Get ready to fall in love with the most irresistible Texas‑sized cinnamon rolls you’ve ever tasted. These large, pillowy rolls are filled with a generous cinnamon‑sugar swirl and finished with a tangy cream cheese frosting that melts into every bite. Whether you’re making them for a relaxed weekend breakfast, holiday brunch, or a special treat, this recipe delivers warm, gooey comfort in every slice.
First published September 2, 2014. Last updated December 1, 2024 for new images, improved readability, and additional tips.
Save this recipe by clicking the ❤️ heart on the right side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Gigantic homemade cinnamon rolls that are soft, tender, and drenched in a thick cream cheese icing.
- Perfect for holidays—these are our go‑to rolls for Thanksgiving and Christmas—but excellent any day you want to impress.
- Make ahead: the dough can be refrigerated for up to 24 hours for a time‑saving rise and fresh baking the next day.
- Leftovers? Reheat gently so they taste freshly baked and gooey again.
Try them once and you may never reach for another cinnamon roll recipe. The dough is rich and just sweet enough, buttery and soft. The filling is deep with cinnamon, brown sugar, and chopped pecans for texture and flavor.
After baking and a short cool down, slather on a tangy, creamy frosting that resembles classic Cinnabon icing—thick, luscious, and worth every spoonful. You might even want to double the icing.
🧾 Gather your ingredients: what you’ll need
This is an overview of the ingredients. Full measurements and printable instructions are in the recipe card at the bottom of the page.
📖 Make it your own: tasty variations
- Swap walnuts for pecans for a slightly different crunch and flavor.
- Add chocolate chips over the cinnamon sugar before rolling for a chocolatey twist.
- Use white sugar in the filling for a subtler caramel flavor.
- Stir in raisins or dried cranberries before rolling for bursts of chew and tang.
- Knead raisins into the dough for sweet pockets throughout the roll.
🔪 Step-by-step guide: instructions for success
This is an overview of the method. Full, exact instructions are in the recipe card below. For visual guidance, watch the included video to see how to shape the dough.
Mixing
Proof the yeast with a bit of warm water and sugar until bubbly.
Add flour and other dry ingredients as the recipe directs.
Knead until the dough is soft, smooth, and elastic.
Let the dough rise in a warm place until doubled.
Shaping
Punch down the dough, roll it out, and spread with softened butter and the cinnamon‑sugar mixture.
Sprinkle on pecans (or your chosen nuts) and gently press them into the filling.
Roll tightly like a jelly roll and cut into portions.
Let the cut rolls rise until puffy, then bake until golden and cooked through.
💭 Insider tips: things to know
- If you use instant yeast, you can skip the activation step and proceed with the recipe in order.
- Let the dough rise in a warm, draft‑free spot (near a warm oven or in an oven with the light on) for the best texture.
- Use comfortably warm—not hot—liquids when activating yeast. If you don’t have a thermometer, the water should feel warm to the touch but not scalding.
Marye’s tip of the day
Use an instant‑read thermometer to check milk and water temperatures for consistent results.
🎥 Watch and cook: step‑by‑step video tutorial
The linked video demonstrates a similar cinnamon roll process that’s helpful for shaping and technique.
🥫 Leftover love: how to store and reheat giant cinnamon rolls
Store leftovers at room temperature up to 2 days in an airtight container, placing parchment paper between layers to prevent sticking.
To freeze, flash‑freeze rolls on a baking sheet, then transfer to an airtight container or freezer bag with parchment paper between layers for easy grab‑and‑go breakfasts.
🤫 Marye’s secret for zhuzhing it up
During the holidays I sometimes roll dried cranberries in with the pecans. They add a tangy brightness and festive color to these indulgent rolls.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let’s answer those questions: FAQs
If you have other questions, leave a comment below.
Common causes include expired yeast or liquid that was too hot and killed the yeast. Always check the yeast’s expiration date and use warm, not hot, liquid for activation.
Yes—mix and knead by hand. It requires more effort, but kneading until the dough is smooth and elastic yields excellent results.
⏲️ Marye’s time saving hacks
Make‑ahead rolls: Roll and cut the cinnamon rolls up to 24 hours before baking. Cover tightly with foil and refrigerate until ready to bake the next day. This is a great way to prep the night before so you can bake fresh in the morning.
📚 More Southern comfort: related recipes you’ll love
Sour Cream Cinnamon Rolls-
Overnight Pecan Cinnamon Rolls
-
Overnight Cinnamon Rolls with Apples
-
How to Reheat Cinnamon Rolls
🍽️ No waste: creative ways to repurpose Texas‑size cinnamon rolls
- Cinnamon roll bread pudding – Tear leftover rolls into pieces and use them as the base for a custardy bread pudding with eggs, cream, and a touch of cinnamon.
- Cinnamon roll French toast bake – Layer chunks of rolls in a casserole, pour over an egg‑milk mixture, and bake for a rich brunch dish.
- Cinnamon roll trifle – Alternate crumbled rolls with whipped cream, pudding, or frosting in a trifle bowl for an elegant dessert.
- Cinnamon roll ice cream sandwiches – Slice rolls in half, fill with your favorite ice cream, and freeze for a playful dessert sandwich.
📞 Wrapping it up: the last word
Everything’s bigger in Texas, and these oversized cinnamon rolls celebrate that spirit. I love the generous portions and the showstopping presentation they bring to a table.
If rolls have cooled completely, warm them about 15 seconds in the microwave before serving to revive the gooey texture. Once everyone starts eating, expect a grateful silence—this is the perfect moment to ask for favors.
Click the servings control in the recipe card to adjust ingredient amounts for the number of rolls you want to make.
If you love this recipe, please leave a comment and rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Texas‑Sized Cinnamon Rolls
Ingredients
Dough
- 2 tablespoons active dry yeast
- ½ cup warm (110°F) water
- 4 eggs, room temperature
- ¾ cup sugar
- 2 cups whole milk, warmed to about 100°F
- ½ cup butter, melted and cooled
- ⅓ cup vital wheat gluten
- 1 teaspoon kosher salt
- 7 ⅔ cups bread flour (you may need a little less or a little more)
Filling
- ½ cup butter, room temperature
- 2 cups brown sugar
- ¼ cup cinnamon
- 1 ½ cups finely chopped pecans
- 1 pinch kosher salt
Icing
- 8 ounces cream cheese
- 8 ounces butter
- Juice of ½ a fresh lemon
- 1 tablespoon vanilla
- ½ teaspoon kosher salt
- 3 cups powdered sugar (you may need a bit more depending on desired consistency)
Instructions
Dough
- Combine the yeast, 1 teaspoon of sugar, and warm water in the bowl of a stand mixer or Bosch. Set aside about 5 minutes until foamy.
- Whisk together sugar, warmed milk, melted cooled butter, and vanilla.
- Beat the eggs and add them to the milk mixture.
- Mix the salt and vital wheat gluten with 4 cups of the flour.
- Add the milk mixture to the yeast and mix on low briefly.
- With the paddle attachment, add the flour/gluten mixture and beat on medium speed.
- Add remaining flour as needed to form a soft dough.
- Knead about 7 minutes on medium speed.
- Turn out the dough and knead briefly by hand; it should be slightly elastic (like an earlobe when pinched).
- Form into a ball, grease a bowl, place dough inside, and grease the top.
- Cover and let rise in a warm place about 1 hour, until doubled or more in size.
- Gently deflate and roll into a 12″ x 24″ rectangle.
Filling
- Mix brown sugar, cinnamon, and a pinch of salt.
Assembly
- Spread the rolled dough with softened butter.
- Sprinkle a thick layer of the cinnamon‑sugar mixture over the butter.
- Scatter pecans and gently press them into the filling—don’t mash them into the dough.
- Roll the dough up tightly like a jelly roll.
- Cut into 12 equal rolls.
- Place on two well‑greased or Silpat‑lined baking sheets (avoid wax paper).
- Let rise about 40 minutes until doubled and puffy.
- Bake at 350°F for about 15 minutes or until done.
- Remove from oven and let cool at least 10 minutes before icing.
Cream cheese frosting
- Place cream cheese, butter, lemon juice, and vanilla in the mixer bowl.
- Beat on high until smooth and well blended.
- Turn mixer to low and slowly add powdered sugar until the icing is soft and spreadable.
- Spread a thick layer of frosting over the warm rolls.
- Serve warm.
Notes
Nutrition Facts
| Carbohydrates: 146 g
| Protein: 18 g
Nutrition information is estimated. If using for medical purposes, verify with your own calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested multiple times. If you change ingredients or technique, results may vary.
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Texas‑Sized Cinnamon Rolls
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