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.
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Kwanele Ginya
[email protected]I'm not a big fan of cinnamon rolls, but these were actually really good! The dough was soft and fluffy, and the filling was perfectly sweet.
Ruby Rushton
[email protected]These cinnamon rolls were delicious! The dough was so soft and fluffy, and the filling was perfectly gooey. I will definitely be making them again.
aaron best
[email protected]These cinnamon rolls were a bit too sweet for my taste, but my family loved them. They said they were the best cinnamon rolls they had ever had.
DC ATIF
[email protected]I'm not sure what I did wrong, but my cinnamon rolls turned out a bit too dense. They were still tasty, but not as fluffy as I would have liked.
Daye Bola
[email protected]These cinnamon rolls were amazing! They were the perfect combination of sweet and gooey. I will definitely be making them again.
LordSquidius
[email protected]The dough was a bit too sticky for my liking, but the cinnamon rolls still turned out great. They were so soft and fluffy!
Carmi Grobler
[email protected]These cinnamon rolls were easy to make and turned out delicious! I will definitely be making them again.
Asim Gadi
[email protected]I'm not a huge fan of cinnamon rolls, but these were actually really good! The dough was soft and fluffy, and the filling was perfectly sweet.
ROHAN Sarder
[email protected]These cinnamon rolls were a bit dry, but the frosting helped to make them more moist. Overall, they were still pretty good.
Kapil Yogi
[email protected]I followed the recipe exactly and my cinnamon rolls turned out great! They were so soft and fluffy, and the filling was perfectly gooey.
Shanu Mondol
[email protected]The dough was a bit difficult to work with, but the end result was worth it. These cinnamon rolls were delicious!
Evance Ochieng
[email protected]These cinnamon rolls were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the filling next time.
M Kashif M Kashif
[email protected]I love the cream cheese frosting on these cinnamon rolls! It's the perfect balance of sweet and tangy.
Marcos Lopez
[email protected]These cinnamon rolls are amazing! The dough is so soft and fluffy, and the filling is perfectly sweet and gooey. I highly recommend this recipe.
Hossein Muhamad
[email protected]I've tried many cinnamon roll recipes, but this one is by far the best. The dough was easy to work with and the rolls were perfectly baked. Will definitely be making these again!
Sadiya Mim
[email protected]These cinnamon rolls were a hit with my family! They were easy to make and turned out so soft and fluffy. The cream cheese frosting was the perfect finishing touch.