Monster Cinnamon Rolls


1/4 cup Unsalted butter, 1 ½ sticks
1 cup Milk
3/4 cup + 1 tsp sugar
1 1/4 teaspoons Salt
3 env active dry yeast, 7 1/2 tsps.
1/2 cup Warm water
5 lrg Eggs
8 1/2 To 9 1/2 c flour
5 cups Firmly packed brown sugar
1 1/4 cups Unsalted butter, 2 ½ sticks
3 tablespoons Ground cinnamon
1/2 pound Cream cheese, softened
1/4 cup Whipping cream, approx
1 teaspoon Vanilla
3 To 4 cups confectioner's sugar, sifted


Dough: Heat the butter with the milk, 1/4 cup of the sugar and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured boardl; knead until smooth and satiny, a
Punch the dough down and roll out to a large rectangle, 24x36". Butter two 9x13" glass baking dishes. Filling: Beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. Preheat the oven to 350 . Bake the rolls for about 20-30 minutes or unti





12.0 servings


Wednesday, December 16, 2009 - 1:17am



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