Giant Cinnamon Rolls!

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.4 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Giant Cinnamon Rolls! calories by ingredient
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Number of Servings: 8


    15 tablespoons granulated sugar sub, divided
    2 tablespoons active dry yeast
    3/4 teaspoon salt
    2 tablespoons applesauce
    1 large egg white
    3 3/4 cups flour, plus about 1/4 cup for rolling
    3 tablespoons plus 1 tsp. cinnamon
    3/4 cup packed light brown sugar sub
    Cooking-oil spray


1. In a large bowl of a stand mixer fitted with the paddle attachment, mix 1 tbsp. granulated sugar sub, 1/4 cup warm (110) water, and yeast. Let stand until softened, about 5 minutes. Add 1 1/4 cups more warm water, salt, 6 tbsp. granulated sugar sub, applesauce, and egg white. Mix until blended.

2. Change to dough hook, gradually add 3 3/4 cups flour, and beat on medium speed until dough is smooth and stretchy and pulls away somewhat from inside of bowl, about 10 minutes (dough will still feel quite wet).

3. Remove hook from bowl and loosely cover bowl. Let dough rise at room temperature until doubled, about 40 minutes.

4. In a small bowl, combine 3 tbsp. cinnamon with 1/2 cup granulated sugar sub. Generously flour a large work surface and scrape dough onto it. Generously sprinkle dough and a rolling pin with flour.

5. Very gently roll and pat dough into a 10- by 24-in. rectangle, keeping a light coating of flour on dough but trying not to work it in. Sprinkle with cinnamon-sugar mixture and brown sugar, then roll dough into a log starting from a 10-in. side. Cut dough straight down into 8 equal slices. Place slices cut-side up in a greased 10-in. springform pan. Let stand until puffy, about 30 minutes. Preheat oven to 325.

6. Set springform pan on rimmed baking pan and bake rolls until golden and a toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes out clean, about 45 minutes. Let cool in pan on rack, 30 minutes.

7. Run a knife around inside of pan to release rolls; remove pan rim. With a serrated knife, cut rolls apart

Make ahead: Instead of letting rolls rise on the counter (step 5), immediately cover with a piece of oiled plastic wrap and chill overnight. In the morning, let stand at room temperature until puffy and no longer cold, about 1 1/4 hours. Bake as directed.

Note: Nutritional analysis is per roll.

Number of Servings: 8

Recipe submitted by SparkPeople user OWLGIRL624.

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