GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Scott Loitsch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
- In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
- Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
- Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
- Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
- Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
- Preheat the oven to 325˚F (160˚C).
- Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams
CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
Steps:
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
AGATHA'S OVERSIZED CINNAMON ROLLS
"Me, I'm not so handy, but I do bake," said Agatha in a "Season For Miracles" and "I brought you some breakfast rolls just out of the oven."
Provided by Deb C
Categories Yeast Bread
Time 3h5m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl.
- Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes.
- Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball.
- Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour.
- Punch down the dough and let rest for 15 minutes.
- Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan.
- Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins.
- Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure.
- Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly.
- Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.
Nutrition Facts : Calories 775.5 calories, Carbohydrate 130.2 g, Cholesterol 71.1 mg, Fat 23.7 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 12.3 g, Sodium 196.2 mg, Sugar 65.5 g
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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