Jumbo Cinnamon Rolls Food

GIANT CINNAMON ROLL RECIPE BY TASTY

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!

KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS

Steps:

• For the dough; fit a heavy-duty stand mixer with the dough hook.
• Place 4 cups flour in the stainless steel bowl; set aside.
• Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• Add the mixture to the bowl along with the egg.
• When the yeast is foamy add to the bowl.
• Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• Punch down the dough and allow to rest in bowl for 5 minutes.
• In a small bowl mix together the brown sugar with cinnamon.
• Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
• Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
• Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
• Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• Set oven to 375 degrees F.
• Bake until browned about 25 minutes.
• Cool the buns slightly then drizzle the icing over the warm buns.

ANNA OLSON'S GIANT GLAZED CINNAMON BUN IS THE BEST MORNING TREAT

Steps:

• For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
• Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
• For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well.
• Grease a 9-inch springform pan. Turn the dough out onto a lightly floured surface and roll into a 12×18-inch rectangle about ½ inch thick. Spread the brown sugar filling over the dough.
• To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough - you should have a spiral about 7 inches across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan - you will see that the centre pushes up a little when it rises.
• Preheat the oven to 375°F. Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing.
• For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat.

GIANT CINNAMON ROLL SNOWMAN

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

JUMBO APPLE CINNAMON ROLLS

Steps:

• Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
• In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
• Stir in yeast mixture.
• Beat in the eggs.
• Add flour gradually; 1 cup at a time- keep batter smooth.
• Knead the dough.
• Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
• While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
• In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
• To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
• Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
• Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
• Roll out your dough into a large rectangle.
• Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
• Now starting at the opposite side, carefully begin to roll your dough.
• Use a little bit of water to seal the ending side.
• Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
• Place slices swirled side facing up in greased and floured cake pan.
• Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
• Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
• Bake at 350°F about 45 or until done - edges should be a golden brown.
• ENJOY!