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    Home / Breakfast and Brunch Recipes / Breads and Muffins / Big Puffy Cinnamon Rolls - Like An Overstuffed Marshmallow of Cinnamony Sweetness

    Sep 24, 2015 · Last Updated: Sep 22, 2021

    Big Puffy Cinnamon Rolls - Like An Overstuffed Marshmallow of Cinnamony Sweetness

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    These big puffy cinnamon rolls will fill your entire kitchen (and beyond) with a drool-inducing cinnamon sweetness. I like to think of these cinnamon rolls as a cross between the soft gooey ones from the US that are covered in icing, and the more pastry-like ones I find in Europe merely sprinkled with cinnamon sugar. They are the best of both worlds. 

    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop

    When I look at these puffy cinnamon rolls, all I can think of is my rotund pregnant belly staring at me while I type this post. I've reached the 6-month mark, and the belly just keeps growing!

    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop

    The difference though is that these cinnamon rolls are gone within 20 minutes of coming out of the oven. They are big and puffy, like an overstuffed marshmallow of cinnamon-y sweetness asking to be devoured.

    Cinnamon Rolls

    While some cinnamon rolls are soft throughout - you lightly poke the top and it sinks in (like a Cinnabon), these cinnamon rolls are not like that. They have structure to them, and you can taste the different textures with each bite. The outside is a bit sturdier, while the inside is incredibly soft and chewy with distinct layers of cinnamon and sugar spiraled in.

    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop

    I like to think of these cinnamon rolls as a cross between the soft gooey ones from the US that are covered in icing, and the more pastry-like ones I find in Europe merely sprinkled with cinnamon sugar. These cinnamon rolls aren't as doughy as a Cinnabon, but once you bite inside, you get the chewy soft texture like a classic homestyle cinnamon roll from the US. It's really the best of both worlds. And to get a true European taste, use ceylon cinnamon, which seems to be more popular in Europe, instead of cassia cinnamon, which is more popular in the US.

    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop

    By the way, happy autumn! These cinnamon rolls are the perfect for the season and when you bake them, they will fill your entire kitchen (and beyond) with a drool-inducing cinnamon sweetness.

    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop

    Big Puffy Cinnamon Rolls

    5 from 4 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 cinnamon rolls
    Prep: 30 mins
    Cook: 25 mins
    Total: 55 mins
    These big puffy cinnamon rolls will fill your entire kitchen (and beyond) with a drool-inducing cinnamon sweetness. I like to think of these cinnamon rolls as a cross between the soft gooey ones from the US that are covered in icing, and the more pastry-like ones I find in Europe merely sprinkled with cinnamon sugar. They are the best of both worlds.

    Ingredients

    Cinnamon Roll Dough

    • 1 cup whole milk
    • ½ teaspoon sugar
    • 1 tablespoon fast-acting yeast
    • 4 tablespoons unsalted butter - melted
    • ¼ cup sugar
    • 1 medium egg
    • 1 teaspoon salt
    • 1 teaspoon quality vanilla extract
    • 2 ½ - 3 cups all-purpose flour - plus more added 1 tablespoon at a time, if needed

    Filling

    • ½ cup light brown sugar - lightly packed
    • 2 tablespoons ground cinnamon
    • ¼ cup unsalted butter - at room temperature

    Cream Cheese Icing

    • ¼ cup unsalted butter - cubed and at room temperature
    • ½ cup cream cheese - at room temperature
    • ½ cup powdered sugar
    US Customary - Metric

    Instructions

    • In a large microwavable cup (at least 2 cups), heat the milk in the microwave for about 45 seconds to 1 minute, until it is warm. Add in the sugar and stir until it is dissolved. Add in the yeast and give it a quick stir. Set aside.
    • In a large bowl, mix together the butter, sugar, egg, salt, vanilla extract, and 1 cup of the flour. Make a well in the middle and mix in the yeast mixture.
    • Gradually knead in 1 ½ - 2 cups of flour, adding it ½ cup at a time, until you have a smooth dough, about 5 minutes. If the dough is too sticky, add in 1 tablespoon of flour at a time to make a soft smooth dough. Continue to knead for another 5 minutes.
    • Place the dough back in the bowl and cover with a tea towel. Leave it in a warm place for about 1 hour, until it almost doubles in size.
    • In the meantime, in a small bowl, mix together the brown sugar and cinnamon. Set aside.
    • When the dough is ready, split the dough in half. On a lightly floured surface, roll out half of the dough to form a rectangle about 20-cm x 30-cm (12-inch x 8-inch) and ¼-inch thick. Spread on half of the butter, then evenly sprinkle on half of the brown sugar mixture. Beginning on the long side, slowly roll up the dough to form a log. Set aside. Repeat with the remaining dough.
    • Cut the dough into 5-cm (2-inch) pieces. Place in a greased rectangular cake pan (23-cm x 33-cm / 9-inch x 13-inch), leaving about 2-cm (¾-inch) between each piece. Cover with a tea towel and leave it in a warm place for about 45 minutes, until it almost doubles in size.
    • In the meantime, make the frosting. In a medium bowl, add in all the ingredients and mix with a spatula until the sugar is combined. Using an electric hand beater on high speed, beat everything together until smooth. Cover and place in the refrigerator until ready to be used.
    • When the dough is almost ready, preheat oven to 175°C/350°F. Bake in the oven for about 20-25 minutes, until golden brown.
    • Remove from oven and let it cool before spreading on the cream cheese frosting.
    Course: Breads and Muffins
    Author: The Worktop
    Cal : 215kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.
    Big Puffy Cinnamon Rolls - cinnamony, soft and absolutely divine | The Worktop
    « Mini Pancake Skewers
    Breakfast Cereal Cookies For A Weekday Morning »

    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Christmas Morning Breakfast Recipes, Easter Breakfast Recipes, Father's Day Brunch Recipes, Kid Friendly, Oven, Thanksgiving Breakfast Recipes, Valentine's Day Brunch Recipes, VegetarianTags: cinnamon, cream cheese, yeast

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Debbie Scott says

      February 13, 2020 at 4:43 pm

      5 stars
      Made these for the first time and love them, they are so easy to make too.

      Reply
    2. Eddah says

      March 12, 2016 at 11:29 pm

      5 stars
      Hi Tina
      Absolutely beautiful and delish! Just tried your recipe!
      Have a great year!

      Reply
    3. Catherine says

      September 30, 2015 at 11:58 am

      Dear Tina, I cannot believe how quickly the time has passed already...six months! How beautiful and exciting. These cinnamon rolls look perfect...I love that they are a cross between the two variations. Pinning for later. Take care my dear, Catherine

      Reply
      • Tina Jui says

        October 05, 2015 at 10:33 am

        Hi Catherine - Six months has sure flown by! I cannot believe it myself. The great thing is that it's making me hungry all the time, and I can almost eat all these cinnamon rolls in one sitting ;) Just kidding (kind of). Thanks so much for pinning!

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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