GIANT CINNAMON ROLLS
Our best homemade cinnamon rolls....made extra large! Learn how to make gooey GIANT cinnamon rolls with a cream cheese frosting.
Provided by Julie Clark
Categories Breakfast
Number Of Ingredients 15
Steps:
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a very large rectangle (about 26"x18" if you can get it that big).
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Use a pizza cutter to cut the rectangle in half down the middle to make two squares.
- Starting with one of the halves, on the long end, roll the dough up tightly jelly roll style.
- Cut the rolled part into 6 slices.
- With the remaining rolled out dough, use a pizza cutter to cut 6 long strips of dough. The strips should be about the same width as the rolled dough that you have already made.
- Place one of the rolls on its side one of the strips you cut. Roll the strip around the outside of the rolls again to make the roll twice as big. Repeat with the remaining 5 rolls. You should end up with 6 very large rolls.
- Place the rolls in a greased 10x15" baking pan.*
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Preheat the oven to 350 degrees.
- Bake at 350 degrees for about 28 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. If the rolls are getting too browned on top, cover loosely with a piece of foil.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
- Add in your favorite extract and the powdered sugar. Beat until combined.
- Spread the frosting over the cooled rolls.
- Store in an airtight container.
Nutrition Facts : Calories 1241 kcal, Carbohydrate 170 g, Protein 16 g, Fat 57 g, SaturatedFat 34 g, Cholesterol 228 mg, Sodium 859 mg, Fiber 4 g, Sugar 95 g, ServingSize 1 serving
THE MACHINE SHED GIANT CINNAMON ROLLS
This is from the cookbook they sell in the restaurant. These are great cinnamon rolls if you are lucky enough to get one before they sell out! Prep time includes rising.
Provided by PrimQuilter
Categories Breads
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
- In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture.
- Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes.
- Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (3-5 mins total).
- Shape into a ball. Place in greased bowl, turning once.
- Cover; let rise an a warm place until double. approximately 1 hour.
- For filling, combine brown sugar and cinnamon.
- Grease two 13x9x2 inch baking pans; set aside.
- Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12" rectangle.
- Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 T cinnamon.
- Roll up jelly roll style starting with one of the short sides; pinch edges to seal.
- Slice roll into 6 pieces.
- Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling.
- Cover and let dough rise in a warm place until nearly double (about 45 mins.).
- Preheat oven to 350.
- Bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.
- Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.
- Butter Cream Icing:.
- In large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk.
- Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.
Nutrition Facts : Calories 929.1, Fat 35.3, SaturatedFat 21.4, Cholesterol 142.9, Sodium 756.7, Carbohydrate 139, Fiber 3.4, Sugar 55.4, Protein 14.7
GIANT CINNAMON ROLLS
As a young newlywed, I thought I'd take it upon myself to make cinnamon rolls because I thought that was the hallmark of a good baker. The rolls were dense like hockey pucks and somewhat flavorless. Our dear black lab Annie wouldn't even eat one. I practiced for a couple of months and entered a contest at the Iowa State Fair, and I won! -Cristen Clark, FoodandSwine.com
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.
Nutrition Facts : Calories 695 calories, Fat 18g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 588mg sodium, Carbohydrate 122g carbohydrate (59g sugars, Fiber 3g fiber), Protein 11g protein.
GIANT CINNAMON ROLLS
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
Provided by Delish
Categories Breads
Time 2h15m
Yield 28-30 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
- Add sugar and stir. Stir in lightly beaten eggs and oil.
- Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
- Cover dough and let rise until doubled.
- Punch dough down and divide in half. Roll out one half into a rectangle.
- Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
- Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
- Repeat with remaining half of dough and filling.
- Cover and let rise until doubled.
- Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
- For frosting, beat together softened cream cheese and butter.
- Beat in milk and vanilla.
- Gradually beat in powdered sugar; beating until smooth.
- Generously frost warm rolls, about 5 minutes after removing from oven.
Nutrition Facts : Calories 542, Fat 21.4, SaturatedFat 9, Cholesterol 48.4, Sodium 623.9, Carbohydrate 80.7, Fiber 2, Sugar 35.4, Protein 7.4
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