Homemade Cinnamon Roll Recipe For a Crowd

by Linette

Whether you are making cinnamon rolls for an Easter morning brunch, a potluck or just to tuck away in the freezer, it doesn’t take much longer to make a big batch of sweet cinnamon rolls than a small one, and is definitely worth the effort.


Cream cheese in the dough gives it a smooth, light texture. The butter and cinnamon filling is delightful alone, but the addition of raisins or toasted chopped pecans will take the flavor over the top. Wrap a few of these well and keep them in the freezer for a quick breakfast or blissful afternoon break.

Homemade Cinnamon Rolls Recipe

Homemade Cinnamon Roll Recipe for a Crowd
Makes 36 (or 24 taller rolls)

Homemade Cinnamon Roll Recipe


  • Dough:
  • 2 cups whole milk
  • 1/2 cup sugar plus 1 teaspoon divided
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 1 tablespoon salt
  • 1/2 cup very warm water
  • 2 packages active dry yeast
  • 4 ounces cream cheese
  • 2 eggs
  • 6 1/2 cups bread flour
  • Filling:
  • 4 tablespoons butter softened
  • 1 cup sugar
  • 1/4 cup cinnamon
  • 1 tablespoon flour
  • Pinch of salt
  • Raisins or nuts optional
  • Glaze:
  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 4 tablespoons whole milk or half & half


  • In a medium pan over medium-high heat, scald the milk until it is just beginning to bubble around the edges of the pan. Remove from heat and add 1/2 cup sugar, butter, cinnamon, and salt. Stir well and pour into a large mixing bowl (a stand mixer is best) to cool for 10 minutes.
  • In a small bowl combine the warm water and 1 teaspoon of sugar. Add the yeast and stir to combine. Let it sit until foamy, 5-10 minutes.
  • Add the yeast, cream cheese, eggs, and 2 cups of the flour to the warm milk mixture in the bowl and beat well.
  • Switch to a dough hook and stir in the remaining flour. Knead by machine for 6 minutes or by hand on a floured surface for 8 minutes. The dough should be slightly sticky and very elastic.
  • Place dough in a greased bowl, turning to coat the dough. Cover with a cloth and allow the dough to rise for approximately 1 hour, or until doubled.
  • Punch dough down and separate into two pieces. Working with one piece at a time on a lightly floured surface, roll it into a 12-inch by 18-inch rectangle, with a long side facing you.
  • Spread 2 tablespoons of softened butter over dough.
  • In a small bowl, combine the sugar, cinnamon, flour, and salt. Sprinkle half of the mixture over the buttered dough. Add raisins or nuts if desired.
  • Beginning at the long side facing you, roll dough, pulling towards you slightly as you work to keep the roll tight.
  • Pinch the long edge to seal the roll. With a sharp knife, cut 18 1-inch slices and place them cut side down in a jelly roll pan that has been greased or covered with parchment, about 1 inch apart. (You can also cut the slices 1 1/2-inches wide and tuck the 12 rolls into a 9-inch by 13-inch cake pan for taller rolls.)
  • Repeat with the other half of the dough.
  • Cover with a cloth and let the rolls rise until they are puffy and touching each other – about an hour.
  • Heat oven to 375 F.
  • Bake for approximately 20 minutes, or until the rolls are a rich golden brown.
  • Cool in the pan on a rack.
  • Combine the glaze ingredients in a small bowl, and beat well. Add additional liquid if necessary until the glaze is creamy enough to spread easily on the slightly warm rolls.

Cinnamon Roll Recipe



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