warm spot for 10 minutes until foamy. This confirms the yeast is active and prevents flat, lifeless dough—discard and start over if it doesn’t bubble.
- Use a silicone baking mat for rolling: When rolling out each half of the dough into a 24 x 12-inch rectangle, a printed silicone mat makes measuring thickness and size effortless, ensuring even, oversized rolls without guesswork. It also prevents sticking for a smoother process.
- Space rolls generously for the second rise: After placing the cut rolls in buttered 9 x 13-inch dishes, leave at least 1 inch between them and cover loosely to rise for about 1 hour. This allows room for doubling in size without crowding, resulting in fluffy, well-baked treats—bake at 350°F for 20-30 minutes until golden.
Variations
Serve some with the cream cheese glaze and some plain—both ways are good. You can also bake them farther apart on a large sheet pan if you like the sides a little more golden. For a little extra, add a handful of chopped pecans to the filling.
Storage
Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Warm them gently in the oven or microwave before serving. They also freeze well for a month or two; thaw overnight in the fridge and warm before glazing.
Go ahead and indulge in the ultimate breakfast treat with this Big Texas Cinnamon Rolls recipe, a true embodiment of Texas-sized flavor! This easy recipe yields oversized, fluffy cinnamon rolls filled with a rich, cinnamon-infused brown sugar filling and topped with a velvety cream cheese glaze. Perfect for sharing with family and friends—or keeping all to yourself—these rolls are as versatile as they are delicious, enjoyed with or without the decadent frosting.
Frequently Asked Questions:
Yes. Assemble the rolls, cover them, and refrigerate overnight after the first rise. Let them come to room temperature and finish the second rise the next morning before baking.
The larger size and the heavy filling need extra yeast so the rolls still rise nicely and stay light.
Yes, all-purpose works fine. The texture may be slightly softer, but they’ll still turn out well.
Not at all. These are delicious plain, with a little butter, or with a simple powdered sugar glaze if you prefer.
We hope you enjoy these Big Texas Cinnamon Rolls as much as we do. If you make them—we’d love to see your batch!
Other Breakfast Recipes:
If you’re looking for other easy breakfast ideas, try our Cinnamon French Toast, Southern Eggs Benedict, or an Easy Overnight Breakfast Casserole for a make-ahead morning. These rolls also pair nicely with a simple fruit salad or scrambled eggs when you have company.
🥣 Recipe
Equipment
- KitchenAid Mixer optional
- Dough Hook, optional
Ingredients
Dough
- ¾ cup unsalted butter at room temperature
- 1 cup milk
- ¾ cup + 1 teaspoon sugar
- 1 ¼ teaspoons salt
- 7 teaspoons active dry yeast (3-1/4 oz packages)
- ½ cup warm water
- 5 large eggs
- 8½ to 9½ cups bread flour or all-purpose flour
Filling
- 5 cups dark brown sugar packed
- 1 ¼ cup unsalted butter at room temperature
- 3 tablespoons cinnamon
Frosting
- 8 ounces cream cheese at room temperature
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
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
Nutrition
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