1 Dollar Giant Cinnamon Rolls | But Cheaper
These are the biggest and cheapest gooey homemade cinnamon rolls in the game, and you will be glad you made them.
Joshua Weissman•
Aug 18, 2025
Ingredients (14)
Dough
Filling
Icing
Directions
Dough
In a small saucepan over low heat, warm milk (1 cup) to 95°F. Immediately transfer to a large measuring glass or a medium bowl and whisk in yeast (1 Tbsp). Let sit for a couple of minutes.
Add eggs (2 large) and whisk until homogenous. Pour into the bowl of a stand mixer with the dough hook attachment.
In a large bowl, whisk together the flour (4 cups), sugar (¾ cup), salt (½ tsp), and amylase ( cup). With the mixer on medium-low, add the flour mixture, one heaping spoonful at a time. Continue to knead the dough until smooth, about 3-5 minutes. Add the butter (½ cup) and let it mix until fully incorporated.
Rub the inside of a large bowl with butter. Form the dough into a ball and place it into the prepared bowl and cover with plastic wrap. Let the dough rise at room temperature for 1.5 hours, or until doubled in size.
Filling
In a small bowl, whisk together the sugar (¾ cup) and cinnamon (1 ¼ Tbsp). In a separate medium bowl, add the butter (1 cup) and whisk in the sugar cinnamon mixture until it becomes a smooth, homogenous spread.
Icing
In a large bowl, whisk the softened cream cheese (4 oz) and confectioners sugar (1 cup) until well combined. Whisk in the milk (3 Tbsp), one tablespoon at a time, until smooth.
Assembly
Punch down the dough and transfer it to a lightly floured surface. Dust dough with flour (4 cups) and roll it out into a 26x14 in rectangle.
Spread the filling evenly across the entire surface of the dough.
Place measuring tape on the longer side of the dough and use that as a guide to cut 2 inch-wide strips for a total of 12-14 strips. Working with one strip at a time, tightly roll into a pinwheel. Repeat with 5 more strips. If you had 14 strips, roll one more strip.
Working with one roll at a time, place it on the bottom of the strip and roll it up, creating a large cinnamon roll.
Arrange the rolls on a parchment-lined baking tray and cover an inverted empty container that’s larger than the baking tray. Wrap the container and tray in plastic wrap, and let the rolls proof at room temperature for 45 minutes to 1 hour, or until doubled in size.
Bake
Preheat the oven to 350°F.
Remove plastic wrap. Optional: Spray the rolls with water.
Bake for 20-25 minutes or until golden brown.
Cool on the tray for 5 minutes.
Give the icing (4 oz) a brief whisk and then pour over the top of the cinnamon rolls.
