Jumbo Cinnamon Rolls with Brown Butter Glaze

Picture this: gooey, sweet, and sticky cinnamon rolls with a to-die-for brown butter glaze. And did I mention that each roll is massive?  I’m talking Cinnabon-level giant! Don’t make these unless you’re ready for some serious cinnamon roll deliciousness. My Jumbo Cinnamon Rolls with Brown Butter Glaze are going to be your new favorite treat.

This is the same base recipe as my Quick and Heavenly Cinnamon Rolls. It’s a crowd favorite! That recipe makes two sheet pans so it’s a large batch recipe. This recipe makes 12 jumbo rolls and is perfect for when you have a smaller group of people with big appetites! Haha! 

Ingredients for Jumbo Cinnamon Rolls

Let’s quickly go through the ingredients in this recipe. If you’ve made any of my white bread recipes this will all be familiar!

Warm Water

Think baby bottle temperature. If the water is too hot, it will kill the yeast. If it’s too cold, the dough won’t rise as quickly.

White Sugar + Cinnamon

This is a cinnamon roll, so you’ve got to go all in on the sugar! In my normal white bread dough I sometimes use coconut sugar or honey. You could try that in the dough and I’m sure it would turn out fine. For the filling, I like to stick to white sugar for optimum gooey-ness. 

Active Dry Yeast

I always use Active Dry Yeast for my baked goods. You could use instant yeast, but I like the results I get when I use Active Dry. See below for a sourdough adaptation!

Eggs

The egg keeps these rolls so soft and yummy, but I have used egg replacers in my bread recipes and they always turn out great!  If you don’t want to use an egg, you can:1) skip the egg altogether, 2) use 1/4 cup of aquafaba, or 3) use a flax egg replacement.

To make a flax egg, mix 1 tbsp flaxmeal and 3 tbsp water in a small bowl and let it sit for 5 minutes. Then use it as you would the egg. 

Coconut Oil

Coconut oil makes the absolute softest cinnamon rolls ever. It just makes the dough perfectly pillowy. And I swear it doesn’t make the rolls taste like coconut. You can’t even taste it at all. I promise to my coconut haters out there! If you absolutely cannot use coconut oil, you can use melted butter or another neutral oil (avocado oil is my favorite).

Salt

If you’ve followed along with me on Instagram, you know that I am weirdly obsessed with Redmond Real Salt. I swear that it just makes everything taste better! I love that Redmond is a local Utah-based company. The salt is mined from an ancient seabed here in central Utah, so it is true sea salt. To make it more cost effective, I buy in bulk and order a 25 pound bag of salt every few years. I store it in mason jars and it lasts me a few years.

My affiliate coupon code “AMBERSKITCHEN” saves you 15% on any Redmond products. 

White Bread Flour

I like to use bread flour in my white bread, but you could totally use all-purpose flour as well. My favorite flour is Lehi Mills Turkey Bread Flour. Use my affiliate coupon code “AMBERSKITCHEN” for 10% off! 

Butter 

This recipe uses normal butter and brown butter. The normal butter goes in the filling and the brown butter goes in the glaze. Don’t skip the brown butter or it won’t be as good. If you’ve never browned butter before, try it! 

How to Make Brown Butter

Brown butter is the secret ingredient to this glaze. It takes butter to a whole other level of deliciousness. Browning butter is not hard. The only real trick is to know when to stop!  Here’s a step-by-step guide: 

1. Add your butter to a saucepan.
2. Turn to medium-high heat and allow the butter to melt. After the butter melts, it will start to foam.
3. Stir the butter as it continues to cook. The foam will slightly subside. While stirring,  you’ll notice that the liquid under the bubbles starts to turn brown, and will develop dark brown flecks. It will start to smell toasted and nutty.
4. Once the liquid is overall a brown color, remove it from the heat and let it cool for at least 30 minutes.  

Sourdough Adaptation

To use natural yeast instead of commercial yeast, 1.5 cups active bubbly sourdough starter in place of the dry yeast. Increase the flour slightly by 1/2 to 1 cup or is needed to maintain a tacky but not overly sticky dough. Increase rise times considerably until dough has doubled each time. That will take probably around 4 hours each time, depending on your climate.

More Cinnamon Roll Recipes

Sourdough Pumpkin Cinnamon Rolls

Sourdough Cinnamon Rolls

Quick and Heavenly Cinnamon Rolls

Happy Cooking! 

I hope you love this recipe as much as I do.

If you make this, I would appreciate a share! Take a photo and tag me. I love to see you all making my recipes in your kitchen. Thanks in advance!

If you want to follow along on my cooking adventures, follow me on Instagram @amberskitchen. 

Jumbo Cinnamon Rolls with Brown Butter Glaze

5 from 6 votes

Print Pin Rate

Course: Breakfast

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Rising time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Servings: 12

Ingredients

Dough

• 2 cups warm water
• 1/2 cups sugar
• 1.5 T active dry yeast
• 2 eggs
• 1/4 cup melted coconut oil
• 2 tsp salt
• 6-7 cups unbleached bread flour

Filling

• 8 T butter
• 1 cup brown sugar, divided
• 1½ T cinnamon

Frosting

• 12 T brown butter (directions in notes)
• 3/4 cup heavy cream
• 1½ cups powdered sugar

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Instructions

• In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
• Add eggs, oil, and salt. Mix together. Then add flour cup by cup, stop when you get to six cups and only add the last remaining cup if the dough continues to be overly sticky. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
• Knead for 10-15 minutes until smooth and elastic. If using a mixer- cover the dough while kneading to keep the heat inside.
• Cover the dough and let rise until doubled, about 30-60 minutes.
• On a clean floured countertop, lightly dust with flour and roll out dough into a big rectangle, 2 parts wide by 3 parts long. Dough should be about 1/2 inch thick.
• Spread filling ingredients, butter, brown sugar and cinnamon.
• Roll dough up into a king snake and cut into 12 even portions. (I usually trim the ends off first so they all look uniform) set each cinnamon dough round onto a 13×17 inch baking sheet lined with parchment paper (or greased).
• Cover with a clean dish towel and let rise in a warm location until doubled, or about 30-45 minutes. Preheat oven to 350℉.
• Bake at 350° F for 15-20 minutes.
• Prepare glaze by combining the warm brown butter, then adding the heavy cream and powdered sugar. Whisk together until there are no lumps and it is smooth.
• Spread warm cinnamon rolls evenly with warm glaze and enjoy!

Notes

Sourdough adaptation:

Replace the dry yeast for 1.5 cups active bubbly sourdough starter. Increase the flour slightly by 1/2 to 1 cup or is needed to maintain a tacky but not overly sticky dough. Increase rise times considerably until dough has doubled each time- probably around 4 hours each time.

How to Brown Butter:

1. Add your butter to a sauce pan.
2. Turn to  medium high heat and allow the butter to melt. After the butter melts, it will start to foam.
3. Stir the butter as it continues to cook. The foam will slightly subside. While stirring,  you’ll notice that the liquid under the bubbles starts to turn brown, and will develop dark brown flecks. It will start to smell toasted and nutty.
4. Once the liquid is overall a brown color, remove it from the heat and let it cool for at least 30 minutes.