Huge Cinnamon Rolls Recipes

EXTRA LARGE CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until frothy.
• Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour.
• With the dough hook attachment, turn the mixer to low until ingredients are combined. Then turn to medium and allow mixer to knead the dough for about 7 minutes until it has pulled away from the sides and is stretchy.
• Turn the dough onto a floured surface and knead for about 2 minutes, adding a bit of extra flour if needed, until smooth and elastic.
• Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled. About 2 hours.
• After dough has risen, turn onto a floured surface and gently roll into a rectangle approximatly 24 inches by 14 inches with the long edge facing you.
• Spread the butter over the dough, leaving 1 inch at the top end.
• Sprinkle the brown sugar over the butter, then sprinkle the cinnamon over the brown sugar.
• Roll the dough up, starting from the edge closest to you. Pinch the seam to help keep it closed.
• Cut the roll into 12 pieces, about 2 inches wide each. Then lighly spray 2 8x11 baking dishes with non-stick spray and place rolls in the dish leaving 2 inches between them. (you can also use 9x13 pans)
• Cover and allow to rise in a warm place until doubled. About 2 hours.
• After rolls have risen, bake at 375 degrees for 25 minutes, or until golden.
• Remove rolls from the oven, allow to cool for 5 minutes, then frost as desired. Serve warm.

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!

FLUFFY FIRE HOUSE CINNAMON ROLLS

Steps:

• Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated.
• Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball.
• Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours.
• Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes.
• Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed.
• Spread icing on warm rolls and serve.

GIANT CINNAMON ROLLS

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.

GIANT CINNAMON ROLLS

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.

CINNAMON ROLLS

Steps:

• For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
• For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
• Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
• Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
• Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
• Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
• While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
• Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

GIANT CINNAMON ROLL

Steps:

• Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°., Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack., To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.