Mama Llama Cinnamon Rolls Recipe

What Are Mama Llama Cinnamon Rolls?

If you love a massive, center-bite style cinnamon roll that melts in your mouth, this homemade version inspired by Mama Llama’s cinnamon rolls is exactly what you need. These rolls are famous for their incredibly tender, pillowy dough, a gooey cinnamon-sugar filling, and a uniquely rich coffee-maple frosting. By baking them in a generous pool of butter, the bottoms caramelize beautifully while the centers stay unbelievably soft.

This copycat-style recipe yields a very large batch (around 40 rolls), making it the perfect pastry project for holiday mornings, large family brunches, or for dividing into foil pans to gift to friends and neighbors.

What Makes This Copycat Recipe Special

• No-Knead Dough: This is a no-knead cinnamon roll dough. The initial mixing and resting period develops enough structure for the rolls without traditional kneading.
• Abundant Butter: Melted butter is used in the dough, spread generously over the filling, and poured directly into the bottom of the baking pans. This is the secret to a gooey, caramelized bottom.
• The Signature Frosting: The icing isn’t a standard cream cheese glaze. It features maple flavoring and a splash of brewed coffee, giving it a deep sweetness that perfectly balances the rich dough.

Mama Llama Cinnamon Roll Ingredients

To make these epic cinnamon rolls, gather the following ingredients:

For the Dough

• Milk: 1 quart whole milk (about 946 ml)
• Oil: 1 cup vegetable oil (240 ml)
• Sugar: 1 cup granulated sugar (200 g)
• Yeast: 2 (0.25-ounce) packets active dry yeast (about 14 g total)
• Flour: 8 cups all-purpose flour (about 960 g), plus 1 additional cup (120 g) for later
• Baking Powder: 1 teaspoon baking powder (4 g)
• Baking Soda: 3/4 teaspoon baking soda (4 g)
• Salt: 1 tablespoon iodized table salt (18 g)

For the Filling

• Butter: 1 1/2 cups salted butter, melted (3 sticks / 340 g)
• Sugar: 2 cups granulated sugar (400 g)
• Cinnamon: 3 tablespoons ground cinnamon (23 g)

For the Pans

• Additional Butter: About 6 tablespoons melted salted butter (approx. 1 tablespoon per pan)

For the Coffee-Maple Frosting

• Powdered Sugar: 2 lbs powdered sugar, sifted (about 907 g)
• Milk: 1/2 cup whole milk (120 ml)
• Butter: 1/4 cup salted butter, melted (56 g)
• Coffee: 1/4 cup strongly brewed coffee or cold brew concentrate (60 ml)
• Maple Flavoring: 2 teaspoons maple flavoring
• Salt: 1/8 teaspoon salt

Kitchen Equipment Needed

• Medium saucepan
• Large mixing bowl
• Measuring cups and spoons (or a digital kitchen scale)
• Rolling pin
• Sharp knife or bench scraper
• 6 disposable foil cake pans or regular 9-inch round cake pans
• Kitchen towels
• Whisk

How To Make Mama Llama Cinnamon Rolls at Home

Step 1 | Heat the Wet Ingredients

In a medium saucepan over medium heat, combine the milk, vegetable oil, and sugar. Heat the mixture until it is just below a boil. Remove from heat and allow it to cool to between 105°F and 115°F. Sprinkle the active dry yeast over the top of the warm liquid and let it sit until it begins to dissolve and look slightly foamy. (While the original quick technique skips this wait, we recommend it to ensure your yeast is active).

Step 2 | Mix and Rest the Dough

Add 8 cups of all-purpose flour to the mixture. Stir until just combined; the dough will be very sticky. Cover the bowl with a clean kitchen towel and set it in a warm place for 1 hour to rise. After the first rise, the dough should look noticeably puffed and airy. If it has barely changed in size, give it more time rather than moving on to the next step. Add the remaining 1 cup of flour, baking powder, baking soda, and salt. Gently stir and fold until just combined.

Step 3 | Roll Out the Dough

Transfer the dough to a generously floured surface. Using a rolling pin, roll the dough out into a very large, thin rectangle, approximately 50 to 55 inches long by 10 inches wide. Tip: If your counter isn’t large enough to roll the entire dough into one 50-inch rectangle, divide the dough in half and roll each portion separately.

Step 4 | Add the Butter and Cinnamon Sugar Filling

Pour the 1 1/2 cups of melted butter over the surface of the rolled-out dough, using your fingers to spread it evenly to the edges. Evenly sprinkle 2 cups of sugar over the butter, followed by a generous dusting of ground cinnamon.

Step 5 | Roll the Dough into a Log

Starting at the long edge farthest from you, tightly roll the dough towards yourself. Work slowly and use both hands to keep the roll tight. Pinch the final seam to seal the log, and turn it so the seam rests face down on your counter.

Step 6 | Slice the Cinnamon Rolls

Slide a cutting board under the dough log. Using a sharp knife, cut the log into 3/4-inch to 1-inch thick slices. Pour 1 tablespoon of melted butter into each of your 9-inch cake pans and swirl to coat the bottom. Place 7 rolls into each pan (one in the center and six around the edges). You should need about 6 pans to fit all 40-42 rolls.

Step 7 | Second Rise

Cover the pans with kitchen towels and let the rolls rise on the countertop for at least 45 minutes. They should puff up and begin touching each other.

Step 8 | Bake the Rolls

Preheat your oven to 375°F (190°C). Once the 45-minute rise is complete, remove the towels and bake the rolls for 15 to 18 minutes. Watch them closely so they become a light golden brown, but do not let them over-brown.

Coffee-Maple Frosting

The frosting is what truly elevates this recipe. The brewed coffee provides a subtle roasted bitterness that cuts through the extreme sweetness of the powdered sugar, while the maple flavoring adds homestyle warmth. It’s meant to be poured directly over the hot rolls so it seeps into every crack.

Step 9 | Whisk the Icing

While the rolls bake, prepare the icing. In a large bowl, whisk the powdered sugar, milk, melted butter, brewed coffee, salt, and maple flavoring until completely smooth. The consistency should be thick but pourable. If it’s too thick, add a splash more milk; if too thin, whisk in a little more powdered sugar.

Step 10 | Frost and Serve

Remove the baked rolls from the oven and immediately pour the icing over the top while they are still hot. Ensure the icing reaches all the edges so the rolls can soak up the moisture. Serve warm.

Tips for Soft, Fluffy Cinnamon Rolls

• Temperature Matters: When heating your milk mixture, make sure it cools down to under 115°F before adding the yeast. If the liquid is too hot, it will kill the yeast and your dough will not rise.
• My dough is too sticky: The dough is meant to be very soft. However, if it’s unmanageable, you can refrigerate it for an hour before rolling. Chilled dough is much easier to roll out and slice neatly.
• My cinnamon rolls are dry: This happens due to over-baking or adding too much flour. Measure your flour in grams for accuracy, and pull the rolls from the oven as soon as they are lightly golden.

How to Store and Freeze Cinnamon Rolls

Make-Ahead: You can prepare the dough through Step 2 and keep it in the refrigerator for up to 3 days (note: prolonged refrigeration will change the yeast structure slightly, giving it a more complex flavor, but it is much easier to roll). Alternatively, you can assemble the rolls in the pans, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for an hour to take the chill off and rise before baking.

Storage: Store leftover frosted cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds to restore their gooey texture.

Freezing: Fully baked and frosted rolls freeze beautifully. Wrap the entire pan tightly in plastic wrap and aluminum foil, or wrap individual rolls. Freeze for up to 3 months. Thaw at room temperature and warm gently before serving.

Mama Llama Cinnamon Rolls FAQs