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Monster cinnamon rolls
Nb persons: 0
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| Dough: | |
| 3/4 cups | butter,, (unsalted) |
| 1 cup | milk |
| 3/4 cup plus 1 tsp | sugar |
| 1 1/4 tsp | salt |
| 7 1/2 tsp | active dry yeast |
| 1/2 cup | warm water |
| 5 | eggs |
| 8 1/2 cups | flour |
| Filling: | |
| 5 cups | packed brown sugar |
| 1 1/4 cups | unsalted butter |
| 3 tbs | ground cinnamon |
| Frosting: | |
| 8 oz | cream cheese |
| 1/4 cup | whipping cream |
| 1 tsp | vanilla extract |
| 3-4 cups | powdered sugar |
For dough, heat the butter with the milk, 3/4 c of sugar, and the salt in small saucepan till butter is melted. set aside to cool. In large bowl, sprinkle yeast over warm water, add remaining sugar, stir, set aside for 10 min until mixture is bubbly. ads lukewarm milk mixture and eggs and beat till well combined. Add flour one cup at a time stirring using enough flour to form a stiff dough. Turn out on floured board and knead until smooth and satiny appx 10 min or 5 min with dough hooks. Place dough in very large buttered bowl, turn to butter the top, cover and allow to rise, bout 1 hour. Punch dough down and roll out to a large rectangle.
Butter two 9x13 pans. For filling, beat together brown sugar, butter, and cinnamon until well combined. Spread evenly over surface of dough. Roll lengthwise and cut at 2 inch intervals. Place 6-8 rolls in each dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk. Preheat the oven to 350. Bake the rolls about 20-30 min. or until puffed and browned. Cool to room temp.
For the frosting, beat the cream cheese, cream, and vanilla until well combined. Add the powdered sugar and beat until smooth and soft. Frost rolls and serve.
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