Tillie Doyle
Cinnabon rolls are a breakfast treat that's hard to beat. Soft and fluffy dough is swirled with sweet cinnamon and brown sugar and baked to golden perfection before being glazed with cream cheese frosting. If you're looking to bake these delicious treats in a large pan, there are a few things to keep in mind. First, you'll want to make sure your dough is prepared and has been allowed to rise. Then, when it comes to shaping your rolls, you can try cutting the dough into two rectangles to make smaller, more manageable cinnamon rolls that will fit in a large pan. Grease your pan lightly and arrange the rolls, leaving enough space for them to rise. Cover the rolls with aluminum foil and place them in a warm oven for 30 minutes, then finish rising for another 30-60 minutes with the oven closed. Finally, bake your Cinnabon rolls until they're golden brown—about 20 to 30 minutes, depending on your oven.
| Characteristics | Values |
|---|---|
| Pan size | 9 x 13-inch |
| Pan type | Glass or metal |
| Pan preparation | Line with parchment paper, grease with butter or coconut oil |
| Dough preparation | Knead for 10 minutes, roll out into a rectangle, spread with filling, roll up, cut into 12 equal pieces |
| First rise | Cover with plastic wrap and a towel, leave in a warm place for 45 minutes to 1 hour |
| Second rise | Place in a warm oven with the door cracked open for 30 minutes, then for 30-60 minutes with the door closed |
| Baking | Preheat the oven to 350°F, bake for 25-30 minutes or until golden brown |
| Storage | Store at room temperature for 1-2 hours, then transfer to the refrigerator for up to 5 days |
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What You'll Learn
Preparing the dough
Mixing the Dough
Start by gathering your ingredients. You will need warm milk, granulated sugar, and yeast, and possibly other ingredients depending on the recipe you follow. Combine these ingredients in a large mixing bowl or the bowl of a stand mixer. If using a stand mixer, attach the dough hook for optimal kneading. Stir the ingredients together until they are well combined.
Kneading the Dough
Once your dough mixture is ready, it's time to knead it. You can do this by hand on a floured surface or using the stand mixer with the dough hook attachment. Knead the dough for about 10 minutes until it passes the "windowpane test". This test indicates that the dough has the right consistency and elasticity.
First Rise
After kneading, let the dough rise. Cover the dough with plastic wrap or a damp towel and place it in a warm, draft-free area. Let the dough rise until it has doubled in size, which typically takes about an hour. This first rise is crucial as it allows the yeast to activate and gives the dough its airy texture.
Rolling and Filling
Once the dough has risen, it's time to roll it out. Use a rolling pin to shape the dough into a large rectangle. Spread softened butter on top of the dough, and then sprinkle a mixture of cinnamon and sugar (either brown or white sugar, depending on your preference). You can also brush the dough with coconut oil before sprinkling the cinnamon-sugar mixture.
Shaping the Rolls
Tightly roll up the dough to form a log. The log should be rolled lengthwise, starting from a short end of the rectangle. Once rolled, use a sharp knife or unflavoured dental floss to cut the log into even rolls. The thickness of each roll will determine the number of rolls you get; typically, they are cut into 1.5-inch thick pieces.
Second Rise
After shaping the rolls, place them in a lightly greased 9x13-inch baking pan, leaving some space between each roll. Cover the pan and let the rolls rise again until they are doubled in size and puffy. This second rise will take about 30 minutes to an hour. You can also do this step overnight in the refrigerator, which will give the rolls an extra rise and make them fluffier.
Your dough is now ready for baking! The next steps will involve baking the cinnamon rolls and, optionally, adding a delicious cream cheese frosting or glaze. Enjoy the sweet, fluffy results of your efforts!
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Rolling and cutting the dough
Now, for the filling! Spread softened butter generously across the surface of the dough, making sure to get into every nook and cranny. Follow this with a sprinkle of cinnamon and sugar—a classic combination that gives cinnamon rolls their signature flavour. You can use either brown sugar or white granulated sugar, depending on your preference. If you want to experiment with other sweeteners, you can try using honey or maple syrup instead of sugar for a unique twist.
Once the filling is in place, it's time to roll up the dough. Starting from one of the shorter ends, tightly roll the dough into a log shape. This will create the swirl pattern inside each cinnamon roll. Make sure to roll it up snugly, but be careful not to stretch the dough too thin as you go. If some of the filling spill out, simply sprinkle it on top of the log—it will still bake into the rolls and taste delicious!
Now, you're ready to cut the log into individual rolls. Use a very sharp knife or even unflavoured dental floss to slice the log into 12 equal pieces, each about 1.5 inches thick. This will ensure that your rolls bake evenly and that you end up with a nice dozen to enjoy. If you're using a knife, try to use long cutting strokes to reduce smashing the layers of the dough, keeping them nice and fluffy.
Arrange the freshly cut rolls in your chosen baking pan, leaving a little space between them to allow for expansion during the final rise and baking. At this point, you can cover the pan and let the rolls rise for another hour, or you can place them in the fridge overnight to bake fresh in the morning. Either way, your cinnabon rolls are almost ready to go into the oven!
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Arranging the rolls in the pan
When arranging the rolls in the pan, it's important to ensure they have enough space to rise and expand. Use a 9 x 13-inch pan, which is the standard size for most cinnamon roll recipes. If you want to make smaller cinnamon rolls, you can cut the dough into two logs instead of one to fit more rolls in the pan. Grease the pan with softened butter or use a baking spray to prevent the rolls from sticking.
Arrange the rolls in the pan, cut side up, leaving some space between them. The rolls will expand as they rise, so it's important not to overcrowd the pan. Cover the pan with plastic wrap or aluminium foil. If you're using aluminium foil, leave the oven door cracked open for about 30 minutes to create a warm environment for the rolls to rise. Then, close the oven door and let them finish rising for another 30 to 60 minutes.
If you're preparing the rolls the night before, place the pan in the refrigerator overnight after covering it. In the morning, take the pan out of the fridge and let the rolls come to room temperature for about an hour before baking. This will give them their second rise, making them puffy and doubled in size.
If you want to freeze the rolls before baking, place them in the pan, cover them well, and put them in the freezer after the first rise. When you're ready to bake, bring the rolls to room temperature and let them rise for 45 minutes to an hour before baking as directed.
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Allowing the rolls to rise
Firstly, prepare the dough by kneading it for about 10 minutes until it passes the windowpane test. This step ensures the dough has the right consistency before rolling and cutting. Once the dough is ready, roll it out into a large rectangle. Spread the filling of your choice—typically a mixture of cinnamon and sugar, with options for brown or white sugar—evenly across the dough, leaving a border around the edges.
Next, tightly roll up the dough to form a log. The log can be cut into two to make smaller cinnamon rolls. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, each about 1.5 inches thick. Place these rolls into a greased 9x13-inch baking pan. The rolls can be arranged in a single layer or stacked to create a taller, larger batch.
Now, the rolls are ready to rise. Cover the pan with plastic wrap, aluminium foil, or a dish towel. Some recipes suggest leaving the oven door cracked open and placing the covered pan inside the warm oven for 30 minutes, then closing the door for another 30 to 60 minutes. Alternatively, the covered pan can be left in a warm place for about an hour. The rolls will rise, doubling in size and becoming puffy.
If preparing the cinnamon rolls ahead of time, the dough can be covered and refrigerated overnight after the first rise. When ready to bake, remove the pan from the fridge and let it come to room temperature for an hour. This allows the rolls to rise further and finish proofing.
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Baking the rolls
To bake your Cinnabon rolls in a large pan, you'll first want to make sure your rolls are prepared and ready to bake. This means your dough should be kneaded, left to rise, rolled out, filled, and cut into individual rolls.
Next, prepare your large pan. You can use a glass or metal pan, around 9 x 13 inches in size. Grease the pan lightly, then line it with parchment paper. Place your rolls inside the pan, leaving a little space between each one as they will expand during baking. Cover the pan with plastic wrap, a dish towel, or aluminium foil. Leave the rolls to rise in a warm place until they have doubled in size, which should take around one hour.
Preheat your oven to 350°F. Remove the covering from your pan of rolls and place them in the oven. Bake for 25 to 30 minutes, or until the rolls are golden brown. If they are browning too quickly, you can loosely cover them with foil.
Once baked, remove the pan from the oven and allow the rolls to cool for 10 minutes before adding any glaze or frosting. Enjoy your freshly baked Cinnabon rolls!
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Frequently asked questions
First, make the cinnamon roll dough and knead for 10 minutes in a stand mixer or by hand. Roll out the dough into a large rectangle, spread with the filling, and roll up. Use a sharp knife to slice the log into 12 even rolls. Place them in a large greased baking pan, cover, and set them aside to rise for another hour.
Preheat the oven to 350°F. Once the rolls have risen, remove the cover and bake for 25 to 30 minutes, or until the edges are golden brown.
Yes, you can prepare the cinnamon rolls in a large pan the night before and bake them fresh in the morning. After shaping and cutting the rolls, place them in a prepared baking dish, cover, and refrigerate for up to 18 hours.
You can store freshly baked cinnamon rolls in a large pan at room temperature for 1-2 hours, then transfer them to the refrigerator for up to 5 days. To reheat, simply use a microwave to get them soft and gooey again.
