My husband loves cinnamon rolls. So much so that when we are in the mall or at a sporting event and they are making those cinnamon roasted almonds, he gets very upset. He feels like he's being cruelly teased.
How can it smell so much like a cinnamon roll, but not be a cinnamon roll? Oh, the humanity!
So last week, for father's day, I made him cinnamon rolls, but not your ordinary cinnamon rolls, these were HUGE. One roll could easily serve 8-9 normal size people.
Or one cyclist.
I can't blame him. These were SOOOO good.
(Oh, the humanity!)
Jumbo Cinnamon Rolls
recipe adapted from Lion House Bakery
2 1/2 cups water
1/2 cup vegetable oil
1 t vanilla
1/2 cup nonfat dry milk
2 T active dry yeast
1 cup granulated sugar
1 T salt
7 cups all-purpose flour
1/2 cup sugar
2 t ground cinnamon
1/2 cup butter, melted
Place water, oil, eggs, vanilla, and dry milk in the bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt and flour.
Put dough hook on mixer and mix for 10-15 minutes on low speed. The dough will be VERY sticky. Cover bowl with plastic wrap (If you want to make the dough a day ahead, mix dough to this point, cover with plastic wrap and put in refrigerator over night. The next morning, roll out the dough and proceed. It may take the dough a little longer to double in size...my house was warm, so it doubled in 90 minutes) and let rise until doubled in size, about 1 1/2 hours. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with the sugar and cinnamon. Roll up rectangle lengthwise and cut into 1-inch slices. Grease 2 round pizza pans. Place one slice of dough in the center of the pan. Take the next slice of dough, line up the ends, and wrap it around the center roll, uncoiling the second slice as you go. Do this with additional slices until you've made a dough spiral that fills the pan. Repeat with remaining dough on second pan.
Cover dough with plastic wrap and allow to rise until doubled in size, 1 to 1 1/2 hours.
Bake at 375 for 12-14 minutes. After baking, let jumbo rolls cool slightly before frosting.
3 cups powdered sugar
1/2 cup softened butter
6-8 T cream or evaporated milk
1 t vanilla
Combine powdered sugar, butter and 3 T of the cream in a bowl. Using an electric mixer, on low speed, combine well. Slowly add the rest of the cream, 1 T at a time, until creamy and smooth but not at all runny. Add vanilla and mix again.
This recipe will make two pizza-pan sized cinnamon rolls, or 18 standard size cinnamon rolls. I suggest the jumbo rolls...it was such a fun presentation, plus you there is so much more of the soft inside to enjoy.