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Monster Cinnamon Rolls

Source of Recipe


From a book by Diane Mott Davidson (a wonderful writer of food oriented murder mysteries)



List of Ingredients



• DOUGH:
  
• 3/4 c. unsalted butter
  
• 1 c. milk
  
• 3/4 c. + 1 t. sugar
  
• 1 1/4 t. salt
  
• 3 1/4 envelopes (7 1/2 t.) active dry yeast
  
• 1/2 c. warm water
  
• 5 eggs
  
• 8 1/2 to 9 1/2 c. flour
  
• FILLING:
  
• 5 c. brown sugar
  
• 1 1/4 c. unsalted butter
  
• 3 T. cinnamon
  
• FROSTING:
  
• 1/2 lb. cream cheese - softened
  
• 1/4 c. whipping cream - approximately
  
• 1 t. vanilla
  
• 3 - 4 c. confectioner's sugar - sifted
  






Instructions



1. DOUGH: Heat the butter with the milk, 3/4 c. 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 flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes (or place in the bowl of an electric mixeer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 mintues.). Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately one hour. Puch the dough down and roll out to a large rectangle, 24 inches by 36 inches.
   
   
2. Line two 9"x13" baking dishes with parchment paper and butter. For the 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 inch intervals (heavy thread is good for this) to make 12 rolls. Place 6 rolls in each pan. Cover loosely with a kitchen towel and allow to rise untul doubled in bulk, about 1 hour.
   
   
3. Preheat oven to 350 degrees. Bake the rolls for about 20 - 30 minutes or until puffed and browned. Cool on racks.
   
   
4. FROSTING: Beat the cream cheese, cream and vanilla until well combined. Add the confectioners' sugar and beat until smooth and soft, not stiff. Frost the rolls.
   
   






Final Comments


I like these served very warm, but room temperature is fine, too.

Makes 12 large rolls.