Monday’s Mystery Recipe Episode 9: Monster Cinnamon Rolls

by Amy

I don’t know what it is, but for the past several weeks, I’ve been craving cinnamon rolls.  I’ve made them in the past and they really aren’t as much work as you’d think, but I just haven’t gotten around to it.  I have a recipe that I really enjoy and can use it for dinner rolls or cinnamon rolls, but haven’t made them since I started my blog.  It’s on the to-do list, shall we say.

And, it’s going to have to remain there for a while because I’ve quenched my cinnamon roll craving, at least for a while now. 🙂 Why you ask? Because it just so happens that I found this Monster Cinnamon Rolls recipe in my current mystery novel, The Last Suppers, by Diane Mott Davidson! How perfect is that! Sometimes I think it’s strange how often little coincidences like that happen, but that’s for another post.

These cinnamon rolls were ginormous and delicious and some of my co-workers are going to get a tasty treat because of this! I baked them yesterday and was pleasantly surprised.  The dough seemed a bit heavy to begin with and after I rolled it out, I wasn’t sure that it would rise well, but it did.

A word of warning.  You do need a large counter top or large table to roll the dough out on….24 x 36 inches to be exact.  If you don’t have that much space available, I would recommend rolling the dough out in two portions.  The entire batch only makes 12 cinnamon rolls, but don’t be fooled.  These are BIG cinnamon rolls! I think you could easily serve four people with one roll! Are you anxious to get started yet? Well here you go.  This week’s Monday’s Mystery Recipe is Monster Cinnamon Rolls from the Diane Mott Davidson novel, The Last Suppers.

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Monster Cinnamon Rolls

February 27th, 2012


For the Dough:
1 1/2 sticks unsalted butter
1 cup whole milk
3/4 cup plus 1 teaspoon sugar
1 1/4 tsp salt
3 - 1/4 oz. envelopes active dry yeast OR 7 1/2 teaspoons
1/2 cup warm water
5 large eggs
8 1/2 - 9 1/2 cups all-purpose flour

For the Filling:
5 cups firmly packed brown sugar
2 1/2 sticks unsalted butter, softened
3 Tablespoons ground cinnamon

For the Frosting:
8 oz. cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3-4 cups confectioners' sugar, sifted


Heat the butter, milk, 3/4 cup sugar, and salt in a small saucepan until the butter is melted. Allow to cool for 10-15 minutes.  In a large mixing bowl, combine the yeast, warm water, and remaining teaspoon of sugar, stirring to combine.  Allow this mixture to set for 10 minutes until it becomes bubbly.  (Mine became a large mound of bubbles.)

After 10 minutes, add the eggs and cooled milk mixture.  Stir until well combined. Then begin adding the flour, one cup at a time, stirring and using enough flour to form a stiff dough.  Turn the dough out onto a lightly floured surface and knead until smooth and satiny, about 10 minutes.  Or, you can use an electric stand mixer with a dough hook for about 5 minutes.

Place the dough in a large, greased bowl and turn to coat.  Cover with a damp towel and allow dough to rise until doubled in bulk, about an hour.  Punch the dough down and roll out into a large rectangle, 24 by 36 inches.  (Mine was actually only about 21 by 29.  The dough appeared thin, so I wanted to make sure I wasn't rolling it out too much.)

Spread filling (recipe below) evenly over the surface of the dough and roll up lengthwise.  Cut in 2-inch sections using a serrated bread knife or waxed dental floss.  This will make 12-14 large rolls.  Place 6 rolls in a greased 9 x 13 baking dish and cover loosely with a kitchen towel and allow to rise until doubled in bulk, about an hour.  (Mine took 1 1/2 hours.)

Preheat oven to 350°.  Bake the rolls for 20 to 30 minutes or until puffed and browned.  (Mine took about 28 minutes.)  Allow to cool on a wire rack.

For the Filling:
Beat the butter, brown sugar, and cinnamon with an electric mixer until well-combined.

For the Frosting:
Beat the cream cheese, cream and vanilla until well combined.  Add the confectioners' sugar and beat until smooth and soft, not stuff.  Frost rolls and serve immediately.

This recipe makes 12 large rolls.

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{ 16 comments… read them below or add one }

Robyn February 27, 2012 at 1:43 pm

that looks amazing! Beautiful photos:)


what katie's baking February 27, 2012 at 3:29 pm

oh my, these look perfect!


Shannon February 27, 2012 at 10:16 pm

Mom came home tonight and said that you brought these to work… She said they were the BEST!! Cannot believe you didn’t come find me with one…


Kristin February 29, 2012 at 12:59 pm

I love your Monday Mystery series…just found your blog today and I’ve gone to the first Monday and those crunch time cookies look so good! I think I might just have to find me som Fluke or Davidson to read now! Can’t wait to see what you post next Monday!


Amy February 29, 2012 at 9:26 pm

Thank you so much! It’s been a fun series to work on. And the crunch time cookies are pretty scrumptious!


vanessa April 11, 2012 at 9:18 am

these were amazing! i made them for Easter weekend and WOW! delicious! they were absolutely HUGE and single handedly killed any craving for cinnabon my family may ever have 🙂


Amy April 11, 2012 at 9:54 pm

Love hearing that!


Athena HM November 12, 2012 at 12:07 pm

Thanks so much for this recipe. I waiting for them to proof the second time, but they look like the best ones I have made so far! Found my way here via pinterest 🙂


Amy November 12, 2012 at 4:03 pm

That’s great! Glad they’re working out! I love it when that happens! 🙂


Bobby Phillips February 6, 2013 at 11:29 am



D Ringhoffer February 9, 2013 at 8:38 pm

I made these today…. they are monsters !! The filling melted and most of it ended up on the bottom of the baking dishes but that is ok… I also did not use all the filling. I put the left over filling in a container in the freezer to use at a later date. Taking a few to church tomorrow as it is just my husband and I here at home and we DON’T NEED all of them here…. Thank you for the recipe !!


Lexie November 11, 2013 at 10:31 pm

I had this recipe saved in my bookmarks for so long and cannot believe that I am only now coming across it as I look for Thanksgiving recipes. I hope that you are still able to see my comment as I do have a question: is it possible to prepare these ahead of time? Can they be refrigerated or frozen before baking?


Amy November 20, 2013 at 8:48 pm

Most definitely! I have refrigerated and frozen unbaked cinnamon rolls with great success. If you decide to refrigerate, I would place the rolls in the refrigerator prior to the final rise, up to two days ahead. Cover with plastic wrap and when ready to bake, set out at room temperature for 30-45 minutes or until doubled in size. Bake as usual.
If you decide to freeze, cover with heavy aluminum foil and place the rolls in the freezer, prior to the final rise. To thaw, either thaw at room temperature for 4-5 hours or until doubled in size, or lightly covered with plastic wrap in the refrigerator over night.
Times might vary from what I’ve stated, but those are the approximate times I’ve experienced with my rolls.
Happy baking!


Patty November 26, 2013 at 3:29 pm

Thank you for the recipe for sweet potato pie for 2. I live in Florida and wish I could have your life in the country. Hope you know how lucky you are. You have a new follower in Florida sweetie. Thank you!!!!!!!!!!!!


Amy January 25, 2014 at 9:44 pm

Ah, thanks Patty!
Yes, I do know and appreciate my life here on the farm. This is actually the property I grew up on, so I’ve lived here for over 32 years! They only time I’ve really spent away from here was during my college years. I love it here and am so happy that my daughter will get to experience the same wonderful life here on the farm that I did.
Thanks for stopping by!


Christine D December 23, 2016 at 5:08 pm

Thank you for sharing this recipe. I used to make it all the time but I lost my copy of Last Suppers when I moved.


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