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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  • Elle

    Wow, I am totally impressed with this. lol I’m terrible at making things with yeast – I believe that kind of baking is a real art. The buns all baked up look so delicious! I might just have to get some yeast and try making them. I’m a total sucker for cinnamon buns <3

  • JoAnna Elizabeth Moyers

    In the first paragraph of directions it says “Beat eggs and add all the rest of the ingredients for the dough expect for flour. 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.”
    In the first sentence, do you mean except instead of expect? If so, when do I add the flour?

    • Charlene Bullinger Asay

      Okay sorry about the confusing Joanna. You will need to beat the eggs first, then the rest of the ingredients except the flour. Then add the flour last. Your dough is going to be sticky but you don’t want to have to so sticky you cant work with it. If you need to add more flour you can. Let me know if that helps. I need to fix the directions. Thanks for letting me know.

      • JoAnna Elizabeth Moyers

        Do I need to beat the dissolved yeast, 1 cup of warm water, butter and salt after I add them to the eggs until it is well mixed? If so, what speed does it need to be on? What speed do I need to use to mix the flour and other ingredients together?

        • Charlene Bullinger Asay

          Yes , beat them at a low speed.

  • JoAnna Elizabeth Moyers

    After I let the dough rise for one hour and then form the cinnamon rolls, could I put these in the refrigerator overnight to let rise for a second time? I want to make them for breakfast, but I don’t want to spend the entire morning making them and not be able to eat them until noon. I want them rise for a second time overnight so they will double in size again and result in jumbo sized cinnamon rolls and because it won’t cause my back to hurt near as bad as if I did it all in one morning.

  • I love cinnamon buns, but I can’t ever seem to get them right when I try to make them. I’ll have to try your recipe! They look so big and yummy. 🙂

    • Charlene Bullinger Asay

      this is my all time favorite recipe for cinnamon rolls because its so easy. I hope you enjoy it!

  • Arianne Plehandzic

    These look GOO-OOD!! Can’t wait to make em!~*

    • Charlene Bullinger Asay

      They are my favorite Arianne. Hope you enjoy them!

  • These look so yummy and so easy! Thank you for sharing with us on Welcome Home Wednesday. We’d love to see more of you at our next party.