Email to Master Chef Don F. Easley Jr.      

Giant Cinnamon Rolls

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 4 Yield: 4 Rolls Categories: Appetizers/ Snacks, Bread Machine Recipes, Breakfast/ Brunch, Sweet Breads and Coffee Cakes

List of Ingredients

DOUGH
1/2 cup milk
1/4 cup water
1 large egg
2 tablespoons butter or margarine, cut-up
3/4 teaspoon salt
3 tablespoons granulated sugar
3 cups bread flour
2 teaspoons Bread Machine Yeast

FILLING
1/3 cup butter or margarine
1/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans (toasted)
OR
3/4 cup raisins

ICING
1 cup sifted powdered sugar
5 teaspoons milk
1/2 teaspoon pure vanilla extract


Recipe

1. Add dough ingredients to bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

2. Roll dough to 20 × 9-inch rectangle. For filling, melt remaining 1/3 cup butter; brush on dough. Evenly sprinkle brown sugar, cinnamon and pecans on dough. Beginning at short end, roll up tightly; pinch seam to seal. Cut into 4 equal pieces. Place, cut sides up, in greased 9 × 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

3. Bake at 375ºF for 35 to 40 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Remove from pan and cool on wire rack. Drizzle Powdered Sugar Icing on rolls.
____________________

Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and pure vanilla extract. Stir until smooth.