Giant Cinnamon Rolls

giant cinnamon Rolls

This last weekend my family and I watched LDS General Conference. Since we are LDS every 6 months we have a awesome opportunity to listen to our church leaders on TV for two days. It’s the best! I decided that I wanted to make a tradition for our family to eat cinnamon rolls during this special weekend. Growing up I loved my grandma Bullinger’s cinnamon rolls. She made them a lot during the holidays, and I could hardly wait to have one. I used her recipe but put some of my own touches to these cinnamon rolls. It was the first time making them myself, and they turned out so yummy. I hope you enjoy them. Also anyone else watch conference this last weekend? What traditions do you do in your family for General Conference? I would love to hear them all.

I have no idea why I waited 7 years to make this a tradition in my little family. These cinnamon rolls weren’t even that hard to make, so I hope you all try them all. Most recipes I have seen have to be refrigerated over night. My recipe can be but you can chill the dough for a couple of hours and it will be good to go. Enjoy!

Roll Dough

2 Pkg. of yeast in 1/4 c. of warm water

4 eggs, beaten

2 tsp of salt

1 cube of butter, melted

1 c. warm water

4 c. of flour


1 tsp of cinnamon

1 c. of brown sugar

1/4 c. butter


3 oz of cream cheese

1/4 c. of butter

1 tsp vanilla

1/2 tsp of light corn syrup

1 tsp of lemon juice

1 1/4 c. powdered sugar

Beat eggs then add all the rest of the ingredients for the dough except the flour. After you have mixed the ingredients you can add your flour and beat it. Don’t beat if too much though. The dough will be sticky but make sure it’s not too stick to manage. Add more flour if needed. Cover and put in fridge for a couple of hours. It will rise to double in size. ( I have never refrigerated this over night, but I am sure you could.)


When ready to bake prepare frosting and filling.


Grease your 9 x13 pan that you are baking your rolls in. Preheat oven to 400 degrees. Flour the surface that you are rolling your dough out on. Roll the dough out with a rolling pin to about 1/2 inch thick. Roll into a rectangle.


Spread on the melted butter, and sprinkle the cinnamon sugar mix on top.


Fold the dough in half over the sugar and cinnamon mix. Cut about 1 inch thick, and roll into cinnamon rolls.


Let rise on pans until doubled. Bake at 400 degrees for 10-12 minutes. Frost while still warm.



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