Huge Cinnamon Rolls Recipes

Steps:

• Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.
• Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.
• Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.
• Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn't stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.
• Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.
• Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.
• Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm 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.

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!

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.