Giant Cinnamon Rolls
Source of Recipe
BHG
List of Ingredients
Dough:
4 cups flour
1 pkg. yeast, active dry
1 3/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp. salt
1 egg
Cinnamon filling:
1/4 cup sugar
2 Tbsp. brown sugar
1 Tbsp. cinnamon
5 Tbsp. melted butter
Icing:
1 cup powdered sugar
1/2 tsp vanilla
milk
Recipe
Mix 1/2 cups flour with yeast in large bowl. Heat milk, sugar, butter and salt in large saucepan until warm. Stir until butter almost melts. cool to lukewarm. Add four/yeast mixture. Add eggs. Beat on low speed for 1/2 minute. Beat 3 minutes on high speed. By hand stir in enough flour to make a good dough. Turn onto lightly floured surface and knead 6-8 minutes. Place in large bowl and cover with towel. Let rise until double. Punch down and let sit 10 minutes.
Combine sugar, brown sugar and cinnamon. Brush 9x13 pan with 1 tbsp. melted butter. Roll dough out to a rectangle of 12x20 inches. Brush dough generously with butter. Sprinkle with cinnamon mixture. Roll up dough jelly roll fashion starting at the 12" end. You should have a fat roll that is 12" wide. Seal seams.
Cut rolls at 2" intervals with dental floss. Place in pan. drizzle remaining butter over top. Cover and let rise for 20 minutes. Heat oven to 375 degrees. and bake until golden brown. Cool 10 minutes in pan, then un-mold.
Drizzle with powdered sugar icing.
To make icing mix powdered sugar with vanilla. Add just enough milk to make a medium thick glaze. Wait until rolls are cool to ice them.
Yield: 6 rolls
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