Are you craving a sweet and indulgent treat that will satisfy your taste buds and leave you feeling like you've conquered a mythical beast? Look no further than the legendary Monster Cinnamon Rolls! These colossal pastries are the ultimate fusion of gooey cinnamon sugar filling, fluffy yeast dough, and decadent cream cheese frosting. Get ready to embark on a culinary adventure that will transport you to a realm of flavor and satisfaction, where every bite is a victory against the ordinary and a celebration of the extraordinary.
Let's cook with our recipes!
MONSTER CINNAMON ROLLS
I am a huge Diane Mott Davidson fan, as her book are fantastic as are her recipes from the books. I can't remember which book this is from though. This is my husbands favorite cinnamon roll recipe. It can also be made using Splenda products with good results. I will note the changes made when using Splenda at the end of the recipe. Prep time does not include the two 1 hour rises needed. The frosting is good but not neccessary to make these rolls a treat. It just depends upon how rich you want them. A side note, I made these for Xmas this year and only put in one envelope of yeast and even though they didn't rise as much as usual they still came out great...LOL.
Provided by Kerena
Categories Breads
Time 1h30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 16
Steps:
- For the dough- heat the butter with the milk, 3/4 cups of the sugar and the salt in either a small saucepan or in the microwave, until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water and add the remaining teaspoon of sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs, beating until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl on a heavy duty electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes). Place the dough in a very large buttered bowl, turn to butter the top and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24" x 36". Butter two 9" x 13" baking dishes.
- For the filling- beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about an hour.
- Preheat the oven to 350. Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks.
- For the frosting- beat the cream cheese, cream and vanilla until well combined. Add the confectioners sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.
- To make using Splenda - For the dough, still use 1 teaspoon of real sugar in the yeast as it feeds it. Use 3/4 cup Splenda in place of the sugar that you add to the butter/milk mixture after melting the butter. Do not use the little packages of Splenda, use the pourable kind. For the filling - Use only 3/4 cup of butter and add 2 1/2 cups of the Brown Sugar Blend Splenda. You will not have quite as much filling as with regular sugar but trust me it is plenty. A little of this goes a long, long way. I don't put any frosting on the rolls when making them with Splenda products as they are rich enough as is.
GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Scott Loitsch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams
Tips:
- Chill the dough before rolling it out: This will help the dough to hold its shape and prevent it from becoming too sticky.
- Use a sharp knife to cut the dough: This will help to create clean, even cuts.
- Don't overfill the rolls: Too much filling can make the rolls difficult to roll and may cause them to burst open while baking.
- Bake the rolls until they are golden brown: This will ensure that they are cooked through.
- Let the rolls cool before frosting them: This will help to prevent the frosting from melting.
Conclusion:
These monster cinnamon rolls are a delicious and easy-to-make treat that are perfect for any occasion. With their fluffy dough, gooey cinnamon filling, and sweet cream cheese frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or dessert, give these monster cinnamon rolls a try!
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