I made these for my family for Christmas this year. I have been wanting to make giant cinnamon rolls for a while. All the recipes that I have made are tiny and WAY to thin! This cinnamon rolls really are huge! They are sweet and delicious! I used a vanilla frosting recipe. I like my rolls better with it other than cream cheese. But use whatever floats your boat. These are amazing even by themselves. I made a half batch and they were still huge! Enjoy my friends!
Giant Cinnamon Rolls
2 TBSP. yeast
4 1/2 cups hot water
2/3 cup honey
1/2 cup of unbleached bread flour
1 cup vegetable oil
3 eggs
2 TBSP. salt (scant)
about 12 cups unbleached bread flour
1/2 cup butter or margarine
1 cup sugar
2-3 TBSP. ground cinnamon
Mix yeast, water and honey and add the 1/2 cup flour to feed the yeast. Mix lightly and let it sit for a few minutes.
Then stir in the oil, eggs, and salt. Mix.
Add flour a cup at a time, using somewhere around 12 cups, give or take, depending on the weather. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff. Then turm your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key.
Place dough into an oiled bowl, cover with a damp tea towl, and let rise for about 30 minutes or over night. Divide the dough in half. Roll out into a long, rectangle. Spread 1/4 cup of the softened butter over top to within an inch of one long edge.
Mix the sugar and cinnamon, and sprinkle half of the mixture over top.
Roll dough and pinch seam to close.
Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet. Repeat with the second piece of dough. Cover the pans and let rise until doubled.
Bake @ 375* F till done. Check on them @ 20-25 minutes, as they are done when lightly browned. Let cool in pan. Heat cinnamon roll in the microwave for 10-15 seconds if you like to eat yours warm, or eat it as is.
Frost rolls individually as you serve them with your favorite cream cheese or vanilla frosting. Enjoy! Makes 24 giant cinnamon rolls.
No comments:
Post a Comment