Jumbo Cinnamon Rolls Recipes

JUMBO CINNAMON ROLLS

Steps:

• Let rolls rise in a warm place until doubled, about 45 minutes. Punch down. Roll each into a 12-in. rope; brush with butter. In a shallow bowl, combine the pecans, sugar and cinnamon; roll ropes in nut mixture., Twist two ropes together; pinch ends to seal. Place in a greased 10-oz. custard cup. Repeat with remaining ropes. Cover and let rise for 30 minutes or until doubled. , Bake at 375° for 15-20 minutes or until golden brown. Meanwhile, combine the honey butter ingredients. Serve with rolls.

OVERNIGHT CINNAMON ROLLS I

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
• Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
• Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and 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!

KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS

Steps:

• For the dough; fit a heavy-duty stand mixer with the dough hook.
• Place 4 cups flour in the stainless steel bowl; set aside.
• Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• Add the mixture to the bowl along with the egg.
• When the yeast is foamy add to the bowl.
• Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• Punch down the dough and allow to rest in bowl for 5 minutes.
• In a small bowl mix together the brown sugar with cinnamon.
• Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
• Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
• Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
• Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• Set oven to 375 degrees F.
• Bake until browned about 25 minutes.
• Cool the buns slightly then drizzle the icing over the warm buns.

JUMBO APPLE CINNAMON ROLLS

Steps:

• Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
• In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
• Stir in yeast mixture.
• Beat in the eggs.
• Add flour gradually; 1 cup at a time- keep batter smooth.
• Knead the dough.
• Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
• While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
• In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
• To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
• Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
• Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
• Roll out your dough into a large rectangle.
• Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
• Now starting at the opposite side, carefully begin to roll your dough.
• Use a little bit of water to seal the ending side.
• Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
• Place slices swirled side facing up in greased and floured cake pan.
• Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
• Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
• Bake at 350°F about 45 or until done - edges should be a golden brown.
• ENJOY!