The Machine Shed Giant Cinnamon Rolls Food

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THE MACHINE SHED GIANT CINNAMON ROLLS



The Machine Shed Giant Cinnamon Rolls image

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

10 cups flour (all purpose)
2 pkts. active dry yeast
2 1/2 cups milk
1 cup butter
1 cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
1/2 cup brown sugar, packed
2 tablespoons cinnamon
1/2 cup butter, softened
1/2 cup butter, softened
3 cups powdered sugar (1 1/2 cups powdered sugar, extra)
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup evaporated milk

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

SOUTHERN KITCHEN CINNAMON ROLLS



Southern Kitchen Cinnamon Rolls image

This legendary Dallas Restaurant Chain closed sometime during the '90's; however, anyone who ever ate there will recall these wonderful rolls.

Provided by Tobys Foods

Categories     Breakfast

Time 20m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 12

1/2 cup milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
1/4 ounce dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg
1 cup sugar
1/2 cup light brown sugar, well-packed
1 tablespoon cinnamon
6 tablespoons butter

Steps:

  • Dough Instructions:.
  • Scald milk.
  • Add butter and stir until the butter is melted.
  • Add sugar and salt and stir until dissolved.
  • Dissolve yeast in warm water and add to milk mixture.
  • Add 1 C of flour and beat well.
  • Add egg, which has been beaten lightly, and beat about 2 minutes.
  • Add 1 C of flour and beat well.
  • Add remaining flour and mix well.
  • Place on floured board and knead very lightly about 8 times.
  • Put in well-greased bowl, cover and let rise until double in bulk.
  • Cinnamon-Sugar Instructions:.
  • Mix sugars and cinnamon together until well-blended.
  • Roll dough out to a rectangle about 8" X 20".
  • Completely cover the dough with 1 T melted butter.
  • Spread cinnamon-sugar mixture evenly over surface, reserving about ¾ C for the top.
  • Roll up and cut into 24 even sized pieces.
  • Melt 5 T butter in a 7" X 10" pan and put rolls in pan, placing cut side up. Press down to force butter up around rolls.
  • Then spread remaining sugar mixture evenly over top.
  • Press down. Let rise until doubled.
  • Bake at 375 deg. Until done...about 20 minute Serve Warm.

Nutrition Facts : Calories 175.6, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.3, Sodium 103.8, Carbohydrate 26.5, Fiber 0.5, Sugar 17, Protein 1.8

GIANT CINNAMON ROLLS



Giant Cinnamon Rolls image

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

4 cups warm water
1 cup sugar
2 tablespoons yeast
2 tablespoons salt
2 eggs
1 cup vegetable oil
13 cups flour
1 cup butter, melted
2 cups packed light brown sugar
4 teaspoons cinnamon
1/2 cup raisins (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

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

GIANT CINNAMON ROLLS



Giant Cinnamon Rolls image

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

2 packages (1/4 ounce each) quick-rise yeast
1/2 cup warm water (110° to 115°)
2 teaspoons honey
1-1/2 cups warm 2% milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1/2 cup mashed potatoes
3 large eggs, room temperature, lightly beaten
2 teaspoons salt
7-1/2 to 8 cups all-purpose flour
FILLING:
1 cup packed brown sugar
2 tablespoons ground cinnamon
1-1/2 teaspoons all-purpose flour
Dash salt
1/2 cup butter, softened
VANILLA ICING:
3 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla bean paste or vanilla extract
Dash salt

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.

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