Big Batch Cinnamon Rolls

This is a family recipe handed down for a few generations. We were fortunate that my father-in-law actually took the time to write the recipe down for us long before his passing.

This recipe is neither quick or simple. It’s meant for those full holiday baking days spent with friends and family. There are long hours in between of rising dough. The recipe also takes a bit of muscle in kneading and then rolling the dough. The reward is a wonderful smelling kitchen with counters full of trays of rolls. You have instant gifts to give and memories of Holiday baking made.

Jump to Recipe

Start by mixing the yeast with warm water. This is to activate it. It’s best to try to use a thermometer to ensure the temp stays around 110 degrees. Set aside for the next steps.

Next, scald the milk with sugar, shortening and salt. Don’t boil, just let a foam form and keep for about 15 minutes. Once that is done place the pot in an ice bath to cool. Using the kitchen thermometer, cool to 110 degrees.

Now it’s time to add some of the flour and yeast mixture. You can use a hand mixer or an immersion blender as seen below. Once it’s well blended, it’s time for the first rise.

Cover lightly with a towel and let rise in a warm dry place. A stovetop is a good spot, with the stove off. Like magic, in an hour to 2 it will rise to double it’s size.

It’s now time for the first knead. On a large, clean surface, like a countertop, sprinkle some flour. Turn the risen dough onto the counter. This will take some muscle as you knead for 5 to 10 minutes. Keep your hands dry with flour.

After kneading, roll the dough into a very large ball. It’s time for the 2nd rise. Put in a very large pot lightly oiled to avoid sticking. Let it rise for 2 hours or so, until it double again in size.

There you go! It’s ready to roll.

After the second rise, the fun begins. On a clean surface with a sprinkling of flour, turn out about 1/4 of the dough. Begin to roll using a large rolling pin.

After rolling into a nice rectangle like shape, it’s time for the cinnamon and sugar. Sprinkle the mixture across the rolled dough to your desired coverage.

Look who’s here! It’s even more fun when you have helpers in the house. We’ve made these Cinnamon Rolls with our kids, and now, grandkids. We give them small amounts to make their own “mini-rolls".”

After rolling tightly cut into 2 inch segments.

Family Cooking Together

All of our kids cook with their kids in the home, so we are so grateful when they want to come cook with us!

After cutting the rolls place them in aluminum pans that have been lightly coating with cooking spray.

Continue the process until all the trays are filled. Bake in a 350 degree oven for at least 30 minutes. They should be golden brown and firm on the outside. Allow to cool fully before frosting.

While the rolls are cooling it’s time to make the icing. This, in my opinion, is the best part! The simple ingredients of softened, cream cheese, powdered sugar and vanilla, come together in a delicious frosting ready to spread on those cinnamon rolls.

Spread the icing over all the rolls. You may have some that don’t like the icing, so leave a few bare.

Cover tightly with foil. These can be left in the refrigerator for up to a week or in the freezer for up to six months. Simply reheat defrosted rolls in a 300 degree oven, covered for about 20 minutes.

Taste Testing

We are happy to share this generational family recipe, that we hope creates as memories with your loved ones as it has with us!

Yield: About 60-72

Author: Steve Hipskind

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Big Batch Cinnamon Rolls

Cinnamon Rolls with Cream Cheese FrostingThis cherished family recipe makes a big batch of soft, cinnamon-filled rolls, topped with creamy frosting. Though the process takes time, the results are perfect for sharing with loved ones.

Prep time: 1 H & 30 MCook time: 30 MinInactive time: 4 HourTotal time: 6 Hour

Ingredients

• 6 cups Milk
• 1 1/2 cups Sugar
• 6 tablespoons Salt
• 1 1/2 cups Shortening
• 15 cups Flour
• 5 packages Yeast
• 1 1/2 cups Warm Water
• 6 Eggs

Cream Cheese Frosting

• 5 - 8oz packages cream cheese, softened
• 3 1/4 cups powdered sugar
• Vanilla

Cinnamon Filling

• 1/2 cup (or more) Cinnamon
• 1/2 cup (or more) Sugar

Instructions

1. Prepare the yeast. Dissolve the yeast in warm water. Use a thermometer to ensure the water remains around 110 degrees. If the yeast is too cool it will not activate, if too hot it will kill the yeast. Set aside during the next steps.
2. In a large stock pot mix together, milk, sugar, salt and shortening. Scald the mixture over medium high heat, stirring constantly until just reaches a foam. Do not boil. This will take 15-20 minutes.
3. Remove the pot from the heat, and cool in a prepared ice bath. Add 2-3 cups of the flour and, using a hand mixer, mix together well.
4. Next, add the yeast to the mixture, continuing to mix with the hand mixer. Add the eggs and continue to mix until all incorporated.
5. Cover and let rise for 1-2 hours. Note: Keep in a warm place, such as on a stovetop that's warm but not turned on. Avoid, placing on cold counter tops, to ensure the dough can rise.
6. Once the dough has risen, to about double the original size, it's time to add the rest of the flour. Add half of the remaining flour to the dough and mix with your hands. Next, turn the dough onto a very clean counter top, dusted with a bit of flour. At this point, begin kneading the dough with your hands. It will be sticky, so keep flour on the counter and in your hands. Once incorporated, add the remaining flour, a bit at a time, continuing to mix with your hands.
7. Once the dough has been kneaded for 5-10 minutes and has become easy to handle, roll into a large ball. Put into a very large pot that has been lightly oiled. Cover and let it rise another 2 hours. It should at least have doubled in size again.
8. In a small bowl, mix the sugar and cinnamon together. Depending on your taste you may need more or less than the cup.
9. Next, it's time to roll out the dough and prepare the cinnamon rolls. On a very clean surface dusted with a bit of flour, turn out about 1/4 of the dough. Using a rolling pin, roll into a large rectangle. Sprinkle with a good amount of the cinnamon and sugar mixture.
10. Carefully begin to roll the dough into a long log type shape. If there is enough flour on the surface it should not stick.
11. Heat the oven to 350 degrees.
12. When the dough is rolled, use a long, sharp knife to cut into individual rolls. Select your desired thickness, but it's usually about 2" thick. Place into an 8x8 square pan sprayed with cooking spray. Repeat the process until the pan is filled. You should get about 9-12 rolls per pan depending on roll and cut size.
13. Repeat the process, cutting 1/4 at a time, until all the rolls are made.
14. Place the pans into the oven. Bake uncovered at 350 for 30 minutes until the rolls are firm and lightly browned on the top.
15. While the rolls are baking, make the cream cheese frosting. In a medium size bowl, whip the cream cheese and vanilla, while slowly adding the powdered sugar. Taste, and add more vanilla if desired.
16. Once the rolls are completely cooled, frost, with the cream cheese frosting. If you are eating right away, enjoy!
17. If you are storing the rolls in the fridge or freezer, cover the rolls tightly with aluminum foil. These will keep about a week in the refrigerator and up to 6 months in the freezer. To rewarm, thaw first in the refrigerator overnight. Preheat the oven to 300 degrees. Warm for about 20 minutes covered, so they don't dry out.
18. Serve warm. Enjoy!