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Need to make cinnamon rolls for a crowd? This recipe for Big Batch Cinnamon Rolls makes 54 rolls!
Cinnamon Rolls for A Crowd
We have been blessed with wonderful neighbors and just a few houses down live Rod and Carmen who are retired empty nesters. They are wonderful grandparents who spend a lot of time loving and supporting their children and grandchildren.
One of the ways Carmen shows her love is by making a big batch of cinnamon rolls. She sends them off to her family members that do not live nearby. So not only is her cinnamon roll recipe perfect for a large group, it can be shipped off to loved ones.
How to Make Big Batch Cinnamon Rolls
This recipe makes 54 rolls. Eight pans of cinnamon rolls, with 7 rolls in each pan! Disposable metal pie tins work well if you are planning to mail the cinnamon rolls or give them away to friends and neighbors.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
- Add dry milk and next 5 ingredients; beat at medium speed until well mixed
- Gradually stir in enough flour to make a very soft dough
- Place dough in a well greased bowl, turning once to grease top
- Cover and refrigerate at least 4 hours or overnight
- Punch dough down; divide dough into 4 portions
- Working with one portion of dough at a time, turn dough out onto lightly floured surface; knead until smooth and elastic, adding extra flour, if necessary
- Roll dough into a 14 x 9 inch rectangle
- Combine 2 C sugar, cinnamon and butter, mixing well
- Spread one fourth of cinnamon mixture on dough
- Roll dough jellyroll fashion, starting at long side
- Pinch seam to seal (do not seal ends)
- Cut roll into 14, 1 inch slices; (I use thread or dental floss to do this, wrapping the thread around the roll of dough and then using the thread to cut through the dough) place rolls in 2 greased 9 inch round cake pans (pie pans), with 7 rolls in each pan
- Repeat process with remaining 3 portions of dough
- Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk.
- Bake at 375 for 13 to 15 minutes
- Allow pans to cool on wire racks
How to Mail Cinnamon Rolls
- First, Bake Rolls According to directions
- Then allow them to cool completely.
- Next, cover them with foil and place each pan into a large Ziploc bag and freeze.Â
- After the rolls are frozen, take them directly to the post office and ship them Priority Mail.Â
The rolls arrive at her children and grandchildren’s homes ready to be warmed up. She includes a package of glaze, secured in a ziploc bag, in each package. Directions for reheating and glazing the cinnamon rolls are at the end of the recipe. Make sure to include them in the package
Wouldn’t you love to receive a box of fresh baked cinnamon rolls just ready to be warmed up and enjoyed!!
For some smaller batch cinnamon roll recipes try these:
- Small Batch Cinnamon Rolls
- 60 Minute Cinnamon Rolls
- Homemade Cinnamon Rolls
- Amish Cinnamon Rolls
- Overnight Cinnamon Rolls
- Biscuit Cinnamon Rolls
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Big Batch Cinnamon Rolls Recipe
Big Batch Cinnamon Rolls
Ingredients
- 4.5 tsp dry active yeast
- 4 cups warm water 105 to 115 degrees
- 1 cup instant nonfat dry milk powder
- 1 cup sugar
- 1 cup vegetable oil
- 1 Tbsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 11 cups all purpose flour up to 12 cups
- melted butter
Cinnamon Roll filling:
- 2 cups sugar
- 2 Tbsp ground cinnamon
- 1 cup butter melted
- 4 1/2 cups powdered sugar
- 1/3 cup orange juice up to 1/2 cup
Instructions
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
- Add dry milk and next 5 ingredients; beat at medium speed until well mixed
- Gradually stir in enough flour to make a very soft dough
- Place dough in a well greased bowl, turning once to grease top
- Cover and refrigerate at least 4 hours or overnight
- Punch dough down; divide dough into 4 portions
- Working with one portion of dough at a time, turn dough out onto lightly floured surface; knead until smooth and elastic, adding extra flour, if necessary
- Roll dough into a 14 x 9 inch rectangle
- Combine 2 C sugar, cinnamon and butter, mixing well
- Spread one fourth of cinnamon mixture on dough
- Roll dough jellyroll fashion, starting at long side
- Pinch seam to seal (do not seal ends)
- Cut roll into 14, 1 inch slices; (I use thread or dental floss to do this, wrapping the thread around the roll of dough and then using the thread to cut through the dough) place rolls in 2 greased 9 inch round cake pans (pie pans), with 7 rolls in each pan
- Repeat process with remaining 3 portions of dough
- Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk.
- Bake at 375 for 13 to 15 minutes
- Cool on wire racks
- Combine powdered sugar and orange juice, stirring until smooth
- Drizzle or pipe glaze over warm rolls
- Yield – about 4 1/2 dozen
To freeze
- Prepare and bake rolls as directed; let cool.
- Omit glaze
- Wrap in foil; freeze
- To serve let rolls thaw, and bake in foil at 375 for 5-10 minutes
- Drizzle with glaze
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Ellie says
Do you ship these frozen on ice or allow them to defrost as they ship? Thanks!
Leigh Anne says
Ship them frozen
Amy says
Do you think they could be par baked (only baked half the time approx. 12-15min.) , then frozen and shipped? So they can finish baking them upon arrival for fresh warm rolls?
Leigh Anne says
Amy, I have never tried it but it should work fine.